Cran Pumpkin Pie

Update your holiday desserts and make a Cran Pumpkin Pie, with a coconut, pumpkin, and agave filling topped off with fresh cranberry sauce. Hello holidays!


Ingredients
2 1/2
cups
pumpkin puree
1/4
cup
canned full fat coconut milk
1/2
cup
agave
3/4
cup
sugar
1
tablespoon
tequila
1/4
cup
corn starch
2
teaspoons
vanilla
2
teaspoons
cinnamon
6
ounces
fresh cranberries
1
store bought graham cracker pie crust
Directions
Preheat oven to 350F.
In a medium sized bowl combined pumpkin puree, coconut milk, 1/4 cup agave, 1/2 cup sugar, tequila, corn starch, vanilla, and cinnamon. Whisk until thoroughly combined.
Pour pumpkin mixture into pie crust and transfer to oven. Bake for 55 minutes, or until firm and fragrant.
Meanwhile in a saucepan on medium heat add cranberries, 1/2 cup of water, remaining agave, and remaining sugar.
Cook until the cranberries pop and create a light sauce, about 10 minutes. Allow to cool.
Remove perfectly baked pumpkin pie and allow to cool until room temperature. Top pie with cranberry sauce.

The base number of servings for this recipe is 1
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