Ingredients
Scale
- 1 store bought pie crust
- 1 15-ounce can pumpkin puree
- 3/4 cup brown sugar
- 1 cup canned coconut milk
- 2 large eggs
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon coarse salt
Instructions
- Preheat oven to 425˚F. Roll your crust to fit your pie plate and trim or flute edges.
- Blind bake with pie weights for 15 minutes. Remove and allow crust to cool completely before filling.
- In a large bowl, mix remaining ingredients with an electric mixer until smooth. Pour into cooled pie crust and bake for 15 minutes. Reduce heat to 350˚F and continue baking for 40 – 45 minutes, or until filling has set.
- Remove from oven and allow pie to cool completely. Cover and refrigerate until ready to serve.