There’s something undeniably enchanting about the marriage of rich, earthy pumpkin and creamy, exotic coconut in our Pumpkin Coconut Pie. This unique dessert combines the best of fall warmth with a hint of tropical flair. Perfect for family gatherings or a cozy evening in, this pie is more than just a treat—it’s an experience lovingly crafted to bring people together. Memories are made around the table, and what better way to start than with a slice of this luscious pie?
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Servings: 8 slices
- Skill Level: Easy
Ingredients
- 1 1/2 cups pumpkin puree
- 1 cup coconut milk
- 2 large eggs
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 pre-made pie crust
- 1/4 cup toasted coconut flakes
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, whisk together the pumpkin puree, coconut milk, eggs, brown sugar, granulated sugar, and vanilla extract until smooth.
- Add in the cinnamon, ginger, nutmeg, and salt, and continue to whisk until well-combined.
- Roll out the pie crust and fit it into a 9-inch pie dish, trimming any excess dough around the edges.
- Pour the pumpkin mixture into the prepared pie crust, smoothing the top with a spatula.
- Bake in the preheated oven for about 50 minutes, or until the filling is set and the crust is golden brown.
- Remove the pie from the oven and allow it to cool on a wire rack.
- Once cooled, sprinkle the toasted coconut flakes evenly over the top of the pie for a delightful crunch.
- Serve with fresh coconut pieces or a dollop of whipped cream, if desired.
Helpful Tips
- For a gluten-free version, use a gluten-free pie crust.
- You can use fresh pumpkin puree by roasting and blending pumpkin instead of canned puree for a more authentic flavor.
- If you don’t have coconut milk, substitute it with heavy cream or evaporated milk for a different yet delicious texture.
Storage Instructions
Store any leftover pie covered in the refrigerator for up to 4 days. You can also freeze the pie for up to 2 months. To serve, thaw overnight in the fridge and allow it to come to room temperature.
Suggested Pairings
This Pumpkin Coconut Pie pairs wonderfully with a hot cup of spiced chai or a glass of apple cider. For a complete dessert spread, consider serving with other tropical-inspired treats like coconut macaroons or mango sorbet.
Experience the delightful blend of flavors with each bite of our Pumpkin Coconut Pie. Don’t forget to share your creations using #ZynahzRecipes or tag us on Instagram at @Zynahz. We can’t wait to see your delicious pies! For more inspirational recipes, visit our website at www.zynahz.com, leave your feedback, and remember to subscribe to our newsletter for the latest updates. Follow us on social media for daily doses of culinary inspiration.
