Description
A cozy and flavorful pie featuring a creamy coconut and pumpkin filling with bright orange zest.
Ingredients
Scale
- 1 pre-made 9-inch pie crust
- 1 can (15 oz) pumpkin puree
- 1 can (13-14 oz) full-fat coconut milk
- 3/4 – 1 cup sugar (to taste)
- 2 large eggs
- 1 tbsp orange zest
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- Pinch of ground cloves
Instructions
- Preheat the oven to 425°F (218°C) and place the pie crust on a baking sheet.
- In a large bowl, whisk together sugar, salt, cinnamon, ginger, and cloves.
- Beat in eggs, orange zest, pumpkin puree, and coconut milk until smooth.
- Pour the filling into the crust and bake for 15 minutes at 425°F.
- Lower the oven temperature to 350°F (177°C) and continue baking for 40-50 minutes until the filling jiggles slightly.
- Let cool at room temperature, then refrigerate for at least 6 hours or overnight.
- Prepare coconut whipped cream by chilling coconut milk, scooping the cream, and whipping until fluffy.
- Slice the pie, add whipped cream, and serve.
Notes
For best results, chill the pie overnight to firm up the filling for clean slices.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 18g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg