Coconut Macaroon Pumpkin Pie
User Reviews
4.7
63 reviews
Excellent
Coconut Macaroon Pumpkin Pie
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Make a delicious gluten free, dairy free pumpkin pie with sweet coconut macaroon crust. Dairy free, gluten free recipe, tastes amazing!
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Ingredients
Macaroon Crust Ingredients
- 2 1/2 cups shredded unsweetened coconut
- 1/2 cup sugar
- 1 1/2 tablespoons potato starch or corn starch
- 1/4 teaspoon salt
- 4 large egg whites, plus one additional egg white, separated (reserve 4 yolks for filling)
- 1 teaspoon vanilla
Parve Pumpkin Filling
- 2 cups pumpkin puree (plain, not spiced pumpkin pie filling)
- 1 cup full fat coconut milk
- 2 large eggs (plus 4 reserved yolks from crust)
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 1/2 teaspoons vanilla
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- Pinch cloves
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Instructions
To Make Coconut Macaroon Crust:
- Preheat oven to 325 degrees. In a mixing bowl, stir together coconut, potato starch, sugar and salt until thoroughly combined.
- In a separate bowl, whisk together 4 egg whites and vanilla until frothy.
- Pour egg mixture into coconut mixture and allow to sit for 20-30 minutes.
- Generously grease a 9 inch pie dish with non-stick cooking spray and evenly press in the macaroon crust mixture.
- Cover edge of the crust with aluminum foil and bake for 45 minutes.Meanwhile, whisk remaining egg white with ½ tbsp of water.
- When crust has finished baking, remove from oven. Brush crust with egg white to create a seal. After brushing on the egg white, put the protective foil back around the edge of the crust.
- Bake for an additional 10 – 15 minutes till the crust is golden brown.
To Make Filling
- Increase oven temperature to 425 degrees.Place all of your filling ingredients into a blender and blend until creamy and smooth, about 60 seconds. I’ve found this is the best way to create a smooth, evenly mixed filling. Alternatively, you can pour the ingredients into a large mixing bowl and blend with an immersion blender or a whisk, just make sure all ingredients are very well incorporated.
- Pour the mixture into a saucepan and heat over medium for 9-10 minutes, until just starting to thicken and bubble around the edges.
- Remove foil from the edges of your macaroon pie crust. Pour the mixture into your prepared macaroon crust and smooth the top with a spatula. This recipe is written for a deep 9-inch pie dish, but you can use it to fill two smaller shallow pie dishes if you prefer. Fill to the top of the crust.
- Tent the pie with foil, making sure to leave plenty of space between the surface of the pie and the foil, otherwise you will ruin the top of your pie filling.Carefully place the pie onto the center rack of your oven. Bake for 15 minutes, then remove foil tent and reduce heat to 350 degrees. Bake for an additional 35 minutes, or until the filling sets and only jiggles slightly. If the edge of the crust is getting too brown for your liking, you can carefully cover the edge of the crust with foil-- just be sure not to touch or mess up the top of the custard.
- Turn off the oven and crack the oven door. (I use a wooden spoon to prevent the oven door from closing all the way). Allow the pie to cool slowly in the oven for 1 hour – this will help prevent the top from cracking.Remove pie from the oven and allow to cool completely to room temperature (about 3 hours) or chill in the refrigerator before cutting and serving. Keep leftovers refrigerated.
Notes
- You will also need: Mixing bowls, whisk, non-stick cooking spray, 9 inch pie dish, aluminum foil, pastry brush, blender, saucepan
Nutrition Information
Show Details
Calories
459kcal
(23%)
Carbohydrates
54g
(18%)
Protein
6g
(12%)
Fat
26g
(40%)
Saturated Fat
22g
(110%)
Cholesterol
46mg
(15%)
Sodium
213mg
(9%)
Potassium
436mg
(12%)
Fiber
6g
(24%)
Sugar
42g
(84%)
Vitamin A
9600IU
(192%)
Vitamin C
3.4mg
(4%)
Calcium
54mg
(5%)
Iron
3.2mg
(18%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 459 kcal
% Daily Value*
| Calories | 459kcal | 23% |
| Carbohydrates | 54g | 18% |
| Protein | 6g | 12% |
| Fat | 26g | 40% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 46mg | 15% |
| Sodium | 213mg | 9% |
| Potassium | 436mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 42g | 84% |
| Vitamin A | 9600IU | 192% |
| Vitamin C | 3.4mg | 4% |
| Calcium | 54mg | 5% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
63 reviews
Excellent
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