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1
Make the crust: Pulse the flour, coconut, 2 tablespoons butter, the shortening and salt in a food processor until it looks like fine meal.
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2
Add the remaining 4 tablespoons butter and pulse until it is in pea-size pieces.
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3
Drizzle in 2 tablespoons cold water and pulse until the dough just comes together.
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4
Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk.
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5
Wrap tightly and refrigerate until firm, at least 1 hour or overnight.
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6
(The dough can be frozen for up to 2 months; thaw at room temperature.)
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7
Roll out the dough into a 12-inch round on a lightly floured surface.
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8
Ease into a 9-inch pie plate, fold the overhanging dough under itself and crimp the edge with your fingers.
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9
Chill at least 30 minutes.
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10
Preheat the oven to 350 degrees F. Line the crust with foil and fill with pie weights or dried beans.
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11
Bake until golden around the edge, about 20 minutes.
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12
Remove the foil and weights and continue baking 5 more minutes.
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13
Transfer to a rack and let cool completely.
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14
Meanwhile, make the filling: Reduce the oven temperature to 325 degrees F. Gently whisk the pumpkin, coconut milk, sugar, eggs, rum, vanilla, cinnamon and allspice in a large bowl until combined.
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15
Pour into the prepared crust and place on a rimmed baking sheet.
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16
Transfer to the oven and bake 1 hour.
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17
Sprinkle more coconut around the edge of the pie; continue baking until the center is almost set but still jiggles slightly, about 15 more minutes.
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18
Transfer to a rack to cool completely.
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19
Photograph by Johnny Miller
