Coconut-Pumpkin Pudding Pie
Pumpkin is a good source of fiber and contains antioxidants that can help boost your immune system.
This is vegetarian and gluten free recipe. Dish can be prepared in 120 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ingredients
- 200 gram Pie Crust
- 1 cup Pumpkin Puree
- 1 cup Coconut Milk
- 0.75 cup Sugar
- 2 tablespoon Cornstarch
- 0.25 teaspoon Salt
- 1 teaspoon Cinnamon
- 0.5 teaspoon Nutmeg
- 1 teaspoon Vanilla Extract
- 1 cup Whipped Cream
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the pumpkin puree, coconut milk, sugar, cornstarch, salt, cinnamon, nutmeg, and vanilla extract. Whisk until well combined.
- Pour the mixture into the pie crust and smooth the top.
- Bake for 40 minutes or until the filling is set.
- Remove from the oven and let it cool for 10 minutes.
- Refrigerate for at least 1 hour to set.
- Serve chilled with whipped cream on top.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 40g14%
- Sugars 20g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.