Double Coconut and Ginger Pumpkin Pie

See full recipe on: Zester Daily


For the crust:
1 cup organic whole wheat flour
1 cup (3 ounces) fresh shelled walnuts
1 cup flaked, unsweetened coconut (i use bob�s red mill)
1/3 cup korean dark brown sugar (regular dark brown is fine, too )
1/2 teaspoon sea salt
1/2 cup chilled salted butter (or unsalted butter plus another 1/2 teaspoon salt) cut into small pieces
2 tablespoons malibu coconut rum (or another high quality equivalent)**
For the filling:
1 (13.5 ounce) can coconut milk (not coconut cream)*
1 (15 ounce) can solid-pack pumpkin (not pumpkin pie filling)
4 large egg yolks
1/2 cup plus 2 tablespoons (10 tablespoons) packed dark brown sugar
2 teaspoons ground ginger
1/4 cup finely chopped candied ginger
1/2 teaspoon sea salt
4 large egg whites beaten to stiff peaks with a pinch of sea salt
1 cup filtered water, divided
1 (13.5 ounce) can full-fat coconut milk (not coconut cream)*
1 cup wide flaked coconut, preferably unsweetened (i prefer bob�s red mill)
1/2 cup sugar
1/2 teaspoon sea salt
1/4 cup malibu coconut rum or another good quality equivalent (no more, or the sorbet won�t freeze well)**

Nutrition 22 servings

Per Serving % Daily Value
Calories 304
Fat 19g 29%
Carbs 25g 8%
Protein 8g 16%
Fiber 2g 10%
Cholesterol 44mg 14%
Sodium 231mg 9%


Savings Newsletter

RetailMeNot Everyday
on Facebook
RetailMeNot Everyday
on Twitter