Ever since I discovered the deep, multi-layered, silky smooth pumpkin pie by Cook’s Illustrated in 2008, I’ve never really gone back to any other pumpkin pie recipe. The pumpkin flavor is actually enhanced by the addition of sweet potatoes, and the amount of spice in it is absolutely perfect — not too much, and not too little. Plus, the silky smooth texture, the result of very finicky straining through a fine sieve, is like a dream.

But then, I got inspired yet again today when I saw that Pai from Hot Thai Kitchen posted a video of her Thai take on pumpkin pie, a coconut pumpkin pie with reduced coconut milk that is infused with PANDAN LEAVES. I knew I immediately had to make this — pandan, coconut AND PUMPKIN? Once topped with the toasted large coconut chips, I was totally sold. The best news was that I had all the ingredients at home and didn’t need to go out to buy anything.

I’m making this baby tomorrow. Wee.