This Coconut Pumpkin Pie is 100% the pie that you need if you're a coconut lover yet you still want something classic and nostalgic.
Ingredients
Coconut Pie Crust
1cup + 2 Tablespoonsall-purpose flour
1/2cupsweetened coconut flakes
1/2cup(1 stick) cold unsalted butter, diced into 1/2" pieces
1Tablespoonsugar
1/2teaspoonsalt
1/3cupice cold water
Coconut Pumpkin Pie Filling
1cupsugar
1/2Tablespoonpumpkin pie spice
1/2teaspoon salt
3large eggs
115-ounce can pumpkin puree
1/2cupheavy whipping cream
1Tablespooncoconut extract
Homemade Whipped Cream
2cupsheavy whipping cream
1/2cuppowdered sugar
Instructions
Coconut Pie Crust
In the bowl of a food processor, combine the flour, coconut, diced butter, sugar and salt. Pulse to form pebble-sized crumbs. Gradually add the water, a tablespoon at a time, pulsing briefly each time. Use only as much water as needed for the dough to hold together when gently pressed between your fingers. Do not over pulse.
Place a large sheet of plastic wrap on the counter and pour the coconut dough onto it. Form the dough into a disk and tightly wrap with the surrounding plastic wrap. Chill for 30-60 minutes. Preheat your oven to 350 degrees Fahrenheit and place your oven rack on the bottom rack.
To roll the dough, unwrap the round of coconut dough and put it on a lightly floured board. Flour the rolling pin and your hands. Roll the dough out into a 12-13-inch circle (about ⅛ inch thick). Occasionally lift the dough from your surface to ensure it is not sticking and add more flour as needed.
Transfer the rolled dough to a 9-inch pie pan and gently press dough into the bottom and sides of the pie pan. Tuck excess dough under along the rim of the pie pan and use your fingers and thumb to crimp the edge. Chill the unbaked pie shell for at least 15 to 20 minutes while the oven preheats and the filling is prepared.
Coconut Pumpkin Pie Filling
In a large bowl whisk together the sugar, pumpkin pie spice, and salt. Add the eggs and whisk until smooth. Add the pumpkin puree and whisk until smooth. Add the whipping cream and coconut extract and whisk again until smooth.
Pour the filling into the prepared and chilled crust and bake on the bottom rack for 50-60 minutes. You'll know the pie is done when you shake it and it's slightly jiggly in the middle, but not wet to the touch. You can also test the doneness of your pie by inserting a knife in the middle and seeing if it comes out clean, which will indicate that it's done. Allow pie to cool completely before serving.
Homemade Whipped Cream
In a stand mixer, whip the heavy cream and powdered sugar on high with whisk attachment until stiff peaks are formed. Serve in a bowl with spoon alongside pumpkin pie, or place dollops of whipped cream on top of individual slices.
Notes
Our favorite brand for shredded coconut is Baker's.
This recipe was developed using McCormick coconut extract.
You can make your pumpkin pie 1-2 days in advance, and keep loosely covered with plastic wrap in the refrigerator. Make sure it has come to room temperature before refrigerating. For very best results make your pie the morning of Thanksgiving and let cool and sit at room temperature until serving.