1 pkg Pumpkin Pie Mix
1 can (14 oz/398 ml) light coconut milk
1 can (14 oz/398 ml) pumpkin purée
9” prepared graham pie shell or prebaked pie crust
Toppings (optional): whipped cream or Greek yogurt
- In a Multipurpose Pot – 8 cup, whisk mix with coconut milk. Bring to a rolling boil over medium-high heat, whisking frequently.
- Remove from heat; whisk in pumpkin purée until evenly mixed.
- Pour into pie shell. Refrigerate until set, at least 1 hour. If making ahead, cover and refrigerate overnight.
- To serve, cut into wedges and top with whipped cream or yogurt, if desired.