BAKED PUMPKIN, SWEET POTATO, AND COCONUT MILK SOUP
Great use for a left over uncarved Halloween pumpkin!
Provided by SerenaBloom
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 2h50m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Puncture acorn squash and pumpkin in several places using a knife. Wrap the sweet potatoes in aluminum foil. Place squash, pumpkin, and sweet potatoes on a baking sheet.
- Bake in the preheated oven until the pumpkin begins to cave in and the skin browns, about 2 hours.
- Remove the skin, then chop the sweet potatoes. Skin, seed, and chop the pumpkin and acorn squash. Place the sweet potatoes, pumpkin, and acorn squash in a large pot and mash until smooth. Stir in the coconut milk until incorporated, reserving 1/2 cup for garnish, then stir in the chicken broth. Season with salt, pepper, lime juice, and ground ginger.
- Cook over medium heat until heated through. Serve with a lime wedge and a drizzle of coconut milk.
Nutrition Facts : Calories 301.9 calories, Carbohydrate 37.2 g, Cholesterol 1.8 mg, Fat 17.2 g, Fiber 5.4 g, Protein 5.4 g, SaturatedFat 14.9 g, Sodium 411.4 mg, Sugar 7.5 g
PUMPKIN SWEET POTATO AND COCONUT PIE
Steps:
- Preheat oven to 350°F. Combine sweet potatoes, reserved syrup, coconut milk, pumpkin, brown sugar, melted butter, 2 eggs, cinnamon, ginger and allspice in the work bowl of a food processor. Process in pulses until completely smooth, about 1 minute. Line a pie plate with prepared crust and crimp the edges. Note that you will have to roll the crust to be about 1 inch bigger all around if using a 9 1/2-inch pie plate. Fill crust with the filling and even the surface. Bake for 45 minutes. Meanwhile, mix the remaining egg, coconut, corn syrup and vanilla in a mixing bowl until well combined. Spread over the surface of the baked filling. Return to the oven and bake until golden brown, about 40 minutes, until knife inserted near center comes out clean. Cool for at least 1 hour before serving. Servings: 12 Nutritional Information Per Serving: Nutrition Information Per Serving: Calories 250; Total fat 12g; Saturated fat 7g; Cholesterol 60mg; Sodium 125mg; Carbohydrate 35g; Fiber 3g; Protein 4g; Vitamin A 160%DV*; Vitamin C 6%DV*; Calcium 2%DV*; Iron 8%DV* * Daily Value
CAZUELA PIE (PUMPKIN, SWEET POTATO AND COCONUT MILK)
If you like pumpkin pie but want something just a little different give this a try. The filling does take time but it is well worth the effort.
Provided by curly top
Categories Pie
Time 2h
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Peel sweet potatoes and cut into chunks.
- Place in shallow baking pan in 1/2 inch water.
- Break cinnamon sticks, peel and cut ginger in small pieces, scatter among sweet potato pieces along with cloves and pinch of anise.
- Cover with foil and bake at 350°F for about 30 minutes, until sweet potatoes are easily pierced with a knife.
- Remove sweet potatoes from baking pan and mash.
- Process in blender until smooth.
- Strain the baking liquid, discarding the solids.
- Reserve 1/4 cup liquid, add fresh water if needed.
- If you have too much, simmer the liquid in saucepan on stove until reduced to 1/4 cup.
- Filling:.
- Beat together sweet potato and pumpkin purees until well blended.
- Beat in eggs, melted butter and reserved spice liquid.
- In separate bowl mix together the sugars, flour and salt.
- Add the sugar-flour mix to the pumpkin and stir until well blended.
- Blend in coconut milk.
- Pour filling into prepared pie shell and bake at 350°F for 1- 1.5 hrs or until knife inserted in middle comes out clean.
- If the edges of crust darken too much before filling is cooked cover them with strips of aluminum foil.
- Let pie cool completely before topping.
- Topping:.
- On high speed beat cream and sugar until high peak form.
Nutrition Facts : Calories 621.5, Fat 32.3, SaturatedFat 18.5, Cholesterol 135, Sodium 482.4, Carbohydrate 79.2, Fiber 3.9, Sugar 47.8, Protein 6.8
PUMPKIN-COCONUT PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h40m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Make the crust: Pulse the flour, coconut, 2 tablespoons butter, the shortening and salt in a food processor until it looks like fine meal. Add the remaining 4 tablespoons butter and pulse until it is in pea-size pieces. Drizzle in 2 tablespoons cold water and pulse until the dough just comes together. Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight. (The dough can be frozen for up to 2 months; thaw at room temperature.)
- Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate, fold the overhanging dough under itself and crimp the edge with your fingers. Chill at least 30 minutes.
- Preheat the oven to 350 degrees F. Line the crust with foil and fill with pie weights or dried beans. Bake until golden around the edge, about 20 minutes. Remove the foil and weights and continue baking 5 more minutes. Transfer to a rack and let cool completely.
- Meanwhile, make the filling: Reduce the oven temperature to 325 degrees F. Gently whisk the pumpkin, coconut milk, sugar, eggs, rum, vanilla, cinnamon and allspice in a large bowl until combined. Pour into the prepared crust and place on a rimmed baking sheet. Transfer to the oven and bake 1 hour. Sprinkle more coconut around the edge of the pie; continue baking until the center is almost set but still jiggles slightly, about 15 more minutes. Transfer to a rack to cool completely.
COCONUT-SWEET POTATO PIE
Serve Coconut-Sweet Potato Pie as an autumn or holiday dessert. Coconut adds a flavor twist to this classic custard pie of spiced sweet potatoes baked in a pastry shell in Coconut-Sweet Potato Pie.
Provided by My Food and Family
Categories Dairy
Time 50m
Yield Makes 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Mix sweet potatoes, sugar, cinnamon, salt, ginger and nutmeg in large bowl until well blended.
- Add eggs, milk and butter; mix well. Stir in 1/2 cup of the coconut. Pour into pastry shell.
- Bake 35 minutes or until knife inserted in center comes out clean. Cool. Top with the whipped topping and remaining 1/2 cup coconut just before serving.
Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 45 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
PUMPKIN-SWEET POTATO PIE WITH SUGARED PECANS
This is not your typical pumpkin pie! With a smooth, creamy filling and pretty arrangement of nuts on top, it's an extra-special dessert. -Loretta Lawrence, Myrtle Beach, South Carolina
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the first 8 ingredients. Add the eggs, cream, milk and rum; mix well. Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. Pour pumpkin mixture into pastry., Bake at 400° for 40-45 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack., In a small bowl, combine the pecans, brown sugar and cream. Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 15-20 minutes or until toasted, stirring once. Cool completely., Top pie with sugared pecans and whipped cream. Refrigerate leftovers.
Nutrition Facts : Calories 696 calories, Fat 46g fat (16g saturated fat), Cholesterol 151mg cholesterol, Sodium 335mg sodium, Carbohydrate 65g carbohydrate (41g sugars, Fiber 6g fiber), Protein 9g protein.
SWEET POTATO COCONUT PIE WITH MARSHMALLOW MERINGUE
My grandmother's sweet potato casserole contains coconut and marshmallows. I thought it would be even better as a pie. -Simone Bazos, Baltimore, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 8 servings.
Number Of Ingredients 23
Steps:
- In a food processor, combine the flour, salt and ginger; cover and pulse to blend. Add butter and shortening; cover and pulse until mixture resembles coarse crumbs., While processing, gradually add water just until moist crumbs form. Shape into a disk; wrap in plastic and refrigerate for 30 minutes or until easy to handle., Preheat oven to 425°. Roll out pastry to fit a 9-in. deep-dish pie plate. Transfer to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute or press edges. Refrigerate until ready to fill., For filling, in a small saucepan, combine the coconut milk, brown sugar and cream cheese. Cook and stir until smooth. Transfer to a large bowl; cool 5 minutes. Whisk in the sweet potatoes, eggs, lemon juice, vanilla, salt and cinnamon. Pour into crust., Bake on lower oven rack for 10-15 minutes. Reduce oven setting to 325°; bake until set, 40-50 minutes. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Refrigerate for at least 3 hours before topping with meringue., For meringue, combine sugar and water in a small saucepan over medium-high heat; using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. When mixture comes to a boil, stop brushing. Cook without stirring until a thermometer reads 240° (soft-ball stage)., As sugar mixture cooks, preheat broiler. Beat egg whites and cream of tartar on medium speed until soft peaks form. While beating, gradually drizzle hot sugar mixture over egg whites; continue beating until stiff glossy peaks form. , Place marshmallow creme in a separate large bowl; fold in a third of the egg white mixture, then fold in the remaining mixture. If necessary, beat again until stiff glossy peaks form., Spread meringue over pie; broil 4-6 in. from heat until slightly browned, 1-2 minutes. Cool on a wire rack. Store leftovers in the refrigerator.
Nutrition Facts : Calories 598 calories, Fat 21g fat (13g saturated fat), Cholesterol 100mg cholesterol, Sodium 348mg sodium, Carbohydrate 88g carbohydrate (60g sugars, Fiber 3g fiber), Protein 9g protein.
SWEET POTATO-PUMPKIN PIE
My family LOVES pumpkin and sweet potatoes a lot, especially around the holidays:). Once while making holiday pies, I mixed the pumpkin and sweet potatoes together. WAA LAA a new yummy pie.
Provided by Jill22 2
Categories Dessert
Time 1h15m
Yield 12-16 serving(s)
Number Of Ingredients 14
Steps:
- Mash sweet potatoes well.
- In a large bowl combine and mix well pumpkin, sweet potatoes, milk, eggs, spices, vanilla, sugars, and syrup.
- Mix until thick ,creamy and well combined.
- Pour into pie crusts.
- Place on a cookie sheet.
- Bake in a preheated 425°F oven for 15 minutes.
- Then lower temperature to 350°F and bake for 45 minutes longer.
- Remove from oven cool completely.
- Serve with Cool-Whip, ice cream, and/or whip cream.
- Enjoy!
SWEET POTATO PUMPKIN PIE
Just in time for Thanksgiving. A bit of a twist to the traditional pumpkin pie with the addition of candied yams and coconut milk. The addition of rum is optional.
Provided by dojemi
Categories Pie
Time 1h45m
Yield 1 pie
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In the bowl of a food processor, combine pumpkin pie filling, candied yams (undrained), sugar, spice, salt, coconut milk, butter,eggs (and rum) and process until smooth.
- Fill a 10-inch pie crust with the mixture.
- Bake for 1 1/2 hours.
- Remove from the oven and set aside for at least 20 minutes before serving.
- Better when chilled.
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