Baked Goods, Desserts, Recipes

Coconut Pumpkin Pie

5 comments

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

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Recipe by Nicole Course: Baked Goods, Desserts, Recipes
Servings

10

servings
Prep time

20

minutes
Cooking time

1

hour 

Ingredients

  • 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.

5 Comments

  1. Hi Nicole, this looks delcious! Such a great idea to combine coconut with pumpkin!
    Greetings from Belgium, Marian

  2. 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!

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