Dinner

Impossible Pie II-Pumpkin Coconut Custard is for Dessert, Dinner.

Impossible Pie II-Pumpkin Coconut Custard takes 10 minutes to prepare.

Impossible Pie II-Pumpkin Coconut Custard takes 60 minutes to cook.

Impossible Pie II-Pumpkin Coconut Custard makes 10 servings.

The ingredients for Impossible Pie II-Pumpkin Coconut Custard are:

4 large eggs
3/4 cup mashed pumpkin, fresh or canned
1/3 cup shredded, sweetened coconut
1 can Hokan lite coconut milk
1/2 stick butter, melted
1/4 tsp. salt
1 tsp. cinnamon, ground
1/4 tsp. cloves, ground
1/4 tsp. nutmeg, ground
1/4 tsp. sea salt
3/4 cup raw demerara or turbinado sugar
1/4 cup tapioca flour
1/4 cup sweet sorghum flour

Here is how you make Impossible Pie II-Pumpkin Coconut Custard:

Preheat oven to 350 degrees. Add all ingredients to blender. Blend on low then high for 2 minutes till well mixed. Pour into greased and floured pie dish. Bake for 45 minutes or until custard is set. Remove from oven and cool on wire racks. Serving Size:?makes 12 pies

The nutritional information for Impossible Pie II-Pumpkin Coconut Custard is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 209.7

• Total Fat: 10.9 g
• Cholesterol: 86.8 mg
• Sodium: 254.2 mg
• Total Carbs: 26.3 g
• Dietary Fiber: 1.9 g
• Protein: 3.5 g