Pumpkin pie with coconut milk and gingerbread crust
Votes: 1
Time: 2 hours.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Instead of using sweetened condensed milk, next time you make pumpkin pie, use unsweetened coconut milk. You'll add a hint of tropical flavor while still getting the creamy, smooth filling everyone loves.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cake
- 170 gr. crispy gingerbread cookies
- 1 tbsp chopped candied ginger (candied fruit)
- 1 tbsp cane sugar
- 4 tbsp melted butter
Filling
- 450 gr. pumpkin puree
- 1 cup coconut milk
- 3/4 cup granulated sugar
- 2 large eggs, lightly beaten
- 0.5 tsp vanilla extract
Decorations
- 3/4 cup heavy cream
- 1 tbsp cane sugar
- 1/4 tsp pumpkin pie spices and a little more for sprinkling
We recommend
Recipes with similar ingredients: shortbread cookies, candied fruit, brown sugar, pumpkin puree, coconut milk, eggs, cream, vanilla extract, pumpkin pie spice
Cooking the dish according to the recipe:
- Prepare the cake layer: Preheat oven to 160°C.
In a food processor, pulse the cookies, candied ginger, and cane sugar until finely chopped. Add the melted butter and pulse until combined.
Press the dough evenly into the bottom and sides of a 9-inch (23 cm) round pie pan. Bake until set and the edges are slightly dry, 10-12 minutes. Transfer to a wire rack and let cool. - Prepare the fillingIn a medium bowl, whisk together the pumpkin puree, coconut milk, granulated sugar, eggs, vanilla, minced ginger, and salt until smooth. Pour the mixture into the cooled pie crust.
Bake until filling is set and no longer looks wet, 1 1/4 hours. Transfer to a wire rack and let cool completely (at least 2 hours). - Prepare the decorationIn a bowl with a mixer, beat the heavy cream, cane sugar, and pumpkin pie spice on medium-high speed until stiff peaks form, about 3 minutes. Spread over the pie crust; sprinkle with pumpkin pie spice.
In the filling for this homemade pie In addition to pumpkin, you can add apples.
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