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.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Calories 413 kcal
- 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:
Mix flour, sugar, salt and anise seed.
Add butter and work into flour mixture until it resembles coarse meal.
Mix together egg yolk and sambuca.
Add to flour mixture and mix together until dough will stick together.
Chill in saran wrap for 1 hour.
Roll our crust on floured surface.
Press into pie pan and pinch around perimeter.
To make filling:
Add coconut milk and mix together with eggs.
Add sugar, salt, and spice blend and mix together.
Add pumpkin puree and stir until blended.
Pour into pie shell and bake at 375 for 1 hour. Pie is done when knife inserted near the center comes out clean.