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Today’s prize pack is a large 13-cup food processor. This is the most used kitchen tool in my kitchen. You need this!
Ingredients
- 1 9" frozen pie crust
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- zest of 1/2 an orange
- 1 15-oz. can of pumpkin puree (not pumpkin pie filling)
- 1 12-oz. can of full-fat coconut milk (not lite)
- 1 5-oz. can of coconut cream, chilled at least 24 hours in the fridge
- 1 tablespoons powdered sugar
Instructions
- Pull the frozen pie crust out of the freezer, and place it on a baking sheet.
- Preheat the oven to 425.
- In a large bowl, stir together with a wooden spoon the sugar, salt, cinnamon, ginger, cloves, eggs, orange zest, pumpkin puree and coconut milk. Do not use a whisk or beater because it will put too much air in the batter and your pie will sink as it cools. Use a spoon to stir it all together until it's homogeneous.
- Pour the filling into the pie crust and bake for 15 minutes.
- Lower the oven temperature to 350 and bake for another 40-50 minutes, until the crust is nicely browned. The pie filling will jiggle slightly in the middle, but it will set as it cools.
- Let cool completely, overnight in the fridge is best.
- Before serving, scrape the chilled coconut cream out of a can and into a bowl. Add the powdered sugar into a bowl and beat it with an electric mixer until it resembles whipped cream, about 1-2 minutes.
