Pumpkin Coconut Pie Recipes

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DAIRY-FREE COCONUT-PUMPKIN PIE RECIPE



Dairy-Free Coconut-Pumpkin Pie Recipe image

Sweet coconut and earthy pumpkin are a match made in Thanksgiving heaven and this dessert proves it. Everyone will swoon over this pie's silky smooth, richly spiced, not-too-sugary filling. Made with coconut milk and coconut oil (make sure to choose solid refined coconut oil), this dessert also happens to be dairy free!

Provided by Marian Cooper Cairns

Categories     Pies

Time 3h5m

Yield Serves 10

Number Of Ingredients 18

3 cups all-purpose flour, plus more for work surface
2 tablespoons granulated sugar
¾ teaspoon kosher salt
½ cup plus 2 Tbsp. solid refined coconut oil (such as LouAna), at room temperature
8 - 11 tablespoons ice-cold water
1 large egg
1 tablespoon cornstarch
¾ cup granulated sugar
1 (15-oz.) can pumpkin (such as Libby's)
1 cup well-shaken and stirred canned coconut milk
1 teaspoon vanilla extract
¾ teaspoon ground cinnamon
¾ teaspoon ground cardamom
½ teaspoon ground ginger
¼ teaspoon allspice
1 pinch finely ground black pepper
3 large eggs
½ teaspoon kosher salt

Steps:

  • Prepare the crust: Combine flour, sugar, and salt in a food processor. Pulse until well blended, 6 to 7 times. Add oil in rounded tablespoonfuls. Pulse until oil is well blended, 6 to 7 times. While pulsing continually, add ice-cold water, 1 tablespoon at a time, processing until dough begins to clump and come together. Transfer to work surface. Pat dough together; divide in half. Shape into 1 flat disk and 1 flat rectangle. Wrap each in plastic wrap; let stand at room temperature 30 minutes.
  • Unwrap dough disk. Roll out on a floured surface into a 13-inch circle (about 1/8 inch thick). Fit into a 9-inch pie plate. Trim edges with a sharp knife. Prick bottom of dough a few times with a fork; chill until ready to use. Unwrap dough rectangle, and roll out into a 1/8-inch-thick rectangle (about 14 x 8 inches). Using a sharp knife, cut 9 (1/3-inch-wide) strips from rectangle. Braid 3 strips at a time to create 3 braided ropes. Trim rough edges from braided ropes. Wrap the remaining scraps; let stand at room temperature.
  • Whisk together egg and 1 tablespoon water until well blended. Brush edges of dough with egg wash. Arrange braided strips along edges of pie, pinching to blend seams and pressing lightly to adhere. Brush tops of braids with egg wash. Chill 30 minutes.
  • Preheat oven to 375°F. Line dough with parchment paper; fill to the rim with pie weights or dried beans. Bake until pale golden around edges, about 15 minutes. Remove parchment and weights; continue baking until bottom of crust is set, 8 to 10 more minutes. Transfer to a wire rack. Cool completely, about 30 minutes.
  • Prepare the filling: Reduce oven temperature to 325°F. Whisk together cornstarch and sugar in a large bowl. Whisk in pumpkin, coconut milk, vanilla, cinnamon, cardamom, ginger, allspice, pepper, eggs, and salt until smooth. Pour into cooled crust. Bake at 325°F until center is almost set, 45 to 50 minutes, shielding the edges with aluminum foil, if needed. Transfer to a wire rack to cool completely, about 2 hours.
  • While the pie cools, increase oven temperature to 350°F. Press scraps together, smoothing to 1/8-inch thickness on lightly floured surface. Cut dough using small assorted leaf-shaped cookie cutters. Brush tops lightly with egg wash. Arrange on a parchment paper-lined baking sheet. Bake at 350°F until golden brown, 10 to 15 minutes. Transfer to a wire rack to cool completely, about 30 minutes. Before serving, arrange crust leaf shapes around 1 edge.

PUMPKIN-COCONUT CREAM PIE



Pumpkin-Coconut Cream Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 15

14 whole graham crackers
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted and cooled slightly
1 15-ounce can pure pumpkin
2 cups heavy cream
1/2 cup plus 1/3 cup sweetened cream of coconut (stir well before measuring), chilled
1/2 cup granulated sugar
2 large eggs
1 1/3 teaspoons pure vanilla extract
3/4 teaspoon coconut extract
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/2 cup unsweetened coconut flakes
3 tablespoons confectioners' sugar

Steps:

  • Make the crust: Preheat the oven to 325˚. Combine the graham crackers and granulated sugar in a food processor and process into fine crumbs. Add the melted butter and process until fully combined. Transfer the mixture to a 9-inch pie plate. Using your fingers, evenly press the mixture into the bottom and up the sides of the pan. Bake until the crust is golden and firm, 20 to 25 minutes. Transfer to a rack to cool completely.
  • Make the filling: Combine the pumpkin, 1/2 cup heavy cream, 1/2 cup cream of coconut, the granulated sugar, eggs, 1 teaspoon vanilla, 1/2 teaspoon coconut extract, the ginger, allspice and salt in a medium bowl. Whisk until smooth. Pour the filling into the cooled pie crust. Bake until set and just barely jiggly in the center, 50 to 60 minutes. Transfer the pie to a rack to cool completely.
  • Make the topping: Spread the coconut flakes on a baking sheet and bake until toasted and golden brown around the edges, about 5 minutes. Set aside.
  • Combine the confectioners' sugar and the remaining 1 1/2 cups heavy cream, 1/2 teaspoon vanilla and 1/4 teaspoon coconut extract in a large bowl. Beat with a mixer on medium-high speed until stiff peaks form, 3 to 4 minutes. Fold in the remaining 1/3 cup cream of coconut until just combined (do not overmix). Transfer to a piping bag fitted with a star tip. Pipe the cream on the pie and sprinkle with the toasted coconut. Refrigerate at least 1 hour.

COCONUT PUMPKIN PIE



Coconut Pumpkin Pie image

Authentic Thai flavor is just a can away with Thai Kitchen. Learn more about coconut milk and discover endless ways to use it into your favorite recipes today!

Provided by Thai Kitchen

Categories     Pies and Tarts,

Yield 8

Number Of Ingredients 7

1 frozen unbaked deep dish pie crust (9-inch)
3 eggs lightly beaten
3/4 cup firmly packed brown sugar
1 tbsp McCormick® Pumpkin Pie Spice
1/2 tsp salt
1 can (15 oz) pumpkin
1 1/3 cups Thai Kitchen® Coconut Milk

Steps:

  • Preheat oven to 425°F. Place frozen pie crust on foil-lined baking sheet.
  • Mix eggs, sugar, pumpkin pie spice and salt in large bowl until smooth. Stir in pumpkin. Gradually add coconut milk, mixing well. Pour into pie crust.
  • Bake 15 minutes. Reduce oven temperature to 350°F. Bake 55 minutes longer or until knife inserted in center comes out clean. Cool on wire rack. Serve warm or refrigerate until ready to serve. Store leftover pie in refrigerator.

Nutrition Facts : Calories 303 Calories

GINGER-COCONUT PUMPKIN PIE



Ginger-Coconut Pumpkin Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 8 servings

Number Of Ingredients 14

6 ounces gingersnap cookies (about 23 cookies)
1 tablespoon chopped crystallized ginger
1 tablespoon packed light brown sugar
4 tablespoons unsalted butter, melted
1 15-ounce can pure pumpkin puree
1 cup canned unsweetened coconut milk
3/4 cup granulated sugar
2 large eggs, lightly beaten
1/2 teaspoon pure vanilla extract
1/2 teaspoon ground ginger
1/4 teaspoon salt
3/4 cup heavy cream
1 tablespoon packed light brown sugar
1/4 teaspoon pumpkin pie spice, plus more for topping

Steps:

  • Make the crust: Preheat the oven to 325 degrees F. Pulse the cookies, crystallized ginger and brown sugar in a food processor until finely ground. Add the melted butter and pulse to combine. Press the mixture into the bottom and up the side of a 9-inch pie plate. Bake until set and slightly dry around the edge, 10 to 12 minutes. Transfer to a rack and let cool.
  • Make the filling: Whisk the pumpkin puree, coconut milk, granulated sugar, eggs, vanilla, ground ginger and salt in a medium bowl until smooth. Pour into the cooled crust. Bake until the filling is set and no longer looks wet, 1 hour 15 minutes. Transfer to the rack and let cool completely, at least 2 hours.
  • Make the topping: Beat the heavy cream, brown sugar and pie spice in a bowl with a mixer on medium-high speed until stiff peaks form, 3 minutes. Spread on the pie; sprinkle with more pie spice.

PUMPKIN COCONUT CREAM PIE



Pumpkin Coconut Cream Pie image

A yummy fall creation that incorporates some family favorites. Pumpkin pie with a sweet whipped cream topping infused with toasted coconut. The crust on this might be my favorite part, it's so good.

Provided by Slight Edge Chef

Categories     Pie

Time 1h5m

Yield 1 Pie, 8-10 serving(s)

Number Of Ingredients 13

3/4 cup graham cracker crumbs
3/4 cup pecan shortbread cookie crumbs
2 tablespoons sugar
2 tablespoons butter, melted
2 eggs
3/4 cup sugar
1 (16 ounce) can pumpkin
1 (12 ounce) can evaporated milk
1/2 teaspoon cinnamon
1 1/2 teaspoons pumpkin pie spice
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 cup sweetened flaked coconut

Steps:

  • Preheat oven to 350.
  • Toasted coconut:.
  • Spread coconut in 9x13 pan. Bake stirring occasionally until golden brown about 5-8 minutes. Remove and let cool.
  • Crust:.
  • mix all crumbs and sugar together. Stir in melted butter and press mix into pie plate. Bake 8 minutes. Remove from oven and cool.
  • Pie:
  • Increase heat to 425.
  • In large bowl beat eggs until fluffy. Beat in remaining ingredients until well combined. Pour into cooled cookie crust. Cover crust edges with tinfoil strips. Bake 15 minutes.
  • Reduce heat to 350.
  • Bake until knife inserted into center comes out clean, about 35-45 minutes.
  • Remove tinfoil for last 15 minutes of baking.
  • Cool completely.
  • Whipped cream:.
  • Whip cream with electric mixer until stiff peaks form. Add sugar and continue whipping to desired stiffness.
  • Fold in 3/4 cup of toasted coconut.
  • Spread on top of cooled pie. Top with remaining toasted coconut.

Nutrition Facts : Calories 403.7, Fat 23.4, SaturatedFat 14.8, Cholesterol 113.6, Sodium 173.2, Carbohydrate 44.7, Fiber 1.1, Sugar 32.2, Protein 6.6

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