How to make
Ingredients
- 1-1/3 cups (325 mL)All-purpose flour
- 1 tbsp (15 mL)Granulated sugar
- 1/2 tsp (2 mL)Salt
- Scant 1/2 cup (125 mL)PC® 100% Virgin Cold-Pressed Coconut Oil
- 1-1/2 cups (375 mL)Canned pumpkin purée
- 2/3 cup (150 mL)PC® Dulce de Leche Caramel Crème Spread
- 3Eggs
- 3/4 cup (175 mL)35% whipping cream
- 2 tsp (10 mL)Each cinnamon and ground ginger
- 1/2 tsp (2 mL)Salt
- PinchGround cloves
- 1 cup (250 mL) 35% whipping cream
- 2 tbsp (25 mL)PC® Dulce de Leche Caramel Crème Spread
How to make
- Step 1Make Coconut Pie Dough: Arrange oven rack to lower third of oven. Preheat oven to 400°F (200°C). In food processor, pulse together flour, sugar and salt. Add coconut oil; pulse until small crumbs form. Through feed tube, drizzle in 4 to 5 tbsp (50 to 75 mL) ice water while pulsing, until dough forms into a ball. On floured work surface, press into a ball, then a disk. Roll to 12-inch (30 cm) circle. Press into 9-inch (23 cm) pie plate, folding the edge under and crimping edge with a fork. Prick all over with fork. Line with parchment paper or foil and fill with pie weights or dried beans. Bake for 20 minutes. Remove paper and weights; continue baking for 15 minutes or until golden brown.
- Step 2Meanwhile, make Filling: In large bowl, whisk together pumpkin purée, dulce de leche, eggs, whipping cream, cinnamon, ginger, salt and cloves. Pour into warm pie crust; bake for 35 to 40 minutes or until centre no longer jiggles and a knife inserted in centre comes out clean. Cool on rack.
- Step 3Make Topping: In bowl and using electric mixer, whip cream until soft peaks form. Stir in dulce de leche. Serve with pie.