In honor of National Pie Day, I’m sharing one of my family’s favorite pie recipes: Coconut Pumpkin Pudding Pie. In a good gardening year, we make this with pumpkins grown in our garden. In a bad year, well, we use canned. In the fall, my husband will make a fresh pie every Sunday for dessert, and we’ll finish by Tuesday or Wednesday.
This recipe for coconut pumpkin pudding came from Recipes from the Root Cellar: 270 Fresh Ways to Enjoy Winter Vegetables, a library book that I may have to buy. In the book, it’s presented as pie, but I skipped the pie crust to make it gluten-free. I also changed the flavoring a little and skipped the unsweetened flaked coconut. If you want a pie crust for a gluten-free pie, an almond meal crust might be the way to go.
Coconut Pumpkin Pudding
- 2 cups roasted and pureed pumpkin
- 2 eggs
- 1 cup coconut milk
- ¾ cup organic sugar
- 2 T. molasses
- 2 teaspoon vanilla extract
- 2 teaspoons ginger
- ½ teaspoon salt
- ½ teaspoon nutmeg
- ½ teaspoon mace
- Grease a 9-inch pie plate. I used olive oil spray.
- Combine all of the ingredients in a food processor and puree until smooth. Pour the batter into the pie plate.
- Bake in a 425 degree oven for 10 minutes. Then, lower the temperature to 350 and bake for 50 to 60 minutes until the center is mostly set.