We’re huge fans of pumpkin! Love it! And not just during Thanksgiving time. This veggie is a year-round deal for us. In fact in our next book we have a number of pumpkin recipes and they’re all to die for! You’ll flip when you try them!

It’s hard to believe pumpkin is a healthy, nutrient and fiber- packed veggie when it tastes so scrumptious. We recently saw this Coconut Pumpkin Pie recipe and–oh my!– it’s sooo good! Thank you Thai Kitchen for sending us your light coconut milk (YUM!) and sharing this recipe– We substituted regular coconut for the lite version–and you can also, to keep it light so that you don’t feel weighed down–and so that you can have plenty of energy this holiday season. You’ve gotta try this–let us know what you think!

Coconut Pumpkin Pie

Prep Time: 5 minutes
Cook Time: 1 hour and 10 minutes

• 1 frozen unbaked deep dish pie crust (9-inch)
• 3 eggs, beaten
• 3/4 cup packed brown sugar
• 1 tablespoon pumpkin pie spice
• 1/2 teaspoon salt
• 1 can (15 ounces) pumpkin
• 1 can (13.66 ounces) Thai Kitchen® Lite Coconut Milk
• PLACE frozen pie crust on foil-lined baking sheet.
• MIX eggs, sugar, pumpkin pie spice and salt in large bowl until smooth. Stir in pumpkin.
• Gradually add coconut milk, mixing well. Pour into pie crust.
• BAKE in preheated 425°F oven 15 minutes. Reduce oven temperature to 350°F. Bake 55 minutes longer or until knife inserted in center comes out clean. Cool on wire rack.
• SERVE warm or refrigerate until ready to serve. Store leftover pie in refrigerator.

Makes 8 servings.

Nutrition Information Per Serving: 254 Calories, Fat 10g, Protein 5g, Carbohydrates 36g, Cholesterol 73mg, Sodium 273mg, Fiber 2g