From scratch Pumpkin Pie with coconut

Pumpkin Pie

From pumpkins I baked and pureed.

Ingredients

Pumpkin:
1 medium sugar pumpkin (about 3 pounds)
Canola oil, for oiling pumpkin

Easy Pie Crust:
1 ¼ cups all-purpose flour, plus more for flouring
¼ teaspoon salt
½ cup cold unsalted butter
¼ cup cold water over ice

Filling:
One 14-ounce can condensed coconut milk
½ cup coconut cream
2 tablespoons arrowroot
2 tablespoons honey
2 tablespoons coconut oil
1 tablespoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon nutmeg
½ teaspoon ground cloves
¼ teaspoon salt
3 large eggs

Total Time:
4 hrPrep:
45 minInactive:
1 hrCook:
2 hr 15 minYield:8 servings

Level:Easy

For the pumpkin:

Preheat the oven to 375 degrees F.

Microwave whole pumpkin for 1 minute.

Remove the stem from the pumpkin, cut in half and scrape out the insides, discarding the seeds (or keep for roasting later). Place the pumpkin halves cut-side down on a rimmed baking sheet lined with aluminum foil. Rub canola oil all over the skin and bake until fork-tender, about 1 hour.

Let cool.

For the easy pie crust:

While the pumpkin is cooking, make the crust.

In a large bowl, combine the flour and salt. Add in the cold butter (straight from the fridge) and work into the flour with a pastry cutter or combine with 2 butter knives or with fingers until the mix looks like lumps of small peas.  With a fork stir in just enough cold water (a tablespoon at a time, 4 to 5 tablespoons) until the flour is moistened. Pinch do to see if it sticks, dough should remain crumbly.

Divide the dough in half for 5” mini pies, or into a single ball for a 9” pie. Shape dough into a ball and flatten slightly. Wrap in plastic wrap and refrigerate for 30 minutes.

After 30 minutes in the refrigerator, roll out the dough on a lightly floured surface to a 12-inch round. Roll out as quickly and thoroughly without over working the dough. Too much work and the dough will be a little tough.

Fold dough in half, then in half again, it should resemble a quarter of the dough. Transfer to pie dish. Unfold the dough and allow the dough to settle into the dish, do not spread or press the dough to fit.  Fold the overhangs under and crimp decoratively.

Pierce the dough all over with a fork. Chill in the refrigerator for 15 minutes.
Line the crust with foil, fill with dried beans, rice or pie weights and bake until the sides are set, about 12 minutes. Remove the foil and beans.

Reduce the oven temperature to 350 degrees F.

For the filling:

Peel off the pumpkin shell or scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth (you should have about 4 cups). Add the condensed milk, cream, arrowroot, honey, coconut oil, cinnamon, ginger, nutmeg, ground cloves, salt and eggs and combine thoroughly.

Pour the filling into the crust and bake until the filling is set in the center, about 1 hour.

Transfer the pie to a rack and cool for 30 minutes. Serve at room temperature or chilled.

Condensed coconut milk:

Ingredients:

1 can full fat Coconut milk
¼ cup honey

Buy full fat coconut milk and pour one can into a saucepan and bring to a boil. Pour in ¼ cup honey and simmer for 20 minutes or until the mixture has a thickened structure. The color will darken a little because of the honey.

This will yield 14 oz for the pie.

Adapted from recipe by Nancy Fuller.

About Audrey Sniezek

Audrey Sniezek is a rock climbing athlete and computer software/technology enthusiast.
This entry was posted in Food, Fun, Writings and tagged , , , , , , . Bookmark the permalink.

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