Pumpkin Coconut and Fresh Mango PiesUser Submitted Recipe
2 cups rich coconut cream, 19-oz can, or heavy cream, (1/2 cup more for creamier pies)
1 cup granulated sugar, more to taste
3/4 cup sweeten condensed milk, 8.5-oz can
1/2 cup custard or egg pudding powder, 4.2-oz package
1 1/2 cups pumpkin puree (canned pumpkin is OK, 16-oz can)
1/2-3/4 cup chopped roasted cashew or pistachio nuts (optional)
2 tablespoons rum
1 teaspoon ground cinnamon
1 tablespoon grated ginger, more to taste (optional)
2 pieces pie dough (1 package 9-inch deep dish) of your choice
2-3 ripe mangoes
1/2 cup mango or apricot jam for glazing
Whipped cream for topping
Filling: Preheat the oven to 425∞F.
In a mixer bowl, combine the coconut cream, sugar, condensed milk, and custard powder. Gently mix until the sugar is completely dissolved.
Add in the pumpkin puree and chopped nuts. Add in the eggs, one at a time, and then rum, cinnamon, and optional ginger. Process just to combine well.
Pour the mixture into the pie pans. Bake for 15 minutes at 425∞F. Then reduce the heat to 300∞F and bake until a knife inserted at the center comes out clean, about 15-20 minutes longer. Remove the pies from the oven and let cool.
Topping: Peel and cut each mango into two halves around the seed. Slice each half into thin pieces.
In a small pot, melt the mango or apricot jam over low heat with 2 tablespoons of water.
Arrange the sliced mangoes on top of the cold pies, overlapping decoratively, and brush all surfaces with the first coat of the melted jam. Store in a refrigerator to cool and then repeat the brushing process for the 2nd or 3rd coat to get a nice and shiny seal.
Slice the pies and top with whipping cream before serving with or without ice cream a la mode.
(For pumpkin puree, a can product can be used or a fresh Kabocha or pumpkin is peeled, seeded, cut in equal chunks, cooked in boiling water, and pureed in a Cuisinart food processor.)