Pumpkin Pie With Coconut Milk Instead Of Evaporated Milk
Pumpkin pie is a traditional dessert that many people enjoy during the fall season. However, the classic recipe calls for evaporated milk, which can be problematic for those who are lactose intolerant or looking for a dairy-free alternative. Luckily, there is a simple solution that doesn't compromise on flavor: using coconut milk instead of evaporated milk.
Why Coconut Milk?
Coconut milk is a popular ingredient in many cuisines, particularly in Southeast Asia and the Caribbean. It is made by blending coconut meat with water and straining out the solids. The resulting liquid has a creamy texture and a slightly sweet, nutty flavor that pairs well with pumpkin pie.
Coconut milk is also a great alternative to dairy milk for those who are lactose intolerant or vegan. It is rich in healthy fats and nutrients, including lauric acid, which has been shown to have antimicrobial and anti-inflammatory properties.
How To Make Pumpkin Pie With Coconut Milk
To make a pumpkin pie with coconut milk, you will need the following ingredients:
- 1 9-inch pie crust
- 1 can (15 ounces) pumpkin puree
- 1 can (13.5 ounces) coconut milk
- 3/4 cup brown sugar
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 teaspoon salt
- 3 eggs
1. Preheat your oven to 425°F.
2. In a mixing bowl, whisk together the pumpkin puree, coconut milk, brown sugar, spices, and salt until well combined.
3. Beat the eggs in a separate bowl and then add them to the pumpkin mixture. Stir until everything is well combined.
4. Pour the filling into the pie crust and smooth the top with a spatula.
5. Bake for 15 minutes at 425°F, then reduce the temperature to 350°F and continue baking for another 40-50 minutes or until the center is set and the edges are golden brown.
6. Remove the pie from the oven and let it cool to room temperature before serving.
Conclusion
Switching out evaporated milk for coconut milk is a simple way to make pumpkin pie accessible to a wider range of people. Whether you're lactose intolerant, vegan, or just looking for a new twist on a classic recipe, this dairy-free version is sure to please.
So next time you're in the mood for pumpkin pie, give this recipe a try and savor the delicious combination of pumpkin and coconut.
