Coconut Pumpkin Pie with Creamy Coconut Sauce {Recipe}

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Though I had fun experimenting with the tofu pumpkin pie I made this past weekend, I really wanted to try something a little different. I considered the idea of using milk instead of tofu, and I’ve really been enjoying coconut products lately. So, when I remembered I had a can of coconut cream that I picked up at Trader Joe’s hoping to make something fun, I thought of this…

Coconut Pumpkin Pie with Creamy Coconut Sauce

Ok, the sauce was a bit of an accident. I tried to make some whipped cream with the coconut cream that I didn’t put into the pie, but it didn’t quite work out. See, when I opened the can of coconut cream, it was quite thick and hard to get out with the spatula I was using. As I worked my way down the can, I realized there was a bunch of liquid in the bottom (I thought only the coconut milk separated…oops). I thought about pouring the liquid out, but then I thought maybe it’s supposed to be mixed in since it’s coconut “cream” and already thicker than coconut milk. I emptied the entire contents of the can, liquid and all, into a bowl and blended them together with a hand-held mixer. Big mistake. Well, big mistake as far as making whipped cream went. The pie was great. But you know what, I just went with it. Instead of coconut whipped cream, I had a creamy coconut sauce. It was similar to whipped cream, but not as stiff. It was, however, still quite delicious.

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Coconut Pumpkin Pie with Creamy Coconut Sauce

Here’s a fun play on the traditional pumpkin pie. I love the combination of pumpkin and coconut so much that I applied it to a pie concept. I like to make my Oat Pie Crust (which is also vegan), which I’ll let cool for at least 5-10 minutes before I put the filling together. The coconut flakes on top will toast while the pie bakes. Delicious!

This pie is best made in the morning on the day you want to serve it or the day before you want to serve it. This allows for cooling of the pie for setting and coconut cream for the sauce. If you make this pie the day before, store in the refrigerator after coming to room temperature.

Prep time: 5 minutes for pie, 5 minutes for sauce
Bake time: 60 minutes
Total time: 70 minutes, plus time to cool – you’ll want to plan for at least an hour or so
Yields: 1 9-inch pie

*Vegetarian, Vegan*

Ingredients:

  • 1 ready-to-use pie crust (I used my homemade Oat Pie Crust , which is delicious with this since it has some coconut flakes in it)
  • 1 14-ounce can coconut cream (not coconut milk – I found this at Trader Joe’s)
  • 1 15-ounce can canned pumpkin (NOT pumpkin pie filling)
  • 2/3 cup sugar (preferably raw)
  • 1/4 cup, plus 2-3 tablespoons finely shredded coconut flakes
  • 2 tablespoons cornstarch
  • 2 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 tablespoons powdered sugar (plus additional if needed, to taste)

Directions:

  1. Pre-heat oven to 350 degrees F.
  2. Pour coconut cream (solid and liquid portions, if they’ve separated) into a large bowl (the type of bowl you would use to make whipped cream). Mix (I used a hand-held mixer on medium speed) until solids and liquids are combined. Measure out 3/4 cup and set aside. Cover the bowl (with the rest of the coconut cream) place in refrigerator.
  3. Combine pumpkin, 3/4 cup coconut cream, sugar, coconut flakes, cornstarch, pumpkin pie spice, vanilla extract, and salt together in a large bowl. Mix together until evenly combined.
  4. Pour pie filling into prepared pie crust, sprinkle top with coconut flakes, and bake for approximately 1 hour (I actually baked mine for 65 minutes) or until a toothpick inserted in the center comes out mostly clean. Allow to cool to room temperature. Note: If you’re not going to serve immediately, place room temperature pie in the refrigerator until you’re ready to serve.
  5. Just before serving, remove bowl of remaining coconut cream from the refrigerator and uncover. Using a handheld mixer or whisk, beat until the sauce becomes creamy and thickens a bit. It won’t be whipped cream consistency, but it will thicken slightly. Mix in powdered sugar (adding additional, if needed). Spoon a little sauce over each piece of pie before serving.

Notes/Tips:

  • You can mix the pie filling by hand, but I used a handheld mixer on low till the dry ingredients started to incorporate (so they didn’t fly out of the bowl) and then went on medium speed.
  • Check crust once or twice (especially if using my Oat Crust) to ensure the edges aren’t burning. Add crust edge cover (or use aluminum foil on edges) to prevent crust edges from burning. Be careful removing pie from oven, especially if using a flimsy tin foil pie dish because it will make the top crack. You could try putting the foil dish into a firmer pie dish or on top of a baking sheet during baking to prevent the pie from squishing in when you take it out of the oven.

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Reader question: Have you ever made lemonade out of lemons with a happy kitchen accident? What were you trying to make and what did you end up making instead?

Easy Oat Pie Crust (Vegan) {Recipe}

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The last time I made this crust, it was to make two shallow vegan coconut cream pies (click to view recipe). I had plans to make a pumpkin-pie-with-a-twist on Thanksgiving day, so I decided to see how the crust would work a) as one not-shallow pie and b) with the pumpkin pie experiment I was developing. As it turns out, both worked great!

I thought it would be best to post the pie crust separate from the new pumpkin pie recipe (which will be next) since it goes with many types of pies. I also wanted to repost the crust recipe with updated photos and instructions for a single pie. I haven’t tried making a single non-shallow single coconut cream pie yet, but maybe I’ll do that next. Till then, I know the two-pie method yields delicious results.

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Easy Oat Pie Crust

This Easy Oat Pie Crust is my attempt to make a pie crust that is slightly more healthy than traditional pie crusts. Rather than using lots of flour, this crust is made with oats, flaxseed, and chia seeds. This crust has a slightly chewy texture that I really enjoy.

Prep time: 5 minutes
Bake time: 14-16 minutes
Total time: 19-21 minutes
Yields: 1 9-inch pie crust  

*Vegetarian, Vegan*

Ingredients:

  • 2 teaspoons chia seeds
  • 6 teaspoons water
  • 1 1/2 cup instant oats
  • 1/2 cup flaxseed meal
  • 1/4 cup coconut flakes
  • 1/2 teaspoon salt
  • 2 tablespoons maple syrup (or sub agave syrup)
  • 1/2 cup oil (safflower, canola, or other non-flavored oil)
  • 1/4 cup hot water

Directions:

  1. Pre-heat oven to 350 degrees F and spray a pie dish with non-stick spray.
  2. Mix 2 teaspoons chia seeds and 6 teaspoons water and set aside to gel up for at least 5 minutes.
  3. Whisk together oats, flaxseed meal, coconut flakes, and salt till evenly combined.
  4. Stir in agave, oil, hot water, and chia seed mixture until well combined and ingredients are evenly distributed (but don’t overmix)
  5. Pour into a pie dish and press mixture into bottom and up sides of dish. Bake for 14-16 minutes or until top edge just starts to turn golden brown. Set aside to cool to room temperature.

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I’ll be sharing my pumpkin pie with a twist recipe next! Stay tuned for that plus two recipes using your Thanksgiving leftovers!

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Thanks for reading!

Reader question: What kind of pie filling do you think would best go with this pie crust?

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