- 9
- 120 mins
Ingredients
- Crust:
- 2 1/2 cups shredded unsweetened coconut
- 1/2 cup sugar
- 1 1/2 tbsp potato starch or corn starch
- 1/4 tsp salt
- 4 egg whites, plus one additional egg white, separated (reserve 4 yolks for filling)
- 1 tsp vanilla
- Pumpkin filling:
- 2 cups pumpkin puree (plain, not spiced pumpkin pie filling)
- 1 cup full fat coconut milk
- 2 eggs, plus 4 reserved yolks from crust
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 1/2 tsp vanilla
- 1 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp salt
- pinch cloves
- Mixing bowls, whisk, non-stick cooking spray, 9 inch pie dish, aluminum foil, pastry brush, blender, saucepan
Preparation
Step 1
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.