2 cups So Delicious Coconut Milk Beverage (I used Original, but you could use Vanilla, too)
2 tablespoons agave nectar (or sweetener of choice, to taste)
1 cup canned pumpkin
1 ripe banana
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice -or- 1/4 tsp ginger and 1/4 tsp ginger
1/2 tsp vanilla extract (use 1/4 tsp, if you are using vanilla coconut milk beverage)
Blend all together, pour, and enjoy! Makes 2 12-oz servings plus a little extra to enjoy.
And.. this one I just got from: SimplyRecipes.com
Suzanne's Old Fashioned Pumpkin Pie
2 cups of pumpkin pulp purée from a sugar pumpkin* or from canned pumpkin purée
1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk
1/2 cup packed dark brown sugar
1/3 cup white sugar
1/2 teaspoon salt
2 eggs plus the yolk of a third egg
2 teaspoons of cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamon
1/2 teaspoon of lemon zest
1 good crust (see pâte brisée recipe)
* To make pumpkin purée from a sugar pumpkin: start with a small-medium sugar pumpkin, cut out the stem and scrape out the insides, discard (save the seeds, of course). Cut into sections and steam in a saucepan with a couple inches of water at the bottom, until soft. Scoop out the pulp from the skin. Or you can bake whole or halved in a 350°F oven until fork tender. Optional - put pulp through a food mill or chinois to make extra smooth.
1 Preheat oven to 425°F.
2 Mix sugars, salt, and spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream. Whisk all together until well incorporated.
3 Pour into pie shell and bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.
4 Cool on a wire rack for 2 hours.
Serve with whipped cream. Serves 8.