Spiced Coconut-Pumpkin Pie
Coconut milk (choose the full-fat kind)
adds richness and a hint of tropical
sweetness to the fragrant spiced filling.
ACTIVE 45 MIN. - TOTAL 3 HOURS, 5 MIN.,
PLUS 3 HOURS COOLING
SERVES 10|
COCONUT CRUST
3 cups all-purpose flour, plus more
for work surface
2 Tbsp. granulated sugar
3/4 tsp. kosher salt
1/2 cup plus 2 Tbsp. solid refined
coconut oil (such as LouAna),
at room temperature
8-11 Tbsp. ice-cold water
1 large egg
PUMPKIN FILLING
1 Tbsp. cornstarch
3/4 cup granulated sugar
1 (15-oz.) can pumpkin (such as
Libby’s)
1 cup well-shaken and stirred
canned coconut milk
1 tsp. vanilla extract
3/4 tsp. ground cinnamon
3/4 tsp. ground cardamom
1/2 tsp. ground ginger
1/4 tsp. allspice
Pinch of finely ground black pepper
3 large eggs
1/2 tsp. kosher salt
Sweetened whipped cream
- Prepare the crust: Combine flour, sugar,
and salt in a food processor. Pulse until well
blended, 6 to 7 times. Add
oil in rounded tablespoon-
fuls. Pulse until oil is well
blended, 6 to 7 times. While
pulsing continually, add ice-
cold water, 1 tablespoon at a
time, processing until dough
begins to clump and come
together. Transfer to work
surface. Pat dough together;
divide in half. Shape into 1
flat disk and 1 flat rectangle.
Wrap each in plastic wrap;
let stand at room tempera-
ture 30 minutes.
- Unwrap dough disk. Roll
out on a floured surface into a 13-inch
circle (about 1/8 inch thick). Fit into a 9-
inch pie plate. Trim edges with a sharp
knife. Prick bottom of dough a few times
with a fork; chill until ready to use. Unwrap
dough rectangle, and roll out into a 1/8-inch-
thick rectangle (about 14 x 8 inches). Using
a sharp knife, cut 9 (1/3-inch-wide) strips
from rectangle. Braid 3 strips at a time to
create 3 braided ropes. Trim rough edges
from braided ropes. Wrap the remaining
scraps; let stand at room temperature.
- Whisk together egg and 1 tablespoon
water until well blended. Brush edges
of dough with egg wash. Arrange braided
strips along edges of pie, pinching to
blend seams and pressing lightly to
adhere. Brush tops of braids with egg
wash. Chill 30 minutes.
- Preheat oven to 375°F. Line dough with
parchment paper; fill to the rim with pie
weights or dried beans. Bake until pale
golden around edges, about 15 minutes.
Remove parchment and weights; continue
baking until bottom of crust is set, 8 to 10
more minutes. Transfer to a wire rack. Cool
completely, about 30 minutes.
- Prepare the filling: Reduce oven
temperature to 325°F. Whisk together
cornstarch and sugar in a large bowl.
Whisk in pumpkin, coconut milk, vanilla,
cinnamon, cardamom, ginger, allspice,
pepper, eggs, and salt until smooth. Pour
into cooled crust. Bake at 325°F until
center is almost set, 45 to 50 minutes,
shielding the edges with aluminum foil,
if needed. Transfer to a wire rack to cool
completely, about 2 hours.
- While the pie cools, increase oven
temperature to 350°F. Press scraps
together, smoothing to
1/8-inch thickness on lightly
floured surface. Cut dough
using small assorted leaf-
shaped cookie cutters.
Brush tops lightly with
egg wash. Arrange on a
parchment paper-lined
baking sheet. Bake at 350°F
until golden brown, 10 to 15
minutes. Transfer to a wire
rack to cool completely,
about 30 minutes. Before
serving, arrange crust leaf
shapes around 1 edge. Serve
with whipped cream.
NOVEMBER 2019 / SOUTHERNLIVING.COM
82
PIECRUST TIP
Unlike most
crusts, this dough
should not be
chilled before it’s
rolled out. Let it
rest at room
temperature so
the coconut oil
doesn’t harden
and the dough
remains soft
and pliable.
Cairns makes some of the
prettiest pies you’ll ever
see, but that’s not all.
Follow her on Instagram
(@coopercairns) for more
of her amazing creations.
