Pumpkin, Sweet Potato, and Coconut Pie

I don't know what to say.  "This is a yummy pie" doesn't even come close to hitting the mark on this one.  I initially found this recipe in a cookbook that my husband bought me, and have made a few minor changes to it.  I have made this pie every year for the past several years, and when I am not making it, I am thinking about making it.  It is incredible, and my absolute favorite pumpkin pie.  Ever.  Does it taste like pumpkin?  Sweet potato?  Coconut?  The different components of this pie bring an incredible depth of flavor.  Each ingredient adds a subtle note to create the full effect of this pie.  Yes, this pie is a little more difficult to make, and it takes some time.  Please try it, though, because we just made pumpkin pie better.

Pumpkin, Sweet Potato, and Coconut Pie

1 1/4 pounds sweet potatoes, peeled and cut into 1-inch chunks

1 small cinnamon stick, broken into pieces

3 cloves

1 teaspoon ground ginger

1 15 ounce can of pumpkin puree (I use homemade pumpkin puree)

1 egg, lightly beaten

1 egg yolk, lightly beaten

2 Tablespoons butter, melted

1/2 cup sugar

1/2 cup packed light brown sugar

2 Tablespoons all purpose flour

3/4 teaspoon salt

1/2 cup canned coconut milk, well stirred

1 9-inch single pie crust, chilled

In a medium saucepan, combine the sweet potatoes, cinnamon, cloves, and ginger with enough water to just cover.  Bring to a boil over high heat, then reduce heat and simmer about 10 minutes until potatoes are very tender.  Drain the potatoes, reserving the boiling liquid.  Discard the cinnamon and cloves.  Finely mash the warm potatoes.  Boil the reserved boiling liquid (if necessary) until it is reduced to 1/4 cup.  Let the mashed sweet potatoes and the boiling liquid cool to room temperature.

Adjust the oven rack to the lower half of the oven, and preheat to 350F.  In a large bowl, whisk together the pumpkin and the sweet potato puree.  Whisk in the egg, egg yolk, melted butter, and reserved boiling liquid.  Sprinkle the sugar, brown sugar, flour, and salt over the pumpkin mixture and stir well until fully incorporated.  Blend in the coconut milk.

Pour the filling into the chilled pie crust and smooth the top.  Bake for 1 3/4 to 2 hour, rotating the pie occasionally so it bakes evenly.  The center of the filling should be firm, and a thin bladed knife inserted in the center should come out clean.  If the crust browns too much before filling is done, cover with strips of foil.  Let pie cool completely on a wire cooling rack.  Serve with whipped cream.  Makes one 9-inch pie, 8 to 10 servings. 

Enjoy!  -Cardamommy