Coconut pumpkin pie with palm sugar and pandan

Use a crust that has been formed, chilled and docked with a fork.

Line with crumpled parchment and weigh down with sugar (or rice or beans) so it does not shrink.

Blind bake on the bottom rack at 375 degrees about 20 minutes, until the edges look cooked but not browned.

Reduce coconut milk in a pot by half, with pandan leaves cut into chunks infusing in it, about 10 minutes.

Measure the reduced coconut milk: it must be no more than half, or the filling will be too wet to set. Remove the pandan.

Stir in salt until dissolved, then canned pumpkin puree off the heat, and let cool before the eggs.

Shave the palm sugar finely with a chef's knife; dissolve it in a little of the mixture over heat, mashing with a spatula, and stir it back in. (Correctly, the sugar is melted into the hot coconut milk before the pumpkin.)

Lightly beat three eggs and mix them in.

Remove the sugar weights and parchment; return the crust to the oven 3 to 5 minutes to dry.

Pour in the filling and smooth out any streaks with a small whisk.

Bake on a sheet pan at 350 for about an hour, give or take five minutes, until it jiggles slightly in the middle and the bottom is golden; 170 F in the centre on an instant-read thermometer.

Target internal temperature 170 degrees Fahrenheit.

Cool at least two hours, to room temperature, before cutting; it will deflate and may crack.

In the same 350 oven, toast large coconut flakes quite dark, a few minutes; a hole in the middle of the pile helps them brown evenly.

Mix toasted with untoasted coconut and scatter on top, more in the centre and less at the edges.