Pumpkin Pie from The Beautiful Balance

Serves 8 – 10

Pumpkin Pie

Ingredients

For crust:

• see Christina’s easy and flaky pastry crust blog

For Filling:

• 1 can full fat coconut milk (I used Trader Joe’s Coconut Cream)
• 2 cups pumpkin puree (fresh is better but canned is okay to use)
• 3 eggs, beaten (for vegan substitute check To Make Vegan below)
• 1/4 cup honey
• 1 cup packed dark brown sugar
• 1 tablespoon cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/4 teaspoon clove
• 1 and 1/2 tablespoons cornstarch

For Spiced Honey Whipped Coconut Cream:

• 1 can full fat coconut milk (I used Trader Joe’s Coconut Cream), chilled with thick portion separated from liquid
• Honey to taste
• pinch of salt
• pinch of cardamom
• pinch of nutmeg

To Make Vegan:

• Remove eggs and increase cornstarch to 3 tablespoons. Check for additional instructions below.

Instructions

For Crust and Filling:

– Preheat oven to 375

– Par-bake crust until lightly browned

– While crust is baking, prepare filling (vegan instructions at the bottom)

– Whip together coconut milk, pumpkin, eggs, honey, and brown sugar

– Whisk in remaining ingredients and mix until thick

– Pour into prepared crust and bake for 45-55 minutes, or until the filling is set but jiggles slightly in the middle when shook

– Allow to fully cool before serving and top with Spiced Honey Whipped Coconut Cream

For Spiced Honey Whipped Coconut Cream:

– Whip ingredients all together until light and airy

To Make Vegan:

– Combine coconut milk and cornstarch in a saucepan and bring to a boil and allow to thicken

– Add remaining ingredients and whisk until combined

– Set aside to cool

– Fill the crust and you can either bake it to set up the filling more or leave it to chill and the filling will be soft and pudding-like

See full post at The Beautiful Balance