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| Coconut Pumpkin Pie |
| DOWNLOAD RECIPE |
| This recipe is from Debbie Klauber of DEBBIE’S KITCHEN, a hip and friendly deli & bakery in Albany, at 456 Madison Ave., and was printed in Metroland on Nov. 16, 2006. It makes two exotic pies. If buying this ready-to-go chopped and peeled pumpkin, which helps a local farmer deal with his pumpkin bumper crop, by the way, you will need two bags. |
- 2 - 10-inch pie shells
- 4.5 cups cooked pumpkin, pureed in a blender, processor, or mashed
- 6 eggs
- 1.5 cups coconut milk
- 1.5 cups heavy cream
- 1 cup white sugar (can sustitute with 1/2 cup honey or maple syrup)
- 1 cup light brown sugar (can sustitute with 1/2 cup honey or maple syrup)
- 1/2 cup toasted coconut
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 1 tsp. ground ginger
- 1 T. Vanilla extract
- 1 T. almond extract
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| Set your oven to 425 degrees. In a large mixing bowl, add all of your ingredients and mix. Pour your mixture into each pie shell. Bake for the first 10-12 minutes in a 425-degree oven, then turn the temperature down to 350-degrees and continue baking for about 30-40 minutes. Take your pies out and cool to room temperature before serving. Enjoy and think of me! Two 10-inch pies serves up to 16 people. |
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