Pumpkin Pie is my very favorite Fall dessert and I'm always excited to make the first one at the start of the season. I use Maple Syrup to sweeten it and coconut milk instead of the traditional evaporated milk. With these little switch ups our traditional pumpkin pie is actually quite healthy!
I hope you love it's much as I do and serve it plenty this holiday season!
This can be poured into a pie crust, individual ramekins, or cooked in a casserole dish too. Adjust Ramekin cooking time to 15 mins instead of the 45 mins a full pie would take.
NOTE: I love to make this with a Local Kona Grown Kobucha Squash. They are really abuntant, cheap, and hold much more depth of flavor than your average can of pumpkin.
To make your own Kobucha or Pumpkin Puree: Slice the Pumpkin in half and place, cut side down, on a parchment lined baking sheet. Bake at 375 for 45 mins or until very soft when you press the skin with your finger (careful!) .
Allow to cool then: scoop out the seeds and discard. Scoop out the cooked flesh into a blender and blitz until very smooth. You're ready to use it or store in the fridge for up to a week.
... baby Carter helping one Thanksgiving...
1/2 cup Maple Syrup
1 Tbsp Pumpkin Pie Spice (Trader Joes is my favorite blend. To make your own spice mix head to 101cookbooks.com)
1/2 tsp sea salt
1 1/2 cups Roasted Pumpkin Puree ( or 1 can pre-made pumpkin puree )
1 Cup (canned) Full Fat Coconut Milk
2 large eggs
1 tsp vanilla extract
Start with the eggs in a medium sized bowl. Mix with a hand mixer or lots of elbow grease until well blended!
Then add in the rest of the ingredients and beat until very smooth and well combined.
Pour into prepared pie crust and bake at 350 (165) for about 40-50 mins or until the center doesn't jiggle when you hold the edge of the pan and give it a little shake.
Allow to cool for at least for 10 mins before serving. I actually prefer it cold!