Are you ready to give your traditional Thanksgiving pumpkin pie a delicious and unexpected tropical vacation? This incredible, from-scratch Pumpkin-Coconut Pie is a stunning fusion of flavors, combining the cozy, spiced comfort of a classic pumpkin pie with the rich, creamy, and luscious taste of coconut. It’s a unique and unforgettable dessert that will surprise and delight everyone at your holiday table.
This isn’t just another pie recipe; it’s a guide to creating a sophisticated and modern classic. We’ll show you how to create an incredibly flaky and fragrant coconut-infused crust, and a silky-smooth pumpkin custard made with rich coconut milk. Finished with a beautiful, toasted coconut rim, this is a show-stopping dessert that proves that a few creative twists can create something truly magical.
Table of Contents
Table of Contents
Recipe Overview: A Tropical Twist on a Fall Classic
What makes this Pumpkin-Coconut Pie so spectacular is its brilliant and delicious flavor combination. The from-scratch pie crust is uniquely infused with sweetened, flaked coconut, which toasts as it bakes for a wonderful, nutty flavor. The filling is a classic, creamy pumpkin custard, but instead of traditional dairy, it uses rich coconut milk, which adds an incredible, luxurious creaminess and a subtle, beautiful tropical note. It’s the perfect make-ahead dessert for a truly special occasion.
| Metric | Time / Level |
| Total Time | 3 hours 30 minutes (includes chilling and cooling) |
| Active Prep Time | 35 minutes |
| Difficulty Level | Intermediate |
| Servings | 8 slices |
Your Holiday Baking Game Plan (Make-Ahead Schedule)
The secret to a stress-free holiday is to make as much as you can in advance. This pie is perfect for that!
- Up to 3 Days Ahead: Make the pie dough, wrap it tightly, and store it in the refrigerator.
- Up to 2 Days Ahead: Bake the entire Pumpkin-Coconut Pie completely. Let it cool fully, then cover it and let it chill and set in the refrigerator. The flavors will actually meld and improve!
- On Thanksgiving Day: All you have to do is let the pie sit at room temperature for a bit, slice, and serve!
The Essential Ingredients for This Unique Pie
This recipe is built from two perfect, from-scratch components.
- The Coconut Pie Crust: A rich, tender, and incredibly flavorful crust with a tropical twist.
- Sweetened Flaked Coconut: This is the secret to a wonderfully flavorful and fragrant crust! We pulse finely chopped coconut directly into the flour, which toasts as the crust bakes and provides a beautiful, nutty flavor and a subtle, chewy texture.
- The Fats (Butter & Shortening): This recipe uses a classic, foolproof blend for the best of both worlds. Cold unsalted butter provides a rich, delicious flavor, while cold vegetable shortening creates an incredibly tender and extra-flaky texture.
- The Creamy Pumpkin-Coconut Filling:
- Coconut Milk: The key to the pie’s unique, creamy texture and flavor. It is crucial to use a full-fat, canned coconut milk (not the kind from a carton) for the richest, most luscious, and creamiest result.
- Pure Pumpkin Purée: Be sure to use 100% pure pumpkin purée, not pre-sweetened and spiced pumpkin pie filling.
- Coconut Rum (Optional): A tablespoon of a good quality coconut rum is a fantastic addition that enhances the tropical notes and adds a fun, festive, and sophisticated kick.
Step-by-Step to a Show-Stopping Pumpkin-Coconut Pie
This recipe is a rewarding baking project. Follow these detailed steps for a perfect, show-stopping result.
Part 1: The Toasted Coconut Pie Crust
Step 1: In the bowl of a food processor, add the 1 1/4 cups of all-purpose flour, the 1/4 cup of sweetened flaked coconut, and the 1/2 teaspoon of salt. Pulse to combine.
Step 2: Add the 2 tablespoons of cold butter and the 2 tablespoons of cold vegetable shortening and pulse until the mixture looks like fine meal. Add the remaining 4 tablespoons of cold, cubed butter and pulse until you have pea-sized pieces.
Step 3: Drizzle in 2 tablespoons of cold water and pulse just until the dough begins to come together.
Step 4: Turn the dough out onto a piece of plastic wrap, press it into a flat disc, and wrap it tightly. Refrigerate the dough until it is firm, for at least 1 hour.
Part 2: Blind-Baking the Crust to Perfection
This is the most important step for a non-soggy bottom crust!
Step 1: Preheat your oven to 350°F (175°C).
Step 2: On a lightly floured surface, roll out your chilled dough into a 12-inch round. Ease the dough into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges decoratively.
Step 3: Line the chilled pie crust with a piece of aluminum foil and fill it with pie weights or dried beans.
Step 4: Bake for 20 minutes, until the edges of the crust are a light golden brown.
Step 5: Carefully remove the foil and the pie weights. Continue to bake the crust for another 5 minutes, until the bottom of the crust looks dry and is just beginning to turn color. Let the crust cool completely on a wire rack.
Part 3: The Creamy Pumpkin-Coconut Filling and Final Bake
Step 1: Reduce your oven temperature to 325°F (165°C).
Step 2: In a large bowl, whisk together the 15-ounce can of pure pumpkin, the 1 cup of coconut milk, the 3/4 cup of sugar, the 2 large, lightly beaten eggs, the 1 tablespoon of coconut rum (if you are using it), the 1/2 teaspoon of vanilla extract, the 1/2 teaspoon of ground cinnamon, and the 1/4 teaspoon of ground allspice until the mixture is completely smooth.
Step 3: Place your cooled, pre-baked crust on a rimmed baking sheet. Pour the prepared pumpkin filling into the crust.
Step 4: Bake for 1 hour.
Step 5: After 1 hour, carefully sprinkle a little more sweetened, flaked coconut around the outer edge of the pie.
Step 6: Continue to bake until the filling is set around the edges but the very center still has a slight jiggle to it, about 15 more minutes.
Step 7: Transfer the finished pie to a wire rack and let it cool completely before slicing and serving.
The Best Creamy Pumpkin Coconut Pie (A Unique Recipe!)
A tropical twist on a classic fall dessert, this Pumpkin-Coconut Pie features a unique homemade crust and a creamy, dairy-free (except for butter in crust) filling. The from-scratch pie crust incorporates sweetened flaked coconut for extra flavor and texture. After being blind-baked, the crust is filled with a smooth and rich pumpkin custard made with coconut milk instead of traditional heavy cream, and spiced with cinnamon and allspice. The pie is baked for over an hour until the center is just set.
- Prep Time: 25 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 5 hours 35 minutes (includes chilling and cooling time)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
- For the Crust:
- 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
- 2 to 3 tablespoons cold water
- For the Filling:
- 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: In a food processor, pulse the flour, 1/4 cup of coconut, butter, shortening, and salt until the mixture resembles coarse meal with pea-sized bits of butter. Drizzle in 2 tablespoons of cold water and pulse until the dough just comes together.
- Form the dough into a disk, wrap tightly in plastic, and refrigerate for at least 1 hour.
- On a lightly floured surface, roll the dough into a 12-inch round. Ease it into a 9-inch pie plate and crimp the edges. Chill for at least 30 minutes.
- Blind-Bake the Crust: Preheat the oven to 350°F. Line the chilled crust with foil and fill with pie weights or dried beans. Bake for 20 minutes. Remove the foil and weights and bake for 5 more minutes. Let the crust cool completely on a rack.
- Make the Filling and Bake: Reduce the oven temperature to 325°F. In a large bowl, gently whisk together the pumpkin puree, coconut milk, sugar, eggs, optional rum, vanilla, cinnamon, and allspice until combined.
- Place the cooled crust on a rimmed baking sheet. Pour the pumpkin filling into the crust.
- Bake for 1 hour. Sprinkle more coconut around the edge of the pie.
- Continue baking for about 15 more minutes, until the center is almost set but still jiggles slightly.
- Transfer the pie to a rack and let it cool completely before serving.
Notes
- This pie requires multiple chilling steps for the dough, which is key to a flaky, tender crust.
- Blind-baking the crust before adding the filling is a crucial step to prevent a soggy bottom.
- The use of coconut milk in the filling provides a rich, creamy texture and a subtle tropical flavor that complements the pumpkin.
- It is very important to let the pie cool completely to allow the custard filling to set before slicing.
Storage and Make-Ahead Tips
This Pumpkin-Coconut Pie is the absolute perfect make-ahead dessert for a stress-free holiday.
- Make-Ahead: This pie is actually better when made a day in advance! You can bake the entire pie completely up to 2 days ahead of time. Let it cool completely, then cover it and store it in the refrigerator. The flavors will meld and the custard will set up perfectly for beautiful, clean slices.
- Storage: Store any leftover pie, covered, in the refrigerator for up to 4 days.
- Serving: This pie is delicious served chilled or at room temperature.
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Creative Recipe Variations
- Add a Nutty Crunch: For a wonderful textural contrast, you can add 1/2 cup of toasted, chopped macadamia nuts or pecans to the coconut topping during the last 15 minutes of baking.
- Make it Dairy-Free: This pie is already very close to being dairy-free! To make it completely dairy-free, you can simply substitute the unsalted butter in the crust with an equal amount of a high-quality, dairy-free butter substitute or a solid, chilled coconut oil.
- Add a Bright Lime Kick: To enhance the tropical flavor profile even more, you can add the finely grated zest of one lime to the pumpkin filling along with the cinnamon and allspice.
Enjoy Your Unique Holiday Pie!
You’ve just created a truly special, show-stopping dessert that is a perfect, sophisticated twist on a holiday classic. This Pumpkin-Coconut Pie is a beautiful harmony of creamy custard, warm spice, and a surprising, tropical flavor. It’s a rewarding and deeply satisfying recipe that is sure to become a new, much-requested tradition at your holiday table.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who is ready to try a new and exciting holiday pie!
Frequently Asked Questions (FAQs)
Q1: What kind of coconut milk should I use for this pie?
For the absolute richest, creamiest, and best-setting result, it is crucial to use a full-fat, canned coconut milk. Do not use the thinner, refrigerated coconut milk that is sold in a carton as a beverage, as it does not have enough fat and will result in a watery filling.
Q2: Do I absolutely have to blind-bake the crust first?
Yes, for this style of pie, it is absolutely essential. A wet custard filling, like this one, will turn an unbaked pie crust into a pale, gummy, and soggy mess. By fully pre-baking the crust until it is a golden brown and completely crisp, you are creating a sealed, sturdy vessel that will stay perfectly crisp even after it is filled and baked again.
Q3: Why do you add the toasted coconut topping halfway through the baking time?
This is a clever technique to get a perfectly toasted, not burnt, topping. Sweetened, flaked coconut is very delicate and can burn quite easily. By adding it only for the final 15 minutes of baking, you are ensuring that it has just enough time to toast to a beautiful, fragrant golden brown without scorching.
Q4: Can I make this pie a day or two before my holiday meal?
Yes, this is an absolutely perfect make-ahead dessert! The flavor and the texture of a custard pie are actually even better on the second day. You can bake the entire pie completely, let it cool, cover it, and keep it in the refrigerator for up to 2 days.
Q5: Can I use a different kind of crust for this pie?
Of course! While the homemade coconut crust is delicious, this pie would also be fantastic with a simple, press-in graham cracker crust or a spicy gingersnap cookie crust.