Coconut Pumpkin Pie
By: McCormick Kitchens
Made With:
Try this dreamy twist on classic pumpkin pie. Thai Kitchen® Evaporated Coconut Milk lends a mild coconut flavor and creamy texture that perfectly complements both the McCormick® Pumpkin Pie Spice and pumpkin filling.
Try this dreamy twist on classic pumpkin pie. Thai Kitchen® Evaporated Coconut Milk lends a mild coconut flavor and creamy texture that perfectly complements both the McCormick® Pumpkin Pie Spice and pumpkin filling.
Key products
Instructions
- Place frozen pie crust on foil-lined baking sheet.
- 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.
- Bake in preheated 425°F oven 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.
