Imagine the tropical breezes whispering sweet nothings as you savor every bite of this exquisite Coconut Pumpkin Pie. This dessert melds the comforting flavors of autumn with the exotic allure of the tropics—an irresistible treat perfect for your next family gathering or cozy evening in. The creamy pumpkin filling harmonized with the rich essence of coconut milk and topped with toasted shredded coconut is a delightful twist on a classic favorite.

Recipe Summary

  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Servings: 8
  • Skill Level: Easy

Ingredients

  • 1 unbaked pie crust (9-inch)
  • 1 can (15 oz) pumpkin puree
  • 1 cup coconut milk
  • 2 large eggs
  • 3/4 cup brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 1/2 cup shredded coconut
  • 1/4 cup toasted coconut (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the pumpkin puree, coconut milk, eggs, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. Mix until smooth and well-blended.
  3. Pour the mixture into the unbaked pie crust and spread evenly.
  4. Sprinkle the shredded coconut over the top of the pie filling.
  5. Bake for 45-50 minutes, or until a knife inserted near the center comes out clean. The filling should be set but still slightly wobbly in the center.
  6. Allow the pie to cool completely on a wire rack. Once cooled, sprinkle the toasted coconut on top for added flavor and texture.
  7. Serve with a dollop of whipped cream, if desired.

Helpful Tips and Variations

  • For a nuttier flavor, you can use coconut sugar instead of brown sugar.
  • If you don’t have coconut milk, almond milk makes a great substitute.
  • Enhance the tropical vibe by adding a teaspoon of vanilla extract to the filling.
  • To save time, use a store-bought pie crust.

Storage Instructions

Store any leftover pie in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap the pie tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

Pairings and Complementary Dishes

This Coconut Pumpkin Pie pairs wonderfully with a fresh tropical fruit salad or a scoop of coconut ice cream. For a festive drink, try serving it with a warm spiced coffee or a chai latte.

We hope this Coconut Pumpkin Pie brings a touch of tropical warmth to your autumn celebrations. Share your delightful creations with us using #ZynahzRecipes or tag us on Instagram. We love seeing your kitchen masterpieces!

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Last Update: November 28, 2024