Position a rack in the center of the oven, set a heavy duty rimmed baking sheet on the rack, and heat the oven to 425 deg F.
In a large bowl, whisk the pumpkin, coconut milk, sugar, ginger, cinnamon, salt and nutmeg until smooth. Whisk in the eggs and then the rum, until the mixture is smooth. Pour the filling into the piecrust.
Put the pie on the heated baking sheet. Bake for 10 minutes and then reduce oven temperature to 350 deg F. Bake until the center of the pie no longer wobbles when the pan is nudged (a slight jiggle is fine), an additional 45-55 minutes.
Transfer to a rack and cool completely before serving. The pie can be stored at room temperature for up to 2 days.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (83g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 88 (46%)|
|Amt Per Serving||% DV|
|Total Fat 9.7g||13 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 93.1mg||29 %|
|Sodium 186.7mg||6 %|
|Potassium 139.4mg||4 %|
|Total Carbohydrate 22.1g||7 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 22g|
|Protein 3.5g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 190
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