Description
A delightful twist on classic pumpkin pie, infused with orange zest and coconut milk for a creamy, dairy-free dessert.
Ingredients
Scale
- 1 (15 oz) can pumpkin puree
- 1 (13.5 oz) can coconut milk
- 3 large eggs
- 3/4 to 1 cup granulated sugar (adjust to taste)
- 1 tbsp fresh orange zest
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1 (9-inch) frozen pie crust (or homemade)
- Powdered sugar (for whipped coconut cream)
Instructions
- Preheat oven to 425°F. Place the pie crust on a baking sheet.
- In a bowl, mix sugar, salt, cinnamon, ginger, and cloves.
- In a large bowl, whisk together eggs, orange zest, pumpkin puree, and coconut milk.
- Stir the dry spice mixture into the wet mixture until fully combined.
- Pour the filling into the pie crust and bake for 15 minutes at 425°F.
- Lower the temperature to 350°F and continue baking for 40-50 minutes until the filling jiggles slightly and sets.
- Let cool completely, preferably overnight. Prepare whipped coconut cream before serving.
- Serve chilled or slightly warmed, topped with whipped coconut cream.
Notes
For a richer experience, add toasted coconut on top or a layer of whipped coconut cream.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 10g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 90mg