This is "THE" official recipe in my house for pumpkin pie. I was fooling around with some pumpkin pie making ingredients and thought I'd see how this turned out as I've never been 100% pleased with my pumpkin pie recipes in the past (usually too strong tasting and too gooey / wet). Well, I finally hit the nail on the head! The key is to puree it in the blender past what you think it'll need to make it extra silky smooth.
ingredients:
- 1 28 oz can pure pumpkin (not pie filling)
- 320 ml coconut milk (canned, regular, not light; this amount is 2 mini-cans)
- 1.5 cups brown sugar or organic cane sugar
- 1/2 tsp salt
- 2 tsp plus a few shakes allspice
- 1/5 - 1 tsp cinnamon
- 2 tsp vanilla extract
- 7 Tbsp corn starch (or arrowroot powder)
- your favorite pie crust recipe
Preheat oven to 350 degrees
In a food processor, blend together all ingredients. Blend until very smooth. Blend past what you think is done, and then it will be smooth enough. Adjust flavouring to your taste if necessary (more spices, sugar, etc).
Pour into a pie shell.
Bake at 350 for 1 hour.
Remove from oven and let set at room temperature for about an hour. Place in fridge and let set for 4 hrs before serving, or preferably overnight.
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