A pumpkin pie for those who are not a fan of pumpkin spice. Made with coconut cream instead of evaporated milk, and seasoned with curry turmeric and coriander instead of cloves, cinnamon, nutmeg, ginger and allspice. The handmade crust is flaky, much like a croissant and hugs the pumpkin custard, to balance its sweetness.
First make the crust. Using a cheese grater, shave the cold butter into smaller chunks. In a bowl, combine the butter and flour.
Using your hands, toss the butter around in the flour to seperate the chunks and coat the butter in flour.
Slowly add the ice cold water to the bowl. Try not to over work the dough while you mix all the ingredients together. It's fine to have chunks of butter, because it will create flaky layers in the crust.
Once you have formed a firm and slightly sticky dough ball, lightly flour your working surface and roll out the dough in a circular shape, 1/2cm in thickness. I like to use a flour sac or thin drying towel to make it easier to transfer the rolled out crust to the pan.
Place the rolled out pie crust into a 9 inch pie pan, folding up or cutting off excess.
Make the filling to pour into the pie crust. Combine the pumpkin puree, sugar, coconut cream and spices together until smooth and fully combined.
add the eggs last to prevent over-working them. mix on low to incorporate.
Pour the pie filling mixture into the pan covered with prepared pie crust. Leave a centimeter headspace for the pie filling to expand while baking.
Preheat your oven to 425 degrees, then bake the pie for 15 minutes.
Reduce the heat to 350 and bake for an additional 45 Minutes, or until center of the pie is firm and no longer gelatinous.
Overbaking will cause the pie filling to seperate from the crust or crack in the middle.