American Pie Council

Coconut-Pumpkin Pie


2/3 cup all purpose flour
2/3 cup quick oats
2/3 cup sweetened coconut flakes
2/3 cup brown sugar
1/4 cup chopped pecans
1/2 cup cinnamon
1/2 tsp vanilla
1/2 tsp salt
1/4 cup Crisco vegetable shortening

1-15 oz can pumpkin
12 oz coconut milk
3 eggs
1/2 cup granulated sugar
1/2 cup brown sugar
1 tsp vanilla
1 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp dry ground ginger
1/8 tsp grated nutmeg
1 tsp salt

8 oz whipping cream
1/4 cup maple syrup
1/2 cup confectioner sugar
1/2 tsp vanilla

Crust: mix flour, oats, coconut, brown sugar, pecans, cinnamon, vanilla, salt and shortening. Press mixture into two 9 inch pie dishes. Bake crust in a 350 degrees preheated oven for about 8 minutes. Place crust on a wire rack to cool.

Filling: in a bole, beat eggs, gradually add sugar, brown sugar, spices, vanilla, salt, coconut milk and pumpkin. Purr mixture over the crust and bake in a 425 degrees preheated oven for 12 minutes, reduce heat to 375 degrees and bake for additional 40-45 minutes. Cool pies completely. Top pies with the cream, whipped with maple syrup, sugar and vanilla, sprinkle with toasted coconut.