I LOVE pumpkin pie. I was kind of disappointed thinking about pumpkin pie this year, being that we're sugar-free, gluten-free, soy-free and dairy-free. I started searching around for a Buer-approved recipe and I found this. Haven't tried it yet, but I sure will be soon enough!
1 can pumpkin puree (or 2 c. fresh puree)
1 can coconut milk (NOT the low-fat kind)
4 eggs (or 5 egg yolks for kids under one)
1/4 t. cinnamon
1/4 t. nutmeg
1/4 t. cardamon
1/4 t. allspice
2 T. molasses
maple syrup or honey to taste (0, 1/4 or 1/2 c.)
Combine all ingredients, mix well with a whisk. Cook in a pie pan or souffle dish at 350 degrees until set (about 50 minutes.)
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I will have to try this soon also, it's gotta be good! I make a honey-egg custard and it's very yummy. But this looks even better.
Pumpkin and Coconut Milk? How could you go wrong!
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