Featured Ingredient:
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Pumpkin Pie with Coconut Milk & Anise Seed Crust
Jean from Smith & Truslow
8-10
1.5 hours
60 minutes
American
Dessert
While anise seed spices this pie up, tropical coconut milk cools it down, for a balanced bite every time. The creamy pumpkin filling is warmed with our organic ginger, cinnamon, nutmeg, cardamom and cloves, and baked in a tender crust flavored with anise seed and a splash of sambuca. A holiday showstopper with a twist.
Ingredients
Pie Crust
- 1 1/3 cups all-purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon fine sea salt
- 1 stick (1/2 cup) unsalted butter, cold (or dairy-free butter)
- 1 egg yolk
- 2 tablespoons sambuca
- 1 tablespoon anise seed
Filling
- 3 eggs
- 1 1/4 cups full-fat coconut milk
- 2 cups pumpkin puree
- 1/2 cup white sugar
- 1/2 teaspoon fine sea salt
- 3 teaspoons organic ginger
- 2 teaspoons organic cinnamon
- ¼ teaspoon organic cardamom
- ¼ teaspoon organic nutmeg
- 1/8 teaspoon organic cloves
- Whipped cream, for serving (optional; use coconut whipped cream for dairy-free)
Directions
Pie Crust
- Mix flour, sugar, and salt.
- Add butter and work into flour mixture until it resembles coarse meal.
- Mix together egg yolk, sambuca & anise seed.
- Add to flour mixture and mix together until dough will stick together.
- Wrap the dough in plastic wrap and chill for 1 hour.
- Roll out crust on floured surface.
- Press into pie pan and pinch around perimeter.
Filling
- Beat the eggs. Add the coconut milk and pumpkin puree and mix well. Add the sugar, salt and spices and mix until smooth.
- Pour the filling into the pie shell and bake at 375°F for about 1 hour, until a knife inserted near the center comes out clean.
- Let cool. Serve naked or with a dollop of whipped cream.
