Pumpkin pie using coconut milk

Can't resist mentioning that the pie pan was bought in a hardware store at Isle of Wight!

I was congratulating myself for coming upon this recipe and reading the first 20 reviews in order to see what worked and what didn’t. The only problem was I did not check if I had exactly all the ingredients mentioned.

And since the mess in the kitchen has been done, all I could do was to go ahead and use substitutes. It was unimaginable that wholemeal flour can make such crispy crust and that coconut milk pairs seamlessly with pumpkin. There was no need for more sugar as the sweetness of the pumpkin is more superior than that of white sugar. I won't dwell too much on how I emptied a container of cinnamon powder and had to scoop most of it away because I wasn’t looking.

This has got to be the most easy pie crust ever, suitable for savory and sweet pies. Hubby liked it so much that he declared that from now on, all pies whether sweet or savory will use this recipe.

From prep to baking it only took 30 minutes just in time for me to have the weekly Skype session with my little one.

No more rubbing method or  using the processor to mix stuff and having to wash all the greasy parts. Just one mixing bowl and a paddle will do the job.

For 8

Credits : allrecipes with adaptations

Ingredients :

Crust : ( for 7 inch pan )

½ cup plain flour

1 cup wholemeal flour

½ cup canola oil

pinch sea salt

2 Tbsp milk

Preheat oven to 200C.

Combine all the above in a mixing bowl and mix until well combined and flour holds together when pinched. I combined these in a mixer using a paddle at the lowest speed.

Pat the dough firmly on the base and sides of the pan. Poke the base with a fork if your pan does not come with ‘breathing holes’.

Bake at 200C for 15 minutes.

Filling:

300g pumpkin flesh

200g thick coconut milk

2 eggs

1 Tbsp cinnamon

1 pinch nutmeg

1 pinch salt

Combine all of the above and mix on the lowest speed using a paddle until well combined.

Pour the pumpkin filling in the prepared shell.

Bake at 200C for 13 minutes.

Bake at 180C for 35 minutes.

Cool, remove the pumpkin from the pan and serve warm.

Pumpkin pie

If there was one thing that I like about making this pie, it was that I only have one equipment to wash. The nifty machine blitzes everything to the consistency needed without nary a sweat.

The pumpkin filling was prepared in the same gadget. I decided to give the whisk a miss , since the molasses have clumped , which only the processor could fix. Besides, pulsing it reduces the amount of air in the pumpkin custard, since firm compact  filling was what I was trying to achieve.

I felt  like a workman,rather than a baker, working on the machine , fixing the blades and stuff. There's something masculine about assembling this pie. It is a strange sensation, unlike most baking sessions.

If only it could make pasta noodles too.

Pie verdict :

This pie needs some commitment , with the time consuming chilling and waiting. Still the results were able to please, as the spices were aromatic without being to heady. The crust is a little on the savory side, but if I should do again, I'd add some icing sugar for zing.

Adapted from joyofbaking.com

Makes a 11 inch pie.

Pie base , pate sucre :

260g plain flour

3/4 t salt

1 1/2 t fine sugar

170g cold butter, small cubes

3 T ice water

Almond digestive padding :

40g almond meal

30g digestive biscuits

Pumpkin filling :

3 eggs

2 cups fresh pumpkin puree

120 ml whipped cream

110g molasse, Unrefined

1 t cinnamon

1/2 t salt

Method :

Microwave a small pumpkin, skin and all, 20 minutes. Poke a couple of holes before cooking.

Pumpkin is cooked when it yelds when poked with a skewer .

Cool thoroughly. It make takes as long as 30 minutes.

Make the pie crust :

Butter pie pan and chill untilready for use.

In a food processor, pulseflour, salt, sugar, 30 seconds.

Add cold butter, pulse until flour resembles crumbs, 30 seconds.

Add about 3 tablespoons very cold water while pulsing flour. Stop immediately when the dough forms a ball.

Remove ball from processor and transfer to a plastic bag.

Chill for 30 minutes.

Meanhwile, make the waterproof pie padding :

Pulse digestive biscuits until fine crumbs form. Add almond meal.

Pulse to mix.

Set aside.

On a floured surface, roll out the chilled dough.

Transfer dough to pie pan, with the help of a rolling pin.

Trim excess edge and tuck edges neatly.

Scatter  digestives padding on the pie.

Chill again.

Preheat oven to 190C,with baking rack.

Scope out pumpkin flesh,  2 cups. Transfer to the processor.

Add egg, cream, salt, spices and molasses.

Pulse until pumpkin puree is smooth.

Pour onto chilled pie.

Bake at 190C for about 45 minutes.

Cool pie on a cookie rack. Serve warm with cream or ice cream.