Pumpkin Coconut Pie
This creamy and delicious pumpkin coconut pie is topped with toasted coconut flakes for twist to your classic pie. You will want this on your Thanksgiving table! (Recipe and pictures updated November, 2017)
Before I get to this wonderful pumpkin coconut pie, I need to vent.
I am going on at least a month of serious sleep deprivation. Like going to bed at 2am every night and waking up at 7am. Bad, I know and as a neuroscience student I know sleep is necessary for proper brain functions. My days are spent trying to stay awake and since I’m not a coffee drinker, tea does a bad job of keeping me alert. But there just doesn’t seem to be enough time left in the day after lab to come home, cook, clean and do all the blogging I need to get done.
I am struggling and should really find a better way of dealing with the rising amount of things to do. Slowly, things have been cut off my nightly schedule. First went the gym and then it was any hanging out with friends during the week except of course Grey’s night. My poor husband just looks at me hopelessly. I clearly need to be more efficient with blogging and prioritize what is important otherwise I am going to sink. I don’t even know how people with full-time jobs and kids do this. What’s your secret? I need the magic equation.
What does sleep have to do with this pumpkin coconut pie? Absolutely nothing and I assure you sleep will be the last thing on your mind when you try this pie. This is Pie #2 of Pie Fridays! Remember the pear walnut chocolate pie from last week that started us off? It was spectacular. I am so happy you guys liked the idea of more pies around here.
For this week, I wanted to make a pumpkin pie since I’ve never made one but instead of a traditional one, I added my own twist to this Thanksgiving classic. Before you go all, “coconut? Isn’t that an unusual match?”, I am here to tell you that it is not! Coconut and pumpkin are perfect together just as pumpkin and maple go together. Trust me, even if you don’t like coconut, you will love this pie.
The coconut flavor here is not overpowering as I would have liked but I wanted the pumpkin to be the star. Feel free to use coconut cream or more coconut rum to enhance the flavor if you are a coconut lover like me. Either way, this pie is a creamy delicious pumpkin pie that would be a great addition to your Thanksgiving table!
OK so I cannot slice a pie for the life of me and with this pumpkin coconut pie I couldn’t hide that fact any more. There was no oozing filling to hide the crooked lines. Of course, it didn’t help that I didn’t let the pie cool for the recommended time or chill or that I didn’t grease the pie dish to enable easy crust release. But according to this article I came across in Nature Neuroscience journal (yes I am a nerd, I know it), slicing a pie is no piece of cake. It made me feel so much better about my inability. Apparently slicing a pie has everything to do with your frontal cortical organization and some people have deficits in the categorization necessary for activities such as slicing of beautiful pie. This is my explanation and I am sticking with it. Thank you.
On that totally nerdy note, I’d like to inform you that I will be attending the annual Society for Neuroscience conference in San Diego next Friday!! If you have been to the area, or familiar with it, I’d love to hear any recommendations of places to eat and of course bakeries to visit. I’ll be there for a week and I’m sure I’ll spend most of my limited free time eating so please send me some ideas. Sprinkles Cupcakes is on the list already but I’m looking for local favorites as well.
Have a great weekend and enjoy this pumpkin coconut pie!
Pumpkin Coconut Pie
This pumpkin coconut pie is creamy, sweet and perfect for every holiday table.
- 1 ¼ cup all-purpose flour
- ¼ cup sweetened coconut flakes
- ½ teaspoon teaspoon salt
- 2 tablespoons cold vegetable shortening
- 6 tablespoons unsalted butter, cold and cut into cubes (use dairy free butter or substitute vegetable shortening)
- ¾ cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 large eggs, room temperature, lightly beaten
- 1 can (15 ounces) pumpkin puree
- 1 cup canned coconut milk
- 2 teaspoons vanilla extract
- 1 tablespoon coconut rum (optional)
To make the crust:
- Prepare ¼ cup ice-cold water and keep in fridge. In a food processor, pulse the flour, coconut, shortening, 2 tablespoons butter and salt until combined. Add in the rest of butter and pulse until the mixture looks like coarse meal. Sprinkle about 2 tablespoons cold water over mixture and pulse until dough comes together in clumps. If dry, add a little bit more water (1 teaspoon at a time). Remove dough from processor and form into a disk. Wrap in plastic wrap and chill for at least an hour. The dough can be made up to 3 days ahead. Keep chilled. Let stand at room temperature 15-30 minutes before rolling out.
- Roll out dough on a lightly floured surface and fit into a 9-inch round pie dish. Press the dough into the bottom and up the sides. Using sharp shears, trim the overhanging dough, leaving about 2-inches. Fold overhanging dough under itself and crimp the edges. Chill for 30 minutes.
For the filling:
- Heat oven temperature to 425 degrees F. In a medium bowl, gently whisk all the ingredients until combined. Pour the filling into the prepared pie crust. Place dish onto a baking dish and place in oven. Immediately reduce the temperature to 350 degrees and bake for 1 hour. Sprinkle additional coconut flakes around the edges and bake for additional 10-15 minutes until the center is almost set and slightly jiggly. Let pie cool on a rack completely, about 2 hours, before serving.
Your pie sounds delicious, Zainab! I love the idea of that flavor combo.
And I have to say, I’m glad to know I’m not the only one who allows my blogging to dictate ridiculous hours and total sleep deprivation. I cook and take pictures during the day, but everything else has to wait until my kids get to bed, which means I’m up past midnight every night blogging. Then the baby wakes up at least twice after that, and then I’m up for the day at 6 to get everyone off to school. If you figure out the secret to balancing everything, please let me know! 😉
My goodness, I don’t know how you do it with a baby and two boys. Geez, I will quit whining because you are a superwoman that gets it all done. I will look to you for some of the secrets then lol!
That looks delicious! I’ll have to try this with roasted sweet potatoes…since any form of pumpkin pie/cheesecake/ice cream is forbidden my house (my bf hates the taste of pumpkin and I try to use whole vegetables but am too lazy to prep pumpkin)
Sweet potatoes will work great here as well. Just use about two cups in substitute for the pumpkin puree. I’ll be sharing a classic sweet potato pie soon too 🙂
Oooh I feel your pain! I’ve been a little bit sleepp-deprived since school started again :(( There’s so much to juggle up and not enough time to do everything, it’s so annoying!
I’m so thinking about making this pie so I can forget about my lack of sleep. Darn, it looks so yummy 😀
Consuelo I know…with harvest season coinciding with school it must have been hectic. But thankfully it’s all done now. The pie did help me get through the week because I managed to have a slice every night 🙂
This pie looks fantastic!
I love your nerd note. Great pie idea, I never would have thought to mix coconut and pumpkin. Brilliant. I want to sweeten this with maple and honey.
See now that is a brilliant idea. I would love to sweeten this with maple. Remake is happening with your idea. Thanks 🙂
This combo sounds fantastic! I can’t wait to try it. Hope you can catch up on some sleep soon 🙂
Thanks dear! I’m hoping I start a heathy habit soon.
Hubby loves coconut- I know he would adore this! And, try to get some more sleep, chicka! 🙂
Coconut is one of my favorites and that’s why this pie is quick becoming a dear. I will get some sleep as ordered 🙂
I’m the worst at cutting pie. I love that you blended coconut and pumpkin together! This is going on my Thanksgiving line up!
Thanks Kelli! You can’t be as bad as me…look at those lines lol. But who cares..as long as I am eating it and enjoying every bite. Have a great weekend 🙂
Dear Zainab, Coconut is one of my absolute favorites! I love the idea of a coconut pumpkin pie…sounds fabulous and looks beautiful and festive. Blessings, Catherine xo
Catherine I’m with you on loving coconut! I hope you can try this. Hope you have a great weekend 🙂
This pie looks amazing! Definitely have to try to make it. Please go to old town and el coyote restaurant! Cute little old Spanish ladies make tortillas table side ! Get anything with their queso and you won’t be disappointed!
LTP thanks for your first comment!! And I will definitely try your recommendations. I wish you were coming this year :(. But I’ll report back on my findings!!
Great flavor combination here! And I am loving Pie Fridays, keep the pies coming girl!
Thanks Meghan!! I’m glad you are a constant source of support :)). Have a great weekend!!
I am not a huge fan of pumpkin pie. In fact, one little slice at Thanksgiving is enough to last me all year. The addition of coconut though takes this pie up a notch in my book. It looks extra special too!
Thanksgiving is the only time I have a slice too but I’m ashamed to report that I’ve had three slices of this already. The coconut made all the difference.