Pumpkin Pie with Coconut Whipped Cream


A perfect dessert for an autumn celebration, this pumpkin pie showcases the splendor of the season. Do-ahead tip: store this un-topped pie in the refrigerator up to 3 days. Top it with whipped cream and toasted coconut just before serving!

Pumpkin Pie with Coconut Whipped Cream
Yield: 1 (9-inch) pie
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  1. 1⁄2 (14.1-ounce) package refrigerated piecrusts (1 sheet)
  2. 1 (15-ounce) can pumpkin purée
  3. 11⁄3 cups coconut milk, divided
  4. 3⁄4 cup plus 2 tablespoons sugar, divided
  5. 2 large eggs
  6. 11⁄2 teaspoons pumpkin pie spice
  7. 1⁄2 teaspoon kosher salt
  8. 2⁄3 cup heavy whipping cream
  9. Garnish: sweetened flaked coconut, toasted
  1. Preheat oven to 350°. On a lightly floured surface, roll piecrust into a 12-inch circle. Press into bottom and up sides of a 9-inch pie plate. Fold edges under, and crimp as desired. Place a piece of parchment paper in bottom of piecrust, letting ends extend over edges. Fill with pie weights.
  2. Bake until lightly browned, approximately 15 minutes. Carefully remove paper and weights. Let cool completely.
  3. In a medium bowl, whisk together pumpkin, 1 cup coconut milk, 3 ⁄4 cup sugar, eggs, pumpkin pie spice, and salt. Pour mixture into piecrust.
  4. Bake until center is set, 45 to 50 minutes. (Loosely cover crust with aluminum foil to prevent excess browning, if necessary.) Let cool completely on a wire rack.
  5. In another medium bowl, beat cream and remaining 2 tablespoons sugar until soft peaks form. Add remaining 1⁄3 cup coconut milk; continue beating until stiff peaks form. Top pie with whipped cream, and garnish with coconut, if desired.
Taste of the South https://www.tasteofthesouthmagazine.com/


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