Pumpkin Pie with Nut Topping
Ingredients
- For dough
- 200 grams Pastry flour
- 80 grams Coconut oil (or ghee)
- 1 pinch salt
- 1 tsp sugar
- 1 egg
- 1 Tbsp apple cider vinegar
- Coconut oil (for the pan)
- For filling
- 400 grams Pumpkin
- 150 grams Double cream
- 120 milliliters Coconut milk
- 150 grams brown sugar
- 1 generous pinch Ground cinnamon
- 1 generous pinch ground ginger
- 1 generous pinch grated Nutmeg
- 3 eggs
- For topping
- 1 Tbsp melted Coconut oil
- 50 grams brown sugar
- 50 grams Shredded coconut
- 80 grams chopped Pecan
Preparation steps
For the dough, combine the flour, coconut oil, salt, sugar, egg, vinegar, and 2 to 3 tablespoons of cold water and knead to a smooth dough. Shape into a disc, cover, and refrigerate for 1 hour.
For the filling, cut the pumpkin into cubes. Transfer to a pot and cover with water. Bring the water to a simmer, cover the pot and cook for about 15 minutes, until the pumpkin is tender. Drain, let cool and puree. Stir in the cream, coconut milk, sugar, cinnamon, ginger, nutmeg, and eggs until smooth.
Preheat the oven to 180°C (approximately 350°F). Grease the pie dish with coconut oil.
Roll out the dough on a lightly floured surface and line the pie pan with it. Fold and crimp the edge, creating a crust. The floor several times with a fork. Fill the crust with the filling mixture and bake in the preheated over for about 40 minutes.
For the topping, mix together the melted coconut oil, sugar, shredded coconut, and pecans. Spread evenly on the pie and bake for about 10 minutes more, until golden brown. Let cool before serving.
