I really have a thing for pumpkin pie. It happens to be my favorite pie at Thanksgiving. I do have a soft spot for apple pies and I will not turn down a slice of pecan pie.
But there is something about a pumpkin pie! I know many of you have been busy all week prepping for Thanksgiving tomorrow. In case you haven't found a pumpkin pie recipe yet, you may want to try this one. Especially if you are a coconut lover! If you want a more traditional pie without coconut, I have this one for you. Try the maple whipped cream recipe I shared with that recipe...amazing!
Are you looking for a dairy-free/vegan pumpkin pie, this one is a hit!
And it's not just me. My kids request a pumpkin pie on a weekly basis once they know that it is pumpkin baking season over here. I do oblige and I just love the scent of the pie baking.
For those that do not prefer to make your own crust, you could use a ready-made crust. It's not that difficult to put together your own crust and the flavor surpasses a ready-made crust. It's ok if it doesn't roll out perfectly and it's ok if it shrinks a little while baking. Honestly, nobody will notice. They will just be oohing and ahhhing over your amazing pie! Really, I know they will!!
I love this crust recipe because you add coconut to the dough...and when you take a bite you can taste sweet coconut bits. If you're a coconut fan, it's incredible! If you're not such a coconut fan, you can omit the coconut in the dough for the pie crust. The recipe I found in Food Network magazine also adds 1 Tablespoon of coconut rum to the filling. I omitted it in my recipe, but if you have the coconut rum on hand, I bet it will taste fantastic!
I like to make my pie dough in my food processor. It just comes together easier for me like that. I also make my dough (pasta frolla) for my crostatas in the food processor. Once it reaches that consistency where you know you could work with it, it's ready. If it's too dry, you have to add a little more iced-water. I just stop my processor while it is blending it together a couple of time and check how the consistency is going. I know you can get a better handle of the dough process if you work with it in a bowl. But like I said, I just prefer to use the processor. Here is a great link I've shared before on how to make your dough for a pie crust. Kate is the queen of pies! Here is a link explaining why you should blind bake.
A very Happy Thanksgiving to all my friends! I'm grateful for all of you!!
- for the crust-
- 2 1/2 cups all purpose flour, plus extra for rolling
- 1/2 cup sweetened flaked coconut, plus more topping (you can omit coconut from crust if you like)
- 1 teaspoon salt
- 2 Tablespoons sugar
- 3/4 cup (a stick and a half) unsalted butter, chilled, cut into 1/4 inch cubes
- 1/2 cup of all-vegetable shortening (8 Tbsp)
- 6-8 Tablespoons ice water
- for the filling-
- 1 15-ounce can pure pumpkin
- 1 cup coconut milk
- 3/4 cup sugar
- 2 large eggs, lightly beaten
- 1/2 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- for the pie dough-
- Combine flour, sweetened flaked coconut salt, and sugar in a food processor; pulse it one time to mix. Add the butter pieces and pulse 4 times. Add shortening one tablespoon at a time and pulse each time you add a tablespoon. The mixture should resemble coarse cornmeal, with butter bits no bigger than peas. Sprinkle 6 tablespoons of ice water over flour mixture one tablespoon at a time. Pulse once after you add each tablespoon of water. If you pinch some of the crumbly dough and it holds together, it’s ready. If the dough doesn’t hold together, keep adding water, a tablespoon at a time, pulsing once after each addition, until the mixture just begins to clump together.
- Clean off your counter really well or use a pastry board or a nice cutting board. Flour your hands generously. Take the dough out of the food processor. Tilt the rolling pin and sprinkle it with flour as you rotate the rolling pin. Divide the dough into two balls and flatten each into a 4-inch wide disks. Sprinkle a little bit of flour on each disk and then wrap both separately in plastic wrap and refrigerate at least 1 hour before rolling. When you are flattening the disks, you are not working the dough. You are just simply flattening the shape into a disk. If you are making the pie that day, make sure you refrigerate for at least an hour. Reserve the second disk for your next pie in the fridge. It can stay for up to 2 days in the refrigerator.
- When it is time to roll the dough out to make my pie, I take it out of the refrigerator and I usually let my dough sit out for about 5 minutes before rolling. It’s hot here in Florida. Doesn’t take more than 5 minutes to get to the perfect rolling temperature.
- On a lightly floured surface, form pastry into a ball; shape into a flattened round. Roll pastry 2 inches larger than an inverted pie plate with a floured rolling pin. Fold pastry into quarter folds and ease into plate, pressing firmly against bottom and side.
- Using a rolling pin, apply light pressure while rolling outwards from the center of the dough. Every once in a while you may need to gently lift under the dough You have a big enough piece of dough when you place the pie tin or pie dish upside down on the dough and the dough extends by at least 2 inches all around.
- When the dough has reached the right size, gently fold it in half. Lift up the dough and place it so that the folded edge is along the center line of the pie dish. Gently unfold and be sure to not stretch the dough to fit. Fold pastry into quarter folds and ease into plate, pressing firmly against bottom and side.
- * If you are only making a single crust pie, use a pair of kitchen scissors to trim the dough to within 1/2 inch of the lip of the dish. Tuck the overhang underneath itself along the edge of the pie dish. Use your fingers in a pinching motion, or the tines of a fork to crimple the edge of the pie crust.
- blind bake the dough-
- Preheat the oven to 350 F. Line the crust with foil and fill with pie weights (or dried beans). Bake until golden around the edge (about 15-20 minutes). Remove the foil and weights and continue baking 5 more minutes. Transfer to a rack and cool completely.
- for the filling-
- In a large bowl, combine pumpkin,coconut milk, sugar, eggs, vanilla and spices until combined. Pour into the blind baked crust and place on a baking sheet. Transfer to the oven and bake for one hour. Check on the pie after 30 minutes. If crust is already a nice golden color, tent it with foil paper so it won’t brown too much during the rest of the baking. If you are adding coconut to the top, add it on during last 3 minutes of baking...it gets brown pretty quickly. Let cool completely and then refrigerate overnight. We didn’t have the patience to wait until it was chilled and it enjoyed it when it cooled completely. Serve with your homemade whipped cream.