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Photo: Victor Protasio
Active Time:35 minsTotal Time:1 hr 35 minsServings:12Jump to Nutrition Facts
Active Time:35 minsTotal Time:1 hr 35 minsServings:12
Active Time:35 mins
Active Time:
35 mins
Total Time:1 hr 35 mins
Total Time:
1 hr 35 mins
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCrust¾cupall-purpose flour¾cupwhole-wheat pastry flour¼teaspoonsalt4tablespoons(1/2 stick) cold unsalted butter, cut into 1/2-inch pieces3tablespoonscanola oil, chilled3tablespoonsice waterFilling4large eggs1(15 ounce) canunseasoned pumpkin puree½cuppacked brown sugar½cuppure maple syrup2tablespoonsspiced rum or coconut rum¾teaspoonground cinnamon¾teaspoonground ginger¾teaspoonground nutmeg½teaspoonsalt⅔cupwell-shaken light coconut milk⅔cupcoconut cream, whisked1teaspooncoconut extract (optional)Toasted coconut for garnish
Cook Mode(Keep screen awake)
Ingredients
Crust
¾cupall-purpose flour
¾cupwhole-wheat pastry flour
¼teaspoonsalt
4tablespoons(1/2 stick) cold unsalted butter, cut into 1/2-inch pieces
3tablespoonscanola oil, chilled
3tablespoonsice water
Filling
4large eggs
1(15 ounce) canunseasoned pumpkin puree
½cuppacked brown sugar
½cuppure maple syrup
2tablespoonsspiced rum or coconut rum
¾teaspoonground cinnamon
¾teaspoonground ginger
¾teaspoonground nutmeg
½teaspoonsalt
⅔cupwell-shaken light coconut milk
⅔cupcoconut cream, whisked
1teaspooncoconut extract (optional)
Toasted coconut for garnish
DirectionsTo prepare crust:Whisk all-purpose flour, whole-wheat flour and 1/4 teaspoon salt in the bowl of a stand mixer or large mixing bowl. Add butter and toss to coat with flour. Refrigerate for at least 30 minutes and up to 1 hour.Mix on low speed, using the paddle attachment, until the butter forms almond-size pieces, 2 to 3 minutes. (Alternatively, use your fingers to work the butter and flour together until the butter forms almond-size pieces.) Add oil and mix or stir until incorporated, about 30 seconds. Add 3 tablespoons water and mix or stir just until the dough comes together. If it seems dry, add the remaining 1 tablespoon water. Form the dough into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.If the dough has been refrigerated for more than 1 hour, let it stand at room temperature for 20 minutes. Roll out on a lightly floured surface into a 12 1/2-inch round. Transfer to a 9-inch pie pan and crimp edges. Chill the crust in the freezer for 15 minutes.Position rack in lower third of oven; preheat to 450°F.Line the crust with parchment paper and fill with pie weights (or dried beans). Bake until the edges are golden brown, about 15 minutes. Remove the paper and pie weights and bake until the crust is firm, 5 to 7 minutes more. Reduce oven temperature to 325°F.Meanwhile, prepare filling:Whisk eggs in a large bowl until lightly beaten. Add pumpkin, brown sugar, maple syrup, rum, cinnamon, ginger, nutmeg and salt and whisk until combined. Add coconut milk, coconut cream and coconut extract, if using, and whisk until combined.Pour the filling into the crust. Bake until the filling is set and a knife inserted in the center comes out clean, about 1 hour 10 minutes. Let the pie cool on a wire rack for 10 to 15 minutes. Refrigerate for 30 minutes. Garnish with coconut, if desired.To make aheadPrepare crust through Step 2, and refrigerate for up to 2 days or freeze for up to 3 months. Refrigerate baked pie for up to 1 day.Equipment9-inch pie pan (not deep-dish), parchment paper, pie weights (or dried beans)Originally appeared: EatingWell Magazine, November 2021
Directions
To prepare crust:Whisk all-purpose flour, whole-wheat flour and 1/4 teaspoon salt in the bowl of a stand mixer or large mixing bowl. Add butter and toss to coat with flour. Refrigerate for at least 30 minutes and up to 1 hour.Mix on low speed, using the paddle attachment, until the butter forms almond-size pieces, 2 to 3 minutes. (Alternatively, use your fingers to work the butter and flour together until the butter forms almond-size pieces.) Add oil and mix or stir until incorporated, about 30 seconds. Add 3 tablespoons water and mix or stir just until the dough comes together. If it seems dry, add the remaining 1 tablespoon water. Form the dough into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.If the dough has been refrigerated for more than 1 hour, let it stand at room temperature for 20 minutes. Roll out on a lightly floured surface into a 12 1/2-inch round. Transfer to a 9-inch pie pan and crimp edges. Chill the crust in the freezer for 15 minutes.Position rack in lower third of oven; preheat to 450°F.Line the crust with parchment paper and fill with pie weights (or dried beans). Bake until the edges are golden brown, about 15 minutes. Remove the paper and pie weights and bake until the crust is firm, 5 to 7 minutes more. Reduce oven temperature to 325°F.Meanwhile, prepare filling:Whisk eggs in a large bowl until lightly beaten. Add pumpkin, brown sugar, maple syrup, rum, cinnamon, ginger, nutmeg and salt and whisk until combined. Add coconut milk, coconut cream and coconut extract, if using, and whisk until combined.Pour the filling into the crust. Bake until the filling is set and a knife inserted in the center comes out clean, about 1 hour 10 minutes. Let the pie cool on a wire rack for 10 to 15 minutes. Refrigerate for 30 minutes. Garnish with coconut, if desired.To make aheadPrepare crust through Step 2, and refrigerate for up to 2 days or freeze for up to 3 months. Refrigerate baked pie for up to 1 day.Equipment9-inch pie pan (not deep-dish), parchment paper, pie weights (or dried beans)
To prepare crust:Whisk all-purpose flour, whole-wheat flour and 1/4 teaspoon salt in the bowl of a stand mixer or large mixing bowl. Add butter and toss to coat with flour. Refrigerate for at least 30 minutes and up to 1 hour.
Mix on low speed, using the paddle attachment, until the butter forms almond-size pieces, 2 to 3 minutes. (Alternatively, use your fingers to work the butter and flour together until the butter forms almond-size pieces.) Add oil and mix or stir until incorporated, about 30 seconds. Add 3 tablespoons water and mix or stir just until the dough comes together. If it seems dry, add the remaining 1 tablespoon water. Form the dough into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.
If the dough has been refrigerated for more than 1 hour, let it stand at room temperature for 20 minutes. Roll out on a lightly floured surface into a 12 1/2-inch round. Transfer to a 9-inch pie pan and crimp edges. Chill the crust in the freezer for 15 minutes.
Position rack in lower third of oven; preheat to 450°F.
Line the crust with parchment paper and fill with pie weights (or dried beans). Bake until the edges are golden brown, about 15 minutes. Remove the paper and pie weights and bake until the crust is firm, 5 to 7 minutes more. Reduce oven temperature to 325°F.
Meanwhile, prepare filling:Whisk eggs in a large bowl until lightly beaten. Add pumpkin, brown sugar, maple syrup, rum, cinnamon, ginger, nutmeg and salt and whisk until combined. Add coconut milk, coconut cream and coconut extract, if using, and whisk until combined.
Pour the filling into the crust. Bake until the filling is set and a knife inserted in the center comes out clean, about 1 hour 10 minutes. Let the pie cool on a wire rack for 10 to 15 minutes. Refrigerate for 30 minutes. Garnish with coconut, if desired.
To make ahead
Prepare crust through Step 2, and refrigerate for up to 2 days or freeze for up to 3 months. Refrigerate baked pie for up to 1 day.
Equipment
9-inch pie pan (not deep-dish), parchment paper, pie weights (or dried beans)
Originally appeared: EatingWell Magazine, November 2021
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Nutrition Facts(per serving)299Calories13gFat42gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
