Autumn Essentials: Nutty Crust Pumpkin Pie

Andy Anderson !

By
@ThePretentiousWichitaChef

I love a good pie, and when the weather begins to lean towards the cool side, and I have guests in the house, I usually wind up baking a fresh pie every day.

This particular pie is baked in a nutty crust, and it uses coconut cream. Understand that when you bake with coconut cream, it doesn’t make things taste like coconut; instead, it imparts a lovely creamy texture to the filling that you just can’t get using heavy cream.

It’s so yummy.

So, you ready… Let’s get into the kitchen.


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Serves:

6

Prep:

20 Min

Cook:

1 Hr

Method:

Bake

Ingredients

PLAN/PURCHASE

THE CRUST

1 c
walnuts
1 c
pecans
1 Tbsp
coconut sugar
1/4 tsp
ground cinnamon, i prefer vietnamese cinnamon
1 pinch
salt, kosher variety, finely ground
1 large
farm fresh egg

THE PUMPKIN FILLING

2 large
farm fresh eggs
2 large
farm fresh eggs, just the yolks, save the whites for another recipe
1/2 c
coconut nectar, or maple syrup
1/2 tsp
salt, kosher variety, finely ground
1 tsp
ground cinnamon, i prefer vietnamese cinnamon
1 tsp
ground ginger powder
1/2 tsp
freshly ground nutmeg
2 c
pumpkin puree, more on this later
1 c
coconut cream, more on this later

Directions Step-By-Step

1
PREP/PREPARE
2
THINGS TO DO AHEAD OF TIME
3
COCONUT CREAM: Place a can of coconut cream in the refrigerator the day before you make this pie. The next day, remove the can and open it. You will see two things: A thick cream, and a watery liquid. Discard the watery liquid, and spoon out 1 cup of that lovely coconut cream for this recipe.
4
THE PUMPKIN PUREE: You have two choices for the puree: Canned or Fresh. I would encourage you to try the fresh approach because once you do; you will never look at canned puree the same way again. If you want to make your own from scratch, here is a basic recipe for you:
Pumpkin Puree Tips
5
THE CRUST
6
Gather Your Ingredients.
7
Add the nuts, salt, cinnamon, and sugar to the bowl of a food processor, fitted with an S-Blade.
8
Use 1-second pulses until the mixture is finely ground.
9
Add the egg.
10
Continue to use 1-second pulses until the mixture combines into a paste.
11
Add the nut mixture to a pie plate lightly coated with oil, or butter.
12
Place the pie plate into the freezer for 20 minutes.
13
Place a rack in the bottom position, and preheat the oven to 325f (165c)
14
Take the piecrust from the freezer and place into the preheated oven for 20 minutes.
15
Remove from the oven and allow to completely cool.
16
Chef’s Note: Leave the oven on at 325f (165c).
17
THE PUMPKIN FILLING
18
Gather your ingredients.
19
Add the whole eggs and the egg yolks to a large bowl, and whisk together.
20
Add all the remaining ingredients, except the pumpkin puree and coconut cream, to the bowl, and whisk together.
21
Finally, add the pumpkin puree, and coconut cream, and whisk to combine.
22
Pour the mixture into the prepared piecrust.
23
Place the pie in the preheated oven, and then raise the temperature to 360 (180c).
24
Bake until the center of the pie is firm, and a toothpick inserted into the center comes out clean, about 50 to 55 minutes.
25
Chef's Note: Allow to completely cool before serving.
26
PLATE/PRESENT
27
Serve as a dessert after dinner, or have a slice just because you can. Enjoy.
28
Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Pies
Main Ingredient: Vegetable
Regional Style: American