• Prep Time
    3 Mins
  • Cook Time
    0 Mins
  • Total Time
    3 Mins
  • The base number of servings for this recipe is 1
    OK

    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
    OK

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