My friend Priscilla (of Blackberry Pie fame) sent me this recipe for an interesting lactose-free pumpkin pie made with coconut milk.
Priscilla says that the coconut milk has a “normal” taste and lends “just a touch of something different to an old standby.”
Don’t be afraid to make your own pie crust. It’s easy: 4 ingredients, 4 minutes. Here’s how!
9-inch unbaked pie crust
3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
1 tsp diced fresh ginger
1/4 tsp ground cloves
1 can pumpkin (approximately 2 cups) or two cups well-drained fresh pumpkin
1- 1/2 cups full-fat coconut milk (stir well—it separates in the can).
Preheat oven to 425 F.
Mix sugar and spices in a small bowl.
In a large bowl, beat eggs. Add pumpkin and mix well. Stir in sugar-spice mixture. Stir the coconut milk well and add to the pumpkin mixture.
Pour into pie crust. Bake for 15 minutes at 425°F, then reduce the heat to 350°F and bake an additional 40-45 minutes. A knife inserted in the middle should come out clean. Cool on a rack and serve.
• Priscilla says the flavor is greatly enhanced by using fresh ginger, fresh pumpkin, and good cinnamon. I prefer canned pumpkin.
• I have also made a lactose-free pumpkin pie by simply using Lactaid milk in my standard pumpkin pie recipe. Here’s the recipe…
• Nancy from Montana made this pie using 1-1/4 cups coconut milk, 2 oz maple syrup, and 2 oz rum and reported it was creamy and delicious! Try that for a little variety.