Description
A delightful fusion of Thai flavors with classic pumpkin pie, featuring a creamy coconut filling and a crisp crust.
Ingredients
Scale
- 1 unbaked pie crust
- 1 ½ cups coconut milk
- 1 pandan leaf, cut into 1-inch pieces
- 225g finely chopped palm sugar
- ¾ teaspoon fine salt
- 2 cups canned pumpkin puree
- 3 large eggs, lightly beaten
- ¼ cup shaved coconut for garnish
- Optional: Whipped cream or coconut whipped cream for serving
Instructions
- Preheat your oven to 375°F (190°C) and line your pie plate with the unbaked dough.
- Chill the crust for 2 hours or place it in the freezer for 30 minutes.
- Bake the crust for 20-25 minutes, then carefully remove the weights and parchment.
- Reduce your oven temperature to 350°F (175°C).
- In a saucepan, boil the coconut milk and pandan leaf for about 10 minutes.
- Strain the milk and return it to medium heat, adding the salt and palm sugar until dissolved.
- Remove from heat and mix in the pumpkin puree, followed by whisking in the eggs.
- Pour the filling into the parbaked crust and bake for 1 hour.
- Let it cool for 2 hours on a wire rack before garnishing.
- Toast the shaved coconut in the oven for 5-7 minutes and sprinkle on top of the pie before serving.
Notes
For the best flavor, use high-quality ingredients. Always allow eggs and coconut milk to come to room temperature before mixing.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg