Coconut Spiced Kissed Pumpkin Pie

Posted By nutmegnanny on October 28, 2009

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Coconut and pumpkin = delicious. That is my opinion after making this pie. The pie has the “classic” pumpkin pie spices but is jazzed up with the addition of coconut milk and hazelnut paste. I decided to do a graham cracker crust because I ~~was lazy~~ thought it would be a good texture along side the creamy pumpkin filling. I also made my pies into little tarts instead of making one large pie. I find that in a household of two it’s easier to give neighbors small tarts instead of slices of pie.

For the pumpkin filling I used some of my homemade puree but canned pumpkin could work here too. Instead of the classic whipped cream I opted for a little brown sugar ice cream to accompany my pie. It was amazing! The deep sugar taste of the ice cream paired nicely with deep spices from the pie. Enjoy!!!

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Coconut Spiced Kissed Pumpkin Pie

Ingredients:

For Pie Filling:
1 graham crust (recipe at bottom)
1 1/2 cups hazelnuts - toasted
1/2 cups dark brown sugar
1 tablespoon pumpkin pie spice blend
1 teaspoon salt
1 tablespoon arrowroot or cornstarch
1 1/2 cups roasted pumpkin puree or canned pumpkin
1 teaspoon vanilla extract
3 extra large eggs - lightly beaten
1 cup coconut milk (full fat not light)

For Graham Cracker Crust:
2 cups graham cracker crumbs
1/3 cup melted butter
2 tablespoons honey

For Pumpkin Pie Spice Mix:
1 tablespoon freshly ground cassia cinnamon
3/4 teaspoon freshly ground allspice
scant 1/2 teaspoon freshly ground cloves
1 1/2 teaspoon ground ginger (pre ground)

Source: 101 Cookbooks

Directions:

For Pie:
Preheat oven to 350 degrees, racks in the middle.

Puree 1 1/2 cups of the toasted hazelnuts in a food processor until they turn into a hazelnut paste, past the 'crumble' stage. Set aside. Chop the remaining 1/2 cup of hazelnuts and set aside seperately, these will be sprinkled on top after the pie is baked.

To make the pumpkin pie filling, whisk together the brown sugar, pumpkin pie spice blend, salt, and arrowroot. Stir in the pumpkin puree, and vanilla. Now stir in the eggs and coconut milk until just combined. Set aside.

Before filling the pie crust, crumble the hazelnut paste on top of the pie dough into the pie plate, quickly and gently press it into a thin layer across the bottom creating a layer of hazlenuts that will sit between the dough and the filling. Fill the pie crust with the filling and bake for about 50 minutes - the center of the pie should just barely jiggle when you move the pie - the edges should be set.

Let the pie cool a bit, this makes slicing less messy. Serve straight or with a dollop of sweetenend whipped cream or ice cream.

Makes one 9 or 10-inch pie.

For Crust:
Mix all together in food procesor. Then press into a 9-inch pie pan (or tart pans) and proceed with filling.

For Pumpkin Pie Spice Mix:
Use a coffee grinder to separately grind each of the following: cinnamon, allspice, and cloves. Smash the cinnamon a bit before grinding it. The spices should be powder-fine, and sifted into a bowl together. Stir in the ground ginger, and use in any recipe calling for a pumpkin pie spice blend.

Pie

31 comments »

31 Responses to “Coconut Spiced Kissed Pumpkin Pie”

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1

Nicole — October 28, 2009 at 11:56 am

Oooo… this looks yummy, and I don’t even like pumpkin pie! I’ve never had pumpkin and coconut together, but it sounds really good.

Your new site looks great .
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2

Blond Duck — October 28, 2009 at 1:49 pm

I would have never thought of coconut and pumpkin…but I now recongize it’s brilliance and realize I can’t live without it…
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Faith — October 28, 2009 at 2:16 pm

I can’t believe I never tried that…coconut and pumpkin sound perfect together! And with the toasted hazelnuts, this sounds like the best pumpkin pie! I’m so excited, the MckLinky list is up!
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4

jenn — October 28, 2009 at 3:48 pm

Yum!!! I so can’t wait for Thanksgiving to get here already. Then again, I don’t need to wait. I’m in a pie mood now. I’ll have my with 2 scoops of ice scream too.
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5

karen — October 28, 2009 at 4:35 pm

Good golly this looks great!!! Definitely a keeper!
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6

Reeni — October 28, 2009 at 9:40 pm

I love the idea of little individuals! Their so cute! Pumpkin and coconut is a yummy combo – I bet the coconut milk made it extremely creamy!
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April — October 29, 2009 at 9:46 am

Pumpkin is my FAVORITE thing in the world, besides my hubby and kids of course…LOVE it, and must try this recipe..
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Natasha - 5 Star Foodie — October 29, 2009 at 12:02 pm

Very nice with coconut milk! Sounds totally delicious!
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nora@ffr — October 29, 2009 at 12:29 pm

wow!! this is just totally drool worthy!!
happy halloween!
cheers!
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10

Jen @ My Kitchen Addiction — October 29, 2009 at 6:21 pm

Yum… your pie looks amazing. Perfect for Halloween or Thanksgiving!
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11

Winnie — October 30, 2009 at 7:21 am

Yum!
I just bought coconut milk last night because I was planning a similar pie…yours looks divine!
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12

Nazarina A — October 30, 2009 at 12:41 pm

Thanks for stopping by. It is always exciting making new friends!
Now about you innovative pumpkin delight, I can almost, no not almost, I CAN savor that pumpkinny creaminess and that brown sugar ice cream , this is a must do for Thanksgiving!
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13

grace — October 30, 2009 at 1:59 pm

the inclusion of coconut and that awesome graham cracker crust may be the saving graces of the pumpkin pie for me–it’s just not something i’d pick if i had a buffet of pies, ya know? lovely recipe and pictures.
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14

Barbara — October 30, 2009 at 6:22 pm

I love the idea of a graham cracker crust with pumpkin pie!
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Rylan: Art and Appetite — October 30, 2009 at 6:29 pm

For the past three days, I’ve been craving for pumpkin pies. I’m so undecided if I should just but it or make it–now, you just made me get the flour and start mixing!

Thanks for sharing.
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16

doggybloggy — October 30, 2009 at 10:47 pm

everything about this recipe is perfect – I totally mouthwatered for pumpkin pie reading this….
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17

donna — October 31, 2009 at 10:02 am

Coconut and pumpkin together sounds terrific , it looks so damn good!
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18

chayacomfycook — October 31, 2009 at 9:04 pm

You can bake for me, any time. Your food is so appetizing.
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19

delightfullysweet — November 1, 2009 at 9:14 pm

Pumpkin and coconut together – not a combination I would have thought of but sounds amazing! Can’t wait to try out the recipe.
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20

megan — November 2, 2009 at 10:06 am

A great twist to an old classic!!!
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21

cinnamonquill — November 2, 2009 at 10:29 pm

I saw this recipe on 101 Cookbooks and was really intrigued. Glad to see you made it; I so love the idea of combining pumpkin + hazelnut! I love your addition of the graham cracker crust. Nice work!
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bridget {bake at 350} — November 3, 2009 at 8:12 am

I never would have thought of combining coconut and pumpkin! What a great idea!
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bridget {bake at 350} — November 3, 2009 at 8:13 am

And, thanks for linking to FOTM!
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24

Cakelaw — November 3, 2009 at 4:54 pm

What a delicious looking pie – I’d definitely love a slice of this.
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25

Lauren — November 6, 2009 at 6:27 pm

Coconut and pumpkin? Sounds like heaven =D.
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Liz@HoosierHomemade — November 6, 2009 at 8:18 pm

What a great Fall dessert! Thanks for joining in the fun at the Holiday Food Fest!
~Liz
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gfe--gluten free easily — November 7, 2009 at 1:19 am

Absolutely gorgeous! I want some with brown sugar ice cream (must have that recipe), please.

I’m so glad I’m participating in (and hosting one week) the Holiday Food Fest. Such amazing recipes and great blogs!

Shirley
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Jen — November 9, 2009 at 4:41 pm

This looks so good! The graham cracker crust and served with ice cream – perfect! Yum!