Since I just shared about a good deal on organic canned pumpkin, now I want to share a good recipe to go with it!
This recipe is from my cookbook A Whole Food Holiday. Get the whole book for lots of other great recipes!
15 oz canned pumpkin (or 1 1/2 to 1 3/4 cups home cooked pumpkin)
3/4 c coconut milk
2 large eggs
3/4 c honey
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
Combine all of the ingredients and pour into a pie plate. Bake at 350 degrees for 45 to 55 minutes, or until a knife inserted into the center comes out clean.
To double this recipe, for Crustless Pumpkin Pie for a Crowd, this is how I do it:
2 15 oz cans canned pumpkin (or 1 1/2 to 1 3/4 cups home cooked pumpkin)
1 can coconut milk
4 large eggs
1 1/2 c honey
1 tsp salt
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
Combine all of the ingredients and pour into a 9×13 pan. Bake at 350 degrees for 50 minutes to 1 hour, or until a knife inserted into the center comes out clean.