Linda Lewis's Pumpkin-Coconut Pie

The addition of coconut to this classic pumpkin pie adds a little frou-frou to the standard version.

Linda Lewis's Pumpkin-Coconut Pie

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!

    Ingredients

    One 9-inch single Sweety Pie's Flaky Pie Crust 1/2 cup evaporated milk
    2 cups cooked, drained, and mashed fresh pumpkin (or canned) 1/2 teaspoon ground cinnamon
    1/2 cup sugar 1/4 teaspoon salt
    1/2 cup molasses 1 tablespoon cornstarch
    3 large eggs 2 tablespoons unsalted butter, melted
    1 1/4 cup whole milk 1 cup sweetened shredded coconut

    directions

    Total:
    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 1

      Preheat your oven to 350 degrees.

    • 2

      In a large bowl, combine the pumpkin, sugar, and molasses thoroughly. Gently beat in the eggs. Pour in the milk and evaporated milk. Stir in the cinnamon, salt, cornstarch, and melted butter, blending together well.

    • 3

      Fold in the coconut. Pour the filling into the pie crust, place in the oven, and bake until the center is set, 1 to 1 1/4 hours. Let cool completely on a wire rack.

    • 4

      Serve each slice topped with a dollop of fresh whipped cream.

    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving