Pumpkin Pie

1 hour + 10 min (includes 1 hour chill time)

10 servings

We understand that not everyone is a baker. We also understand that most holiday hosts like to say they’ve made their desserts themselves. So here you have it: a homemade dessert that doesn’t require any baking skills and tastes better than that pre-made grocery store stuff.

Ingredients

  • 1 pkg Pumpkin Pie Mix
  • 1 can (14 oz/398 ml) light coconut milk
  • 1 can (15 oz/398 ml) pumpkin purée
  • 9” prepared graham pie shell or prebaked pie crust

Preparation

  1. In a Multipurpose Pot – 8 cup, whisk mix with coconut milk. Bring to a boil over medium-high heat, stirring frequently.
  2. Immediately remove from heat; whisk in pumpkin purée until evenly mixed.
  3. Pour into pie shell. Refrigerate until set, at least 1 hour. If making ahead, cover and refrigerate overnight.
  4. To serve, cut into wedges and top with whipped cream or yogurt, if desired.

Nutritional Information

Per serving(1 slice): Calories 140, Fat 7 g (Saturated 3.5 g, 0 0 g), Cholesterol 0 mg, Sodium 220 mg, Carbohydrate 19 g (Fiber 2 g, Sugars 9 g), Protein 1 g.

Tips

If using a frozen pie shell follow directions on the package for baking crust before adding pumpkin filling.