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Pumpkin Pie with Coconut Milk & Anise Seed Crust
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
American
Servings
8-10
Prep Time
1 hour 5 minutes
Cook Time
60 minutes
While anise seed spices this pie up, tropical coconut milk cools it down. A balanced bite every time
Ingredients
Pie Crust
- 1-1/3 cups flour
- 2 tablespoons sugar
-
1/4 teaspoon fine sea salt
- 1 stick butter, unsalted
- 1 egg yolk
- 2 tablespoons sambuca
- 1 tablespoon Organic Anise Seed
Filling
- 3 eggs
- 1-1/4 cup 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
-
optional - fresh whipped cream
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.
Chill in saran wrap for 1 hour.
Roll out crust on floured surface.
Press into pie pan and pinch around perimeter.
Filling
Beat eggs. Add coconut milk & pumpkin puree and mix together. Add sugar, salt, and spices and mix together.
Pour filling into pie shell and bake at 375° for 1 hour. Pie is done when knife inserted near the center comes out clean.
Let cool. Serve naked or with a dollop of whipped cream.
