All of my life I loved sweet potato pie the best, but one day my step mom baked a couple of pies (she also made her crust from scratch) and gave me a piece of her coconut pumpkin pie and OMG! I was hooked thereafter. So with the fall and all I thought so let’s make this…..
Coconut Pumpkin Pie Recipe
2 frozen unbaked deep dish pie crust (9 inch)
3 eggs, beaten
½ teaspoon salt
¾ cup packed brown sugar
1/2 cup of white sugar
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
½ teaspoon nutmeg
½ to 1 stick of melted sweet butter
1 large can of Libby’s pumpkin (29 ounce)
1 cup of sweetened shredded white coconut
½ cup of whole milk (or less if mixture is not too thick)
Place frozen Pie crusts on foil-lined baking sheet.
Mix eggs, sugars, milk, pumpkin pie spice, cinnamon, nutmeg and salt in large bowl and stir next stir in canned pumpkin and melted butter and stir until silky smooth. Add coconut stir in well then pour into the frozen pie crusts.
Cut small long pieces of foil to cover around the pie crust edges (like most people I cannot stand burnt pie crust edges) so I cover them until the last 10 or 15 minutes of baking and take the foil off so they can slightly brown towards the end of baking but most times the crust edges will brown naturally with the foil covering the edges.
Bake in preheated 400F oven for 45 minutes to 1 hour or until done, test with a knife to see if it comes out without anything much sticking to it.
Cool and serve while warm with a delicious cup of iced cold milk.
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