AUTUMN ESSENTIALS: NUTTY CRUST PUMPKIN PIE

Autumn Essentials: Nutty Crust Pumpkin Pie image

I love a good pie, and when the weather begins to lean towards the cool side, and I have guests in the house, I usually wind up baking a fresh pie every day. This particular pie is baked in a nutty crust, and it uses coconut cream. Understand that when you bake with coconut cream, it doesn't make things taste like coconut;...

Provided by Andy Anderson !

Categories Pies

Time 1h20m

Number Of Ingredients 18

Ingredients

PLAN/PURCHASE
THE CRUST
1 c walnuts
1 c pecans
1 Tbsp coconut sugar
1/4 tsp ground cinnamon, i prefer vietnamese cinnamon
1 pinch salt, kosher variety, finely ground
1 large farm fresh egg
THE PUMPKIN FILLING
2 large farm fresh eggs
2 large farm fresh eggs, just the yolks, save the whites for another recipe
1/2 c coconut nectar, or maple syrup
1/2 tsp salt, kosher variety, finely ground
1 tsp ground cinnamon, i prefer vietnamese cinnamon
1 tsp ground ginger powder
1/2 tsp freshly ground nutmeg
2 c pumpkin puree, more on this later
1 c coconut cream, more on this later

Steps:

1. PREP/PREPARE
2. THINGS TO DO AHEAD OF TIME
3. COCONUT CREAM: Place a can of coconut cream in the refrigerator the day before you make this pie. The next day, remove the can and open it. You will see two things: A thick cream, and a watery liquid. Discard the watery liquid, and spoon out 1 cup of that lovely coconut cream for this recipe.
4. THE PUMPKIN PUREE: You have two choices for the puree: Canned or Fresh. I would encourage you to try the fresh approach because once you do; you will never look at canned puree the same way again. If you want to make your own from scratch, here is a basic recipe for you: https://www.justapinch.com/recipes/dessert/cake/pumpkin-puree-tips.html?p=1
5. THE CRUST
6. Gather Your Ingredients.
7. Add the nuts, salt, cinnamon, and sugar to the bowl of a food processor, fitted with an S-Blade.
8. Use 1-second pulses until the mixture is finely ground.
9. Add the egg.
10. Continue to use 1-second pulses until the mixture combines into a paste.
11. Add the nut mixture to a pie plate lightly coated with oil, or butter.
12. Place the pie plate into the freezer for 20 minutes.
13. Place a rack in the bottom position, and preheat the oven to 325f (165c)
14. Take the piecrust from the freezer and place into the preheated oven for 20 minutes.
15. Remove from the oven and allow to completely cool.
16. Chef's Note: Leave the oven on at 325f (165c).
17. THE PUMPKIN FILLING
18. Gather your ingredients.
19. Add the whole eggs and the egg yolks to a large bowl, and whisk together.
20. Add all the remaining ingredients, except the pumpkin puree and coconut cream, to the bowl, and whisk together.
21. Finally, add the pumpkin puree, and coconut cream, and whisk to combine.
22. Pour the mixture into the prepared piecrust.
23. Place the pie in the preheated oven, and then raise the temperature to 360 (180c).
24. Bake until the center of the pie is firm, and a toothpick inserted into the center comes out clean, about 50 to 55 minutes.
25. Chef's Note: Allow to completely cool before serving.
26. PLATE/PRESENT
27. Serve as a dessert after dinner, or have a slice just because you can. Enjoy.
28. Keep the faith, and keep cooking.