• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
    • Press
    • Privacy Policy
    • Photo Use Policy
    • Media
    • Podcast
    • Videos
  • Pro Tips
    • Resources
    • Blogging
      • How to Start a Blog
    • My Presets
  • Recipes
    • Recipes by Season
      • Christmas Recipes
      • Fall
      • Easter
      • Summer
    • Meals
      • Breakfast
      • Side dish
      • Appetizers
      • Dinner
      • Dessert
    • Special Diets
      • Dairy Free
      • Gluten Free
      • Healthy recipes
      • Keto
      • Paleo
      • Sugar free
      • Mediterranean Diet
      • Vegan
      • Vegetarian
      • Whole30
    • Ingredients
      • Beef
      • Chicken
      • Pork
      • Seafood
    • Popular
      • American Recipes
      • Baking
      • Bread
      • Cookies
      • Sourdough
      • Slow cooker
      • Soup
    • Recipe Stories
  • Italy
    • Italian Baking
    • Italian Recipes
    • Italian Travel
    • Italian Language
  • Pasta Recipes
  • Subscribe
  • Shop
    • Freebies
      • Lightroom Filter Freebie
      • Packing List Freebie
      • Content Scheduler Freebie

Savoring Italy logo

menu icon
go to homepage
  • Recipes
  • Italy
  • Resources
  • About
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Italy
    • Resources
    • About
    • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • ×

    Home » Recipes

    November 26, 2014 Recipes

    Pumpkin-Coconut Pie

    Pumpkin-Coconut Pie

    I really have a thing for pumpkin pie. It happens to be my favorite pie at Thanksgiving. I do have a soft spot for apple pies and I will not turn down a slice of pecan pie.

    But there is something about a pumpkin pie! I know many of you have been busy all week prepping for Thanksgiving tomorrow. In case you haven't found a pumpkin pie recipe yet, you may want to try this one. Especially if you are a coconut lover! If you want a more traditional pie without coconut, I have this one for you. Try the maple whipped cream recipe I shared with that recipe...amazing!

    Are you looking for a dairy-free/vegan pumpkin pie, this one is a hit!

    Pumpkin-Coconut Pie

    And it's not just me. My kids request a pumpkin pie on a weekly basis once they know that it is pumpkin baking season over here. I do oblige and I just love the scent of the pie baking.

    For those that do not prefer to make your own crust, you could use a ready-made crust.  It's not that difficult to put together your own crust and the flavor surpasses a ready-made crust. It's ok if it doesn't roll out perfectly and it's ok if it shrinks a little while baking. Honestly, nobody will notice. They will just be oohing and ahhhing over your amazing pie! Really, I know they will!!

    I love this crust recipe because you add coconut to the dough...and when you take a bite you can taste sweet coconut bits. If you're a coconut fan, it's incredible! If you're not such a coconut fan, you can omit the coconut in the dough for the pie crust. The recipe I found in Food Network magazine also adds 1 Tablespoon of coconut rum to the filling. I omitted it in my recipe, but if you have the coconut rum on hand, I bet it will taste fantastic!
    Pumpkin-Coconut Pie

    I like to make my pie dough in my food processor. It just comes together easier for me like that. I also make my dough (pasta frolla) for my crostatas in the food processor. Once it reaches that consistency where you know you could work with it, it's ready. If it's too dry, you have to add a little more iced-water. I just stop my processor while it is blending it together a couple of time and check how the consistency is going. I know you can get a better handle of the dough process if you work with it in a bowl. But like I said, I just prefer to use the processor. Here is a great link I've shared before on how to make your dough for a pie crust.  Kate is the queen of pies! Here is a link explaining why you should blind bake.

    A very Happy Thanksgiving to all my friends! I'm grateful for all of you!!

     Pumpkin-Coconut Pie

    Ingredients
    1. for the crust-
    2. 2 1/2 cups all purpose flour, plus extra for rolling
    3. 1/2 cup sweetened flaked coconut, plus more topping (you can omit coconut from crust if you like)
    4. 1 teaspoon salt
    5. 2 Tablespoons sugar
    6. 3/4 cup (a stick and a half) unsalted butter, chilled, cut into 1/4 inch cubes
    7. 1/2 cup of all-vegetable shortening (8 Tbsp)
    8. 6-8 Tablespoons ice water
    9. for the filling-
    10. 1 15-ounce can pure pumpkin
    11. 1 cup coconut milk
    12. 3/4 cup sugar
    13. 2 large eggs, lightly beaten
    14. 1/2 teaspoon vanilla extract
    15. 1 teaspoon ground cinnamon
    16. 1/2 teaspoon pumpkin pie spice
    Instructions
    1. for the pie dough-
    2. Combine
      flour, sweetened flaked coconut salt, and sugar in a food processor;
      pulse it one time to mix. Add the butter pieces and pulse 4 times. Add
      shortening one tablespoon at a time and pulse each time you add a
      tablespoon. The mixture should resemble coarse cornmeal, with butter
      bits no bigger than peas. Sprinkle 6 tablespoons of ice water over flour
      mixture one tablespoon at a time. Pulse once after you add each
      tablespoon of water. If you pinch some of the crumbly dough and it holds
      together, it’s ready. If the dough doesn’t hold together, keep adding
      water, a tablespoon at a time, pulsing once after each addition, until
      the mixture just begins to clump together.
    3. Clean
      off your counter really well or use a pastry board or a nice cutting
      board. Flour your hands generously. Take the dough out of the food
      processor. Tilt the rolling pin and sprinkle it with flour as you rotate
      the rolling pin. Divide the dough into two balls and flatten each into a
      4-inch wide disks. Sprinkle a little bit of flour on each disk and then
      wrap both separately in plastic wrap and refrigerate at least 1 hour
      before rolling. When you are flattening the disks, you are not working
      the dough. You are just simply flattening the shape into a disk. If you
      are making the pie that day, make sure you refrigerate for at least an
      hour. Reserve the second disk for your next pie in the fridge. It can
      stay for up to 2 days in the refrigerator.
    4. When
      it is time to roll the dough out to make my pie, I take it out of the
      refrigerator and I usually let my dough sit out for about 5 minutes
      before rolling. It’s hot here in Florida. Doesn’t take more than 5
      minutes to get to the perfect rolling temperature.
    5. On
      a lightly floured surface, form pastry into a ball; shape into a
      flattened round. Roll pastry 2 inches larger than an inverted pie plate
      with a floured rolling pin. Fold pastry into quarter folds and ease
      into plate, pressing firmly against bottom and side.
    6. Using
      a rolling pin, apply light pressure while rolling outwards from the
      center of the dough. Every once in a while you may need to gently lift
      under the dough You have a big enough piece of dough when you place the
      pie tin or pie dish upside down on the dough and the dough extends by at
      least 2 inches all around.
    7. When
      the dough has reached the right size, gently fold it in half. Lift up
      the dough and place it so that the folded edge is along the center line
      of the pie dish. Gently unfold and be sure to not stretch the dough to
      fit. Fold pastry into quarter folds and ease into plate, pressing
      firmly against bottom and side.
    8. *
      If you are only making a single crust pie, use a pair of kitchen
      scissors to trim the dough to within 1/2 inch of the lip of the dish.
      Tuck the overhang underneath itself along the edge of the pie dish. Use
      your fingers in a pinching motion, or the tines of a fork to crimple the
      edge of the pie crust.
    9. blind bake the dough-
    10. Preheat
      the oven to 350 F. Line the crust with foil and fill with pie weights
      (or dried beans). Bake until golden around the edge (about 15-20
      minutes). Remove the foil and weights and continue baking 5 more
      minutes. Transfer to a rack and cool completely.
    11. for the filling-
    12. In
      a large bowl, combine pumpkin,coconut milk, sugar, eggs, vanilla and
      spices until combined. Pour into the blind baked crust and place on a
      baking sheet. Transfer to the oven and bake for one hour. Check on the
      pie after 30 minutes. If crust is already a nice golden color, tent it
      with foil paper so it won’t brown too much during the rest of the
      baking. If you are adding coconut to the top, add it on during last 3
      minutes of baking...it gets brown pretty quickly. Let cool completely
      and then refrigerate overnight. We didn’t have the patience to wait
      until it was chilled and it enjoyed it when it cooled completely. Serve
      with your homemade whipped cream.
    « Why visit Napoli? A guest post by Tina of Discover Napoli Destinations
    The Immaculate Conception (Facts and History) »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    lora and gabby

    Welcome to our Italian kitchen! We are Lora and Gabriella, the mother-daughter team behind Savoring Italy. With more than 30+ years of experience in the kitchen, Lora has had a great advantage – receiving guidance from both her husband who is an executive chef/restaurant owner and her mother who is a renowned private chef. 

    More about me →

    Popular

    • Best Risotto with Porcini Mushrooms (Mushroom Risotto)
    • Authentic Italian Cheesecake Recipe with Ricotta and Mascarpone
    • Best Cherry Tomato Confit Recipe
    • penna arrabiata overhead shot
      Easy Penne all' Arrabbiata (Spicy Tomato Sauce Recipe)

    Pasta

    • spaghetti algio e olio
      Easy Garlic and Oil Pasta (Spaghetti Aglio e Olio)
    • pasta amatriciana
      Easy Pasta Amatriciana (Roman Recipe)
    • cacio e pepe overhead with red wine on the side.
      Authentic & Easy Cacio e Pepe (4 ingredients)
    • traditional spaghetti alla carbonara
      Traditional Spaghetti alla Carbonara

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Photo Use Policy
    • Podcast
    • Press
    • Videos

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Savoring Italy