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
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.
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
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
Easy Coconut Sheet Cake
Coconut Bundt Cake
Easter Coconut Bird’s Egg Nest Cookies
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
Ingredients
- 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
Instructions
- 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.
Notes
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