Jamaican Spiced Pumpkin Pie (Dairy free)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Jamaican Spiced Pumpkin Pie (Dairy free) calories by ingredient
Number of Servings: 8
Ingredients
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One 15-oz. can pure pumpkin
1-1/4 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 nutmeg
1/2 tsp hot Madras curry powder
1/2 tsp Chinese five spice powder
1/2 tsp ground clove
1/2 tsp. fine sea salt
1/8 tsp. freshly grated nutmeg
4 large eggs, at room temperature
2 Tbs. spiced rum, such as Captain Morgan
1 pre-made pie crust
Directions
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.