The Blog

Pumpkin Coconut Pie

October 5, 2013

pumpkin coconut pie // handmade jade

This is an extra special tutorial day because I have a guest in tha house baking with me — Stephanie! Yay! She makes amazing food so we thought we’d do a tutorial together for this awesome twist on an already amazing holiday dessert! It’s getting close to Thanksgiving in Canada so if you’re wanting to make a pie then you should definitely try this one out! The mix of coconut with pumpkin is a winner in my books. It’s so delicious and I can’t wait to share the recipe and pictures with you! AND you’ll never guess what we paired it with!… Yup Toasted Coconut Ice Cream! They are perfect together! You’ll have to check out my tutorial that I posted yesterday! Stephanie and I had a blast and I know you’ll love it too!

pumpkin coconut pie // handmade jade

So here’s what you’ll need to make it:

pumpkin coconut pie // handmade jade

Pie Crust

1 1/2 cups all purpose flour { + extra for rolling }
1/2 cup unsalted butter { cold }
1/2 tsp salt
1/4 tsp sugar
6 tbsp ice water
*a 9inch pie plate
Pie Filling
3 eggs
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp all spice
1/2 tsp salt
1 tsp vanilla
3/4 cup brown sugar
1 can pumpkin puree { 540ml }
1 can coconut cream { 400ml }

Make Pie Crust First:

pumpkin coconut pie // handmade jade

1. Mix together the flour, sugar & salt. Set aside.

pumpkin coconut pie // handmade jade

2. Cut the butter into 1 cm cubes.

pumpkin coconut pie // handmade jade

3. Cut the butter into the flour mixture with a pastry blender until it’s clumpy and coarse.

pumpkin coconut pie // handmade jade

4. Add ice water 1 tbsp at a time until the dough pulls from the sides of the bowl and starts to come together.

pumpkin coconut pie // handmade jade

5. Pour the dough out onto a lightly floured surface and knead it together. Make sure not to over work the dough. Form the dough into a ball, wrap it with plastic wrap and refrigerate for at least 2 hours. { Preheat oven to 425°F }

pumpkin coconut pie // handmade jade

7. Roll out the pie crust.

pumpkin coconut pie // handmade jade

8. Place pie crust into pie plate, leaving a 1 inch overhang.

Make Pie Filling:

pumpkin coconut pie // handmade jade
1. Beat the eggs first. Then add the sugar, nutmeg, allspice, cinnamon, salt & vanilla to the eggs and beat it all together.

pumpkin coconut pie // handmade jade

2. Stir in the pumpkin puree until its well combined.

pumpkin coconut pie // handmade jade

3. Gradually add the coconut cream to the pumpkin mixture, mixing well.

pumpkin coconut pie // handmade jade

4. Pour the pumpkin mixture into the pie crust.

pumpkin coconut pie // handmade jade

5. Place the pie in your preheated oven and bake for 15 minutes. Reduce the temperature to 350°F and bake for another 55 minutes { or until a knife, that’s inserted into the center, comes out clean } Cool the pie on a wire rack and serve on it’s own or with ice cream.

pumpkin coconut pie // handmade jade

pumpkin coconut pie // handmade jade

pumpkin coconut pie // handmade jade

We paired this pumpkin coconut pie with some of the toasted coconut ice cream that I made for yesterdays tutorial!  { yum }

pumpkin coconut pie // handmade jade

seriously, they taste amazing together!

pumpkin coconut pie // handmade jade

i decided to make teeny tiny pies with the exact recipe in tiny tart pans because i had never made pie before… they are sooo good!

pumpkin coconut pie // handmade jade

For directions for the ice cream, see my tutorial — toasted coconut ice cream

We hope you enjoy this recipe!

Jade, xo

Leave a Reply

Your email address will not be published. Required fields are marked *