Coconut Pumpkin Pie

This recipe is a twist on the traditional, autumn pie.

 

400g plain flour

200g butter

1/2 a pumpkin

Can of coconut milk

3 tbsp dark brown sugar

1 tbsp mixed spice

1 tbsp cinnamon

2 eggs

4 tbsp toasted desiccated coconut

Cube the pumpkin and cut off the skin. Roast in the oven at 200C/Gas 6 for 25 minutes until soft. 

For the pastry, pulse the butter and flour together in a food processor until it comes together, you may need to add a dash of milk. Leave to chill for a while then roll out and line a pie tin. Bake blind at 200C/Gas 6 for twenty minutes.

 

Purée the roasted pumpkin in a food processor. 

In a large mixing bowl, whisk the eggs then add the remaining pie ingredients, including the puréed pumpkin. 

Pour into the pastry case. Bake at 180C/Gas 4 for 40 minutes until set but still slightly wobbly. Then sprinkle on the coconut.