1deep-dish piecrust shellthawed, 9-inch (FOR A GF PIE, use a GF crust)
1cupsour cream
¼cupgranulated sugar
1teaspooncoconut extract
1can pumpkin puree15- ounce
3tablespoonsall-purpose flouror 1 tablespoon cornstarch (for a GF pie)
1pinchsalt
½cupcoconut milk
2teaspoonspumpkin pie spiceor a mixture of spices -- see NOTE
1½cupsdark brown sugar
3large eggsat 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.
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