Monday, November 15, 2010

Pumpkin Coconut Pie

Usually the two weeks before Thanksgiving are what I call "Thanksgiving Tryouts."
This is the time period where I look at all my Bon Appetit, Saveur and Food & Wine magazines to get inspiration. Then I scour the web for different ideas. Once the research period is over it's time I make the first cut and then go about trying out the recipes to see if any of them will be a good addition to Thanksgiving. 

Sometimes once I finish going through other people's ideas, I'm inspired to come up with a few ideas of my own. Enter the Coconut Pumpkin Pie. I'm not a fan of Pumpkin Pie traditionally so I'm always looking for ways to make it that will allow me to love it more. The first year I tried Barefoot Contessa's Pumpkin Banana Tart. Then I tried a Pumpkin Pie with a Pecan Pie topping. This year I decided to combine Pumpkin Pie with Coconut. 

 Basically I went about creating this pie by substituting a few ingredients with the essence of coconut. The first substitution was evaporated milk with unsweetened coconut milk. Instead of vanilla i used coconut flavoring and then I added coconut flakes for a little bit of texture. Since it was a try-out I went all the way and cut out large rounds (with a biscuit cutter) of dough and placed them in a large muffin tin and then spooned the filling in them. I think I would still rather have a "slice" of pie instead of a tartlet but its totally up to you.

The result was a cross between a Coconut Custard Pie and Pumpkin Pie. It's probably my favorite use of Pumpkin Pie to date.

Coconut Pumpkin Pie
2 eggs
1 15 oz can pumpkin
1 15 oz can unsweetened coconut milk
1/2 cup brown sugar
1 tsp coconut flavoring
1 cup coconut flakes
Pate Brisee (for the crust)

Make the pie crust and chill in refrigerator. In a mixing bowl combine pumpkin, coconut milk, eggs and brown sugar together until smooth. Then add the coconut and stir until incorporated. Roll out your pie crust and place in your 9 inch pie plate. Cook at 400 degrees for 45 minutes.


  1. your mini pies are so cute. I love almost everything with coconut, like the sweetness and the aroma
    thanks for sharing this recipe

  2. Coconut and pumpkin go beautifully together! Sounds delicious!

  3. I love tryout weeks! That's so great! And those are adorable pies with a great flavor combo.

  4. I am not a huge pumpkin fan but I am a huge coconut fan. I think I will try this out thanks so much!

  5. I love the combo, I also love anything tiny - nice pictures too

  6. I'm drooling!I'm obsessed with coconut but my husband hates it (it's a texture thing). But I bet without the flakes I could sneak this one by him! I'm going to start a little experimenting of my own. Thank you Thank you Thank you!

  7. Subbing coconut milk for evaporated milk...sounds very enticing. I may have to give this a try.

  8. I really like the coconut addition to these delectable pumpkin pies! The flavors sound amazing to me. Nice job on this!

  9. Sounds like a great flavour combination, I may just have to try it!

  10. I'm definitely going to try this! It sounds soooo delicious. I will let you know how it turns out!

  11. Love that I could google this while at Walmart. Got all the ingredients. Gonna make a test pie to see exactly what we're dealing with here. Can't wait! :)


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