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Thai Coconut Pumpkin Pie

This Thai Coconut Pumpkin Pie is an exotic twist on the classic dessert, combining pumpkin with creamy coconut milk and fragrant pandan leaves for a unique flavor experience.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American, Thai
Calories: 250
Ingredients Method Notes

Ingredients
  

Crust
  • 1 piece single pie crust, unbaked Use a homemade or pre-made crust.
Filling
  • 1.5 cups coconut milk Full-fat coconut milk for creaminess.
  • 1 piece pandan leaf, cut into 1-inch pieces Omit if hard to find.
  • 225 grams finely chopped palm sugar Substitute with brown sugar if unavailable.
  • 3/4 teaspoon fine salt Essential for balancing sweetness.
  • 2 cups canned pumpkin puree Ensure it is 100% pumpkin, not filling.
  • 3 large eggs, lightly beaten Helps set the filling.
  • 1/4 cup shaved coconut for garnish Toasted for added crunch.
Serving Suggestions
  • optional whipped cream or coconut whipped cream For elevating the dessert.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and set the rack on the lowest rung.
  2. Prepare the crust by lining your pie plate with the pie dough, docking it with a fork, and chilling for at least 2 hours.
  3. Cut and crumple parchment paper over the pie crust and fill it with pie weights. Bake for 20-25 minutes until the edges are lightly colored.
  4. Remove the weights and parchment, return crust to the oven for another 4-5 minutes, then lower the oven to 350°F (175°C).
Cooking the Filling
  1. In a saucepan over medium heat, boil coconut milk and pandan leaf for about 10 minutes, reducing it by half.
  2. Strain to ensure 3/4 cup of liquid remains; discard pandan leaf.
  3. Stir palm sugar and salt into the coconut milk, cooking until sugar dissolves.
  4. Whisk in pumpkin puree followed by the lightly beaten eggs.
  5. Pour the filling into the par-baked crust and bake for about 1 hour or until the internal temperature reaches 170°F.
Finishing Touches
  1. Cool the pie for at least 2 hours before garnishing with toasted coconut.
  2. Spread shaved coconut on a sheet pan and bake at 350°F for 5-7 minutes until golden brown.
  3. Garnish pie with toasted coconut before serving. Store at room temperature for one day or in the fridge for up to a week.

Notes

To prevent cracking in your filling, avoid overbeating the eggs. The pie can be prepared a day in advance. Cover edges with foil if they brown too quickly.