Thanksgiving Pumpkin Pie | Buddha Brands Co.

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Ingredients

  • 1 store-brought unbaked pie crust

  • 1/2 cup maple syrup

  • 1/2 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground ginger

  • 1/8 teaspoon ground cloves

  • 3 eggs lightly beaten

  • 1 15-ounce can pumpkin puree

  • 1 and 1/4 cups evaporated milk (or milk substitute)

  • 1 40g Hungry Buddha Classic Coconut Chips

Instructions

  1. Preheat oven to 425 degrees F

  2. In a large bowl, combine eggs, pumpkin puree, maple syrup, salt, cinnamon, ginger, and cloves. Mix well

  3. Add milk or milk substitute to mixture and stir slowly

  4. Pour mixture into pie shell

  5. Bake at 425 degrees F for 15 minutes

  6. Turn down temperature to 350 degrees F and bake for 40-50 minutes

  7. Remove from oven and let cool for 2-3 hours, then refrigerate for several hours.

  8. Take out from fridge and top the pie with classic coconut chips

  9. Enjoy!