Thursday, 8 November 2012

Impossible Pumpkin-Coconut Pie

Okay, now that you have presumably finished displaying all your seasonal pumpkins... it's time to eat them! Here's one way to do it, and very quick and easy it is too, presuming you have cooked your pumpkin first.  I'm actually using some left from last year, which it turns out is not a bad thing as this years harvest was dismal, although in fact the only squashes we managed to get to harvest were pumpkins.

This is a variation on a popular pie back in the '60s and '70s. The original versions were made with a commercial biscuit mix, but the recipes have long been "dehybridized" if I may use that term. The idea is that the flour settles out of the quickly beaten-together ingredients and forms a bottom crust without the work of having to make and roll one out. Much lower in fat and calories too, as a result. This one combines 2 popular flavours; pumpkin and coconut. The coconut adds a nice crunch. It might be a good idea to toast it before adding it.

6 to 8 servings
1 hour 15 minutes - 10 minutes prep time

1/4 cup unsalted butter
1 cup unsweetened dessicated coconut
1/3 cup flour
2/3 cup sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking powder
1/2 teaspoon salt
2 cups puréed cooked pumpkin or squash
3 large eggs
2 teaspoons vanilla extract
1 cup milk

Put the butter in a small dish and melt it - 30 to 40 seconds in the microwave will do it, or set it in the oven as it preheats. Preheat the oven to 350°F. Butter a 9" pie plate.

Put all the dry ingredients in a large mixing bowl and give them a stir. Add the remaining ingredients, and beat them with an electric mixer for 1 to 2 minutes, until thoroughly blended. Pour the batter into the prepared pie plate, and bake for 1 hour 10 minutes to 1 hour 20 minutes, until firm in the middle. (No jiggle!)

Serve at room temperature, or chilled.

Last year at this time I made Brussels Sprouts & Jerusalem Artichokes.

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