I have made it about 6 times. As usual, I get a slightly different outcome each time. One of the biggest things I’ve learned is that the coconut milk consistency varies which changes the density of the pie. It really does need to refrigerate overnight to firm up all the way. I recommend measuring the coconut milk though it’s tempting to dump the whole 14.5 or 15 oz can in there. I borrowed this recipe from a local magazine called Southern Woman and it was contributed by Azure Farm here in Georgia.
1 can pumpkin puree (Farmer’s Market Organic brand, which comes with some seasonings and sweetener already)
1 1/4 cups organic coconut milk (full fat)
1 cup raw cane sugar (I like to use 1/2 cup of sugar as my husband and I found 1 cup to be too sweet)
6 tablespoons cornstarch
2 tsp. vanilla extract. I am very generous with my vanilla extract.
1/2 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
I also like to add some Allspice to mine. A few sprinkles is enough.
Preheat oven to 350°F
Mix coconut in processor first.
Place all ingredients in food processor and blend until smooth.
Fill your favorite pie crust with pumpkin mixture.
Bake for about 1 hour until the crust is golden and pie is set.
Pie will be soft. Let set on counter for 15 minutes or more.
Place in refrigerator overnight before serving.
This recipe is borrowed from Southern Woman December issue.
