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Coconut Pumpkin Pie

Sue Lau
Prep Time 15 mins
Cook Time 45 mins
Course Dessert, Pie
Cuisine American

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

From the kitchen of palatablepastime.com
Keyword coconut pie, custard pie, pumpkin pie