THE NOSH PIT: Pop-Punkin Pie, a twist on the classic Thanksgiving staple
Show your friends and family your true colors this Thanksgiving. Enjoy the twist on a classic favorite: pumpkin pie with coconut shavings, made to look like a pepperoni pizza. (Because, of course.)
POP-PUNKIN PIE RECIPE
Serves: 8
Prep time: 20 minutes | Cook time: 1 hour 15 minutes | Total time: 1 hour 35 minutes
INGREDIENTS:
Crust
• 1 pre-made refrigerated crust
• Cooking spray
Filling
• One 15-ounce can pure pumpkin
• 1 cup coconut milk
• 3/4 cup sugar
• 2 large eggs, lightly beaten
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
Decoration
• 1 pre-made refrigerated crust
• 2 cups shredded coconut
• 1 egg
• Water
• Red food dye
DIRECTIONS:
Crust
1. Thaw pie crusts in room temperature until soft.
2. Unroll slowly and place one crust onto a greased 9-inch pie pan.
3. Heat the oven temperature to 325 degrees F.
4. Gently whisk the pumpkin, coconut milk, sugar, eggs, vanilla, cinnamon and allspice in a large bowl until combined.
5. Pour into the prepared crust and fork the crust of the pie the entire way around.
6. Transfer to the oven and bake 1 hour.
Decoration
7. Unroll crust slowly unto a large plate or flat surface.
8. Mix 1 egg with 5 drops of red food coloring, whisking until two are combined.
9. Using a pastry brush, brush red egg wash unto the second pie crust.
10. Take lid from pop bottle to cut out red circles of pie crust and set aside.
11. Once pie has baked for 1 hour, remove from oven and cover entire pie with shredded coconut.
12. Scatter “pepperoni” on top of shredded coconut.
13. Continue baking until the center is almost set but still jiggles slightly, about 15 more minutes.
14. Transfer to a rack to cool completely.
Bon APpétit!
