PUMPKIN-COCONUT CREAM PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Make the crust: Preheat the oven to 325˚. Combine the graham crackers and granulated sugar in a food processor and process into fine crumbs. Add the melted butter and process until fully combined. Transfer the mixture to a 9-inch pie plate. Using your fingers, evenly press the mixture into the bottom and up the sides of the pan. Bake until the crust is golden and firm, 20 to 25 minutes. Transfer to a rack to cool completely.
- Make the filling: Combine the pumpkin, 1/2 cup heavy cream, 1/2 cup cream of coconut, the granulated sugar, eggs, 1 teaspoon vanilla, 1/2 teaspoon coconut extract, the ginger, allspice and salt in a medium bowl. Whisk until smooth. Pour the filling into the cooled pie crust. Bake until set and just barely jiggly in the center, 50 to 60 minutes. Transfer the pie to a rack to cool completely.
- Make the topping: Spread the coconut flakes on a baking sheet and bake until toasted and golden brown around the edges, about 5 minutes. Set aside.
- Combine the confectioners' sugar and the remaining 1 1/2 cups heavy cream, 1/2 teaspoon vanilla and 1/4 teaspoon coconut extract in a large bowl. Beat with a mixer on medium-high speed until stiff peaks form, 3 to 4 minutes. Fold in the remaining 1/3 cup cream of coconut until just combined (do not overmix). Transfer to a piping bag fitted with a star tip. Pipe the cream on the pie and sprinkle with the toasted coconut. Refrigerate at least 1 hour.
PUMPKIN COCONUT CREAM PIE
A yummy fall creation that incorporates some family favorites. Pumpkin pie with a sweet whipped cream topping infused with toasted coconut. The crust on this might be my favorite part, it's so good.
Provided by Slight Edge Chef
Categories Pie
Time 1h5m
Yield 1 Pie, 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Toasted coconut:.
- Spread coconut in 9x13 pan. Bake stirring occasionally until golden brown about 5-8 minutes. Remove and let cool.
- Crust:.
- mix all crumbs and sugar together. Stir in melted butter and press mix into pie plate. Bake 8 minutes. Remove from oven and cool.
- Pie:
- Increase heat to 425.
- In large bowl beat eggs until fluffy. Beat in remaining ingredients until well combined. Pour into cooled cookie crust. Cover crust edges with tinfoil strips. Bake 15 minutes.
- Reduce heat to 350.
- Bake until knife inserted into center comes out clean, about 35-45 minutes.
- Remove tinfoil for last 15 minutes of baking.
- Cool completely.
- Whipped cream:.
- Whip cream with electric mixer until stiff peaks form. Add sugar and continue whipping to desired stiffness.
- Fold in 3/4 cup of toasted coconut.
- Spread on top of cooled pie. Top with remaining toasted coconut.
Nutrition Facts : Calories 403.7, Fat 23.4, SaturatedFat 14.8, Cholesterol 113.6, Sodium 173.2, Carbohydrate 44.7, Fiber 1.1, Sugar 32.2, Protein 6.6
COCONUT PUMPKIN PIE
Authentic Thai flavor is just a can away with Thai Kitchen. Learn more about coconut milk and discover endless ways to use it into your favorite recipes today!
Provided by Thai Kitchen
Categories Pies and Tarts,
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F. Place frozen pie crust on foil-lined baking sheet.
- Mix eggs, sugar, pumpkin pie spice and salt in large bowl until smooth. Stir in pumpkin. Gradually add coconut milk, mixing well. Pour into pie crust.
- Bake 15 minutes. Reduce oven temperature to 350°F. Bake 55 minutes longer or until knife inserted in center comes out clean. Cool on wire rack. Serve warm or refrigerate until ready to serve. Store leftover pie in refrigerator.
Nutrition Facts : Calories 303 Calories
PUMPKIN SOUP WITH COCONUT MILK
The spices in this soup really marry up well and make this the tasty, flavorful soup it is. I can guarantee you will impress even the fussiest of eaters. If you can use organic vegetables, the soup will have a glorious color and taste more intense. Most people cannot tell that you have used coconut milk instead of cream. This makes it not only taste good, but full of all the health benefits of the coconut. Add a dollop of plain Greek yogurt or some chopped parsley, or drizzle with good quality, cold-pressed extra virgin olive oil. Enjoy and taste the golden color of the sun!
Provided by Pip
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 2h5m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Wrap sweet potato in aluminum foil; place on an oven-safe dish to catch drips.
- Bake in the preheated oven until soft, about 45 minutes.
- While the sweet potato is roasting, place pumpkin, carrots, and onions on a baking pan. Brush with olive oil; sprinkle with salt, allspice, and white pepper.
- Bake in the preheated oven until soft, 30 to 40 minutes.
- Peel the sweet potato and squash when cool enough to handle. Transfer to a large saucepan; add carrots, onions, nutmeg, cumin, coriander, ginger, salt, and pepper. Stir in chicken stock and coconut milk. Bring soup to a boil; reduce heat and simmer until fragrant, about 20 minutes. Remove from heat.
- Puree soup using an immersion blender until smooth.
Nutrition Facts : Calories 356.7 calories, Carbohydrate 25.3 g, Cholesterol 3 mg, Fat 28.2 g, Fiber 4.8 g, Protein 4.8 g, SaturatedFat 19.3 g, Sodium 867 mg, Sugar 6.7 g
PUMPKIN SWEET POTATO AND COCONUT PIE
Early American settlers didn't take long to turn native New World pumpkins into a sweet custard "pye" in the old English tradition. If you're still serving your pumpkin pie in that time-honored way, we've got a revolution for you. This fusion recipe starts with a typical colonial pumpkin custard (seasoned with cinnamon and allspice), mixes in some soulful sweet potatoes, and then gives it a Caribbean stir of coconut milk and a vanilla-scented candied coconut topping.
Provided by cannedfood
Categories Pie
Time 1h15m
Yield 12 , 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Combine sweet potatoes, reserved syrup, coconut milk, pumpkin, brown sugar, melted butter, 2 eggs, cinnamon, ginger and allspice in the work bowl of a food processor. Process in pulses until completely smooth, about 1 minute. Line a pie plate with prepared crust and crimp the edges. Note that you will have to roll the crust to be about 1 inch bigger all around if using a 9 1/2-inch pie plate.
- Fill crust with the filling and even the surface. Bake for 45 minutes. Meanwhile, mix the remaining egg, coconut, corn syrup and vanilla in a mixing bowl until well combined. Spread over the surface of the baked filling. Return to the oven and bake until golden brown, about 40 minutes, until knife inserted near center comes out clean. Cool for at least 1 hour before serving.
- Nutritional Information Per Serving: Nutrition Information Per Serving: Calories 250; Total fat 12g; Saturated fat 7g; Cholesterol 60mg; Sodium 125mg; Carbohydrate 35g; Fiber 3g; Protein 4g; Vitamin A 160%DV*; Vitamin C 6%DV*; Calcium 2%DV*; Iron 8%DV* * Daily Value.
Nutrition Facts : Calories 271.6, Fat 13.2, SaturatedFat 7.3, Cholesterol 58, Sodium 158, Carbohydrate 36.3, Fiber 2.5, Sugar 15.2, Protein 3.9
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