With the upcoming scramble to prepare a memorable meal I started to try and think of ways to shake things up in the kitchen. I adore coconut and wanted to try and find a way to incorporate it into a holiday dessert. I thought the best way would be to marry it to an standard favorite. Even if you are not a coconut fan I think you may like this. The flavors blend well and the taste of coconut is subtle. I wanted to post this early to give a hand to anyone scrambling to whip something up for the crowd or pot luck or whatever. I hope you all have a great holiday surrounded by loved ones and all your tasty favorites.
Coconut Pumpkin Pie
Course: Baked Goods, Desserts, Recipes10
servings20
minutes1
hourIngredients
2 cups pumpkin puree (can or fresh)
1 1/2 cup Evaporated milk (12 oz can)
1/4 cup brown sugar
1/2 cup white sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1/2 tsp Chai seasoning (I used McCormick) can sub 1/8 tea ground cloves and 1/2 tsp ginger
2 eggs slightly beaten
1/2 cup shredded sweetened coconut
1/4 tsp coconut extract
1 9″ pie shell (homemade or frozen)
Toasted coconut (optional for topping)
Whipped cream (optional for topping)
Directions
- Preheat oven 425
- Mix all ingredients besides coconut till well mixed
- Add shredded coconut
- Pour mixture into pie shell (you may have a little extra)*
- Place pie on a cookie sheet to catch any possible spills
- Bake at 425 for 15 minutes and then lower heat to 350 and cook an additional 45-55 mins
- Pie will be done when a knife comes out from one inch from crust clean
- Allow to cool for one hour then refrigerate until completely cooled
- Top with whipped cream and toasted coconut before serving.
- To toast coconut use a small dry frying pan and put the coconut spread evenly on the bottom. Watch carefully and toss often till they are golden in color.
Notes
- You may have left over filling. You can bake it in a mini crust or a ramekin as a crust less little baby pie.
Hi Nicole, this looks delcious! Such a great idea to combine coconut with pumpkin!
Greetings from Belgium, Marian
Thank you Marian! I love any chance to sneak in a little coconut 🙂 – All the best to you and your family.
Such a unique combination, the rationale behind such mix of flavors is smart. I love coconut too. I love its exotic taste and I love the crunch it adds to the texture of the dish. Great post!
Hi Anna
Thank you so much. I agree the coconut breathes a little extra life into the pie. I am so glad you liked the dish. 🙂
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