Pumpkin Cream Pie
Serves: 1 pie
A delicious spin on the holiday classic, this Pumpkin Cream Pie is the perfect addition to your holiday table!
What You'll Need
  • ¾ cup sugar
  • 1½ cups unsweetened coconut milk
  • 1½ cups whole milk
  • ¼ cup cornstarch
  • 5 egg yolks
  • ¼ teaspoon salt
  • 1 tsp. cinnamon
  • 1 (9-inch) baked pie crust (I used this easy recipe) 
  • 3 heaping TBS. pumpkin butter
  • Whipped cream, for garnish
  1. In a sauce-pan, combine 1½ cups coconut milk, 1 cup milk, and ¾ cup sugar and scald.
  2. In a small bowl, add the remaining ½ cup of milk and ¼ cup cornstarch and whisk together.
  3. In a medium-sized bowl, add the egg yolks and salt and whisk together.
  4. Temper the eggs by adding about half of the scalded milk mixture, whisking vigorously while doing so.
  5. Add the tempered eggs and cornstarch mixture back into the saucepan and heat over a medium heat for about 2 minutes or until the mixture thickens.
  6. Remove from heat and add the pumpkin butter and cinnamon, whisking well to combine.
  7. Pour the mixture into your pre-made crust and place in the fridge for 2 hours.
  8. Keep in the fridge until ready to serve, and top with whipped cream!
Recipe by The Blonde Chef at https://www.theblondechef.com/pumpkin-cream-pie/