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INGREDIENTS
Ingredients
- 1 frozen unbaked deep dish pie crust, (9-inch)
- 3 eggs, , beaten
- 3/4 cup (175 milliliters) packed brown sugar
- 1 tablespoon (15 milliliters) pumpkin pie spice
- 1/2 teaspoon (.5 mililiter) salt
- 1 can (540 milliliters) pumpkin
- 1 can (400 milliliters) Thai Kitchen® Thai Kitchen Unsweetened Coconut Milk
INSTRUCTIONS
- 1 PREHEAT oven to 425°F. Place frozen pie crust on foil-lined baking sheet.
- 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.
- 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.
- 4 SERVE warm or refrigerate until ready to serve. Garnish with whipped cream and sprinkle with additional pumpkin pie spice, if desired. Store leftover pie in refrigerator.
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Nutrition Information Per Serving: 316 Calories, Fat 16g, Protein 5g, Carbohydrates 38g, Cholesterol 73mg, Sodium 281mg, Fiber 2g - 6 Test Kitchen Tip:Thai Kitchen® Lite Coconut Milk may be used in place of the regular coconut milk.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
