Rachèle blends cultures! In this traditional American dessert, you will find a dash of Quebecois maple syrup and Asian coconut.


  • 1 pie crust
  • 2 eggs
  • 75 ml flour
  • 250 ml maple syrup
  • 125 ml coconut milk
  • 400 ml pumpkin puree
  • 6 drops Aliksir orange oil (GO or EO)
  • maple sugar (optional)
  • whipped cream (optional)


Pumpkin Puree

  1. Pierce the flesh of the pumpkin in a couple spots to let the steam out.
  2. Place the pumpkin onto a baking tin.
  3. Bake at 350°F for about 1 hour or until the tip of a knife goes in and out easily.
  4. Let cool.
  5. Cut the pumpkin in four parts.
  6. Remove the seeds and the inner filaments with a spoon.
  7. Detach the flesh from the skin.
  8. Blend the flesh to a puree using a food processor.


  1. If necessary, roll the dough with a rolling pin and place into a pie plate.
  2. Preheat the oven at 375°F.
  3. Blend the maple syrup and the orange oil.
  4. Add all other ingredients of the filling to the syrup until the texture is homogenous.
  5. Pour onto the pie crust.
  6. Bake until the filling sets up to the center and the crust is golden, that is for about 45 minutes.
  7. Serve decorated with maple sugar and whipped cream (optional).