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Coconut pumpkin pie pinterest

Coconut Pumpkin Pie

This exceptional coconut pumpkin pie combines traditional fall flavors with tropical coconut for a unique twist on a classic dessert. With a graham cracker coconut crust and silky pumpkin-coconut filling, it's perfect for holidays or any special occasion.
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Prep Time 25 minutes
Cook Time 1 hour
Cooling Time 2 hours
Total Time 3 hours 40 minutes
Course Dessert
Cuisine American, Fusion
Servings 8 slices
Calories 325 kcal

Equipment

  • 9-inch Pie Dish
  • Mixing Bowls
  • Measuring Cups and Spoons
  • Wire Cooling Rack

Ingredients
  

For the Crust

  • 1 1/2 cups graham cracker crumbs or coconut cookies for extra flavor
  • 1/3 cup unsweetened shredded coconut
  • 6 tablespoons butter melted
  • 3 tablespoons coconut sugar or brown sugar

For the Filling

  • 15 oz pumpkin purée not pumpkin pie filling
  • 1 cup full-fat coconut milk the kind in a can
  • 3 large eggs
  • 3/4 cup coconut sugar or brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt

For the Topping

  • 1 cup whipped cream
  • 1/2 cup toasted coconut flakes
  • cinnamon for garnish

Instructions
 

  • Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, shredded coconut, melted butter, and coconut sugar. Mix until the ingredients are fully incorporated and the mixture resembles wet sand.
  • Press the mixture firmly into a 9-inch pie dish, ensuring even coverage on the bottom and sides. For best results, use the bottom of a measuring cup to compact the crust.
  • Place the prepared crust in the preheated oven and bake for 10 minutes until it's lightly golden. Allow the crust to cool slightly while preparing the filling.
  • In a large mixing bowl, whisk together the pumpkin purée and coconut milk until smooth. Add the eggs one at a time, mixing well after each addition.
  • Add the coconut sugar, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt. Whisk until the mixture is completely smooth and well combined.
  • Pour the filling into the pre-baked crust. If you notice any air bubbles, gently tap the pie dish on the counter to release them.
  • Bake in the 350°F oven for 45-50 minutes, or until the center is almost set but still slightly jiggly (like gelatin).
  • Allow the pie to cool completely on a wire rack for at least 2 hours. Once cooled, refrigerate for at least 4 hours or overnight for the best flavor development.
  • Before serving, top with whipped cream and sprinkle with toasted coconut flakes and a dash of cinnamon.

Notes

For a dairy-free version, substitute coconut oil for butter in the crust and use coconut whipped cream for topping.
For a gluten-free pie, use certified gluten-free graham crackers or cookies for the crust.
You can reduce the coconut sugar by up to 25% without significantly affecting the texture.
This pie freezes beautifully for up to 2 months. Wrap individual slices in plastic wrap, then aluminum foil, and place in a freezer bag.

Nutrition

Calories: 325kcalCarbohydrates: 38gProtein: 5gFat: 18gSaturated Fat: 12gCholesterol: 85mgSodium: 275mgFiber: 3gSugar: 25g
Keyword Pumpkin Pie, Coconut Pumpkin Pie, Thanksgiving Dessert, Holiday Pie
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