Coconut Maple Pumpkin Pie

Name: Coconut Maple Pumpkin Pie
Cuisine: American
Ingredients: 1 blind baked pie crust (see recipe!); 1 15 oz can pure pumpkin puree; 3 eggs; 3/4 cup dark brown sugar; 1/4 cup maple syrup; 1 Tbsp cornstarch; 2 tsp cinnamon; 3/4 tsp ground ginger; 1/2 tsp kosher salt; 1/4 tsp freshly grated nutmeg; 1/8 tsp ground cloves; 2 tsp vanilla bean paste (or extract); 1 13.5 oz can full fat coconut milk (well shaken or stirred in the can until homogenous); 1 1/2 cups heavy cream; 3-4 Tbsp maple syrup (depending how sweet you like it); 1 tsp vanilla bean paste (or extract); 1/4 tsp kosher salt; Toasted coconut flakes (for serving if desired)

6 steps

Makes 1 pie

Updated at: Thu, 02 May 2024 23:53:48 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

250

High

Nutrition per serving

Calories4392.7 kcal (220%)

Total Fat288.9 g (413%)

Carbs425.6 g (164%)

Sugars249 g (277%)

Protein46.3 g (93%)

Sodium2774.7 mg (139%)

Fiber22.4 g (80%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

1pie crust

blind baked

1 x 15 ozcan pure pumpkin puree

3eggs

¾ cupdark brown sugar

¼ cupmaple syrup

1 Tbspcornstarch

2 tspcinnamon

¾ tspground ginger

½ tspkosher salt

¼ tspnutmeg

freshly grated

⅛ tspground cloves

2 tspvanilla bean paste

or extract

1 x 13.5 ozcan full fat coconut milk

well shaken or stirred in the can until homogenous

1 ½ cupsheavy cream

3 Tbspmaple syrup

depending how sweet you like it

1 tspvanilla bean paste

or extract

¼ tspkosher salt

Toasted coconut flakes

for serving if desired

Instructions

Step 1

Preheat oven to 375ºF. Place blind baked crust on a sheet tray.

Step 2

In a large bowl, mix pumpkin, eggs, brown sugar, maple, cornstarch, cinnamon, ginger, salt, nutmeg, cloves and vanilla until fully incorporated.

Step 3

Whisk in coconut milk until smooth. Pour batter into the prepared crust (it’s ok if the crust is still warm from blind baking).

Step 4

Bake for 55-60 minutes until the pie has puffed up slightly and is still a touch jiggly. If only the center of the pie is jiggly, it’s not quite done. If the entire surface of the pie has a slight jiggle, you know it’s done :)

Step 5

Let pie cool completely on a wire rack at least 4 hours, before serving. This can also be made ahead and refrigerated until serving. I personally enjoy pumpkin pie cold but that could just be a me thing haha.*

Step 6

Right before serving, prepare the whipped cream. In a large bowl add cream, maple, vanilla and salt. Whip to soft peaks. Serve pie topped with the whipped cream and toasted coconut flakes if desired.

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