I’ve always loved pumpkin pie. So when pumpkin was moved from the warming to the neutral category I started trying out some non-warming recipes and looking forward to Thanksgiving again. Purists may omit the small amount of cinnamon, bit it doesn’t add much warmth unless you plan on eating the entire pie yourself.
9-in unbaked pie crust (either pie crust recipe from “Cool Food”.)
3/4 cup sucanat
1/2 tsp. salt (optional)
1/2 tsp. cardamom
1/4 tsp. cinnamon (optional)
1 (15 oz.) can of pumpkin
1 cup full fat coconut milk (mix well before measuring)
Prepare the pie crust according to directions and set aside.
Preheat the oven to 425 degrees.
In a large bowl, using a hand mixer, beat the eggs just until they are mixed. Add the sucanat and beat with the eggs until the sucanat is dissolved. Add the spices and beat briefly.
Add the pumpkin and mix thoroughly. Then add the coconut milk and mix thoroughly.
Pour the pumpkin mixture into the pie crust and place in the center of the oven.
Cook for 15 minutes and reduce the heat to 350 degrees and continue cooking for 40-45 minutes until a knife inserted in the center of the pie comes out clean.
Allow the pie to cool to room temperature and then refrigerate.