This is a very exciting day for me. Today is the first official round-up of All Through the Year Cheer! Faith will have a MckLinky up on her page today and all you need to do is submit ANY recipe that says Falls to you. It can be a baked good, savory dish, drink…whatever you want. This is very excting for Faith and I and we can’t wait to see what everyone submits. Also there is a great prize that will be awarded to one lucky person who submits their Fall recipe 🙂
Ok now onto my recipe for the event. Coconut and pumpkin = delicious. That is my opinion after making this pie. The pie has the “classic” pumpkin pie spices but is jazzed up with the addition of coconut milk and hazelnut paste. I decided to do a graham cracker crust because I
was lazy thought it would be a good texture along side the creamy pumpkin filling. I also made my pies into little tarts instead of making one large pie. I find that in a household of two it’s easier to give neighbors small tarts instead of slices of pie. For the pumpkin filling I used some of my homemade puree but canned pumpkin could work here too. Instead of the classic whipped cream I opted for a little brown sugar ice cream to accompany my pie. It was amazing! The deep sugar taste of the ice cream paired nicely with deep spices from the pie. Enjoy!!!
Coconut Spiced Kissed Pumpkin Pie:
1 graham crust (recipe at bottom)
1 1/2 C. hazelnuts – toasted
1/2 C. brown sugar (I used dark brown)
1 T. pumpkin pie spice blend (I made my own recipe at bottom)
1 t. salt
1 T. arrowroot or cornstarch
1 1/2 C. roasted pumpkin puree or canned pumpkin
1 t. vanilla extract
3 extra large eggs – lightly beaten
1 C. coconut milk
Preheat oven to 350 degrees, racks in the middle.
Puree 1 1/2 cups of the toasted hazelnuts in a food processor until they turn into a hazelnut paste, past the ‘crumble’ stage. Set aside. Chop the remaining 1/2 cup of hazelnuts and set aside seperately, these will be sprinkled on top after the pie is baked.
To make the pumpkin pie filling, whisk together the brown sugar, pumpkin pie spice blend, salt, and arrowroot. Stir in the pumpkin puree, and vanilla. Now stir in the eggs and coconut milk until just combined. Set aside.
Before filling the pie crust, crumble the hazelnut paste on top of the pie dough into the pie plate, quickly and gently press it into a thin layer across the bottom creating a layer of hazlenuts that will sit between the dough and the filling. Using the last egg gently brush the decorative edges of the pie dough. Use a fork to prick the pie dough a few times to prevent air bubbles. Fill the pie crust with the filling and bake for about 50 minutes – the center of the pie should just barely jiggle when you move the pie – the edges should be set.
Let the pie cool a bit, this makes slicing less messy. Serve straight or with a dollop of sweetenend whipped cream or ice cream.
Makes one 9 or 10-inch pie.
Graham Cracker Crust:
2 C. graham cracker crumbs
1/3 C. melted butter
2 T. honey
Mix all together in food procesor. Then press into a 9-inch pie pan (or tart pans) and proceed with filling.
Pumpkin Pie Spice:
1 T. freshly ground cassia cinnamon
3/4 t. freshly ground allspice
scant 1/2 t. freshly ground cloves
1 1/2 t. ground ginger (pre ground)
Use a coffee grinder to separately grind each of the following: cinnamon, allspice, and cloves. Smash the cinnamon a bit before grinding it. The spices should be powder-fine, and sifted into a bowl together. Stir in the ground ginger, and use in any recipe calling for a pumpkin pie spice blend.
Source: 101 Cookbooks
Remember to Submit your Recipes to Faith!!!
I also submitted this recipe for Flavor of the Month.