Coconut Pumpkin Pie

Name: Coconut Pumpkin Pie
Prep time: 5 min
Cook time: 1 min
Ingredients: 1; 1 frozen unbaked deep dish pie crust (9-inch); 3 eggs lightly beaten; 3/4 cup firmly packed brown sugar; 1 tbsp McCormick® Pumpkin Pie Spice; 1/2 tsp salt; 1 can (15 oz) pumpkin; 1 1/3 cups Thai Kitchen® Coconut Milk

www.mccormick.com

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Prep Time: 5 minutes

Cook Time: 1 hours, 10 minutes

Servings: 8

Author : Thai Kitchen

coconut pumpkin pie

Ingredients

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Instructions

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Step 1

Preheat oven to 425°F. Place frozen pie crust on foil-lined baking sheet.

Step 2

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.

Step 3

Bake 15 minutes. Reduce oven temperature to 350°F. 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. Store leftover pie in refrigerator.