coconut pumpkin pie
Coconut pumpkin pie is light and creamy without using any heavy cream. The slight coconut flavor pairs beautifully with the pie's warming spices.
Servings: 1 9-inch pie
Ingredients
pie crust (half a recipe of Dorie Greenspan's All Butter Pie Dough)
- 1½ c (204 g) all-purpose flour
- 2 tbsp (25 g) sugar
- ¾ tsp fine sea salt
- 1 stick unsalted butter frozen or very cold, cut into small pieces
- up to ¼ c ice water
filling
- 1 15-oz can pumpkin puree or 2 c cooked, pureed, and strained pumpkin
- 1 c coconut milk about half of a 15-oz can
- ½ c brown sugar
- 2 eggs
- 2 tbsp maple syrup
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- ¾ tsp fine sea salt
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 1 tbsp dark rum optional
Instructions
prepare and par-bake pie crust
- Add flour, sugar, and salt to the bowl of a food processor and pulse to blend. Add the pieces of butter to the food processor and pulse the machine in long spurts until the butter is well incorporated. Add the ice water a little at a time, processing after each addition until you have moist clumps that hold together when you pinch a piece of the dough.
- Turn the dough out on a lightly floured piece of parchment and shape into a disk. Cover the disk with a second sheet of parchment and roll the dough out into a 11-12 inch round.
- If the dough is still slightly cold, fit into a buttered 9-inch pie dish. If it has warmed, chill the dough until it's workable, then fit into the pan. Chill in the refrigerator or freezer for at least 1 hour.
- Center a rack in the oven and preheat to 375°F. Remove pie pan from chilling. Either crimp the dough overhanging the pan into a decorative edge or trim the excess dough even with the rim of the pan. Place the pie pan on a baking sheet and fit a piece of foil against the crust; fill with dried beans or rice.
- To par-bake: bake for 20 minutes, then carefully remove foil and weights and return pie pan to the oven and bake for another 3-4 minutes, until the crust is firm but not yet colored. Remove from oven and place on a rack to cool.
mix filling and bake
- Center a rack in the oven and preheat it to 350°F. Place pie pan with par-baked crust on baking sheet lined with parchment paper.
- Combine all filling ingredients in blender and blend until smooth, or whisk ingredients together in a large bowl. Pour the filling into the crust (there may be some filling that doesn't fit if the crust shrank while baking). Smooth surface of filling or swirl as desired.
- Bake the pie for 50-60 min, until the filling is set around the edges but still jiggly in the center of the pie. When done, transfer pie to a cooling rack and let sit until room temperature. The pie can be eaten at room temperature but is best served cold.