Fresh pumpkin coconut pie
Pumpkin coconut pie tastes half pumpkin, half coconut custard.
This is my mom’s recipe for fresh pumpkin pie. It is the pumpkin pie I grew up with. It is the pumpkin pie to which I compare all other pumpkin pies. That’s just how things are when you’ve grown up with them, sort of how I’m a loyal Crest toothpaste girl and shiver at the thought of any mayonnaise other than Hellman’s.Skip to next paragraph
The Gourmand Mom
Amy Deline is a stay at home mom to three little boys. She’s a former early childhood educator with a lifelong passion for home-cooking. Amy is the author and photographer behind The Gourmand Mom, a blog which celebrates food through simple and perfectly seasonal recipes, fit for a gourmet feast among friends or a relaxed family dinner.
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To me, this is pumpkin pie the way is should be. It’s light, fresh, and sweet. My mom always uses fresh pumpkin, but I wouldn’t fault you for substituting canned. It will still be quite delicious. The recipe works well with or without the coconut. I’m a coconut girl, through and through. It gives the pie a sort of half pumpkin, half coconut custard sort of feel. Spectacular!
Fresh pumpkin coconut pie
- 2 cups Pumpkin Puree (fresh or canned)*
- 1 1/2 cup Evaporated Milk (1 12-ounce can)
- 1/4 cup Brown Sugar
- 1/2 cup White Sugar**
- 1 tsp Cinnamon
- 1/2 tsp Salt
- 1/2 tsp Ginger
- 1/4 tsp Nutmeg
- 1/8 tsp Ground Cloves
- 2 Eggs, lightly beaten
- 1/2 cup Shredded, Sweetened Coconut (optional)
- 1 9″ Deep-Dish Pie Shell (homemade or frozen)
* Click here for my photo guide on preparing fresh pumpkin puree.
**My mom’s recipe calls for 1 cup sugar, which produces an extremely sweet pie. I cut the white sugar to 1/2 cup, which still produces a deliciously sweetened pie.
Preheat oven to 425 degrees F. In a bowl, whisk together all ingredients until well combined. Stir in the coconut, if desired. Place the pie shell on a foil lined baking sheet, to prevent oven spill-over. Pour the mixture into the pie shell.* Bake for 15 minutes at 425 degrees F. Lower the heat to 350 degrees F. Continue cooking for 45-55 minutes, until the tip of a knife, inserted about an inch from the edge, comes out mostly clean. Allow to cool for about an hour. Then refrigerate to completely cool. Serve with whipped cream.
*You will probably have some leftover filling. Use it in individual pie shells to make mini pies or simply pour it in a ramekin or small baking dish and bake, for a little crustless pie.
Amy Deline blogs at The Gourmand Mom.
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