5m
PREP TIME
1hr 10m
COOK TIME
303
CALORIES
7
INGREDIENTS
Servings: 8
Ingredients
- 1 frozen unbaked deep dish pie crust, (9-inch)
- 3 eggs, lightly beaten
- 3/4 cup firmly packed brown sugar
- 1 tablespoon McCormick® McCormick® Pumpkin Pie Spice
- 1/2 teaspoon salt
- 1 can (15 ounces) pumpkin
- 1 1/3 cups Thai Kitchen® Thai Kitchen Unsweetened Coconut Milk
INSTRUCTIONS
- 1 Preheat oven to 425°F. Place frozen pie crust on foil-lined baking sheet.
- 2 Mix eggs, sugar, pumpkin pie spice and salt in large bowl until smooth. Stir in pumpkin. Gradually add coconut milk, mixing well. Pour into pie crust.
- 3 Bake 15 minutes. Reduce oven temperature to 350°F. Bake 55 minutes longer or until knife inserted in center comes out clean. Cool on wire rack. Serve warm or refrigerate until ready to serve. Store leftover pie in refrigerator.
