3 eggs
1 15-ounce can pumpkin puree
¾ cup light brown sugar
1 tsp cinnamon
1 tsp salt
1 tsp pumpkin pie spice
1 cup lite or regular coconut milk
Frozen pie crust
1
To make the filling, whisk the eggs, pumpkin, brown sugar, cinnamon, salt, and pumpkin pie spice in a medium bowl. Beat in the creamer or coconut milk.
2
Pour filling into pie crust.
3
Carefully place the pie on a rack in the center of the oven. Bake at 425 for 15 minutes. Reduce to 350 and continue baking for 30-40 mins or until a knife inserted in the center of the pie comes out clean.
4
Cover and let refrigerate for several hours or overnight to firm up.
Ingredients
3 eggs
1 15-ounce can pumpkin puree
¾ cup light brown sugar
1 tsp cinnamon
1 tsp salt
1 tsp pumpkin pie spice
1 cup lite or regular coconut milk
Frozen pie crust