Healthier Pumpkin Pie with Double Crust

• Vegetarian

• Produce

  • 1/4 tsp Ginger, ground
  • 1 (15 oz can Pumpkin puree

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 1 can Coconut milk, full-fat

• Baking & Spices

  • 1/4 tsp Allspice
  • 1/2 cup Brown sugar
  • 1/2 tsp Cinnamon
  • 1 tbsp Cornstarch
  • 1/4 tsp Nutmeg
  • 2 tbsp Powdered sugar
  • 1/4 tsp Salt
  • 1 1/4 tsp Vanilla

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Bread & Baked Goods

  • 1 Almond flour pie crust

• Dairy

  • 1 cup Milk

Found on immaeatthat.com

Ingredients

• 1 cup milk (I used 2%)
• 1 tablespoon cornstarch
• 1/2 cup brown sugar
• 1 tablespoon coconut oil
• 1/2 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 1 (15 oz) can pumpkin puree
• 2 eggs
• 1 almond flour pie crust
• 1 can full-fat coconut milk (chilled in the fridge overnight)
• 2 tablespoons powdered sugar
• 1/4 teaspoon vanilla

Directions

• Preheat oven to 350ºF. In a small bowl, whisk together cold milk and cornstarch until cornstarch is dissolved. In a saucepan over medium heat, combine milk + cornstarch, brown sugar, coconut oil, cinnamon, allspice, nutmeg, ginger, salt and vanilla. Bring to a boil and reduce to a simmer for 2 minutes. Turn off heat and stir in pumpkin puree. Pour into a bowl and allow to cool 5-10 minutes before whisking in eggs. Pour pie filling into prepared pie crust and top with another pie crust. Bake for 50 minutes. Allow to cool for 2 hours on a cooling rack. Then cover and place in the fridge to cool for at least 6 hours (optimally overnight). I liked this best served cold topped with coconut whipped cream (recipe below).
• Scoop solid part of your canned coconut milk into a bowl. Reserve the liquid part for smoothies, oatmeal or hot chocolate. Use an electric hand mixer to whisk coconut cream until fluffy. Add in powdered sugar and vanilla. Whisk until combined. Use to top pie (or oatmeal/pancakes).