Pumpkin Coconut Milk Pie
From barefootland 15 years agoIngredients
- CRUST shopping list
- 1 1/4 CUP flour ( WHTIE UNBLEACHED) shopping list
- HEAPING TBLS sugar shopping list
- PINCH salt shopping list
- ~1/3 CUP SHORTING (ENOUGH TO MAKE CRUMBS) shopping list
- 4 TBLS COLD water MIXED WITH 1 TBLS APPLECIDER VINEGER shopping list
- FILLING shopping list
- 2 CUPS pumpkin (roastED IN OVEN UNTIL VERY TENDER) shopping list
- 1 14OZ CAN coconut milk shopping list
- 2 eggs (THE FRESHER THE BETTER) shopping list
- PINCH OF salt shopping list
- 3 TBLS brown sugar shopping list
- 1/2 TO 2/3 CUP sugar shopping list
- 1 HEAPING TBLS CINNIMON shopping list
- 1/2 TSP nutmeg shopping list
- 2 PINCHES allspice shopping list
How to make it
- PREHEAT OVEN TO 425
- CRUST
- MIX DRY INGREDIENTS
- CUT IN SHORTING WITH FORK UNTIL IT FORMS SMALL CRUMBS
- ADD WATER VINEGER MIX SLOWLY MIXING UNTIL LIGHTLY MOISTNED
- ROLL OUT BETWEEN PLASTIC GENTLY PLACE IN 9"PIE PAN
- FILLING
- PUT PUMPKIN IN FOOD PROCESSER UNTIL FINELY CHOPED
- ADD SUGAR AND PLUSE
- ADD COCONUT MILK, EGGS, AND SPICES MIX WELL
- BAKE AT 425 FOR 10 MIN.
- REDUCE TEMP TO 350 AND BAKE FOR ~45 MORE MIN
- CHECK WITH TOOTH PICK TO SEE IF IT HAS SET
- IF YOU CAN HAVE MILK TOP WITH A GENOROUS AMOUNT OF HOME MADE WHIPCREAM SWEETEND WITH HONEY
People Who Like This Dish 3
- micuisine Greensboro, NC
- jeffsgirl Medford, OR
- barefootland Ivy, VA
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 1
-
All Comments
-
Your Comments