Recipe: Pumpkin–Coconut Pie


I have a confession to make: up until a few months ago, I didn’t like coconut.  I’ve always been hesitant about the flavor and the texture of the flakes, but I have so many friends that love it, I have been slowly incorporating it into my life.  Enter this awesome recipe from Food Network, which I tweaked and baked last night, to rave reviews.  It’s a mix of fall flavors and tropical flavors that remind me of Caribbean isles, and it comes together beautifully.


1 pre–made pie crust (I like Graham cracker) [$3]

1 can pure pumpkin [$1.50]

1 can condensed milk [$2]

1 can coconut milk [$2]

1 small bag coconut flakes [$3]

eggs [$2 for a 8 pack]

I had vanilla extract, cinnamon, and pumpkin pie spice at home already, but if you don’t, you’ll need to grab some.


Heat oven to 325.

Mix the can of pumpkin, 1/2 a can of each the coconut milk and condensed milk, 2 eggs lightly beaten, 1/2 a teaspoon of vanilla extract and ground cinnamon and pumpkin pie spice to taste.  I did about a teaspoon of each, it goes a long way.

Pour mixture into the pie crust, it will be very liquidy, but it will firm.  Put in the oven for an hour, then take out and rim with the coconut flakes and place in the oven for another 15 minutes, or until the pie is no longer giggly and the coconut flakes are toasted.

Look how toasted the flakes should be
Look how toasted the flakes should be

Let cool then serve with whipped cream, if desired.

A happy fall indeed.
A happy fall indeed.






2 Comments Add yours

  1. Charisma says:

    I love coconut and this look divine. I really like the huge dollop of whipped cream on top!

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