Pumpkin pie with coconut flakes

Votes: 1

Photo of the dish: Johnny Miller

Time: 3 hours 40 minutes
Complexity: easily
Servings: 8 - 10

Pumpkin pie with coconut flakes - a detailed recipe.

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.

Ingredients for the recipe:

Cake

1 1/4 cups all-purpose flour, plus more for rolling
1/4 cup sweetened coconut flakes, plus more for sprinkling
6 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons cold margarine
1/2 tsp salt

Filling

450 gr. pumpkin puree
1 cup coconut milk
3/4 cup sugar
2 large eggs, lightly beaten
1 tbsp coconut rum (optional)
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground allspice

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, pumpkin puree, coconut milk, eggs, allspice, cinnamon, rum

Cooking the dish according to the recipe:

Prepare the baseIn a food processor, combine flour, coconut, 2 tablespoons (30g) butter, margarine, and salt until mixture resembles coarse meal.

Add the remaining 4 tablespoons (60 g) butter and continue mixing until the dough forms pea-sized pieces. Add 2 tablespoons cold water and knead until the dough comes together. Place the dough on a piece of plastic wrap; use a plastic bag to form the dough into a disk. Wrap tightly and refrigerate until set, at least 1 hour or overnight. (Shortcrust pastry can be stored in the freezer for up to 2 months.)
On a lightly floured surface, roll the dough into a 30cm (12in) circle. Place the dough in a 23cm (9in) round pan, tuck the overhanging dough into the pan, and press the edge with your fingers. Chill the base for at least 30 minutes.

Preheat oven to 180°C. Line the cake with foil and fill with cake weights. Bake until golden brown around the edges, about 20 minutes. Remove the foil and weights and continue baking for another 5 minutes. Place on a wire rack and cool completely.
Meanwhile, prepare the filling.: Reduce oven temperature to 160°C.

In a large bowl, whisk together the pumpkin puree, coconut milk, sugar, eggs, rum, vanilla, cinnamon, and allspice until smooth. Pour the filling into the prepared crust and place on a baking sheet.

Place in the oven and bake for 1 hour. Sprinkle coconut around the edge of the pie; continue baking until the center is set but still slightly jiggly, about 15 minutes. Transfer the pie to a wire rack to cool completely.