This sweet coconut spice pumpkin pie is packed full of fresh coconut, pumpkin and spiced flavor. It’s perfect served alone or with a big scoop of ice cream.
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!!!
Coconut Spiced Kissed Pumpkin Pie
This sweet coconut spice pumpkin pie is packed full of fresh coconut, pumpkin and spiced flavor. It's perfect served alone or with a big scoop of ice cream.
Yield: 9 inch 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
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
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.