Coconut Pepita Pumpkin Pie – Candy Coated Culinista
It is funny how a recipe just evolves. This recipe started out as a recipe from a magazine and every year I would deduct and add and let’s face it this recipe probably hasn’t stopped evolving; but for right now it is a beautiful complex dessert that is attention grabbing for the eyes and with ever bit.
Ginger Syrup
Prepping for Thanksgiving dinner with this ginger syrup recipe. Make this ahead of time and refrigerate.
Yield/Serving: 2 cups
Prep Time: 5 min.
Cook Time: 45 minutes
Difficulty level is: Easy
Ingredients
• 1 cup of ginger, peeled and half sliced and half grated
• 1 ½ cups sugar
• 2 cups water
Assembly
1. Peel ginger and grate half and slice the other half.
2. In a medium sized pot bring ginger, sugar and water to a simmer over medium-low heat.
3. Stir frequently until sugar has dissolved and then lower to low heat and simmer for 30 minutes.
4. Using a sieve strain out the ginger pieces and pour into a container and let cool to room temperature and then refrigerate.
Tips
• Use ginger for something else if you desire. Candied ginger perhaps
• Use the remaining ginger syrup, for cocktails, tea or anything else you like.
Please Enjoy
My thoughts
This was a very simple recipe and I haven’t made too many types of syrup before; but this one turned out well. The syrup was spicy and tasted very much like ginger. I can’t wait to incorporate this into my Thanksgiving recipe.
Coconut Pepita Pumpkin Pie
Yield/Serving: 1 pie
Prep Time: 10 min.
Cook Time: 90 min.
Difficulty level is: Medium
Ingredients
For Ginger Syrup
• Prepare ginger syrup recipe ahead of time. See recipe above.
For Crust
• 2 cups chocolate crumbs
• ¼ cup unsalted butter, melted
For Filing
• 5 egg yolks
• 2 cups pure pumpkin puree
• ¾ cup coconut milk
• ½ cup brown sugar
• 2 tbsp ginger syrup
• 1 tsp cinnamon
• 1/8 tsp ground cloves
• 1/8 tsp ground nutmeg
• ¼ tsp salt
Toppings
• 1/8 cup desiccated coconut, toasted
• spicy pepitas
• Coconut flakes
For Meringue
• ¾ cup granulated sugar
• ¼ tsp cream of tartar
• 5 eggs whites
Garnish
• Drizzle ginger syrup over top of pie
Assembly
1. Preheat oven to 350°F. Line a baking sheet with parchment paper. Have a 9” pie plate at the ready.
2. Stir chocolate crumbs with butter in a medium bowl until moist. Press crumbs into the bottom and up the sides of pie plate. Bake in centre of oven, covered with foil, for 10 min.
3. Whisk egg yolks in a large bowl. Add pumpkin, coconut milk, brown sugar, ginger syrup and spices. Whisk until mixture is smooth. Pour filling over warm crust. Smooth top.
4. Bake in centre of oven, covered with foil for 30 min. Remove foil and continue baking until filling slightly jiggly in the centre, about 20 more min. Transfer to rack to completely.
5. Toast desiccated coconut in a small non-stick frying pan until just browned and set aside.
6. Place pepitas around the outside of the pie followed by the coconut flakes.
6. Using a medium sized bowl and a hand held mixer. Combine ¾ cup granulated sugar and egg white along with ¼ tsp cream of tartar and mix on medium gradually increasing to high speed. Meringue is complete when it becomes stiff peaks.
7. Spread meringue on pumpkin pie in the middle leaving a little bit of the pumpkin pie to show and using your kitchen torch; torch the meringue.
8. Garnish pie with toasted desiccated coconut and ginger syrup and serve.
Please Enjoy
My thoughts
I just loved cutting into a pie and seeing all the layers and the giggle and nothing spilling over. It means I’ve done good and at Thanksgiving this is when your recipes need to be top notch. The flavours came together superbly and I think I won’t be changing my recipe anytime soon.
Ginger Syrup – Candy Coated Culinista
Coconut Pepita Pumpkin Pie – Candy Coated Culinista
candy coated culinista 
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