Ingredients
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1/2 cup brown sugar, firmly packed
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1/4 cup white sugar
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1 teaspoon ground cinnamon
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1/2 teaspoon ground ginger
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1/4 teaspoon ground nutmeg or 1/4 teaspoon allspice
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1/4 teaspoon ground cloves
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1/2 teaspoon salt
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2 large eggs
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1 (15 ounce) can pumpkin puree (not pumpkin pie mix)
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1 teaspoon vanilla extract
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1 cup regular coconut milk (not lite)
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1 1/2 cups almond meal or 1 1/2 cups almond flour
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3 tablespoons Earth Balance margarine, melted
Instructions
- Preheat your oven to 425ºF. (Unless using the recipe's pie crust - see pie crust directions.).
- Combine the sugars, cinnamon, ginger, nutmeg or allspice, cloves and salt in a small bowl.
- In a large bowl, beat the eggs. Beat in the sugar mixture, pumpkin, and vanilla until smooth. Fold in the coconut milk.
- Pour the filling into the pie crust and bake for 15 minutes.
- Reduce the temperature to 350ºF and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean. It may be a bit wobbly still, but it will firm-up as it cools.
- Allow the pie to cool on a wire rack for 2 hours (Be patient! This is important). Serve or refrigerate until ready to serve.
- Pie Crust Directions:.
- Preheat oven to 350°F Melt margarine and mix all ingredients directly in the pie pan. Pat into place with your fingertips.
- Bake for about 10 minutes (I baked mine about 20 and it never browned), until the crust is beginning to brown. Once it starts to brown it will burn quickly, so keep an eye on it.