15mhhm15
Diamond Post Medal for All Time! 1,298 Posts 
Are you on a time crunch? Canned pumpkin puree and pre-made pie crust will help you finish this delicious pumpkin pie dessert faster. I hope you enjoy this recipe as much as my family and I did!
Prep Time: 15 minutes
Cook Time: 50-60 minutes
Total Time: ~ 1 hr +
Yield: 1 pie
Ingredients:
- 15 oz Pumpkin puree (1 can)
- 13.66 oz Unsweetened coconut milk (1 can)
- 2 Eggs
- 1/4 cup Cornstarch
- 1/2 tsp Salt
- 3/4 cup Sugar
- 1.5 Tbsp Pumpkin Pie Spice
- Pre-made pie crust
Steps:
- Line glass pie pan with pre-made crust. Use any leftover dough to make shapes (I made pumpkin shapes). Use ramekin bowl or pie crust weights. Bake for 20 minutes at 350 degrees.
- In a large bowl, whisk all ingredients together until it's well combined.
- Pour filling into pie crust.
- Bake at 350 degrees F for 40-50 minutes or until ready. Check that edges and make sure it comes out clean and the middle will be a bit soft. slow to cool for 1.5-2 hours before refrigerating.
- Optional: Top pie off with the pumpkin shapes and make whipped cream - 5 Tbsp. heavy cream and 1 Tbsp. powdered sugar with frother.
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