Coconut Pumpkin Pie with a Gingersnap Crust

If you’re new to Sally Cooks (welcome!) and a little background on this month’s posts: I’m putting my November issue of Food Network Magazine to good use, cooking my way through the issue and sharing my results,  hopefully some recipes that would be perfect to serve at your Thanksgiving table in a few weeks.   Coconut Pumpkin Pie is the fifteenth recipe so far and like the first recipe I shared, Pumpkin Chiffon Pie with a Double-Chocolate Crust, this dessert is a twist on traditional pumpkin pie. You can find the original recipe from the Food Network here.

Their recipe called for a traditional pastry crust but I decided to make a gingersnap cookie crust instead.  You could buy a pre-made  pastry or graham cracker crust to skip some steps.  I also substituted a tablespoon of bourbon for the coconut rum in the original recipe.

In a contest between Pumpkin Chiffon Pie and Coconut Pumpkin Pie, I think I’d make the chiffon because I loved the light texture and chocolate crust but this is a great option for your dessert table especially if you love the flavor of coconut! What is your favorite Thanksgiving dessert?

What to buy:

  • 3 tablespoons unsalted butter, melted
  • 20-25 small gingersnap cookies about 5 ounces) (I used ginger cookies from Trader Joe’s)
  • 3 tablespoons sugar
  • 1 15 ounce can pure pumpkin
  • 1 cup coconut milk
  • 3/4 cup sugar
  • 2 large eggs, lightly beaten
  • 1 tablespoon bourbon, optional
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice

What to do:

  • preheat the oven to 350 degrees
  • butter a 9 inch pie plate
  • to make the crust pulse gingersnaps, sugar and melted butter until combined in a food processor or blender
  • press the crumb mixture into the bottom and up the side of the prepared plate
  • bake until set, 15 to 20 minutes, then transfer to a rack to cool
  • to make the filling whisk pumpkin, coconut milk, sugar, eggs, bourbon, vanilla, cinnamon and allspice in a large bowl until combined
  • pour into the prepared crust, sprinkle coconut around the edges and bake 1 hour  to 1 hour and 15 minutes until the center is almost set but still jiggles slightly
  • transfer to a rack to cool completely
  • serve with whipped cream or vanilla icecream sprinkled with cinnamon







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