Orange Spice Coconut Pumpkin: A Flavorful Delight

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Orange Spice Coconut Pumpkin is a delightful twist on the classic pumpkin pie, offering a rich and creamy texture with a hint of citrus. This dairy-free treat made with coconut milk is perfect for any occasion, especially during the fall season. Imagine the warm aroma of spices wafting through your kitchen as you prepare this luscious pie. With its unique blend of flavors, this dessert will surely impress your guests and become a staple in your home.

Why You’ll Love This Orange Spice Coconut Pumpkin

This orange spice pumpkin recipe is not just delicious; it also brings numerous benefits to the table. First, it’s a vegan option, making it suitable for those with dietary restrictions. Second, using coconut milk adds a creamy texture without the dairy, resulting in a guilt-free indulgence. Third, the combination of orange zest and spices creates a flavor profile that’s both uplifting and comforting. Fourth, this pie is easy to make, requiring minimal effort for maximum flavor. Fifth, it’s an excellent source of beta-carotene from pumpkin, which is beneficial for eye health. Lastly, this dessert doubles as a festive centerpiece for your fall gatherings.

Ingredients for Orange Spice Coconut Pumpkin

Gather these items:

1 9″ DEEP DISH frozen pie crust
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
zest of 1/2 an orange
1 15-oz. can of pumpkin puree (not pumpkin pie filling)
1 12-oz. can of full-fat coconut milk (not lite)
1 5-oz. can of coconut cream, chilled at least 24 hours in the fridge
1 tablespoon powdered sugar

How to Make Orange Spice Coconut Pumpkin Step-by-Step

Step 1: Pull the frozen pie crust out of the freezer and place it on a baking sheet.
Step 2: Preheat the oven to 425 degrees Fahrenheit.
Step 3: In a large bowl, stir together with a wooden spoon the sugar, salt, cinnamon, ginger, cloves, eggs, orange zest, pumpkin puree, and coconut milk. Use a spoon to stir it all together until it’s homogeneous.
Step 4: Pour the filling into the pie crust and bake for 15 minutes.
Step 5: Lower the oven temperature to 350 degrees Fahrenheit and bake for another 40-50 minutes, until the crust is nicely browned. The pie filling will jiggle slightly in the middle, but it will set as it cools.
Step 6: Let cool completely, overnight in the fridge is best.
Step 7: Before serving, use a paper towel to blot off any excess moisture that has accumulated on top of the pie.
Step 8: Scrape the chilled coconut cream out of a can into a bowl. Add the powdered sugar and beat it with an electric mixer until it resembles whipped cream, about 1-2 minutes. Decorate the pie with whipped cream, slice, and serve.

Pro Tips for the Best Orange Spice Coconut Pumpkin

Keep these in mind:

Use a wooden spoon to avoid adding too much air to the batter.
Chill the coconut cream for at least 24 hours for best results.
Add toasted coconut on top if desired.
For added depth, consider using a pumpkin spice blend in place of individual spices.

Best Ways to Serve Orange Spice Coconut Pumpkin

This delicious orange spice pumpkin dessert shines on its own, but you can elevate it further. Serve it with a dollop of whipped coconut cream or a sprinkle of orange zest for a refreshing touch. Pair it with a scoop of dairy-free vanilla ice cream for a delightful contrast. It also makes an excellent addition to a coffee gathering, where it can be enjoyed alongside a pumpkin spice latte with coconut.

How to Store and Reheat Orange Spice Coconut Pumpkin

To store, cover the pie tightly with plastic wrap or foil and refrigerate for up to 4 days. If you want to enjoy it warm, you can reheat individual slices in the microwave for about 30 seconds or until warm. This makes it perfect for meal prep during the busy fall season!

Frequently Asked Questions About Orange Spice Coconut Pumpkin

What’s the secret to perfect Orange Spice Coconut Pumpkin?

The secret lies in using fresh ingredients and ensuring that the coconut cream is well-chilled before whipping. This will give your pie a light, fluffy topping that complements the rich filling beautifully.

Can I make Orange Spice Coconut Pumpkin ahead of time?

Absolutely! In fact, making it a day in advance allows the flavors to meld beautifully. Just be sure to store it covered in the fridge until you’re ready to serve.

How do I avoid common mistakes with Orange Spice Coconut Pumpkin?

To avoid common mistakes, make sure not to overmix the filling, as this can lead to a dense pie. Also, ensure that your oven temperature is accurate to achieve the perfect crust.

Variations of Orange Spice Coconut Pumpkin You Can Try

There are many creative uses for orange spice and coconut in baking! Consider making a coconut and pumpkin spice cake for a different dessert experience or try an orange and coconut pumpkin pie for an added twist. You could also experiment with a coconut pumpkin spice soup for a savory option!