I know Thanksgiving is a traditional holiday filled with family traditions played out over a spread of traditional dishes.
But you gotta shake things up SOME of the time.
If you’d like to add a nice, creamy twist to this year’s pumpkin pie, consider mixing in a little coconut milk. The flavor combo works will together and the recipe is easy as — wait for it — pie! (Seriously, it’s in the oven in 5 quick minutes.)
Coconut Pumpkin Pie
1 frozen unbaked deep dish pie crust
3 eggs, beaten
3/4 cup packed brown sugar
1 Tbsp. pumpkin pie spice
1/2 teaspoon salt
1 can (15 ozs.) pumpkin
1 can (14 ozs.) coconut milk
- Place frozen pie crust on foil-lined baking sheet.
- Mix eggs, sugar, pumpkin pie spice and salt in large bowl until smooth. Stir in pumpkin. Gradually add coconut milk, mixing well. Pour into pie crust.
- Bake in preheated 425 degree oven 15 minutes. Reduce oven temperature to 350 degrees and bake 55 minutes longer or until knife inserted in center comes out clean. Cool on wire rack.
- Serve warm or refrigerate until ready to serve. Garnish with whipped cream and sprinkle with additional pumpkin pie spice, if desired. Store leftover pie in refrigerator.