Ginger-Spiced Pumpkin Pie with Coconut Cream
As the vibrant foliage of fall unfolds, so too does the irresistible urge for comforting desserts that celebrate the season's bounty. This year, let's expand the flavor palette by merging a classic favorite with unique and exotic notes, embracing both tradition and culinary adventure.
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An image of the Ginger-Spiced Pumpkin Pie with Coconut Cream recipe generated by AI
About this recipe:
Take a journey into autumnal bliss, where familiar comfort meets innovative flair. Here, the humble pumpkin is elevated with a bouquet of spices and a cloud of coconut cream, adding layers of taste and texture that are sure to redefine your expectations of what a fall dessert can be.
Cooking Essentials for Your Convenience
Are you ready to make the Ginger-Spiced Pumpkin Pie with Coconut Cream recipe but lacking a few essentials? Don't worry, we're here to assist! Below, we've curated a list of must-have pantry items and kitchen gadgets necessary for this recipe. Follow the Amazon links, order your essentials, and gear up to create this delicious dish. All with the convenience of doorstep delivery.
Essentials for the Recipe:
Ginger-Spiced Pumpkin Pie with Coconut Cream
Yield: One 9-inch pie, about 8 servings
Prep Time: 1 hour
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 30 minutes
Serving Size: 1 slice (1/8 of the pie)
Ingredients:
1 medium whole pumpkin (about 4-5 lbs), for about 2 cups of pumpkin puree
1 9-inch pie crust (homemade or store-bought)
1 1/2 cups coconut milk
2 large eggs
3/4 cup brown sugar
1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1 cup coconut cream, for topping
1 tablespoon grated fresh coconut, for garnish
Instructions:
Prepare the Pumpkin: Cut the pumpkin into quarters and remove seeds. Roast in a 400°F oven for about 45 minutes or until flesh is tender. Once cooled, scoop out the flesh and puree until smooth.
Make the Filling: In a large bowl, combine 2 cups of the pumpkin puree, coconut milk, eggs, brown sugar, ground ginger, ground cardamom, and ground cloves. Whisk until smooth.
Preheat Oven: Preheat your oven to 375°F (190°C).
Prepare the Pie: Pour the pumpkin filling into the pie crust and smooth the top with a spatula.
Bake: Place the pie in the oven and bake for about 45 minutes, or until the center is set.
Cool and Garnish: Allow the pie to cool completely. Whip the coconut cream until fluffy and spread over the pie. Sprinkle with grated fresh coconut for garnish.
Serve or Store: Serve immediately or refrigerate until needed.
Nutrition Information per serving:
Calories: 360
Protein: 5g
Fat: 20g
Carbohydrates: 40g
Fiber: 3g
Sugar: 25g
Sodium: 150mg
Additional Information:
If you'd prefer a stronger coconut flavor, you can use coconut sugar in place of brown sugar.
Make sure to refrigerate the coconut cream beforehand for easier whipping.
Please note that the nutrition information provided is an estimate based on the ingredients used and may vary depending on any modifications or substitutions made.
There it is, a delicious autumn dessert that's bound to become a seasonal favorite, blending classic and exotic flavors in each scrumptious slice. Enjoy!
