Recipe

Kinda Thai Pumpkin Pie Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 8 months, 3 weeks ago A request came in from one of my bakery clients (who happens to be from Malaysia, not Thailand), who asked me if I could make her a pumpkin pie using two very unusual ingredients – creamed coconut and peanut butter. Not one to turn down an interest... More Prep:20m Cook:35m Servings:12	Jo_jo_ba
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Fans

mystic_riv

Ingredients

1/3 cup unsweetened soy milk (not low-fat)

1/3 cup water

1/3 cup brown sugar

½ tablespoon cornstarch

½ tbsp pumpkin pie spice

Half of a 170g package creamed coconut (not coconut cream or milk!)

½ cup pumpkin puree

½ cup smooth peanut butter

Pastry for a single-crust 9” pie, unbaked

Directions

Preheat oven to 425F.

In a small saucepan, whisk together soy milk, water, sugar, cornstarch and pumpkin pie spice until well blended.

Heat, whisking occasionally, until steaming.

Stir in the creamed coconut and remove from heat, stirring to thicken. Set aside to cool slightly.

Combine pumpkin puree and peanut butter in a large bowl.

Pour warm coconut mixture into bowl and whisk until smooth and thick.

Pour into pie shell, smoothing top.

Bake for 10 minutes. Reduce temperature to 350F.

Bake for additional 25 minutes or until knife inserted near center comes out clean.

Cool on wire rack for 2 hours.

Refrigerate1 hour before serving.

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Comments

dancegypsy67 8 months, 3 weeks ago said:
Hmmmm, that could be fun. :)

jo_jo_ba 8 months, 3 weeks ago said:
1/10th of this recipe clocks in at about 245.0 Calories, 15.7 g Fat, 3.4 mg Cholesterol, 22.6 g Carbs and 2.3 g Fibre for those who are counting!

sola 8 months, 3 weeks ago said:
I'd give it a try!

eggchef 8 months, 3 weeks ago said:
I think it needs me to eat it lol hope the lady liked it

mystic_river1 8 months, 3 weeks ago said:
I give u 5 for effort

dancegypsy67 8 months, 2 weeks ago said:
HELP! I'm having trouble finding creamed coconut. I found this description on Wikipedia...am I headed in the right direction?

"Creamed coconut is not the same as coconut cream. Creamed coconut is a very concentrated coconut extract without the water. Like coconut oil, it is hard at a low room temperature. It is basically coconut cream concentrate, and can be made into coconut cream by mixing it with water, or into coconut milk by mixing it with a larger amount of water. It is typically sold as a 200ml block in a plastic bag inside a small box. In the UK it is widely and cheaply available (from £0.30 to £1.00 per 200ml block) in Asian convenience stores and in the Asian sections of large supermarkets.

"Coconut cream can be made by simmering 1 part shredded coconut with one part water or milk until frothy, then straining the mixture through a cheesecloth, squeezing out as much liquid as possible; this is coconut milk. The coconut milk is refrigerated and allowed to set. Coconut cream is the thick non-liquid part that separates and rises to the top of the coconut milk."

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