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coconut-pumpkin-pie-recipe

Coconut Pumpkin Pie

A delightful twist on the classic pumpkin pie, with a hint of coconut.
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Preparation Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 250 kcal

Ingredients 

Pie Filling

  • 1 can Pumpkin puree
  • 1 can Coconut milk
  • ¾ cup Brown sugar
  • 2 teaspoon Pumpkin pie spice
  • ½ teaspoon Salt
  • 2 Eggs beaten
  • 1 Pie crust pre-made or homemade

Instructions 

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine pumpkin puree, coconut milk, brown sugar, pumpkin pie spice, and salt. Mix well.
  3. Add the beaten eggs to the mixture and stir until fully incorporated.
  4. Pour the mixture into the pie crust.
  5. Bake in the preheated oven for 60 minutes, or until the filling is set and a knife inserted in the center comes out clean.
  6. Let the pie cool completely before serving.

Nutritional Value

Calories: 250kcal | Carbohydrates: 35g | Protein: 4g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 50mg | Sodium: 200mg | Potassium: 200mg | Fiber: 3g | Sugar: 20g | Vitamin A: 8000IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 2mg

Keywords

Coconut, Pumpkin Pie, Thanksgiving
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