Pumpkin Sweet Potato And Coconut Pie Recipe

Name: Pumpkin Sweet Potato And Coconut Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (15 ounces) cut sweet potatoes in syrup, reserve; 1/4 cup syrup, drain remainder; 1 can (15 ounces) 100% pure pumpkin; 1/2 cup canned coconut milk; 1/3 cup light brown sugar; 3 large or extra large eggs, divided; 2 tablespoons butter, melted; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1/8 teaspoon ground allspice; 1 prepared, refrigerated single-crust piecrust; 1 cup sweetened flaked coconut; 1/3 cup light corn syrup; 1/4 teaspoon vanilla extract

Servings: persons

1 can (15 ounces) cut sweet potatoes in syrup, reserve
1/4 cup syrup, drain remainder
1 can (15 ounces) 100% pure pumpkin
1/2 cup canned coconut milk
1/3 cup light brown sugar
3 large or extra large eggs, divided
2 tablespoons butter, melted
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
1 prepared, refrigerated single-crust piecrust
1 cup sweetened flaked coconut
1/3 cup light corn syrup
1/4 teaspoon vanilla extract

1
Preheat oven to 350u00b0F. Combine sweet potatoes, reserved syrup, coconut milk, pumpkin, brown sugar, melted butter, 2 eggs, cinnamon, ginger and allspice in the work bowl of a food processor. Process in pulses until completely smooth, about 1 minute. Line a pie plate with prepared crust and crimp the edges. Note that you will have to roll the crust to be about 1 inch bigger all around if using a 9 1/2-inch pie plate.
2
Fill crust with the filling and even the surface. Bake for 45 minutes. Meanwhile, mix the remaining egg, coconut, corn syrup and vanilla in a mixing bowl until well combined. Spread over the surface of the baked filling. Return to the oven and bake until golden brown, about 40 minutes, until knife inserted near center comes out clean. Cool for at least 1 hour before serving.
3
Nutritional Information Per Serving: Nutrition Information Per Serving: Calories 250; Total fat 12g; Saturated fat 7g; Cholesterol 60mg; Sodium 125mg; Carbohydrate 35g; Fiber 3g; Protein 4g; Vitamin A 160%DV*; Vitamin C 6%DV*; Calcium 2%DV*; Iron 8%DV* * Daily Value

352

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 can (15 ounces) cut sweet potatoes in syrup, reserve, 1/4 cup syrup, drain remainder, 1 can (15 ounces) 100% pure pumpkin, 1/2 cup canned coconut milk, and more.

Yes, Pumpkin Sweet Potato And Coconut Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Sweet Potato And Coconut Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions