Recipe: Coconut Pumpkin Pie

I’ve really been enjoying this fall weather here in Southern California, or at least what fall weather we do get.  Last weekend it hit 86. So much for fall I guess.  But the small amount of fall weather has got me craving anything and everything pumpkin, as if you didn’t already notice from these two pumpkin recipes I shared recently here and here.  Luckily we got a sugar pie pumpkin in our CSA box a couple of weeks ago. Cha-ching!  And the only good thing to do with fresh pumpkin in my book is make a pumpkin pie. 

I usually make my own doughs and crusts, but I had a store bought whole wheat pie crust in the freezer that needed to be used.  If you wish to make your own whole wheat pie crust, here is a good recipe I posted earlier this year from the strawberry rhubarb pie I baked for my sister-in-law.

For a yummy coconut topping, I found coconut cream at Trader Joe’s, but if you don’t live near a TJ’s, it may be more difficult to find.  Don’t fret, you can “make” your own coconut cream, by buying full fat coconut milk, refrigerating it overnight (or at least six hours) and separating the coconut water from the cream (which it naturally does by chilling).  Here is a good step by step for you from Oh She Glows.  You may also be wondering where my whipped cream topping is since it’s not in any of the photos.  Well I made a whipped cream mistake and overwhipped the cream.  I ended up pseudo saving it after the fact by freezing and scooping it out like ice cream.  Oh well.  It tasted yummy all the same.

Coconut Pumpkin Pie

Adapted from Julia’s (Vegan) Kitchen
 
Filling Ingredients
1 1/2 c roasted pumpkin puree
1 c coconut milk
1 c honey (or to taste)
1 tbsp cornstarch (or arrowroot)
1/2 tbsp freshly ground cinnamon
3/4 tsp ground ginger
1/2 tsp freshly ground allspice
1/4 tsp freshly ground cloves
1 tsp vanilla extract
1 tsp salt
3 large eggs 
 
Whipped Cream Ingredients
1 can coconut cream
1-2 tsp honey
1/4-1/2 tsp vanilla extract
 
Preparation
Preheat oven to 350 degrees Fahrenheit.  Combine all filling ingredients except the eggs in a high speed blender or using a mixer.  This way you can safely taste for your sweetener and add more if desired.  Then add in the eggs and mix until just combined.  Pour the filling into your pie shell and bake for 50-55 minutes, until the edges are set and the center jiggles slightly.  The pie will set as it cools.
 
Once the pie has cooled, make your whipped coconut cream.  Simply use a stand mixer or bowl/hand mixer and whip until it forms stiff peaks, just like you would with dairy cream.  About halfway through the whipping process, add your sweetener and vanilla to taste.  Do not overbeat your cream like I did.  It completely fell and started to separate.  Also be sure not to top your pie with the cream while the pie is still warm, otherwise the cream melts away into liquid.  If you make your whipped cream ahead of time, store in the back/bottom of the fridge where it stays the coolest and re-whip if necessary before using.

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1 Comment

Filed under Food + Recipes

One response to “Recipe: Coconut Pumpkin Pie

  1. julie panter

    Looks delicious!

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