Print Recipe

Pumpkin Pie

Prep Time30 mins
Cook Time50 mins
Total Time1 hr 20 mins
Course: Sweet Pie
Cuisine: American
Servings: 6 -8
Author: Kate McDermott-Art of the Pie®

Ingredients

CRUST:

FILLING:

  • 2 cups pumpkin
  • 3 eggs lightly beaten
  • 1 cup canned light coconut milk See Notes
  • 3/4 cup sugar 1/2 brown sugar + 1/2 white sugar
  • 1/2 t salt
  • 1 t cinnamon
  • 1 t ginger
  • 1/4 t nutmeg freshly ground
  • and a tiny pinch of clove

Instructions

CRUST:

  • Make Pie Dough (see above). Follow instructions for rolling out and placing in pie pan. Save the second dough for another pie.

FILLING:

  • In a medium size bowl put all the filling ingredients and mix with an electric beater or a spoon until they are well blended and smooth. You may also use a stand mixer.
  • Pour the filling into the rolled-out pastry you placed in the pie pan.

BAKING:

  • Preheat oven to 425F/220C
  • Place pie in oven and turn down immediately to 375F/190C
  • Bake for approximately 50 minutes or until the custard filling is nearly set and doesn’t look runny.
  • Remove from the oven and let cool completely before serving.

Notes

-Your pie may still be slightly jiggly in the middle when you take it out of the oven. This is just fine. It will “set up” as it cools.
-Chilling the pie, after it has cooled to room temperature, makes for easy cutting, too.
-Pass heavy whipped cream, sweetened with a bit of sugar, for cut slices.
-Since I wrote this recipe, Trader Joe's no longer sells the canned lite coconut milk I used to buy. So now I am using Thai Kitchen Organic Coconut Milk.
-If the milk in the can is solid, put the can in a bowl of hot water so the fat can melt. Shake the can before using.