Pumpkin Pie With Coconut Milk And Graham Cracker Crust
Introduction
Are you craving a delicious pumpkin pie with a twist? Look no further than this recipe for pumpkin pie with coconut milk and graham cracker crust. This pie is perfect for any occasion, from Thanksgiving dinner to a cozy fall evening at home. Plus, it's easy to make and will impress your guests with its unique flavor profile.
Ingredients
- 1 can (15 oz) pumpkin puree- 1 can (14 oz) coconut milk- 3 eggs- 1/2 cup brown sugar- 1 tsp ground cinnamon- 1/2 tsp ground ginger- 1/4 tsp ground cloves- 1/4 tsp salt- 1 graham cracker crust (store-bought or homemade)
Instructions
1. Preheat your oven to 425°F.2. In a large bowl, whisk together the pumpkin puree, coconut milk, eggs, brown sugar, cinnamon, ginger, cloves, and salt until well combined.3. Pour the mixture into the graham cracker crust and smooth out the top.4. Bake for 15 minutes at 425°F, then reduce the heat to 350°F and bake for an additional 45-50 minutes, or until the filling is set and the crust is golden brown.5. Remove from the oven and let cool completely before slicing and serving.
Homemade Graham Cracker Crust
If you prefer to make your own crust, here's an easy recipe:- 1 1/2 cups graham cracker crumbs- 1/4 cup granulated sugar- 6 tbsp unsalted butter, melted1. Preheat your oven to 350°F.2. In a medium bowl, mix together the graham cracker crumbs and sugar.3. Add the melted butter and stir until the mixture is well combined and resembles wet sand.4. Press the mixture into a 9-inch pie dish, making sure to press it evenly into the bottom and up the sides.5. Bake for 10-12 minutes, or until the crust is golden brown. Let cool completely before filling.
Tips
- For a dairy-free option, use a store-bought or homemade dairy-free graham cracker crust.- If you don't have pumpkin pie spice on hand, you can substitute 1 tsp of pumpkin pie spice for the cinnamon, ginger, and cloves.- To make a vegan version of this pie, use a vegan graham cracker crust and replace the eggs with a flax egg (1 tbsp ground flaxseed + 3 tbsp water).
Conclusion
This pumpkin pie with coconut milk and graham cracker crust is a delicious twist on a classic dessert. The coconut milk adds a creamy, tropical flavor that pairs perfectly with the warm spices of the pumpkin filling. Plus, the graham cracker crust adds a crunchy, sweet contrast to the smooth filling. This recipe is easy to make and perfect for any fall occasion. Give it a try and impress your friends and family with your baking skills!
Related video of Pumpkin Pie With Coconut Milk And Graham Cracker Crust
