Ingredients and Weight: - 1 (15 ounce) can pumpkin puree - 1 cup unsweetened almond milk - 1/2 cup unsweetened coconut milk - 1/4 cup cornstarch - 1/2 teaspoon pumpkin pie spice - 1/4 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/8 teaspoon salt - 1 unbaked 9-inch pie crust
Preparation Time: 15 minutes Cooking Time: 50-60 minutes Cooking Difficulty Level: 3
Preparation Method Steps: 1. Preheat oven to 375 degrees F (190 degrees C). 2. In a medium bowl, whisk together pumpkin puree, almond milk, coconut milk, cornstarch, pumpkin pie spice, cinnamon, nutmeg, and salt. 3. Pour pumpkin mixture into pie crust. 4. Bake pie for 50-60 minutes, or until crust is golden brown and a knife inserted into the center comes out clean. 5. Let pie cool completely before serving.
Nutritional Information: - Calories: 330 - Fat: 15 grams - Carbohydrates: 45 grams - Protein: 6 grams
Dish Characteristics: - Sweet and savory - Creamy and smooth - Gluten-free and sugar-free - Perfect for fall and Thanksgiving
User Comments: - "I love this pumpkin pie! It's so flavorful and satisfying." - "I made this pie for my family and they all raved about it." - "I'm not a huge fan of pumpkin pie, but this one is delicious." - "This pie is perfect for those who are watching their sugar." - "I will definitely make this pie again."
Special Precautions and Tips: - If you don't have pumpkin pie spice, you can make your own by combining 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves. - If you don't have an unbaked pie crust, you can purchase one from the supermarket. - To make the pie ahead of time, bake it according to the directions and then let it cool completely. Store the pie in the refrigerator for up to 3 days.