Coconut Pumpkin Pie 🥥🎃🥧 Creamy Pumpkin Spice Filling With a Tropical Coconut Twist

This pie swaps some of the usual dairy for coconut milk, adding a subtle tropical note that pairs beautifully with pumpkin spice. The result is silky, aromatic, and just different enough to make your guests curious — and then hooked.

Ingredients (Makes 1 standard 9-inch pie)

For the crust

  • 1 unbaked 9-inch pie crust (homemade or store-bought)

For the filling

  • 1 (15 oz) can pure pumpkin purée
  • ¾ cup brown sugar (light or dark)
  • 2 large eggs + 1 egg yolk
  • 1 cup full-fat coconut milk (well-shaken)
  • ½ cup sweetened shredded coconut (optional, for texture)
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ½ tsp salt
  • 1 tsp vanilla extract

For topping

  • Whipped cream or coconut whipped cream
  • Toasted coconut flakes

Instructions

Step 1: Blind bake the crust

  • Preheat oven to 375°F (190°C).
  • Place crust in pie dish, prick bottom with a fork, line with parchment, and fill with pie weights or dried beans.
  • Bake 15 minutes, remove weights, and bake another 5 minutes until lightly golden. Lower oven to 350°F (175°C).

Step 2: Make the filling

  • In a large bowl, whisk pumpkin, brown sugar, eggs, coconut milk, shredded coconut (if using), spices, salt, and vanilla until smooth.

Step 3: Bake

  • Pour filling into the pre-baked crust.
  • Bake 50–60 minutes, until edges are set and center is slightly wobbly.
  • Cool completely, then refrigerate at least 4 hours or overnight for clean slices.

Step 4: Serve

  • Top with whipped cream or coconut cream and sprinkle with toasted coconut flakes.

Flavor Variations

  • Use a graham cracker or coconut cookie crust for more tropical flair
  • Add 1 tbsp rum or coconut rum to the filling for a boozy holiday twist
  • Fold in chopped macadamia nuts for crunch
  • Swap brown sugar for coconut sugar for deeper caramel notes

Pro Tips

  • Shake coconut milk well before using to reincorporate the cream
  • For a perfectly smooth texture, strain filling before baking
  • Toast coconut flakes in a dry skillet or oven for deeper flavor
  • Let pie come to room temp slightly before serving to enhance coconut aroma

Final Thoughts

Coconut Pumpkin Pie is a cozy-meets-tropical twist on tradition — warm spice, creamy pumpkin, and a hint of the islands. It’s the kind of dessert that feels familiar yet fresh, perfect for holiday tables that love a little surprise.

Whisk it. Bake it. Bring the island breeze to pumpkin season. 🥥🎃🥧

🎃 All-Purpose Pumpkin Recipes 🎃

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