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Pumpkin Pie with Coconut Milk & Anise Seed Crust

The pumpkin pie filling is rich, flavorful and creamy. The subtly licorice-flavored crust has a dramatic flair. Together they are a hit. We’ve been sharing this recipe with our customers for years and many say this is the best pumpkin pie recipe ever. (We agree!)

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  • 1.To make crust, 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 out crust on floured surface.
  • 7.Press into pie pan and pinch around perimeter.
  • 8.To make filling, beat eggs.
  • 9.Add coconut milk to eggs and mix together.
  • 10.Add sugar, salt, and spice blend and continue to mix.
  • 11.Pour into pie shell and bake at 375° for 1 hour. Pie is done when knife inserted near the center comes out clean.
  • 12.Let cool. Serve naked or with a dollop of whipped cream.

Pie Crust Ingredients

  • 1-1/3 cups flour
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons sugar
  • 1 stick butter, unsalted
  • 1 egg yolk
  • 2 tablespoons sambuca
  • 1 tablespoon Organic Anise Seed

Pie Filling Ingredients

  • 2 cups pumpkin puree
  • 1-1/4 cup coconut milk
  • 1/2 cup white sugar
  • 1/2 teaspoon fine sea salt
  • 3 eggs
  • 2 tablespoons Organic Ginger Spice Blend (AKA Holiday Spice Blend)