Coconut pumpkin pie. Not the first pie that comes to mind when you think holidays or Thanksgiving, but 100% the pie that you need if you’re a coconut lover yet you still want something classic and nostalgic. Coconut and pumpkin go beautifully together, and while the coconut is definitely there, it won’t overpower the rest of your pie.
This recipe is comprised of a homemade butter crust with the addition of sugar and coconut (borrowed from the Dahlia Bakery Triple Coconut Cream Pie recipe), and the filling is a classic pumpkin pie filling turned coconut pumpkin pie filling with the addition of coconut extract.
Coconut Pumpkin Pie: Tips & Tricks
- Don’t overwork your crust. This goes for any pie crust recipe. Once the butter is added to your food processor, pulse rather than continuosly blending until your butter is pebble-sized, and then add just enough water so that the dough holds its shape when squeezed together. Follow chill times for both before and after rolling out your dough for best results.
- Don’t overbake your pie. You’ll know it’s done once it’s slightly jiggly in the middle when you gently shake it, but not wet to the touch. You can also test the doneness of your pie by inserting a knife in the middle and seeing if it comes out clean (indicating it is done).
- Bake your pie on the bottom rack. This tip also isn’t singular to this specific pie, but baking your pie on your bottom rack will help ensure that the bottom of your pie is golden brown (and fully cooked) instead of pale yellow.
- Use a name brand coconut extract. The strength and quality of extracts vary depending on the brand, so we recommend using a reputable, good-quality brand that will give you a great end result. We developed this recipe with McCormick coconut extract.
Coconut Pumpkin Pie
Brooke Eliason PrintServings: 8servingsPrep Time: 1hrCook Time: 1hrDifficulty: IntermediateThis Coconut Pumpkin Pie is 100% the pie that you need if you’re a coconut lover yet you still want something classic and nostalgic.
Ingredients
Coconut Pie Crust
- 1cup + 2 Tablespoonsall-purpose flour
- 1/2cupsweetened coconut flakes
- 1/2cup(1 stick) cold unsalted butter, diced into 1/2″ pieces
- 1Tablespoonsugar
- 1/2teaspoonsalt
- 1/3cupice cold water
Coconut Pumpkin Pie Filling
- 1cupsugar
- 1/2Tablespoonpumpkin pie spice
- 1/2teaspoon salt
- 3large eggs
- 115-ounce can pumpkin puree
- 1/2cupheavy whipping cream
- 1Tablespooncoconut extract
Homemade Whipped Cream
- 2cupsheavy whipping cream
- 1/2cuppowdered sugar
Instructions
Coconut Pie Crust
- In the bowl of a food processor, combine the flour, coconut, diced butter, sugar and salt. Pulse to form pebble-sized crumbs. Gradually add the water, a tablespoon at a time, pulsing briefly each time. Use only as much water as needed for the dough to hold together when gently pressed between your fingers. Do not over pulse.
- Place a large sheet of plastic wrap on the counter and pour the coconut dough onto it. Form the dough into a disk and tightly wrap with the surrounding plastic wrap. Chill for 30-60 minutes. Preheat your oven to 350 degrees Fahrenheit and place your oven rack on the bottom rack.
- To roll the dough, unwrap the round of coconut dough and put it on a lightly floured board. Flour the rolling pin and your hands. Roll the dough out into a 12-13-inch circle (about ⅛ inch thick). Occasionally lift the dough from your surface to ensure it is not sticking and add more flour as needed.
- Transfer the rolled dough to a 9-inch pie pan and gently press dough into the bottom and sides of the pie pan. Tuck excess dough under along the rim of the pie pan and use your fingers and thumb to crimp the edge. Chill the unbaked pie shell for at least 15 to 20 minutes while the oven preheats and the filling is prepared.
Coconut Pumpkin Pie Filling
- In a large bowl whisk together the sugar, pumpkin pie spice, and salt. Add the eggs and whisk until smooth. Add the pumpkin puree and whisk until smooth. Add the whipping cream and coconut extract and whisk again until smooth.
- Pour the filling into the prepared and chilled crust and bake on the bottom rack for 50-60 minutes. You’ll know the pie is done when you shake it and it’s slightly jiggly in the middle, but not wet to the touch. You can also test the doneness of your pie by inserting a knife in the middle and seeing if it comes out clean, which will indicate that it’s done. Allow pie to cool completely before serving.
Homemade Whipped Cream
- In a stand mixer, whip the heavy cream and powdered sugar on high with whisk attachment until stiff peaks are formed. Serve in a bowl with spoon alongside pumpkin pie, or place dollops of whipped cream on top of individual slices.
Notes
- Our favorite brand for shredded coconut is Baker’s.
- This recipe was developed using McCormick coconut extract.
- You can make your pumpkin pie 1-2 days in advance, and keep loosely covered with plastic wrap in the refrigerator. Make sure it has come to room temperature before refrigerating. For very best results make your pie the morning of Thanksgiving and let cool and sit at room temperature until serving.
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