1 pkg Pumpkin Pie Mix
1 can (14 oz/398 ml) light coconut milk
1 can (14 oz/398 ml) pumpkin purée
9” prepared graham pie shell or prebaked pie crust
Toppings (optional): whipped cream or Greek yogurt
- In a Multipurpose Pot – 8 cup, whisk mix with coconut milk. Bring to a rolling boil over medium-high heat, whisking frequently.
- Remove from heat; whisk in pumpkin purée until evenly mixed.
- Pour into pie shell. Refrigerate until set, at least 1 hour. If making ahead, cover and refrigerate overnight.
- To serve, cut into wedges and top with whipped cream or yogurt, if desired.
Per serving (1 slice): Calories 190, Fat 7 g (Saturated 3.5 g, Trans 1.5 g), Cholesterol 0 mg, Sodium 320 mg, Carbohydrate 31 g (Fiber 3 g, Sugars 17 g), Protein 2 g.
If using a frozen pie shell follow directions on the package for baking crust before adding pumpkin filling.