Pumpkin Pie with Coconut Milk & Anise Seed Crust


Pumpkin Pie with Coconut Milk & Anise Seed Crust

The filling is rich, flavorful and creamy. The crust has a dramatic flair. Together they are a hit.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Servings 8
Calories 413 kcal


Pie Crust

  • 1 1/3 cups flour
  • 1/4 tsp fine sea salt
  • 2 tbsp sugar
  • 1 stick butter unsalted
  • 1 egg yolk
  • 2 tbsp sambuca
  • 1 tbsp Organic Anise Seed


  • 2 cups pumpkin puree
  • 1 1/4 cup coconut milk
  • 1/2 cup white sugar
  • 1/2 tsp fine sea salt
  • 3 eggs
  • 2 tbsp Organic Ginger Spice Blend (This is our Holiday Spice Blend, renamed so you'll consider it year-round!)


To make crust:

  1. Mix flour, sugar, salt and anise seed.
  2. Add butter and work into flour mixture until it resembles coarse meal.
  3. Mix together egg yolk and sambuca.
  4. Add to flour mixture and mix together until dough will stick together.
  5. Chill in saran wrap for 1 hour.

  6. Roll our crust on floured surface.
  7. Press into pie pan and pinch around perimeter.

To make filling:

  1. Beat eggs.
  2. Add coconut milk and mix together with eggs.
  3. Add sugar, salt, and spice blend and mix together.
  4. Add pumpkin puree and stir until blended.
  5. Pour into pie shell and bake at 375 for 1 hour. Pie is done when knife inserted near the center comes out clean.

3 thoughts on “Pumpkin Pie with Coconut Milk & Anise Seed Crust

  1. Lorraine

    I like your spin on pumpkin pie and your spice mix really kicks it up a notch. One variation: Make a ginger snap cookie crust and reduce the sugar in the filling by 1/4 cup.

  2. admin

    I’ll definately give this one a try … although, I must say I am partial to the crust with sambucca … and I usually add a little anise seed in also. Thanks for the tip and glad you liked the spice blend.

  3. Pingback: Cooking Pumpkin

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