Marbled Coconut Pumpkin Pie
Equipment
- oven
Ingredients
- 1 deep-dish piecrust shell thawed, 9-inch (FOR A GF PIE, use a GF crust)
- 1 cup sour cream
- ¼ cup granulated sugar
- 1 teaspoon coconut extract
- 1 can pumpkin puree 15- ounce
- 3 tablespoons all-purpose flour or 1 tablespoon cornstarch (for a GF pie)
- 1 pinch salt
- ½ cup coconut milk
- 2 teaspoons pumpkin pie spice or a mixture of spices -- see NOTE
- 1½ cups dark brown sugar
- 3 large eggs at room temperature
Instructions
- Arrange oven rack in the lower third of the oven and preheat oven to 375 degrees F. Place thawed pie crust in the refrigerator while you prepare filling.
- To make filling: In a small bowl, whisk sour cream, sugar, and coconut extract until obtaining an homogeneous mixture; set aside. In a large bowl, whisk pumpkin puree, flour or cornstarch, salt, coconut milk, pumpkin pie spice, dark brown sugar, and eggs.
- Pour pumpkin mixture into the refrigerated pie crust. Then, dollop the sour cream mixture on top. Gently swirl with a knife or stick making leaf patterns.
- Bake pie on the bottom rack until the crust just starts to brown, 22 to 25 minutes. Reduce oven temperature to 325 degrees F and then continue to bake pie until the crust is lightly brown and the filling no longer wiggles, 25 to 30 minutes longer.
- If needed, use pieces of foil over the crust edges to prevent them from browning. Let cool completely and refrigerate for at least 3-4 hours before slicing.
- Garnish with baked crust leaves and fresh cranberries only if desired. Enjoy!
Recipe Notes
- Any leftover marbled coconut pumpkin pie should be covered and stored in the fridge for up to 3 days. Yield: 1 (9-inch) pie.
- To make your own pumpkin pie spice for this pie, mix together 1 teaspoon ground cinnamon with ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon allspice, and ¼ teaspoon ground cloves);
- To garnish with crust leaves, cut refrigerated piecrusts with leaf-shaped cutters. Arrange them in a single layer on a parchment paper-lined baking sheet. Score each leaf with the tip of a paring knife to create details. If desired, prop up the back of some of the leaves with a little wad of aluminum foil rolled into a stick so that they won't bake flat. Brush top with an egg wash (or with water and then sprinkle with white sparkling sugar). Bake at 375 F in a preheated oven for about 5-8 minutes or until cooked golden. Let cool on a wire rack and use to decorate top of the pie as desired.
Nutrition
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