Kinda Thai Pumpkin Pie

55 mins (prep 20, cooking 35)
10 ingredients
10 servings
A request came in from one of my bakery clients (who happens to be from Malaysia, not Thailand), who asked me if I could make her a pumpkin pie using two very unusual ingredients: creamed coconut and peanut butter. Not one to turn down an interesting kitchen experiment, this is what I came up with!

Categories:  desserts , vegan desserts , vegan , desserts dessert , thanksgiving desserts , asian desserts , thanksgiving , dessert , asian ,
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Serving Size (33.59 g)
Servings 10
Amount per Serving
Calories 67.11 Calories from Fat 15.21
% Daily Value *
Total Fat 1.69g 25.98%
Saturated Fat 1.47g 73.41%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 10.37mg 4.32%
Total Carbohydrate 13.15g 43.82%
Dietary Fiber 0.02 g 0.75%
Sugars 12.9 g %
Protein 0.25g 4.98%
Vitamin A 16.51IU% Vitamin C 0.0mg%
Calcium 13.83mg% Iron 0.08mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
creamed, pumpkin puree, smooth peanut butter, a