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Coconut Spice Pumpkin Pie

Coconut Spice Pumpkin Pie

The ultimate comfort food, Coconut Spice Pumpkin Pie blends creamy pumpkin with rich coconut and a hint of hazelnut. This easy dessert is perfect for fall gatherings and will have everyone coming back for seconds!
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Servings: 4 servings
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Graham Crust recipe at bottom
  • 1.5 cups Hazelnuts toasted
  • 0.5 cups Dark Brown Sugar
  • 1 tablespoon Pumpkin Pie Spice
  • 1 teaspoon Salt
  • 1 tablespoon Arrowroot or Cornstarch
  • 1.5 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
  • 2 cups Graham Cracker Crumbs
  • 0.33 cup Melted Butter
  • 2 tablespoons Honey

Equipment

  • Food Processor
  • Oven
  • Baking Sheet
  • Frying Pan
  • Blender
  • Whisk
  • Mixing Bowl
  • Chef's Knife
  • Wooden Spoon

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit with the racks positioned in the middle. This ensures even baking, so your pie comes out perfect.
  2. In a food processor, puree 1 and a half cups of toasted hazelnuts until they turn into a smooth paste, moving beyond the crumble stage. This step is crucial as it will serve as the base layer in your pie.
  3. Chop the remaining half cup of hazelnuts and set aside; these will be sprinkled on top of the pie after it has baked, adding a lovely crunch.
  4. To create the filling, whisk together the dark brown sugar, pumpkin pie spice, salt, and arrowroot in a large bowl. This combination provides the flavor foundation of your pie.
  5. Stir in the roasted pumpkin puree and coconut milk until well combined. The mixture should be smooth, ensuring each serving will have an even consistency.
  6. Now, add the eggs one at a time, mixing gently until just combined. Over-mixing can create air bubbles, which you want to avoid.
  7. Prepare your pie crust by crumbling the hazelnut paste into your pie plate, pressing it gently to create a thin layer that will act as a barrier between the crust and the filling.
  8. Pour the pumpkin filling into the prepared crust, spreading it evenly. Make sure to leave a little room at the top to allow for any rising.
  9. Bake the pie for about 50 minutes. The center should jiggle slightly, while the edges will be set and firm. This indicates that your pie is done.
  10. Once baked, allow the pie to cool slightly before slicing. This cooling time helps with easier slicing and serving. Enjoy it plain or topped with a dollop of sweetened whipped cream or ice cream.

Notes

Keep leftover pie in an airtight container in the refrigerator for up to 4 days. This pie can be frozen for up to 2 months. Just make sure to wrap it tightly in plastic wrap and then foil. Add a pinch of cayenne pepper for a spicy kick or some chocolate chips for a sweet twist. Serve with a sprinkle of cinnamon or nutmeg for an extra flavor boost. Experiment with different crusts, such as a traditional pie crust or a nut-based crust for added flavor.