Happy (almost) Thanksgiving!
It’s just about the biggest foodie day of the year and it’s time for my fave-o-rite Turkey Day food! Nope, not the turkey! It’s all about that PUMPKIN PIE!!
Now, if I am being honest, it’s been pumpkin pie time for weeks now and there may or may not have been a few slices of that orangey goodness pass these lips since then. But not until today, have I had a chance to make my own! So excite! I love making pies!
Isn’t it beautiful?
“But Heidi,” you say, “That doesn’t look like a pumpkin pie.” No, my dear reader, you are right! It doesn’t! That’s because it is a special, magical, amazing Toasted Coconut Pumpkin Pie!
Waaaaaaat? How did such an AWESOME thing come to be, you ask? Well, my friend, sit back and I will tell you. Because like all special, magical, amazing things, this pie has an origin story.
It all started with a sniff. Scent is such a powerful sense. Different smells can calm you down, awaken your senses, trigger memories or make you feel nostalgic. Do you ever catch a whiff of something yummy and have it make your mouth water, even if it wasn’t something you were actually eating? Dang you Sugar Cookie candle! Get’s me every time! Good thing there are no calories in Yankee candles, right!?
The idea for this recipe came from such a scent. THIS scent:
My momma sells Scentsy (which is amazing btw!) and last year she sent me a pile of Coconut Pumpkin Pie scent bars. Holy wow! It was AH-MAZING. It was like my two very favorite things in all the world got together and had a wee little baby. I probably burned through a full pack in the first month because it is just that good! I couldn’t get enough and I had it in every room! It is still probably my favorite Scentsy bar scents ever (and I have a LOT of them).
Ever since then, I have been inspired to make a Coconut Pumpkin Pie! And today is the day, my friends! Oh boy! Am I excited to share this pie recipe with you!
First let me just say that it doesn’t actually taste like the Scentsy bar smells (which is probably a good thing!). It is all the pumpkin pie spiced goodness that you love, with hints of warm coconut and an extra creamy whipped topping that takes it over the top!
It can be eaten just like this, with a little toasted coconut garnish to finish it off. However I prefer my pie with a creamy dollop of fluffy whipped cream! And you should too! Unless, for some insane reason, you have an aversion to whipped cream in which case, get out. Just go. Because what is pumpkin pie without whipped cream!? Naked. That is what it is.
This pie is an au naturel beauty. #nomakeup
But put a little whip on top and DANG girl!
I like to use shaved coconut because the wider flakes are just so pretty and dramatic!
Okay, enough drooling, let’s dig in!
- 15m
- 1h 15m
- 8-12 slices
Ingredients
For the Pie
- 1 refridgerated pie crust dough
- 3/4 c brown sugar
- 1/4 c sugar
- 2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. ground ginger
- 1/4 tsp. cloves
- 1/2 tsp. salt
- 1/4 tsp. white pepper
- 1 tbsp. cornstarch
- 1 can pumpkin puree (15oz)
- 3 eggs
- 1 c coconut cream, canned (15 oz)
- 1 c shredded coconut, sweetened
For the Topping
- 1 c shaved coconut, unsweetened and toasted
- 1/2 c powdered sugar
- 4 oz cream cheese, softened to room temperature
- 1 1/2 tsp. vanilla extract
- 1 c heavy whipping cream
Instructions
- Preheat oven to 375º F.
Pre-bake pie crust
- Thaw pie crust dough (according to box or recipe), unroll and place into pie dish. Crimp the edges and if desired, brush the edges with an egg wash (1 beaten egg + 1-3 tsp milk or water). An egg wash is used to help brown your crust and will make it shiny. Pie weights are also recommended to keep your crust from bubbling up on the bottom. Pre-bake for 10 minutes.
Bake Pie
- Whisk together sugars, cinnamon, nutmeg, ginger, cloves, salt, pepper and cornstarch in a small bowl and set aside.
- In a large mixing bowl whisk together the pumpkin puree and eggs until smooth. Whisk in the sugar and spice mixture until combined. Gradually stir in the coconut cream until combined. Fold in the shredded coconut.
- Pour the mixture into pre-baked pie shell. Bake for 50 - 60 minutes. After the first 20 minutes, check your crust and if it is nice and brown, cover the edges with tin foil or a pie shield to prevent further browning or burning. Continue baking until the center of the pie is almost set (it might still be a little jiggly, but that's okay!).
- Once pie is done, transfer to a wire rack to cool. Allow to cool completely (about 2-3 hours) before adding topping. We don't want that whipped cream to melt!
Make the Topping
- In a large bowl of an electric mixer (or with a hand mixer), beat the powdered sugar, cream cheese and vanilla together until smooth. Scoop out of mixer bowl and set aside (or use a second mixing bowl).
- In a large bowl (the same one is fine) whip the heavy cream until soft peaks form. Gradually beat in cream cheese mixture, one third at a time until stiff peaks form. Refrigerate until ready to use.
- Top your pie with the whipped cream! You can cover the whole pie (as I did) or add a dollop to each slice as you serve it. Sprinkle with toasted coconut flakes on top and enjoy the magic that is about to happen in your mouth.
Pin for Later:
Mmm. Mmm. Mmm. My Thanksgiving menu is complete.
If you are stopping by for Friendsgiving this year, you are in for a treat!
Happy Thanksgiving Everybody! <3 #begrateful
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