Get a little adventurous this Thanksgiving without completely throwing out tradition with this pumpkin pie made with coconut.
I think it’s safe to say that most Thanksgiving menus consist of tried and true family favorites. For example, I don’t think anyone makes mashed potatoes as delicious as my dad and no one stands a chance when it comes to his pies (thankfully he has taught me his ways). But at the same time, the blogger in me cannot help but experiment, even with this most traditional of meals.
To make it easier for some of you to color a little out side of the lines this Thanksgiving, I am giving you baby steps. I still gave you stuffing on Friday last week, but I threw in some chorizo to spice it up a bit. And today I am still providing pumpkin pie, but this time with a little coconut flair. Still the same filling that you love, but with coconut milk instead of regular milk, and a bit of toasted coconut on top as well. It’s subtle enough in the filling that it doesn’t overpower the pumpkin and yet is still present, adding depth to the flavor. I also use coconut Oreos but if you cannot find those you can absolutely use regular golden Oreos or even a regular pie crust.
One year ago: Peanut Butter & Chocolate Kitchen Sink Cookie Bars
Two years ago: Spatchcocked Turkey with Champagne-Thyme Gravy
Three years ago: Overnight, Slow Cooker Ice Cream Oatmeal
Four years ago: Cashew Chicken Lettuce Wraps
Five years ago: Chicken Alfredo Biscuit Casserole
1 box (10.7 oz.) toasted coconut golden Oreos, finely crushed (or regular golden Oreos)
1 Tbsp brown sugar
5 Tbsp unsalted butter, melted
2 eggs, lightly beaten
1-3/4 cups fresh pumpkin puree (or 15 oz. can)
3/4 cup sugar
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground allspice
1-1/2 Tbsp flour
1 cup coconut cream or milk
1/4 cup toasted coconut
- Preheat oven to 350 degrees. Lightly grease a 9-inch pie pan and set aside.
- To prepare crust, in a medium bowl combine Oreo crumbs and sugar. Add melted butter and stir with a fork until mixture resembles wet sand.
- Firmly press crumb mixture evenly into the bottom and up the sides of the pie pan. Bake for 4-5 minutes or until just set. Let cool slightly.
- Increase oven temperature to 400 degrees.
- To make the filling, in a large bowl mix together the eggs and pumpkin. In a small bowl, combine the dry ingredients and add to the pumpkin mixture. Add coconut cream and mix until smooth.
- Carefully pour the filling into the crust without disturbing the chocolate and transfer the pie to the oven. Bake for 40-45 minutes, or until the filling is almost set (it will still jiggle but if you touch it, it shouldn’t be wet). Reduce the oven temperature to 325 degrees. Bake for an additional 15-20 minutes, or until knife inserted near the center comes out clean.
- Transfer the pie to a wire rack, top with toasted coconut if desired, and allow to cool completely.
Source: Adapted from my S’mores Pumpkin Pie.