COCONUT PUMPKIN PIE RECIPES RECIPES

Steps:

• To prepare crust: Whisk all-purpose flour, whole-wheat flour and 1/4 teaspoon salt in the bowl of a stand mixer or large mixing bowl. Add butter and toss to coat with flour. Refrigerate for at least 30 minutes and up to 1 hour.
• Mix on low speed, using the paddle attachment, until the butter forms almond-size pieces, 2 to 3 minutes. (Alternatively, use your fingers to work the butter and flour together until the butter forms almond-size pieces.) Add oil and mix or stir until incorporated, about 30 seconds. Add 3 tablespoons water and mix or stir just until the dough comes together. If it seems dry, add the remaining 1 tablespoon water. Form the dough into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.
• If the dough has been refrigerated for more than 1 hour, let it stand at room temperature for 20 minutes. Roll out on a lightly floured surface into a 12 1/2-inch round. Transfer to a 9-inch pie pan and crimp edges. Chill the crust in the freezer for 15 minutes.
• Position rack in lower third of oven; preheat to 450°F.
• Line the crust with parchment paper and fill with pie weights (or dried beans). Bake until the edges are golden brown, about 15 minutes. Remove the paper and pie weights and bake until the crust is firm, 5 to 7 minutes more. Reduce oven temperature to 325°F.
• Meanwhile, prepare filling: Whisk eggs in a large bowl until lightly beaten. Add pumpkin, brown sugar, maple syrup, rum, cinnamon, ginger, nutmeg and salt and whisk until combined. Add coconut milk, coconut cream and coconut extract, if using, and whisk until combined.
• Pour the filling into the crust. Bake until the filling is set and a knife inserted in the center comes out clean, about 1 hour 10 minutes. Let the pie cool on a wire rack for 10 to 15 minutes. Refrigerate for 30 minutes. Garnish with coconut, if desired.

Steps:

• Prepare the crust: Combine flour, sugar, and salt in a food processor. Pulse until well blended, 6 to 7 times. Add oil in rounded tablespoonfuls. 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 temperature 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.