Featured Ingredient:
All of our products are certified organic, gluten-free and tested for heavy-metals. We grind premium quality spices in small batches to offer the best possible flavors.
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.
