Coconut Pumpkin Pie

Coconut Pumpkin Pie combines the flavors of both of your favorite autumn and springtime custard pies into one flaky pastry crust for the best of both worlds.
Coconut Pumpkin Pie

Coconut Pumpkin Pie

By Sue Lau | Palatable Pastime

Coconut Pumpkin Pie is my recipe of the day, which combines both pumpkin and coconut into one flaky crust.

This recipe is the culmination  of digging and  diving into my freezer for food, finding one of the last packages of pumpkin  puree which I had put up last fall  from my acquisitions of pumpkins.

I tend to go nuts buying pumpkins to decorate with. And  after awhile, I have to process those before they turn. But I will do this with the small, pie sized sugar pumpkins, and not the ones I carve.

Coconut Pumpkin Pie

I  just happened to have a baggie with one cup of pumpkin in it, which is about half a can. If you have  a stray can in your pantry, you can use that, save half for a baggie and freeze it, then make another pie later.

It might be perfect that I thought to use coconut in it. Spring and Easter always seem to call for coconut desserts. As you  can see, I have listed several below, along with a recipe for the traditional Libby’s pie from the can.

In case you need that recipe. I don’t think it is printed on all cans, and they also have changed their recipe. The one I show is the original.

Coconut Pumpkin Pie

Coconut Pumpkin Pie

I did bake the pie on the lower shelf of my oven, with the glass pie plate right on top  of my pizza stone. My  stone is very large and fits the entirety of my bottom oven rack and stays in there always. Besides being  good for pizza, it also helps regulate the oven temp when fanning the door as the stone holds the heat. I think it was one of the better kitchen investments I have made (besides the Breville Smart Oven Air)

You Might Also Like:

6-Ingredient Mango Coconut Bundt Cake

6-Ingredient Mango-Coconut Bundt Cake

Easy  Coconut Sheet Cake

Coconut Bundt Cake

Coconut Bundt Cake

Easter Coconut Bird’s Egg Nest Cookies

Easter Coconut Bird's Egg Nests

Coconut Syrup Cake

Coconut Syrup Cake

Or if you are digging on  pumpkin pie:

Libby’s Famous Pumpkin  Pie

(recipe from the can)

Coconut Pumpkin Pie

Coconut Pumpkin Pie

Sue Lau
4 from 1 vote
Prep Time 15 minutes
Cook Time 45 minutes
Course Dessert, Pie
Cuisine American


  • 1 cup pumpkin puree
  • 2 large eggs lightly beaten
  • 1 cup sweetened flaked coconut
  • 1/3 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 12 ounces evaporated milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1 9- inch pie crust


  • Preheat oven to 425F.
  • Fit a deep dish pie plate with crust and flute edges.
  • Mix pie filling and pour into crust.
  • Bake pie in the lower third of the oven for 15 minutes.
  • Reduce oven temperature to 350F.
  • Bake for 30 minutes more or until the center is set and a knife can be inserted and removed without wet filling clinging to it.
  • Cool completely and refrigerate unused portion.
  • Serve with whipped cream or ice cream.


From the kitchen of
Keyword coconut pie, custard pie, pumpkin pie
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Coconut Pumpkin Pie
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