Coconut Maple Pumpkin Pie
Makes 1 pie
Equipment
- Sheet tray
- Large Bowl
- Wire rack
Ingredients
Pie
- 1 blind baked pie crust see recipe!
- 1 15 oz can pure pumpkin puree
- 3 eggs
- ¾ cup dark brown sugar
- ¼ cup maple syrup
- 1 Tbsp cornstarch
- 2 tsp cinnamon
- ¾ tsp ground ginger
- ½ tsp kosher salt
- ¼ tsp freshly grated nutmeg
- ⅛ tsp ground cloves
- 2 tsp vanilla bean paste or extract
- 1 13.5 oz can full fat coconut milk well shaken or stirred in the can until homogenous
Whipped Cream
- 1 ½ cups heavy cream
- 3-4 Tbsp maple syrup depending how sweet you like it
- 1 tsp vanilla bean paste or extract
- ¼ tsp kosher salt
- Toasted coconut flakes for serving if desired
Instructions
- Preheat oven to 375ºF. Place blind baked crust on a sheet tray.
- In a large bowl, mix pumpkin, eggs, brown sugar, maple, cornstarch, cinnamon, ginger, salt, nutmeg, cloves and vanilla until fully incorporated.
- Whisk in coconut milk until smooth. Pour batter into the prepared crust (it’s ok if the crust is still warm from blind baking).
- Bake for 55-60 minutes until the pie has puffed up slightly and is still a touch jiggly. If only the center of the pie is jiggly, it’s not quite done. If the entire surface of the pie has a slight jiggle, you know it’s done 🙂
- Let pie cool completely on a wire rack at least 4 hours, before serving. This can also be made ahead and refrigerated until serving. I personally enjoy pumpkin pie cold but that could just be a me thing haha.*
- Right before serving, prepare the whipped cream. In a large bowl add cream, maple, vanilla and salt. Whip to soft peaks. Serve pie topped with the whipped cream and toasted coconut flakes if desired.
Notes
*It will also be easier to cut a crisp slice if the pie is cold 🙂
Tried this recipe?Let us know how it was!
