| Level: | Easy |
| Total: | 3 hr 40 min |
| Prep: | 1 hr 55 min |
| Cook: | 1 hr 45 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 1/4 cups all-purpose flour, plus more for dusting
- 1/4 cup sweetened flaked coconut, plus more for topping
- 6 tablespoons cold unsalted butter, cut into small pieces
- 2 tablespoons cold vegetable shortening
- 1/2 teaspoon salt
- 1 15-ounce can pure pumpkin
- 1 cup coconut milk
- 3/4 cup sugar
- 2 large eggs, lightly beaten
- 1 tablespoon coconut rum (optional)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
Instructions
- Make the crust: Pulse the flour, coconut, 2 tablespoons butter, the shortening and salt in a food processor until it looks like fine meal. Add the remaining 4 tablespoons butter and pulse until it is in pea-size pieces. Drizzle in 2 tablespoons cold water and pulse until the dough just comes together. Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight. (The dough can be frozen for up to 2 months; thaw at room temperature.)
- Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate, fold the overhanging dough under itself and crimp the edge with your fingers. Chill at least 30 minutes.
- Preheat the oven to 350 degrees F. Line the crust with foil and fill with pie weights or dried beans. Bake until golden around the edge, about 20 minutes. Remove the foil and weights and continue baking 5 more minutes. Transfer to a rack and let cool completely.
- Meanwhile, make the filling: Reduce the oven temperature to 325 degrees F. Gently whisk the pumpkin, coconut milk, sugar, eggs, rum, vanilla, cinnamon and allspice in a large bowl until combined. Pour into the prepared crust and place on a rimmed baking sheet. Transfer to the oven and bake 1 hour. Sprinkle more coconut around the edge of the pie; continue baking until the center is almost set but still jiggles slightly, about 15 more minutes. Transfer to a rack to cool completely.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 286 |
| Total Fat | 16 g |
| Saturated Fat | 10 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 2 g |
| Sugar | 17 g |
| Protein | 4 g |
| Cholesterol | 56 mg |
| Sodium | 143 mg |
Reviews
I really love this pie. I only made it because I realized that I was out of evaporated milk the night before Thanksgiving so was wondering if coconut milk would work. It did! Nice and custardy, I did not use the grated coconut as really only wanted a pumpkin pie. I used a store made pie crust.
There is not a lot of coconut flavor but that was OK with me. It did much longer to bake than the instructions said, but so does my usual pumpkin pie recipe.
If this pie tastes anything like the filling, it will be my FAVORITE pie. It is baking right now, but I saved a little of the filling to microwave, so I could eat some! ha! THAT is how good the filling was. Perhaps those not liking it, did not use CANNED coconut milk? I also did not have rum, so added almond. I also used pumpkin pie spice instead of the allspice. I eat gluten free, so make a gluten free crust that is never as good as the “traditional” crust, of course. And I used Stevia instead of sugar and may have added a “tad” bit more than suggested. I will also give my rating when the pie is done, but so far, the filling is OFF the charts! 🙂
This pie is delicious. I am not a fan of crust, so I made it in ramekins. Light, delicious, not overly sweetened or spiced. GREAT recipe!
I was really impressed by this recipe. Made it for Christmas dinner. The non-coconut lovers loved it and the non-pumpkin lovers loved it. It has a light consistency and flavor, so if you’re looking for a dense pie do not look here.
It is super delicious! I made the crust the first time for Thanksgiving, then used a refrigerated crust and sprinkled coconut flakes on it for the prebake. It was definitely a hit for Christmas!
Ate this pie at a family gathering. When I was told there was no dairy I tried it. If it had been brought out early I would have been tempted to eat much more than one slice. I found it to be one of the most delicious pies I have ever eaten.
I was looking forward to trying this recipe but in the end it was not good. First you can’t taste the coconut at all. If you don’t to the rum or an extract you can’t taste it. So calling it a pumpkin-coconut pie is completely misleading. Secondly as a pumpkin pie it’s not good either. It is not sweet enough (needs 1/4-/12 cup more of sugar) and there isn’t pumpkin pie spice. I did added 1t pumpkin pie spice but it wasn’t enough. Even my kids won’t eat this pie. 🙁 Too bad since most Foodnetwork recipes are winners.
I really, really wanted to like this, but I can’t recommend this. The crust was a disaster, the filling is way too moist that it cannot firm up like a traditional pumpkin pie, and the coconut flavor isn’t at all noticeable. At that point, there’s no point in using this recipe instead of your family’s favorite traditional pumpkin. For those set on trying this for dietary reasons, I would double the crust recipe to make ONE 9 or 10″ crust. The dough tears way too easily that you cannot roll it out to the stated size, let alone place it into pie plate. The filling is way too moist as well; it never firmed up like a traditional pumpkin pie. I would try using half a cup of coconut milk instead of the recommended full cup, or perhaps using coconut cream so it would thicken up a bit. Cornstarch or flour might be another idea to try. I doubled the rum based on a previous review and it still did nothing for the coconut flavor.
I wouldn’t save the recipe or recommend it to anyone. It’s not a keeper. I have never made homemade pie before and this was my first one. I made it for dessert when my parents came over for Sunday dinner – my Dad loves coconut and he loves pumpkin pie so I thought this would be great. We were all very excited to try it. All I can say is that it was a BUMMER! Couldn’t taste the coconut at all.
Now for my 2nd ever homemade pie (yes, I made two pies in one week) I made the Deep Dish Apple Pie and it was incredible!!!! Best apple pie ever.
Bridget O.
Meh. Ate it, but won’t make it again. The pie filling was just not that flavorful.