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Classic Pumpkin Pie with Hawaij Coconut Cream

Growing up, we always made a thanksgiving style feast on Friday night, the night after Thanksgiving. My mom served classics like cranberry sauce, turkey, and of course….pumpkin pie! We never really experimented much, and that was fine. This year,  I gave the classic pumpkin pie a little twist by adding a hawaij spiced coconut cream to serve it with. It’s a really fun word to say, but what is hawaij? It’s a spice mix originating from Yemen. There are actually TWO blends. One is a savory blend used primarily for soups and stews, and the other is a more aromatic blend that is used in coffee and desserts. it carries beautiful notes of ginger, cinnamon, cloves, and cardamom that pair perfectly with the pumpkin pie.

It’s totally fine to use a store bought crust. I do urge you to try the homemade one though. It’s so super simple I brought the whole thing together in my food processor! Oh and of course it tastes fantastic. Here’s a quick tutorial to show you how easy it is:

 

 

Simple as that.

This year i’ll be carrying on the same “family tradition” and we will enjoy our turkey dinner on Friday night. Although there is a debate this year if we’re going to actually smoke a turkey or stick with our favorite smoked brisket….hmm time will tell!

Happy Turkey day folks!

Classic Pumpkin Pie with Hawaij Coconut Cream

Ingredients

  • *Pumpkin pie adapted from Libby's
  • Pie crust:
  • 1 1/2 c all-purpose flour
  • 1 tsp sugar
  • 1/4 tsp salt
  • 8 Tbsp butter or margarine cut into pieces
  • 4-5 Tbsp ice water
  • Filling:
  • 3/4 c sugar
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • 2 eggs
  • 1 14 oz can pumpkin puree
  • 10 oz soy milk
  • Hawaij coconut cream:
  • 1 15 oz can full-fat coconut milk
  • 1 Tbsp sugar (adjust to taste)
  • 1/2 tsp hawaij for coffee

Instructions

  1. The night before you serve the pie, prepare the whip. Place the can of coconut milk in the refrigerator and leave it there overnight.
  2. Start by preparing the pie dough. Place the flour, sugar, and salt in a food processor. Pulse to mix. Add in the pieces of butter or margarine and blend until tiny crumbs form. Slowly pour in the ice water and blend until a ball of dough forms. Remove the dough from the food processor and work it into a round disc. Wrap up the dough in plastic wrap and refrigerate for 30 minutes. Meanwhile, prepare the pie filling. Mix the sugar and spices in a bowl. In a separate large bowl, beat the 2 eggs. Add the can of pumpkin puree to the eggs. Mix well until combined. Pour in the sugar and spice mixture and the soy milk. Mix very well and set aside.
  3. Preheat your oven to 350 F and grease your pie dish with butter or cooking spray. Remove the pie dough from the fridge, and roll it out into a large circle on a floured surface. The circle should be large enough to cover the pie dish and go over the sides generously.
  4. Gently transfer your pie dough to the dish (you can use the rolling pin to help hold half of the dough) Press down the sides of the pie. Using your rolling pin, trim the edges. Pour in the filling and bake for 45-50 minutes until almost set. Set aside to cool.
  5. Remove the can of coconut milk from the fridge and scoop the solid cream into a mixing bowl fitted with the whisk attachment. Whisk at high speed for 3-5 minutes. Add in the sugar and hawaij. Mix to incorporate. Serve with the pie!
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