TROPICAL PUMPKIN PIE
Source of Recipe
Native Peoples magagzine
Recipe Introduction
This sounds interesting, different, and good.
List of Ingredients
TROPICAL PUMPKIN PIE
Macadamia Nut Crust
1 1/2 sticks of good quality unsalted butter
1/3 cup water
1 1/2 teaspoons macadamia or hazelnut oil, or mild salad oil
2 Tablespoons sugar
1/2 teaspoon salt
1/2 cup lightly toasted macadamia nuts, finely chopped
2 to 2 1/2 cups all-purpose flour
Pie Filling
3/4 cup sugar
1 Tablespoon cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
3 large eggs
1 can (15 oz) pumpkin
1 can (13.5 ounces) unsweetened coconut milk
Garnish
Whipped cream
Shredded toasted coconut
Recipe
To make the crust:
Preheat the oven to 400 degrees F. In a large microwave-safe bowl, combine the butter, water, oil, sugar, and salt. Microwave on high power for about 2 minutes until the butter is melted and the mixture is hot. Remove the bowl and stir in the chopped nuts. Gradually stir in the flour, until the dough reaches a soft but workable consistency.
Pat the dough evenly into the bottom and about 2 inches up the sides of a 10- inch springform cake pan or false-bottom quiche pan. Prick the bottom in a few places with a fork. Gently press a sheet of aluminum foil into the shell and fill it with dried beans or pie weights. Bake the crust for 10 minutes.
Carefully lift out the foil and weights. If the bottom of the crust has puffed up, prick it with a fork and gently press it down.
Return the crust to the oven for an additional 10 minutes or until it just begins to firm up and turn golden. Set it aside until ready to fill.
To make the filling:
In a small bowl, combine the sugar, cornstarch, cinnamon, ginger, salt, and cloves. In a large bowl, beat the eggs with and electric mixer until pale yellow. Gradually mix in the sugar and spices, and the pumpkin.
Meanwhile in a large heavy-bottomed saucepan, over medium-low heat, bring the coconut milk just to a simmer. With the mixer running gradually add the cocot coconut milk to the pumpkin mixture.
Pour the pumpkin mixture into the saucepan and cook gently, stirring constantly over medium-low to low heat, until the mixture thickens to the consistency of a pourable custard, 8 to 10 minutes.
Pour the custard into the partially baked crust. Reduce the oven temperature to 350 degrees. Place the pie on the middle shelf of the oven and bake 40 to 50 minutes, or until the filling is set and slightly firm to the touch.
Allow the pie to cool in the pan for about 10 minutes, then carefully open the springform. If using a false-bottomed quiche pan, place it on top of a coffee can or other large can and allow the rim of the pan to slide down. Place the pie on a rack and allow it to cool completely. Don't attempt to remove the bottom of the pan before serving, as you might break the crust.
If desired, decorate the top of the pie with swirls of fresh whipped cream and a sprinkling of toasted coconut.
Note: I would think you could use a regular pie pan.
And you could use a regular crust if you didn't want to make the macadamian nut crust.
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