Pumpkin pie with coconut

14 servings

90 minutes

Pumpkin pie with coconut is the embodiment of coziness and warm autumn evenings. The roots of this dessert trace back to American cuisine, where pumpkin pies became an integral part of festive tables. The delicate texture from butter and fresh pumpkin combines with the exotic aroma of coconut, while a hint of lemon adds a special freshness to the dessert. The airy dough, complemented by coconut flakes, creates a perfect balance between sweetness and natural pumpkin notes. Cream cheese frosting with powdered sugar and lemon juice makes the pie even more tender and rich. This pie will be a wonderful addition to a cup of hot tea or coffee, and its aroma will fill your home with warmth and comfort.

Energy value per serving

• Calories: 15371.5
• Proteins: 702.8g
• Fats: 186.1g
• Carbohydrates: 4157.4g

Ingredients

• Hokkaido pumpkin: 250 pc
• Chicken egg: 4 pc
• Butter: 225 g
• Sugar: 120 g
• Salt: pinch
• Lemon: 0.5 pc
• Coconut flakes: 150 g
• Baking powder: 15 g
• Wheat flour: 300 g
• Powdered sugar: 75 g
• Philadelphia cheese: 175 g

Cooking steps

1. Grate the pumpkin flesh on a fine grater. Cream 175 grams of room temperature butter with sugar and salt. Then add the eggs one by one and beat everything until fluffy.

   Required ingredients:

   • Hokkaido pumpkin: 250 pieces
   • Butter: 225 g
   • Sugar: 120 g
   • Salt:  pinch
   • Chicken egg: 4 pieces

2. Grate half a lemon on a fine grater, then squeeze the juice from that half. Set aside 1 teaspoon of lemon juice for the cream.

   Required ingredients:

   • Lemon: 0.5 piece

3. Add grated pumpkin, 100 grams of coconut flakes, lemon zest, and lemon juice to the egg-butter mixture. Mix everything well.

   Required ingredients:

   • Hokkaido pumpkin: 250 pieces
   • Coconut flakes: 150 g
   • Lemon: 0.5 piece

4. Mix the baking powder with the flour and incorporate it into the dough (add a little water if necessary, if the dough is too thick).

   Required ingredients:

   • Baking powder: 15 g
   • Wheat flour: 300 g

5. Place the dough in a buttered springform pan and bake in a preheated oven at 200 degrees for about 45-50 minutes.

   Required ingredients:

   • Butter: 225 g

6. Let it cool and carefully release the pie from the mold.

7. Thoroughly beat powdered sugar with 50 grams of butter. Then add lemon juice and cream cheese. Whip everything until creamy.

   Required ingredients:

   • Powdered sugar: 75 g
   • Butter: 225 g
   • Lemon: 0.5 piece
   • Philadelphia cheese: 175 g

8. Spread the cream evenly over the pie surface. Sprinkle with coconut flakes on top.

   Required ingredients:

   • Coconut flakes: 150 g