Remember that tutorial on pie crust I did yesterday? Well today is all about using it to its full potential. And, since it’s Thanksgiving, that means Pumpkin Cream Pie!
Now, I know this is a slight variation from the beloved classic, but hear me out. This pie has everything you love in your pumpkin pie but, it’s all packed into a light coconut and pumpkin-infused filling topped with tons of whipped cream.
This pie recipe was actually inspired by one of the best pies I’ve ever eaten. Back when I was in high-school, my family used to invite at least three families over each Thanksgiving for an incredible homemade dinner made by my talented Mom. Now, my Mom is an amazing cook but never really ventured into the world of baking, so we would always ask our guests to bring over their favorite holiday desserts. Usually these consisted of your run-of-the-mill options like brownies or store-bought pumpkin pie (nothing wrong with either of those options), but one family always brought at least two different homemade pies. And they weren’t just any pies, they were incredible and always the first to be eaten.
My absolute favorite pie that this family would make was a Coconut Cream Pie. It was creamy and light with a buttery crust, and had a mountain of whipped cream topped with toasted coconut. I mean, this was basically my dream food. Well, years later I was talking to the Dad (he was the baker behind this insanely delicious pie) and asked him for the recipe. And, surprisingly, he gave it to me!
I was tempted to just post the Coconut Pie recipe as is, but here is the thing. My husband hates shredded coconut (I know, what?!) and I didn’t want to make a pie I knew I would be “forced” to eat all by myself. So I compromised and nixed the shredded coconut in favor of a little pumpkin butter. Besides, what is Thanksgiving without a little pumpkin pie?
- ¾ cup sugar
- 1½ cups unsweetened coconut milk
- 1½ cups whole milk
- ¼ cup cornstarch
- 5 egg yolks
- ¼ teaspoon salt
- 1 tsp. cinnamon
- 1 (9-inch) baked pie crust (I used this easy recipe)
- 3 heaping TBS. pumpkin butter
- Whipped cream, for garnish
- In a sauce-pan, combine 1½ cups coconut milk, 1 cup milk, and ¾ cup sugar and scald.
- In a small bowl, add the remaining ½ cup of milk and ¼ cup cornstarch and whisk together.
- In a medium-sized bowl, add the egg yolks and salt and whisk together.
- Temper the eggs by adding about half of the scalded milk mixture, whisking vigorously while doing so.
- Add the tempered eggs and cornstarch mixture back into the saucepan and heat over a medium heat for about 2 minutes or until the mixture thickens.
- Remove from heat and add the pumpkin butter and cinnamon, whisking well to combine.
- Pour the mixture into your pre-made crust and place in the fridge for 2 hours.
- Keep in the fridge until ready to serve, and top with whipped cream!