Jamaican Spiced Pumpkin Pie (Dairy free)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
One 15-oz. can pure pumpkin1-1/4 cups unsweetened coconut milk (full fat only, stirred or shaken well before using) 3/4 cup packed light brown sugar 1 tsp. ground ginger 3/4 tsp ground cinnamon 1/2 tsp ground nutmeg1/2 tsp hot Madras curry powder1/2 tsp Chinese five spice powder1/2 tsp ground clove1/2 tsp. fine sea salt 1/8 tsp. freshly grated nutmeg 4 large eggs, at room temperature 2 Tbs. spiced rum, such as Captain Morgan1 pre-made pie crust
Preheat oven to 425°F. Leave a cookie sheet inside to warm while you mix the filling.
In a large bowl, whisk the pumpkin, coconut milk, sugar, salt, and spices until smooth. Whisk in the eggs and then the rum, until the mixture is smooth. Pour into the crust.
Put the pie on the heated baking sheet. Bake for 10 minutes and then reduce the oven temperature to 350°F. Bake until the center of the pie no longer wobbles when the pan is nudged (a slight jiggle is fine), an additional 45 to 55 minutes.
Transfer to a rack and cool completely before serving. Can be stored at room temperature for up to 2 days.
Serving Size: Makes 8 slices
Number of Servings: 8
Recipe submitted by SparkPeople user INDIESTACE.
In a large bowl, whisk the pumpkin, coconut milk, sugar, salt, and spices until smooth. Whisk in the eggs and then the rum, until the mixture is smooth. Pour into the crust.
Put the pie on the heated baking sheet. Bake for 10 minutes and then reduce the oven temperature to 350°F. Bake until the center of the pie no longer wobbles when the pan is nudged (a slight jiggle is fine), an additional 45 to 55 minutes.
Transfer to a rack and cool completely before serving. Can be stored at room temperature for up to 2 days.
Serving Size: Makes 8 slices
Number of Servings: 8
Recipe submitted by SparkPeople user INDIESTACE.
Nutritional Info Amount Per Serving
- Calories: 340.7
- Total Fat: 17.2 g
- Cholesterol: 91.6 mg
- Sodium: 304.3 mg
- Total Carbs: 47.1 g
- Dietary Fiber: 2.8 g
- Protein: 6.8 g
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