Cuban-American fusion recipe
Pumpkin and Coconut Pie with Cinnamon
A creamy, aromatic Thanksgiving pumpkin pie made with roasted pumpkin, coconut milk and cinnamon in a homemade shortcrust pastry base.
- Preparation30 min
- Cooking1 h 20 min
- Total time1 h 50 min
- Servings8 servings
- DifficultyMedium
This pumpkin pie takes the American classic and adds a subtle Caribbean touch with coconut milk and cinnamon. It has a silky filling that slices cleanly and a golden, crisp crust. It is a different dessert from sweet potato and coconut pie.
Ingredients
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Crust
Filling
Decoration
Method
Homemade pastry
- Mix the flour, sugar and salt. Rub in the cold butter with your fingertips until the mixture forms crumbs, then add the ice-cold water gradually, just until the dough comes together.
- Shape into a disk, wrap and refrigerate for 30 minutes. Roll out into a circle, line a 23 cm pie pan and prick the bottom.
- Preheat the oven to 190 °C. Cover the crust with baking paper and pie weights; bake for 15 minutes. Remove the weights and bake for another 5 minutes. Lower the oven to 175 °C.
Pumpkin and coconut filling
- Whisk the pumpkin purée by hand with the coconut milk, eggs, brown sugar, cinnamon, ginger, nutmeg, vanilla and salt until smooth.
- Pour the filling into the partially baked crust and bake for 45 to 55 minutes at 175 °C, until the edges are firm and the center jiggles slightly without being liquid.
Cool and serve
- Cool on a wire rack and refrigerate for at least 2 hours so it slices cleanly. Decorate with toasted coconut and a pinch of cinnamon just before serving.
