Ingredients for Coconut Pumpkin Pie

Pumpkin Puree

You can use canned pumpkin or fresh pumpkin for this pie. I like to cook a pumpkin or two at the beginning of the fall season and freeze my pumpkin puree for all my pumpkin recipes throughout the festive months. If you are using a whole pumpkin check out my post on how to make pumpkin puree.

Coconut Milk

I use Thai Kitchen canned unsweetened coconut milk. Not the cream, not the sweetened milk just the regular unsweetened milk. The coconut milk is the only ingredient in the filling to give us a coconut flavor. If you want the coconut flavor to be stronger I suggest putting 1/2 a cup of coconut flakes in your pie crust. This will give you the coconut flavor throughout the whole pie.

Sugar

Sugar is our sweetener, you can substitute with a 1:1 ratio of Monk Fruit Sweetener. I have never tired to substitute honey or maple syrup for this pumpkin pie recipe but I believe it could be done. If you do try consider reducing the milk by 1/4 of a cup to make up for the added moisture.

I like to use organic cane sugar from Azure Standard. If you’ve never heard from azure standard before you should check our my Azure Standard Review to learn more.

Eggs

Eggs are a binding agent in baking as well as adding a creamy texture from the rich egg yoke.

Spices

Our spices include cinnamon, nutmeg, ginger. These spices add so much flavor and you can easily adjust the amounts and create a whole new flavor. If you favor one flavor over the other you can experiment by adding a extra 1/4 teaspoon to the spice you want to stand out. Reduce another spice you want to be more subtle then the others.

I also really like freshly ground nutmeg. This is optional but if you have never tried grating your own nutmeg from whole cloves you are missing out. I love the taste of nutmeg and fresh nutmeg does not disappoint

Salt

Enhance the flavor with good salt like Redmond Real Salt. If you are looking for a unrefined natural salt with multiple minerals and electrolytes harvested in the United States of America, then look no further. Redmond Real Salt is full of flavor and nutrients and harvested out of the ancient seabed deep beneath Central Utah.

Cornstarch/Flour

We don’t need much but just a little flour or cornstarch mixed in to our pie batter thickens our pie just enough to keep hold our pie together, especially when we cut into it.

How To Make Coconut Pumpkin Pie

Make a Pie Crust

With whatever pie crust you choose add 1/2 a cup of coconut flakes in the same time you add the flour. This will give our pie a more rounded coconut flavor.

Mix Wet Ingredients Together

In a bowl mix together the pumpkin, eggs, and coconut milk till smooth

Add Dry Ingredients

Then add the sugar, spices and cornstarch or flour. Mix until thoroughly combined.

Pour Into Prepared Pie Crust

In a 9 inch pie pan prepare you crust and then pour you coconut pumpkin filling into your unbaked prepared pie crust.

Bake

Bake at 400 degree for 10 minutes then reduce the heat to 350 for 35 minutes. I recommend placing a crust shield on at the same time you reduce the heat. The shield will protect the edge of your crust from burning while the center of the pie continues to cook.

Let Cool and Serve

Take the pie out of the oven when the middle no longer jiggles when the pie is moved. That is how you will know it is cooked all the way through. Let the pie cool for at least 1 hour, I’d personally give it 3 hours before cutting into it. Serve with homemade whipped cream or a fresh glass of eggnog and enjoy!

Coconut Pumpkin Pie

Yield: 1, 9 inch pie

Prep Time: 10 minutes

Cook Time: 45 minutes

Additional Time: 1 hour

Total Time: 1 hour 55 minutes

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Ingredients

• 1 1/2 Cups Pumpkin Puree
• 3/4 Cup Coconut Milk
• 2 Eggs
• 3/4 Cup Sugar
• 1 Teaspoon Cinnamon
• 1/2 Teaspoon nutmeg
• 1/2 Teaspoon ginger
• 1/2 Salt
• 2 Tablespoon Cornstarch or Flour
• 1/2 cup coconut flakes for pie crust

Instructions

1. Make your pie crust with 1/2 cup coconut flakes added in with the flour.
2. In a bowl mix together the pumpkin puree, eggs and coconut milk till smooth.
3. Add in the sugar, cinnamon, nutmeg, ginger, salt and cornstarch or flour to your pumpkin mixture and combined thoroughly.
4. Roll your crust out and place it in your 9 inch pie pan. Pour your pumpkin filling into your prepared pie pan.
5. Bake at 400 degrees for 10 minutes then reduce the heat to 350 and bake for 35 minutes. Use a pie crust shield half way into baking to keep the crust from burning.
6. Take out of the oven when the center of the pie is not longer jiggly. The pie filling may also start to crack and that is a sign that it is done. Let cool for at least 1 hour, 3 hours is best.
7. Serve with some fresh homemade whipped cream or a nice cup of eggnog and enjoy!

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Antenda Adjustable Silicone Pie Crust Shields – Baking Protectors Cover Ring Fits 8-11.4 Inch Pies

Thai Kitchen Organic Unsweetened Coconut Milk, 13.66 fl oz

Baker’s Angel Flake Coconut Sweetened 7 Ounce

The post Easy Coconut Pumpkin Pie Recipe appeared first on Embracing The Home.

FAQs

What is the difference between a carving pumpkin and a baking pumpkin?

A baking pumpkin (or pie pumpkin) will be a little smaller and heavy for its size. The heavier the pumpkin typically the better for baking. Baking pumpkins have thicker walls and are sweeter then the carving pumpkins.

A carving pumpkin is typically large and light. The inside walls are thinner and stringy. Carving pumpkins are not as sweet and once cooked can have a little bit of a bitter taste to them. The taste is not always noticeable in your recipes but the baking pumpkins make your desserts and soups and breads so much better.

Can I make pumpkin puree from a carving pumpkin?

If you have already carved the pumpkin and you had it as decoration for Halloween then NO. Once its been cut open the pumpkin it will start to slowly rot. So do not use your carved pumpkins to for eating. You can however bake our boil the scraps and pieces you cut out of your pumpkin and make them into pumpkin puree rather then throwing them in the trash.

If you are just asking if the carving type of pumpkin is good for eating and making puree, the answer is… they are not the best. Carving pumpkins are edible and taste fine. They are not as sweet as baking pumpkins and they are stringy. They also often have thinner walls not giving you as much meat to work with.

Can I make pumpkin puree from pumpkin guts?

Pumpkin guts are the stringy insides that we pull out of our carving pumpkins. They are not ideal for making pumpkin puree but you absolutely can. I would add them to a pot of boiling water for 30 minutes then drain the water and put them in the blender. You will then have a little pumpkin puree to eat.

What is the best pumpkin to use for puree?

The best pumpkins are the baking pumpkins. There are lots of different verities of baking pumpkins and they are all a little different but will still work great for cooking and baking with. There are some verities that are considered carving pumpkins because of there thin walls and light weight.

Can I make pumpkin puree without baking it?

The pumpkin must be cooked in order for it to puree. You can cook it either by baking the pumpkin or by boiling the pumpkin. To boil it you have to cut it in to smaller pieces and when baking you only have to cut it in half. I like to bake my pumpkins.

How To Puree a Pumpkin

Step One: Pick Your Pumpkin

Pick out a nice baking pumpkin, one that is one that seems heavy for its size. At the store they may be marked as sugar pumpkins or pie pumpkins. I do not recommend using a carving pumpkin. Read above to learn more about the differences.

Step Two: Preheat Oven

Preheat your oven to 375 degrees while you cut and gut your pumpkin.

Step Three: Cut and Gut Your Pumpkin

Cut the top off you pumpkin then proceed to cutting the pumpkin in half using a large chefs knife. Watch out for fingers! Use a spoon to scrape out the seeds.

Step Four: Bake Your Pumpkin

Use a large baking sheet to place your pumpkins on cut side down. Add a little water to the bottom of the pan and Bake at 375 degrees for 1 hour.

Step Five: Blend the Pumpkin

Once the pumpkin is done baking let it cool down at least enough to handle it. Use a large spoon to scoop out the inside of the pumpkin and add it to your Vitamix, blender or food processor. Blend on high until very smooth.

Step Six: Store Your Fresh Pumpkin Puree

When its all blended smooth and the perfect pumpkin puree, pour it into mason jars, zip-lock bags or any airtight container you plan to store it in. You can leave it in the fridge for 7-10 days or in the freezer for up to a year. I like to freeze mine and use it through out the fall season in all my pies, breads and soups.

Recipes With Pumpkin Puree!

Pumpkin Puree

Prep Time: 10 minutes

Cook Time: 1 hour

Additional Time: 20 minutes

Total Time: 1 hour 30 minutes

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Ingredients

• Baking Pumpkin

Instructions

1. Preheat oven to 375
2. Cut the top of the pumpkin off and then cut it in half. Take all the seeds outs.
3. Place the pumpkin face down on a large baking sheet with around 1/2-1 inch of water.
4. Bake for 1 hours at 375 degrees.
5. Once baked, scoop the insides into your blender or food processor. Blend the pumpkin on high till it is a smooth puree. You might need to add a little water to the pumpkin if it is not blending.
6. Store in an air tight container in the fridge for 7-10 days or in the freezer for up to a year.

The post How To Make Pumpkin Puree From Scratch appeared first on Embracing The Home.

Ingredients For Gingerbread Pie Crust

Flour

Use All-Purpose flour for this gingerbread pie crust recipe. I do not suggest using any whole wheat for this crust recipe. You could substitute with an All-Purpose, 1:1 ratio of gluten free flour or almond flour.

Cold Butter

Cold butter is extremely important. The colder the butter the better. I freeze my butter for pie crusts. Keeping the butter cold keeps the water that’s in the butter from absorbing into the flour too soon. We want the steam from the water in the butter to make lots of air pockets in order to create glorious flakes in our crust. If you let the butter get warm the flour will absorb the water and you will get a dense crust.

Blackstrap Molasses

Molasses creates the texture and classic flavor of gingerbread, along with the ginger of course.

There are a couple different types of molasses. Blackstrap molasses is very strong so we don’t need a lot of it. If you add to much your crust will become bitter. For light molasses or regular molasses you might want to add a little bit more then this recipe calls for. I only ever use blackstrap so I’m not sure how much more you would want but probably not to much more. If anyone tries regular molasses let me know in the comments how much you use and if it turned out.

Blackstrap molasses can be difficult to find in stores but you can buy it from Azure Standard or Amazon online.

To Read more about why I always cook with blackstrap molasses read “The Benefits of Blackstrap Molasses“

Cinnamon, All-Spice, Ginger and Salt

To make this crust really taste like gingerbread we can’t forget our spices! Cinnamon, All-Spice and Ginger are the classic gingerbread flavors. You could also add Nutmeg or substitute All-Spice with Cloves at a 2:1 Ratio (1/2 the amount of cloves).

Sugar

Because our molasses is a strong and can be a little bitter I add a little extra sugar compared to my perfect classic pie crust recipe. The we don’t want the crust to be too sweet but just sweet enough to complement out pie filling.

I use organic cane sugar from Azure Standard for just about everything and it works just as well as regular granulated sugar. You could also substitute for Monk Fruit Sweetener at a 1:1 ratio.

Apple Cider Vinegar

The acids in apple cider vinegar slow down the gluten production and keep the dough from becoming elastic like. If your dough is worked too much the gluten molecules will activate and your dough will become tough. Apple cider vinegar will slow this down to insure a tender, flaky pie crust. Don’t worry, your crust will not taste like vinegar. Remember to use COLD apple cider vinegar, if your liquid is cold your butter will also stay cold.

An Ice Cube (optional)

You can either place your ACV in the freezer for 20 minutes or so in order to get it cold or you can place an ice cube in it. I usually use an ice cube but its up to you. You will not be putting the ice cube in the dough. Its just to make your apple cider vinegar cold.

5 Tips You Don’t Want to Skip

(Especially number 4)

Tip # 1: Cold butter.

The colder the butter the better. I freeze my butter for pie crusts. Often I cut the butter in cubes and then freeze before adding to my flour. Keeping the butter cold keeps the water that’s in the butter from absorbing into the flour too soon. We want the steam from the water in the butter to make lots of air pockets in order to create glorious flakes in our crust. If you let the butter get warm the flour will absorb the water and you will get a dense crust

Tip # 2: Cold Apple Cider Vinegar

The acids in apple cider vinegar slow down the gluten production and keep the dough from becoming elastic like. If your dough is worked too much the gluten molecules will activate and your dough will become tough. Apple cider vinegar will slow this down to insure a tender, flaky pie crust. Don’t worry, your crust will not taste like vinegar. Remember to use COLD apple cider vinegar, if your liquid is cold your butter will also stay cold.

Tip # 3. Refrigerate for at least 1 hour.

By now I hope you realize we want things to stay cold. After you mix all the ingredients making your dough but before you roll it out make sure you refrigerate for at least one hour. This will help solidify the butter again after it is worked into the flour. Don’t let your dough sit on the counter for too long, always put it back in the refrigerator.  Once I’ve rolled out my pie crust and placed it in the pie pan I always put them back in the refrigerator until I’m ready to put the filling in. If the filling is in the crust and the oven is not preheated yet, I put it all back in the refrigerator. Keep it cold.

Tip # 4: Do Not Overwork.

I believe this is the number one reason people have tough, dense pie crusts. When you overwork your dough the butter melts and the gluten actives. So if you remember anything from this post, remember this. Do No Overwork The Dough! This often happens when we try to make the fancy, pretty crust we see on Pinterest. But don’t worry, you can still make the pretty crust, I have a tip for that as well.

Tip # 5. Freeze Your Decorative Pie Crust

When making a fun decorative top for your pie we often work it too much, melting the butter and activating the gluten molecules resulting in a tough, dense pie crust. Follow these steps. Mix your dough according to the recipe, refrigerate the dough for 1 hour, roll out the dough on wax or parchment paper for easy transporting. Freeze for 10 minutes. Cut out your pretty shapes and place them back in the freezer till you are ready to assemble them on your pie.

If you have scraps from the cut outs that you want to use place them in the freezer as well for 10 minutes before working them again. Don’t combined them into a ball to roll out again but instead try to layer them on top of each other then roll out. Again, don’t overwork. The shapes you make with the scraps wont turn out as well as the first set. They have been worked more, so that is just how it is.

How To Make Gingerbread Pie Crust

Step One: Freeze or Refrigerate Ingredients.

First combine the apple cider and the ice cube in a small bowl. You want to use cold ingredients to make your pie crust. If you don’t have an ice cube you can simply place the bowl in the freezer for a few minutes till it is cold.

Step Two: Combine Dry Ingredients

Add flour, sugar, cinnamon, all-spice, ginger and salt to your food processor. Pulse to mix together.

Step Three: Add Cold Butter

Cut your cold or frozen butter in cubes and add to food processor. It can be hard to cut frozen butter so sometimes I cut the butter then place in the freezer for 10-20 minutes before adding to the flour mixture. I want the butter to be as cold as possible before this step because this is when it is most worked. Pulse a few time until it it starts to combine with the flour mixture.

Step 4: Add Molasses and ACV

Add molasses and the apple cider vinegar 1 tablespoon at a time while continuing pulsing
the food processor till you dough starts to look like little beads. Don’t overwork.

Step Five: Refrigerate Dough

Place the crumbly dough on floured surface and bring together into a disc. Again, don’t overwork. do not knead the dough. Just simply combine together and form into a disc.

Wrap dough in plastic wrap or a zip-lock bag and place in the refrigerator for at least an hour. I have also used a Pyrex glass container to store my dough but the zip-lock bag is my favorite to use. I often make my dough the day before I plan on making my pies. You can leave your dough in the refrigerator for up to a week and it will stay good. You can also place it in the freezer for up to 6 months.

Step Six: Make A Pie!

Unlike a classic pie crust we are not going to roll out the dough all the way. The molasses makes the dough a little sticky and easily fall apart when lifted up. So, roll the dough out. If the dough seems to be tear then go ahead and mold it up onto the sides with your hands. Try not to overwork.

Follow your pie filling recipe for baking instructions.

Side Story: So my daughter got upset when playing outside with her big brother and immediately, without any prompting, as shes is still crying, started helping me finish making my pumpkin pie. She was soon happy again. This just goes to show baking truly does make everything better!

Gingerbread Pie Crust

Yield: 2 Pie Crust

Prep Time: 10 minutes

Additional Time: 1 hour

Total Time: 1 hour 10 minutes

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Ingredients

• 2 Cups Flour
• 4 Tablespoons Sugar
• 1 Teaspoon Salt
• 1 Cup Butter
• 2 Tablespoons Blackstrap Molasses
• 1 Teaspoon Cinnamon
• 1/2 Teaspoon Ginger
• 1/2 Teaspoon All-Spice
• 2 Tablespoons Apple Cider Vinegar
• 1 Ice Cube (optional)

Instructions

1. Combine apple cider vinegar and ice cube in a small bowl to get cold.
2. Add flour, sugar, cinnamon, ginger, all-spice and salt to your food processor. Pulse to mix together.
3. Cut you cold or frozen butter in cubes and add to food processor. Pulse a
   few time till it it starts to combine with the flour mixture.
4. Add apple cider vinegar and molasses mixture 1 tablespoon at a time while continuing pulsing the food processor till you dough starts to look like little beads.
5. Place dough on floured surface and bring together and divide into two discs.
6. Wrap discs in plastic wrap or a zip-lock bag and place in the refrigerator for at least an hour.
7. Unlike Classic Pie Crust you will roll out dough just a little then use your hands to mold into pie pan. Follow your pie recipes for baking instructions

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Golden Barrel Unsulfured Black Strap molasses, 32 oz

Monk Fruit In The Raw Sweetener Baker’s Bag, 16 oz., Keto Certified Monk Fruit Sweetener, Zero Calories, Zero Net Carbs, Non-GMO Project Verified

Hamilton Beach Food Processor & Vegetable Chopper for Slicing, Shredding, Mincing, and Puree, 8 Cup, Black

The post How to Make Gingerbread Pie Crust appeared first on Embracing The Home.