Punk Pumpkin pie is the bomb. This isn't the typical pumpkin pie you get at a grocery store bakery. It's got a flaky whole grain crust, deep rich caramel flavor from coconut sugar, and subtle hints of citrus and rum. It might be the best daggum pumpkin pie you've ever had!
Multi-grain Caramel Spiced Rum Pumpkin PieOrganic Pumpkin puree| 2 cups
Organic Coconut Sugar| 1 cup
Evaporated Milk| 1 1/2 cup
Organic Grains Sorghum Flour| 1/3 cup
Rum flavor| 1 tsp
Cinnamon| 1 tsp
Nutmeg| ¼ tsp.
Clove| ¼ tsp.
1 prepared 9-inch multi-grain pie shell (here)
Whisk together the pumpkin, coconut sugar, eggs, evaporated milk, flour, vanilla, cinnamon, nutmeg, and clove. Place pie shell on a sheet pan and pour filling into the shell. Bake at 325° F for 45-50 minutes, until firm and internal temperature, is over 150°F. Allow to cool at room temperature for 1 hour. Keep custard pies in the fridge. Garnish the top of the pie with whip cream, nuts or chocolate curls if desired.