Kinda Thai Pumpkin PieFrom jo_jo_ba 9 years ago
- 1/3 cup unsweetened soy milk (not low-fat) shopping list
- 1/3 cup water shopping list
- 1/3 cup brown sugar shopping list
- ½ tablespoon cornstarch shopping list
- ½ tbsp pumpkin pie spice shopping list
- Half of a 170g package creamed coconut (not coconut cream or milk!) shopping list
- ½ cup pumpkin puree shopping list
- ½ cup smooth peanut butter shopping list
- Pastry for a single-crust 9” pie, unbaked shopping list
How to make it
- Preheat oven to 425F.
- In a small saucepan, whisk together soy milk, water, sugar, cornstarch and pumpkin pie spice until well blended.
- Heat, whisking occasionally, until steaming.
- Stir in the creamed coconut and remove from heat, stirring to thicken. Set aside to cool slightly.
- Combine pumpkin puree and peanut butter in a large bowl.
- Pour warm coconut mixture into bowl and whisk until smooth and thick.
- Pour into pie shell, smoothing top.
- Bake for 10 minutes. Reduce temperature to 350F.
- Bake for additional 25 minutes or until knife inserted near center comes out clean.
- Cool on wire rack for 2 hours.
- Refrigerate1 hour before serving.
The Cookjo_jo_ba Oshawa, CA
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i give u 5 for effortmystic_river1 in Bradenton loved it
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