Coconut Pumpkin Pie with Curry Crust

Curry Crust

• 160 g (1 1/4 cups) all purpose flour

• 1 tsp sugar

• 1/2 tsp salt

• 1/2 tsp turmeric

• 1/4 tsp curry powder

• 1/2 cup cold, unsalted butter

• 1/2 tbsp apple cider vinegar

• 4 tbsp ice water

Filling

• 1 lb (450 g) cooked, mashed pumpkin

• 1 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1/2 tsp ground ginger

• 115 g (2/3 cup) light brown sugar

• 2 tbsp golden syrup

• 1 cup coconut cream

• 2 eggs

Mix the flour, sugar, salt, turmeric, and curry powder in a bowl. Cut the butter in using two butter knives or a pastry cutter until the butter chunks are pea sized.

Add the apple cider vinegar, then add the water one tablespoon at a time until the dough comes together. Gather into a ball, wrap in wax paper, and chill.

Preheat the oven to 375 degrees Fahrenheit. Roll the pie crust to fit a 9” pie pan. Cut a piece of parchment paper to cover the pastry, and fill with baking beans. Bake for 12 minutes. Remove paper and beans.

Meanwhile, prepare the filling. Leave the oven at 370 degrees F.

Mix together the pumpkin, cinnamon, nutmeg, and ginger. Mix in the brown sugar and golden syrup. Beat in the coconut cream and eggs until well incorporated.

Pour the filling into the pastry and bake at 375 degrees F until the edges are set and the center is just jiggly, about 40 minutes.

Coconut cream is the solidified stuff on top when you open a coconut milk can.