Thanksgiving

Kinda Thai Pumpkin Pie is for Dessert.

Kinda Thai Pumpkin Pie takes 20 minutes to prepare.

Kinda Thai Pumpkin Pie takes 35 minutes to cook.

Kinda Thai Pumpkin Pie makes 10 servings.

The ingredients for Kinda Thai Pumpkin Pie are:

1/3 cup unsweetened soy milk (not low-fat)
1/3 cup water
1/3 cup brown sugar
? tablespoon cornstarch
? tbsp pumpkin pie spice
3.3 oz creamed coconut (not coconut cream or milk!)
? cup pumpkin puree
? cup smooth peanut butter
Pastry for a single-crust 9''? pie, unbaked

Here is how you make Kinda Thai Pumpkin Pie:

Preheat oven to 425F.In a small saucepan, whisk together soy milk, water, sugar, cornstarch and pumpkin pie spice until well blended.Heat, whisking occasionally, until steaming.Stir in the creamed coconut and remove from heat, stirring to thicken. Set aside to cool slightly.Combine pumpkin puree and peanut butter in a large bowl.Pour warm coconut mixture into bowl and whisk until smooth and thick.Pour into pie shell, smoothing top.Bake for 10 minutes. Reduce temperature to 350F.Bake for additional 25 minutes or until knife inserted near center comes out clean.Cool on wire rack for 2 hours.Refrigerate 1 hour before serving.Makes 10 Servings.

The nutritional information for Kinda Thai Pumpkin Pie is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 242.2

• Total Fat: 17.0 g
• Cholesterol: 0.0 mg
• Sodium: 179.3 mg
• Total Carbs: 22.5 g
• Dietary Fiber: 1.3 g
• Protein: 4.4 g

Kinda Thai Pumpkin Pie is Asian cuisine.

The dietary needs meet for Kinda Thai Pumpkin Pie is Vegan