The PUMPKIN PIE recipe came from the torn pages of a magazine I was reading. Tucked onto the very last page, I scanned the ingredients and the immediately knew that I had to try this new version of an old recipe.
1 1/4 cups graham cracker crumbs from 9 crackers (I used 18)
3 Tbs. sugar (I used 6)
3 Tbs. vegetable oil (I used 6)
1 15-oz can pure pumpkin
3/4 cup well-stirred coconut milk
2 large eggs
3/4 cup packed light brown sugar
1/2 tsp. salt
1 tsp. grated fresh ginger
1/8 tsp. freshly grated nutmeg (I couldn't find fresh so I just used my ground nutmeg)
1/2 tsp. cinnamon
Top with whipped cream (1 pint heavy whipping cream and 1/2 cup sugar beat together in mixer)
FIRST, Preheat your oven to 350 degrees.
There was only one word for this pie...YUMMY! The recipe said the things that made this pie great was the mixture of the canned pure pumpkin, fresh ginger, graham crackers, coconut milk and fresh nutmeg. Those things are what actually drew me to this recipe. When Hubby took a bite, I could tell by the look on his face that he LOVED it! He said it was the closest thing to his childhood sitter's homemade gingerbread cookies he had ever tasted (and he has looked for THAT recipe for YEARS...). I think it is the combination of those spices, combined with the coconut milk and graham crackers that just make the flavor POP! This recipe is definitely a "Keeper" for years to come. HEY! It's not too late for you to try it too...Christmas Dinner is coming up!