Pumpkin Pie with Coconut Cream and a Cranberry and Raspberry Sauce



  • 8 Tbsp. Salted butter (small dice)
  • 1 ½ cup All Purpose flour
  • 2 tsp.Caster sugar
  • 1-3 Tbsp. Cold Water


  • 2 Eggs (whisked)
  • 1 can (16 oz.) Canned pumpkin
  • ¾ cup Caster sugar
  • ½ tsp. Sea salt
  • 1 tsp. Ground cinnamon
  • ½ tsp. Ground ginger
  • ¼ tsp. Ground cloves
  • 1 ½ cup. (12 oz. can) Evaporated milk


  • 1 carton Coconut Cream (full fat)
  • 1-2 tsp. Caster Sugar
  • ½ tsp. Vanilla/Almond Extract

Cranberry and Raspberry Sauce

  • 2 packets Dried Cranberries
  • 1 container Fresh Raspberries
  • Hot Water – Enough to cover cranberries
  • 1 Lemon (juice+ zest)
  • 1 Orange (juice+ zest)
  • ¼ cup. Caster Sugar / Honey
  • 2-3 Tbsp. Chia Seeds
  • *Optional**(Star anise, cinnamon stick, whiskey, gelatin)


1, Preheat oven to 220 C, and place baking sheet in the bottom rack of the oven.

2, In a large bowl combine the flour and sugar. Whisk to combine evenly.

3, Add the cold butter chunks to the flour, gently “rub” the butter into the flour until the mixture resembles coarse crumbs.

4, Add cold water by 1 Tbsp intervals. Using clean hands or a spatula, combine water with mixture until the moist and starts to take dough form.

5, The mixture should be shiny and smooth, not sticky.

6, Wrap in plastic film and leave to rest at room temperature.

7. Once the filling has been combined, roll out the pie dough into a large circle, about ¼ inch in thickness. Sometimes it is easier to accomplish between two layers of plastic film, or on a cold surface.

8, In a pie tin, gently place the pie dough and shape to fit the tin. Either decoratively shape the edges, or leave crust to hang over the sides and trim after baking. Gently ‘dock’ the bottom of the crust to allow for better baking.


1, In a large bowl, whisk the eggs.

2, Add the remaining ingredients in the order listed, stirring to combine thoroughly between each ingredient.


4, Pour the filling into the unbaked piecrust.

5, Carefully place the assembled pie onto the preheated baking sheet.

6, Bake at 220 C for 15 min, then turn the oven to 170 C F for 40-50 min.

7, Take care to watch the edges of the crust to avoid over-browning. If need be, gently place foil over pie to keep from burning and remove in the last few minutes of baking.

8, The pie is done baking when the mixture is set and the center has a slight golden color.

9, Remove from oven, cool on wire rack until room temperature. You can chill the pie as well, up to your personal preference.

10, Serve with coconut whipped cream and cranberry-raspberry sauce.


1, In a small glass bowl combine coconut cream, sugar and extract(s).

2, Using a hand mixer with the whisk attachments whip until the mixture is light and fluffy. Taste to adjust flavor/sweetness.

3, Chill until ready to serve with pie.


1, In a small bowl, combine dried cranberries and freshly boiled water. Just enough water to cover the cranberries and re-hydrate them. I like to place a small saucer on top of the bowl to speed up the process.

2, In a medium sized bowl, combine lemon & orange juices and zests. Add the caster sugar or honey. Mix well.

3, Rinse and drain the raspberries, then add to the citrus juices mixture.

4, When the cranberries have sat for about 10 minutes, strain the water AND RESERVE IT. Chop up the cranberries finely and add to the medium sized bowl.

5, Pour over the warm water over the mixture, and using the hand blender, pulse to a fine chunky texture.

6, Add the chia seeds and stir well.

7, Chill until ready to serve with the pie. Feel free to blend the mixture again, or leave as is.

*Additionally, you may steep the cranberries with anise, a cinnamon stick, or whiskey. And then add the flavored strained liquid to the mixture (step 5).

8, If you not like chia seeds, you may also use gelatin to create a jelly-like texture. Simply bloom the gelatin according to manufacturers directions and add to mixture as step 6. *

Recipe by Kaitlyn McKissick