Andre Prost Coconut Milk gives this dairy free pie a rich and creamy flavor without changing its traditional pumpkin pie taste. It’s the perfect pie for anyone who is lactose intolerant.
- 10 minutes to assemble
- 65-70 minutes to bake
- Total time: 75-80
- 8 servings
- Preheat oven to 425°F. Adjust oven rack to lowest position in oven.
- Add Coconut Milk, pumpkin, sugar, eggs, cinnamon, nutmeg, vanilla extract, allspice, ginger and salt to a mixing bowl. Beat until combined and pour into unbaked pie shell.
- Place pie on lowest oven rack and bake for 15 minutes. Turn oven down to 375°F and bake 50-55 minutes or until a thin knife inserted near center comes out clean. If you have an instant-read thermometer, pie is cooked at 175°F. Cool on wire rack 2 hours before serving. Refrigerate when cooled.