Description
Indulge in a lush, tropical twist on the classic autumn dessert. This Pumpkin Pie replaces traditional heavy dairy with rich, full-fat coconut milk and cream, creating a velvety, silky texture that perfectly complements the earthy sweetness of pumpkin. Enhanced with aromatic ginger and cloves, this stress-free recipe offers a sophisticated, professional-quality result that is ideal for any holiday gathering or special occasion.
Ingredients
1 9-inch Deep Dish Pie Crust (unbaked)
3/4 cup white granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs (room temperature)
1/2 orange, freshly zested
15 oz pure pumpkin puree
12 oz full-fat canned coconut milk
5 oz coconut cream (chilled for 24 hours)
1 tablespoon powdered sugar (for topping)
Instructions
Preheat your oven to 425 degrees Fahrenheit.
Place the frozen pie crust on a stable baking sheet.
In a large mixing bowl, combine sugar, salt, cinnamon, ginger, cloves, eggs, and orange zest.
Stir the ingredients gently with a wooden spoon until fully incorporated.
Add the pumpkin puree and coconut milk, stirring manually until the batter is completely homogeneous.
Pour the mixture into the prepared pie crust.
Bake at 425 degrees Fahrenheit for 15 minutes, then reduce the heat to 350 degrees Fahrenheit and bake for an additional 50 minutes until set.
Allow the pie to cool completely to room temperature before serving.
Whhip the chilled coconut cream with powdered sugar and serve as a topping.
Notes
Ensure the coconut cream is chilled for at least 24 hours to achieve the best consistency for the whipped topping. Do not over-whisk the batter to prevent excess air bubbles, ensuring a smooth surface.
- Prep Time: 15
- Cook Time: 65
- Category: Baking
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 12g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg