Home-style Coconut Scented Pumpkin Pie Recipe

We know some things are worthless, yet we secretly cherish them; we also know that some stories are ordinary, but they deeply touch our hearts.

One day, when you open a drawer and suddenly wake up to the jingling sound of toys inside;On one occasion, you still regret buying a box of cartoon stickers without filling the book;On another occasion, you suddenly hold an entire bunch of colorful oil pastels in your hand, ready to paint the walls, but realize that childhood and youth are gradually fading away. The most vivid story I remember from my childhood was Cinderella by the Brothers Grimm, where a fairy helps Cinderella attend the prince's ball;She turns a pumpkin into a luxurious carriage and mice into horses, carrying Cinderella to achieve her dreams, and is eventually found by the prince due to a lost glass slipper. When I was young, I would tie ribbons on sticks and say "Magic!" hoping for a pumpkin to turn into a luxury car to carry home a basket of candies at New Year's, all those childhood wishes for pumpkins.Carrots are not my favorite when steamed; I strongly dislike them. This habit has remained unbroken. It wasn't until I tasted someone else's pumpkin pie that I fell in love with it.Especially when whipped cream is added, it becomes truly delicious. I secretly ate the pie while it was still raw, and couldn't wait for it to be baked. It was so good that I almost cried from happiness; when it finally came out of the oven, it was even more mouthwatering.

Regarding the baking temperature for pies, I believe it shouldn't be too high as overly high temperatures can cause the surface to cool and form wrinkles.However, each oven

　　has a different temperature setting; adjust according to your oven. I also tried this pie to test if my Oriental Oven could achieve even coloring. The edges of the pie are mostly uniformly colored in the end, showing that an oven's temperature control and even heat distribution are crucial for baking quality pastries.

Ingredients Pastry crust Low-gluten flour 145g, water 28g, powdered sugar 10g, salt 1g,Butter 80g, cocoa powder 5g,Egg yolk 1, pumpkin puree 210g,Whipping cream 130g, coconut milk 120g, whole eggs 2,Cornstarch 1 tablespoon, cinnamon powder 1/8 teaspoon, granulated sugar 30g Steps

Pastry crust preparation: Mix low-gluten flour and cocoa powder in a bowl. Add powdered sugar.

Cut butter into small pieces and mix with the dry ingredients until well combined. Use your hands to knead and rub, ensuring oil and flour are evenly mixed.

The mixture should have a coarse granular texture. Add egg yolk and water. Mix thoroughly.Line a baking sheet with a thin layer of flour to prevent sticking. Place the chilled pastry dough on the floured surface and roll it out into a circle. Roll the dough onto the pie dish, gently pressing down at the base to adhere it to the dish. Use the rolling pin to trim excess dough and make star-shaped decorations with extra dough.

Poke holes in the bottom of the crust to prevent puffing during baking, then refrigerate for over 2 hours.

While the pastry crust is chilling, peel and cut the pumpkin into pieces, steam until soft, and puree it.

In a saucepan, heat the cream and coconut milk with sugar on low heat until sugar dissolves.

Add pumpkin puree and stir until well combined.Add beaten eggs and mix thoroughly. Finally, add cinnamon powder and cornstarch, stirring until smooth.

Strain the pumpkin mixture into the pastry crust.

Preheat an Oriental oven to 180°C. Place the pumpkin pie on the middle rack.Bake at 180°C for 10 minutes, then reduce temperature to 150°C and bake for another 30 minutes; adjust based on your oven's actual settings. Let it cool slightly before removing from the mold. Sprinkle with coconut flakes as a garnish.

Finish with blueberry decoration.

Tips

1. Use a deep pie dish to achieve a fuller shape and more filling.

2. Strain the pumpkin cream to ensure a smooth texture.

3. Poking holes in the crust prevents puffing during baking.

Preheat the oven to 140°C for 10 minutes, then reduce the temperature to 150°C and bake for an additional 30 minutes. Adjust the baking time based on your oven's actual temperature.

Allow the pie to cool slightly after removing it from the oven; dust with coconut flakes as a decorative touch.

Add blueberries as a final decoration.

Tips

1. Use a deep pie dish for a fuller appearance and more filling.

2. Strain the pumpkin cream liquid to ensure a smooth texture.

3. Prick the bottom of the crust with small holes to prevent it from puffing up.