Directions
- 1Crack open a pumpkin.
- 2Scoop out the flesh and seeds.
- 3Bake the pumpkin in the oven at 350°F or 180°C.
- 4Bake until a fork can easily pierce the pumpkin flesh.
- 5Remove the skin and chop up the pumpkin into chunks.
- 6Blend the pumpkin chunks until smooth to create pumpkin purée.
- 7Add three eggs to a large bowl and whisk to combine.
- 8Add two cups of pumpkin purée to the eggs.
- 9Add one can of coconut milk or evaporated milk.
- 10Add vanilla extract, brown sugar, salt, cinnamon, and pumpkin spice.
- 11Whisk all ingredients together until smooth.
- 12Bring in a premade pie crust.
- 13Fill the pie crust with the pumpkin mixture.
- 14Bake the pie until a knife inserted into the center comes out clean.
- 15Serve the pumpkin pie with whipped cream.
Ingredients
- 1 unit pie pumpkin
- 3 units large eggs
- 2 cups homemade pumpkin purée
- 1 can coconut milk or evaporated milk
- 1 teaspoon vanilla extract
- 0.5 cup light brown sugar
- 0.5 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1.5 teaspoons pumpkin pie spice
- 1 unit premade pie crust
Equipment
knifespoonbaking sheetovenforkblenderlarge bowlwhiskpie dish
Tips
- Don't toss the pumpkin seeds — roast them at 350°F with salt and pumpkin pie spice until golden and crisp.
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