Pumpkin Coconut Pie

Pumpkin Coconut Pie

Canned pumpkin puree has less water and better texture than homemade. Heating on the stove allows the flavours to open up.

The coconut milk needs to be high quality with cream on top. Shake well before using.

9″ parbaked pecan nut pie crust or other pie crust
425 g/ 15 oz canned pumpkin puree
163 g/ 5 ¾ oz light brown sugar
2 teaspoon ground ginger
1 ½ teaspoon ground cinnamon
½ teaspoon salt
313 g/ 11 oz coconut milk, well shaken
3 eggs

On low heat, in a small saucepan add pumpkin, light brown sugar, ginger, cinnamon, and salt.

Simmer for 3 minutes.

Take off heat and puree with an immersion blender.

Add coconut milk.

Add eggs, one at a time.

Pour into pie shell.

Bake on lowest rack at 175C/ 350F until knife comes out clean, about 1 hour. The center should still be wobbly. An instant read thermometer at the center should read 82C/ 180F. If the crust appears to be darkening too much, protect the edges with a foil ring to the edges.

Allow to cool completely in a warm spot on a wire rack.

For more autumn pies try our Salted Caramel Calvados Apple Pie.

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