Pumpkin Pie with Coconut

Takes 30 minutes | Serves 8 |

Ingredients

125 g cold butter
100 g powdered sugar
1 piece medium egg
250 g all-purpose flour
500 g pumpkin
600 ml coconut milk
150 g sugar
30 g melted butter
2 tsp cinnamon
1 tsp ground ginger
0.5 tsp ground cloves or allspice
0.25 tsp ground nutmeg
2 piece large eggs
1 piece egg yolk
300 ml heavy cream
100 ml pumpkin seed brittle
1 to taste coconut flakes
3 tbsp sugar (for brittle)
1 tbsp butter (for brittle)
100 ml pumpkin seeds

Steps

Prepare the Dough

• Blend the cold butter, flour, and powdered sugar in a food processor until the butter is well incorporated into the flour.
• Add the egg and process quickly until the dough is smooth. Avoid overworking the dough to prevent it from shrinking during baking.
• Remove the dough from the processor, form it into a disk, and wrap it tightly in plastic wrap. Refrigerate for at least 1 hour.

Roll Out and Blind Bake the Dough

• Roll the dough into a large circle and line a 22 cm tart pan with it, pressing it firmly into the edges. Remove any excess dough.
• Chill the crust for 30 minutes in the refrigerator. Preheat the oven to 180°C.
• Poke the dough with a fork, cover with baking paper, and fill with dried beans or pie weights to maintain its shape. Bake for 15-20 minutes.
• Remove the weights and bake for another 10-15 minutes until the crust is golden.

Make the Pumpkin Filling

• Cut the pumpkin into small pieces and cook in the coconut milk until soft, stirring frequently to prevent sticking.
• Puree the mixture with a food processor or immersion blender until smooth.
• In a bowl, whisk the pumpkin puree with sugar, spices, melted butter, and eggs.
• Pour the filling into the pre-baked crust and bake for about 45 minutes at 180°C, or until the filling is set but slightly wobbly.

Make the Pumpkin Seed Brittle

• Melt sugar in a medium skillet until golden caramel forms.
• Add butter and pumpkin seeds, stirring until combined.
• Spread the mixture onto baking paper and let it cool. Break or chop into small pieces.

Assemble and Serve

• Whip the heavy cream and serve it alongside the pie.
• Garnish the pie with coconut flakes and the pumpkin seed brittle.