Coconut Pumpkin Pie

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3/4 cup sugar
1/2 teaspoon salt
1 1/2 teaspoons Trader Joe's Pumpkin Pie Spice
2 large eggs
1 can Trader Joe's Organic Canned Pumpkin, 15 oz.
3/4 cup organic coconut flakes
1 1/2 cups organic coconut milk
1 teaspoon vanilla
1 whole graham cracker crumb pie crust, 9 inch, deep dish

Preheat oven to 350 degrees Farenheit.
Whisk together the sugar, salt and pumpkin pie spice in a small bowl. In a large mixing bowl beat the eggs, add the canned pumpkin, spice-sugar mixture and 1/2 cup of coconut flakes. Stir in the coconut milk and vanilla until well-combined. Pour into graham cracker crust.

Bake for 55 to 65 minutes until a knife inserted into middle comes out clean. While pie is cooling, lightly toast 1/4 cup of coconut flakes in a 300 degrees F oven or toaster oven in a metal pan until golden, 5 to 8 minutes. Serve pie with whipped cream and garnish with toasted coconut. Serves 8

Submitted on 10/15/2006 by simsaprilcel

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Reviews (3)

Coconut Pie Recipe

bydaccrc@sbcglobal.net, June 10, 2007

I've got to try this very soon.
Thanks
Dorothy Cash
Alexander,AR 72002

Sounds great!

bybgrant62, November 17, 2008

I really am not a pumpkin pie fan, but the combination of coconut with it sounds very appealing.

Longer cooking time

bynmbellows, November 27, 2008

I made this for Thanksgiving when in need of a non-dairy pumpkin pie. It was quite good, although mine needed to bake for 1 hour and 40 minutes to get to the desired consistency. Also, I used a crust made with coconut oil.

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