Happy Birthday to my darling baby girl Coco. She is FOUR today!! I truly can’t believe how the time is flying by. If I wasn’t so enjoying much of what these “older years” (4 and 6- ha!) with the girls are like, then I would desperately be trying to stop her from aging and, ahem, quietly crying in the bathroom to myself. But that for sure would never happen to me….
But you know what would happen to me? This Pie.
Forever in search of ways to make old favorites new again (especially for Thanksgiving right now) I give you Pumpkin Coconut Pie! There is luscious coconut cream in the pumpkin custard filing. There are two types of coconut in the buttery shortbread crust and then there is more coconut in the creamy topping. A golden halo of toasted coconut caps it off.
But even with all of that coconut, you still really get to enjoy the pumpkin, and it still a very traditional feeling Thanksgiving pie, which I completely appreciate. One more new twist on an old favorite!
What kind of pie are you making this holiday?
Preheat the oven to 350 degrees. Prepare a deep Pie Dish with baking spray.
In the bowl of a food processor, combine the coconut, flour, sugar, and salt. Pulse to combine. Add the butter and pulse until you have a dough that resembles coarse crumb. Add the coconut cream and pulse until you have a uniform dough.
Turn the dough out into the pie plate and using your hands, shape the dough into a thick crust. I packed it down with the bottom of a measuring cup.
For the Pie Filling:
In the same food processor (wiped out) combine the pumpkin, sugar, ginger, salt, coconut cream and eggs. Pulse until the filling is smooth.
Pour the Pumpkin Filling into the shortbread crust.
Bake the pie for about 45 minutes. When you take it out the center will have the tiniest bit of jiggle to it, but will set up as you let it cool.
When the pie cools, Sprinkle the coconut around the edges of the crust.
For the Coconut Cream: Whip the coconut cream, whipping cream and powdered sugar until you have stiff peaks. Spoon the cream onto the top of the pie. Serve immediately
Recipe: Coconut Pumpkin Pie
- Coconut Shortbread Crust:
- 1 ½ cups shredded unsweetened coconut
- 2 ½ cups flour
- 1 cup powdered sugar
- 1 teaspoon salt
- 1 cup butter, cold, cut into small pieces
- 2 tablespoons coconut cream
- • Pumpkin Pie Filling:
- • -1 15 ounce can pumpkin puree
- • -1 cup white sugar
- • -1 teaspoon ginger
- • -½ teaspoon salt
- • -1 cup coconut cream
- • -2 eggs
- Coconut Cream:
- • 1 cup coconut Cream
- • 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 2 tablespoons lightly toasted shredded coconut
- Preheat the oven to 350 degrees. Prepare a deep Pie Dish with baking spray.
- In the bowl of a food processor, combine the coconut, flour, sugar, and salt. Pulse to combine. Add the butter and pulse until you have a dough that resembles coarse crumb. Add the coconut cream and pulse until you have a uniform dough.
- Turn the dough out into the pie plate and using your hands, shape the dough into a thick crust. I packed it down with the bottom of a measuring cup.
- For the Pie Filling:
- In the same food processor (wiped out) combine the pumpkin, sugar, ginger, salt, coconut cream and eggs. Pulse until the filling is smooth.
- Pour the Pumpkin Filling into the shortbread crust.
- Bake the pie for about 45 minutes. When you take it out the center will have the tiniest bit of jiggle to it, but will set up as you let it cool.
- When the pie cools, Sprinkle the coconut around the edges of the crust.
- For the Coconut Cream: Whip the coconut cream, whipping cream and powdered sugar until you have stiff peaks. Spoon the cream onto the top of the pie. Serve immediately.
Preparation time: 30 minute(s)
Cooking time: 45 minute(s)
Number of servings (yield): 12
Leave a Comment
LOVE the idea of coconut pumpkin together. This pie is gorgeous! And happy birthday to your daughter!!
Gorgeous pie, Heather! Love the pumpkin/coconut combo! 🙂
Oh wow!! This pie is gorgeous Heather! And such a step up from regular pumpkin pie. Yum!
Coconut and pumpkin? YUM!
Heck ya! Love coconut, although I’m married to a coconut phobe. More pie for me?!
And what kind of cake did Coco want for her birthday? I first started reading your blog when she moved into her big high chair! Four is such a fun age. The perspective of a four year old is hilarious except for the occasional meltdowns. I once heard the phase of a four year old described as 52 card pick up. One minute they’re all big kid and the next back like a toddler. Youngest granddaughter is three and half and she keeps me on my toes!
Oh Vicki- that is so cute! that was probably 3 1/2 years ago 🙂
She wanted a Pink Cake with Pink Frosting and WHite flowers. It was adorable and she was very sweet and polite on her birthday- I was a proud mama.
Heather – GET OUT OF MY HEAD!! Coconut AND Pumpkin? You just get me.
And happy birthday to Coco!! Four will be a fabulous year, I’m sure of it!
I love the sound of coconut with pumpkin! I just want to grab a spoon and eat straight from the pan.
awww happy birthday to sweet coco!!! beautiful and delicious pie! the coconut and pumpkin sounds perfect together!!
I love all of your coconut recipies!
Happy 4th Birthday to Miss Coco! Her facial expressions always crack me up!
Happy Birthday to Coco! And thanks for a delicious twist on the traditional Thanksgiving pumpkin pie – looks amazing!
Four is such a fun age. Happy birthday to your sweetie!
Happiest of birthdays to your daughter and what a gorgeous pie to celebrate with!
this is insane. so delicious. I will be making pie this weekend.
p.s. happy birthday little Coco. 4 is sweet, sweet little girl heaven.
I’m with you ~ things get better as the littles get a bit bigger. Happy b’day to Coco! This pie is gorgeous!!
I have a question about the coconut cream and the spices. What store did you find coconut cream at? I’ve only seen coconut milk, and cream of coconut, at my store. Also, is there a reason you chose not to use the other traditional pumpkin pie spices? I love ginger, but I’m worried I’ll miss cinnamon, nutmeg, and cloves. But you’re the professional!
I really appreciate this recipe. I’m making it so my dairy-free niece will have a delicious pumpkin pie to enjoy on Thanksgiving, and this pie will be very easy to make dairy-free without losing it’s deliciousness!
Paula- by all means add the other spices too!!! (I recommend 2 teaspoons cinnamon, 1/2 teaspoon nutmeg and a pinch of cloves to add to the ginger)
I was just trying to do something different (kind of a thai inspired coconut, ginger, pumpkin combo!) But I totally get carried away sometimes! I personally can’t have Thanksgiving without traditional spiced pumpkin pie too 🙂
As for the Coconut Cream- they have it at Trader Joes in a brown and white can. Just scrape the solid part out of the can (it makes up about 3/4 of the can)and don’t shake it first.UH, not positive what the cream of coconut is- but you can always scrape the top off the milk, but that would probably take a couple cans which is annoying. Ok- good luck!!!
Thank you so much, Heather, for all of your thoughtful advice! I appreciate it so much and I can’t wait to make your pie.
P.S. – Cream of coconut is what is used to make pina coladas. It is sweetened and super delicious!
oh! silly me!! thanks Paula!!
Truly stunning! I love this especially because pumpkin pie is always something I have a hard time making dairy-free for my husbando, but if I substituted coconut oil for the butter in the crust it would be dairy free (and extra coconuty)!
that is actually so smart. I always forget about coconut oil, but with my daughters allergies we are finding out about, I am going to have to get waaaay more creative!
I really like the sound of the coconut pumpkin combo!
it is sooo great Kevin! this is my thai take on Pumpkin Pie 🙂
Can you tell me where you get coconut cream? This seems like a perfect pie for holidays in Hawaii.
Oh Judy!! that is exactly the kind of thing I was thinking of when I made it! They sell coconut cream in a brown and white can at Trader Joes, or find coconut milk and scrape the solid part off the top- that is admittedly annoying because it will take a couple of cans to get enough solids. What you don’t want is Cream of Coconut!!! (which is a drink mix)
I just wanted to give you an update that I did indeed make this pie for Thanksgiving and it was far and away the most popular! It was gone in just a few minutes, and that was with a plethora of other pie options. I found coconut cream at Trader Joe’s, just as you suggested, and I also added the pumpkin pie spices as you suggested. Thanks so much for all your help! And for your wonderful recipe!
Paula that makes me so happy!!! (And I hope you got some praise to soak up!) Happy Holidays!!
This is by far the very best pie I have ever made or eaten! I love making it for outings and parties because it’s such a big hit. I use canned coconut milk, scrape out the cream on the top, and mix the milky part with something called coconut manna. Coconut manna is ground coconut, And can be purchased at any health food store. Thank you so much for this recipe
You are SO welcome Debbie!!! thank you for the lovely feedback 🙂