At this time of the year, I love to cook with pumpkins. Sweet or savory, I love everything pumpkin. (Almost as much as this little guy! Ha!) And right up there with pumpkin, as one of my favorite all time ingredients, is coconut. So this month I tried a new twist on pumpkin pie custard – I replaced the classic evaporated milk with coconut milk, and it worked beautifully! The texture and flavor are almost identical to the classic, but it has a very mild coconut taste, which I love! I have never been able to find an all-natural version of evaporated milk, so I feel a lot better about this recipe that is natural through and through. You can use a natural frozen crust, but if you are like me, you just eat the custard part of the pie and leave the crust behind. Is it just me? OK, maybe I’m a little off the beaten path with this. But I would much rather have more filling than any crust! Because of that, I made these individual sized pumpkin custards. Basically they are small crust-less pumpkin pies.
Based on a recipe from Cooking Light magazine
3/4 cup lightly packed brown sugar
1 3/4 teaspoons pumpkin pie spice
Pinch of salt
8-ounces whole coconut milk
2 large egg whites
1 large egg
1 (15-ounce) can unsweetened pumpkin
Natural frozen pie crust (if you must!)
Whipped cream for serving
Preheat oven to 425°.
To prepare custard, combine first 6 ingredients in a large bowl, stirring with a whisk. Add pumpkin, and stir with a whisk until smooth.
Pour pumpkin mixture into either a crust, an empty pie plate, or individual ramekins. Place on a baking sheet. Bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 50 minutes for a large pie, or about 25 minutes for individual ramekins. Cool completely on wire rack.
Serve with whipped cream.