Looking for a fresh take on classic pumpkin pie? This creamy Pumpkin Coconut Pie pairs warm fall spices with rich coconut milk and a homemade Himalayan Tartary Buckwheat Flour pie crust. It’s a cozy, dairy-free, gluten-free dessert that brings a little more nutrition to the holiday table without losing the indulgence.
If baking with buckwheat flour is new territory, this recipe is a delicious place to start. The HTB crust has a tender, slightly crumbly texture and a naturally earthy flavor that complements the smooth pumpkin-coconut filling. A touch of maple syrup adds just enough sweetness, while cinnamon, ginger, nutmeg, and cloves deliver all the familiar flavors of a classic gluten-free pumpkin pie.
Yield: 8 servings
INGREDIENTS
- 1 cup Himalayan Tartary Buckwheat Flour
- 1/2 cup all-purpose, gluten-free flour
- 1/4 teaspoon sea salt
- 3/4 cup coconut oil
- 3 tablespoons pure maple syrup
- 2–3 tablespoons cold water
- 1 15-ounce can pureed pumpkin
- 1 cup full-fat coconut milk
- 1/2 cup pure maple syrup or agave
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves or allspice
- 1/2 teaspoon sea salt
METHOD
- Preheat oven to 375°F.
- In a medium bowl, combine flours and sea salt and set aside.
- In a large bowl with a hand mixer or stand mixer fitted with the paddle attachment, mix coconut oil until softened, about 1 minute.
- With the mixer on low speed, add maple syrup and water.
- Gradually add the flour mixture and blend until a soft dough forms, about 3–5 minutes. Gradually add more water if necessary.
- Dust a work surface with all-purpose gluten-free flour, or use a baking mat, and dust hands with flour.
- Place dough on the work surface, sprinkle with more flour, and roll into an 11-inch disc.
- Carefully transfer to a 9-inch pie pan and bake for 8 minutes to set the crust. Remove from oven.
- In a large bowl, whisk 2 eggs. Add pumpkin, coconut milk, maple syrup or agave, remaining spices, and sea salt. Stir until well combined.
- Pour filling into the pie crust and bake for 40–45 minutes, until the filling no longer jiggles.
- Cool completely before serving.
