Coconut Pumpkin Pie

Coconut Pumpkin Pie


October 7, 2016


1 unbaked 9-inch pie shell

1 14 oz (398 mL) can pure pumpkin puree

1 14 oz (398 mL) can Grace coconut milk

1 cup Grace coconut sugar or packed brown sugar

3 large eggs

1 Tbsp. molasses (optional)

1 tsp. vanilla

1 tsp. cinnamon

1/2 tsp. ground ginger

1/4 tsp. salt

Whipped cream:

1 cup heavy (whipping) cream or the thick layer from the top of a can of coconut milk (or a combination)

1 Tbsp. sugar or coconut sugar


1Preheat the oven to 350°F.

2In a large bowl, whisk the pumpkin, coconut milk, sugar, eggs, molasses, vanilla, cinnamon, ginger and salt until well blended and smooth. Pour into the crust.

3Bake for an hour to an hour and 15 minutes, until the filling is set but still a little wobbly in the middle and the crust is golden. If the crust is browning too quickly, cover the pie lightly with a sheet of foil as it bakes. Cool completely in the pan on a wire rack.

4When you're ready to serve it, whip the cream and sugar until soft peaks form. Serve dolloped on top of the pie.

5Serves 8.


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