Autumn Essentials: Nutty Crust Pumpkin Pie

23
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.

Rating:
☆☆☆☆☆ 0 votes
Comments:
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

Step-By-Step

1PREP/PREPARE
2THINGS TO DO AHEAD OF TIME
3COCONUT 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.
4THE 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
5THE CRUST
6Gather Your Ingredients.
7Add the nuts, salt, cinnamon, and sugar to the bowl of a food processor, fitted with an S-Blade.
8Use 1-second pulses until the mixture is finely ground.
9Add the egg.
10Continue to use 1-second pulses until the mixture combines into a paste.
11Add the nut mixture to a pie plate lightly coated with oil, or butter.
12Place the pie plate into the freezer for 20 minutes.
13Place a rack in the bottom position, and preheat the oven to 325f (165c)
14Take the piecrust from the freezer and place into the preheated oven for 20 minutes.
15Remove from the oven and allow to completely cool.
16Chef’s Note: Leave the oven on at 325f (165c).
17THE PUMPKIN FILLING
18Gather your ingredients.
19Add the whole eggs and the egg yolks to a large bowl, and whisk together.
20Add all the remaining ingredients, except the pumpkin puree and coconut cream, to the bowl, and whisk together.
21Finally, add the pumpkin puree, and coconut cream, and whisk to combine.
22Pour the mixture into the prepared piecrust.
23Place the pie in the preheated oven, and then raise the temperature to 360 (180c).
24Bake until the center of the pie is firm, and a toothpick inserted into the center comes out clean, about 50 to 55 minutes.
25Chef's Note: Allow to completely cool before serving.
26PLATE/PRESENT
27Serve as a dessert after dinner, or have a slice just because you can. Enjoy.
28Keep the faith, and keep cooking.

About Autumn Essentials: Nutty Crust Pumpkin Pie

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