I’ve been looking for a grain free, dairy free alternative to pumpkin pie for Thanksgiving this year, and I think I’ve found my recipe! I made a pumpkin custard the other day, and substituted a can of coconut milk and some honey for the sweetened condensed milk found in most pumpkin pie recipes and it turned out fabulous! My son even approved, and he’s usually on to me if I try to make substitutions to his food!
I made it a custard instead of a pie, because I didn’t want to figure out a grain free crust. I might see what I can come up with for Thanksgiving. I think a pecan crust would be yummy. The only problem is, nut crusts burn easily and pumpkin pie has to bake for a long time. Maybe it would work if I put it in a water bath like a cheesecake crust? I might have to give it a try!
Pumpkin Custard With Coconut Milk
1 16 oz can pumpkin puree
1/4 cup honey
2 large eggs
1 can coconut milk
1 1/2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon sea salt
- Preheat your oven to 425’F.
- Beat the eggs in a large mixing bowl, then add in the rest of the ingredients and mix on low speed until combined. Add the coconut milk slowly so it doesn’t splash everywhere!
- Pour into a 9 inch pie plate, or a 9×9 baking dish and bake at 425`F for 15 minutes, then turn the oven down to 350`F and bake for another 40 to 50 minutes. The custard is done when a knife inserted in the center comes out clean.
- Let the custard cool, then enjoy!
Let me know what you think! It was definitely a hit at our house!