Coconut Pumpkin Pie Recipe - Hot Thai Kitchen!

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a unique flavor.

pie crust

🥗Healthier: oat crust

💰Cheaper: store-bought crust

Oat crust is gluten-free and nutritious.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: silken tofu

Flaxseed meal is a great egg substitute for binding.

Preheat oven to 375°F (190°C).

Prepare the pie crust by chilling and docking it with a fork to prevent puffing.

Blind bake the pie crust for 20 minutes on the bottom rack until edges are cooked but not browned, using parchment paper and sugar to weigh it down.

While the crust is baking, reduce coconut milk in a pot by half to concentrate the flavor, adding pandan leaves to infuse for 10 minutes.

Measure the reduced coconut milk to ensure it's the correct amount, then remove the pandan leaves.

Add salt to the coconut milk and stir until dissolved.

Mix in canned pumpkin puree into the coconut milk off heat to cool it down before adding eggs.

Chop coconut palm sugar finely and dissolve it in a bit of the mixture, then add it to the filling.

Beat 3 eggs lightly and mix them into the filling.

Remove the pie crust from the oven, ensuring it's not too browned, and let it cool for a few minutes.

Pour the filling into the par-baked pie crust and smooth it out with a whisk.

Lower the oven temperature to 350°F (175°C) and bake the pie for about 1 hour, checking for doneness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens