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    Home » Recipes » Pies

    Pumpkin Coconut Pie

    October 7, 2021 by Amee Leave a Comment

    Jump to Recipe Print Recipe

    You guuuuys! I know I'm always excited about food, but THIS! I made a Pumpkin Coconut Pie, and you neeed to try it!

    Slice of Pumpkin Coconut Cream Pie on a white plate with red mum flowers nearby

    This post may contain affiliate links, and as an Amazon Associate I earn from qualifying purchases. I’ll never link to anything I don’t use and love! Click here for full disclosure and privacy policy.

    This dreamy Pumpkin Coconut Pie puts a Fall spin on a classic! The filling is a coconut cream/pumpkin spice custard, topped with cinnamon-vanilla whipped cream, toasted coconut, and candied pumpkin seeds! I just LOVE how the coconut and pumpkin play so nicely together, without one overpowering the other! I truly could have eaten this entire pie by myself. 😀

    If you enjoy this recipe, check out the posts for my Pumpkin Spice Latte Cupcakes, Pumpkin Pie with Gingerbread Crust, and Cinnamon Pie with Apple Cider Meringue!

    Jump to:
    • Ingredients
    • Instructions
    • Equipment
    • Storage
    • FAQ
    • Other Recipes You May Like
    • Pumpkin Coconut Pie
    • 💬 Comments
    Pumpkin Coconut Cream Pie from above with whipped cream and candied pumpkin seeds on top

    Ingredients

    Here's a summary of all the ingredients you need! All the amounts for each ingredient are listed in the recipe card, below.

    Pie Crust Ingredients

    • Flour - Provides structure for the crust. I used all-purpose flour.
    • Vegetable Shortening - For moisture and a flaky texture. I like an all-butter crust as much as the next gal, but sometimes I prefer shortening because it's so much easier to work with the dough, and the dough will keep it's shape better when baked. If you're curious about a better-quality shortening option, check out the kind that I use here. It's organic, fair-trade certified, and only uses sustainable palm oil. Of course, you can opt to substitute the shortening with an equal measure of unsalted butter if you prefer.
    • Egg - For moisture and making the crust more pliable and easier to roll out.
    • White Vinegar - To help prevent the formation of gluten, so your pie crust will be more tender.

    Pumpkin Coconut Filling Ingredients

    • Egg Yolks - For moisture and richness.
    • Sugar - For sweetness.
    • Cornstarch - To thicken the pastry dream.
    • Salt - To balance and enhance the flavors of the custard.
    • Coconut Cream (thick portion only) - For flavor. You want to make sure that you're using coconut cream, and *not* coconut milk! Coconut cream is thicker with a higher fat content, so it makes for a thicker, creamier custard.
    • Pumpkin Purée - For flavor and moisture.
    • Spices - For flavor. The recipe includes ground cinnamon, ginger, cloves, and nutmeg.
    • Whole Milk - For moisture and richness. Whole milk works best, as it has the highest fat content.
    • Shredded, Sweetened Coconut - For flavor and texture. Be sure that it's sweetened coconut, as its sweetness has been taken into account in the rest of the recipe. Additional coconut can be toasted and used as garnish if you desire.
    • Vanilla Extract - For flavor.
    • Coconut Extract (optional) - For flavor. Adding coconut extract to the custard is optional, but I like the extra oomph of coconut flavor!

    Hint: Since this custard uses egg yolks, you're going to have leftover egg whites. If you're not in the mood for an egg white omelet, check out my post with 25+ Recipes Using Egg Whites! There you'll find recipes that use egg whites, as well as instructions on how to best store them to use later (you can freeze them)!

    Candied Pumpkin Seeds Ingredients

    • Pumpkin Seeds (hulled) - You'll want to make sure that you have hulled pumpkin seeds, which are also called pepitas.
    • Sugar - For sweetness.
    • Spices - Ground Cinnamon, Ginger, Cloves, & Nutmeg are included for flavor.
    • Salt - To help balance and enhance the flavors.

    Whipped Cream Ingredients

    • Heavy (whipping) Cream - Can't make whipped cream without it! 😀
    • Powdered Sugar - For sweetness. I prefer using powdered sugar because it dissolves so well, and because the small amount of cornstarch in powdered sugar helps the whipped cream to hold its shape for longer.
    • Ground Cinnamon - For flavor.
    • Vanilla Bean Paste - I love the flavor of vanilla bean paste, so I couldn’t resist adding some to the whipped cream! If you’d rather substitute, you can use an equal measure of vanilla extract.
    Pumpkin Coconut Cream Pie sliced in the pie plate with a small pumpkin in the background

    Instructions

    Here's a quick summary of the steps to make this gorgeous pie! For full instructions, check out the recipe card, below!

    Making the Pie Crust

    • Combine the flour and vegetable shortening. Cut shortening in until no large pieces remain.
    • In a small bowl, combine egg, vinegar, and cold water. Whisk to combine.
    • Pour the egg mixture into the flour mixture. Stir until a soft dough is formed. Turn dough out onto a lightly floured surface and knead slightly into a ball. Form the dough into a disc, wrap, and chill for at least one hour.
    • After the dough has chilled, roll the dough out and line a pie plate with the dough. Fill the crust with pie weights and bake.

    Making the Filling

    If you're familiar with making custard, the process of making this filling is a breeze. If not, just follow the steps (don't skip that step where you temper the eggs!) and soon you'll be a custard-making veteran!

    • In a medium heatproof bowl, combine the egg yolks, sugar, cornstarch, and salt. Whisk to combine and set aside.
    • In the bowl of a food processor, combine the coconut cream (thick portion only), pumpkin purée, and spices. Pulse until mixture is combined and free of any lumps.
    • Warm the milk until it bubbles around the edges. Pour about a half cup of the hot milk into the egg mixture while whisking to temper the eggs. Pour the egg and milk mixture back into the saucepan.
    • Cook the mixture, stirring constantly, until thick. Turn off the heat and add the pumpkin/coconut mixture, shredded coconut, vanilla extract, and coconut extract. Mix to combine.
    • Scrape the custard into the baked pie crust and chill until cool and firm.
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    Making Candied Pumpkin Seeds

    • Line a baking sheet with parchment or a silpat. Combine the sugar, water, and spices. Stir until sugar has dissolved. Add the hulled pumpkin seeds and stir to coat.
    • Spread the seeds out on the prepared pan, trying to keep them in one layer.
    • Bake until the seeds are slightly browned and puffed. Allow to cool completely. Seeds will be stuck together, and can be broken apart to be used a garnish.

    Making the Whipped Cream

    • Combine all whipped cream ingredients in the bowl of a stand mixer fitted with the whisk attachment. Start the mixer on low speed, and gradually increase the speed to high. Whip until the cream thickens and forms peaks.
    Slice of Pumpkin Coconut Cream Pie on a white plate from above

    Equipment

    Pastry Blender - While not strictly necessary to cut in the butter, it does make the job faster and easier.

    Pie weights - Weights help when blind-baking a crust, keeping the dough from rising/getting bubbles as it bakes. This makes sure that you have the room that you need for filling. You can buy actual pie weights if you’d like, but I just use black beans. They’re cheap and you can use them over and over again. 

    Silpats - I prefer lining my pans with silpats for the candied pumpkin seeds because they're sooo sticky! You'll save yourself a lot of hassle and cleanup.

    Storage

    This Pumpkin Coconut Pie will keep, covered loosely, for 3-4 days in the refrigerator.

    You can prepare the pie crust ahead of time and store it in the refrigerator for up to two days or in the freezer for up to three months.

    You can also freeze the pie without the whipped cream, just make sure that the filling is cooled completely before freezing. Wrapped well, the pie will keep in the freezer for up to three months. Thaw the pie in the refrigerator prior to adding the whipped cream.

    Partially eaten slice of Pumpkin Coconut Cream Pie on a white plate with red mum flowers nearby and small pumpkins in the background

    FAQ

    What can I do with all the leftover egg whites?

    If you're not in the mood for an egg white omelet, check out my post with 25+ Recipes Using Egg Whites! There you'll find recipes that use egg whites, as well as instructions on how to best store them to use later (you can freeze them)!

    What can I do with the leftover pumpkin purée?

    The leftover pumpkin can be frozen to use at a later date! Or, use the rest of the can of pumpkin on a batch of Pumpkin Spice Latte Cookies, Pumpkin Challah, or Pumpkin Spice Latte Cupcakes!

    This Pumpkin Coconut Cream Pie has earned itself a spot in my Fall dessert rotation! It would also make the perfect addition to your Thanksgiving menu! My husband isn't interested (he doesn't like pumpkin OR coconut!!), but that just means more for me! 😉

    Other Recipes You May Like

    • Pumpkin Spice Latte Cupcakes
    • Gingerbread Pumpkin Pie
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    Pumpkin Coconut Cream Pie

    Pumpkin Coconut Pie

    Amee
    This dreamy Pumpkin Coconut Pie puts a Fall spin on a classic! The filling is a coconut cream/pumpkin spice custard, topped with cinnamon-vanilla whipped cream, toasted coconut, and candied pumpkin seeds!
    Print Recipe Pin Recipe
    Prep Time 45 mins
    Cook Time 1 hr
    Chill Time 4 hrs
    Course Dessert
    Cuisine Pies
    Servings 8 slices
    Prevent your screen from going dark while you bake!

    Ingredients
      

    Pie Crust:

    • 1½ cups flour
    • 10 tablespoon vegetable shortening (see note)
    • 1 egg
    • 1 tablespoon white vinegar
    • 2 tablespoon water, cold

    Pumpkin-Coconut Filling:

    • 6 egg yolks
    • ¾ cup sugar
    • 6 tablespoon cornstarch
    • ¼ teaspoon salt
    • ¾ cup coconut cream, thick portion only (see note)
    • ¾ cup pumpkin purée
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • ¼ teaspoon ground cloves
    • ⅛ teaspoon ground nutmeg
    • 1½ cups whole milk
    • 1½ cups shredded, sweetened coconut
    • ¾ teaspoon vanilla extract
    • ¾ teaspoon coconut extract (optional; see note)

    Candied Pumpkin Seeds (Optional):

    • ½ cup pumpkin seeds, hulled (also called pepitas)
    • 1 tablespoon sugar
    • 2 teaspoon water
    • ¼ teaspoon ground cinnamon
    • ⅛ teaspoon ground ginger
    • ⅛ teaspoon ground cloves
    • pinch nutmeg
    • pinch salt

    Toasted Coconut (Optional):

    • ¼ cup shredded, sweetened coconut

    Cinnamon-Vanilla Whipped Cream:

    • 1 cup heavy (whipping) cream
    • 2 tablespoon powdered sugar
    • ½ teaspoon ground cinnamon
    • ½ teaspoon vanilla bean paste (see note)

    Instructions
     

    For Pie Crust:

    • In a medium bowl, combine the flour and vegetable shortening. Using a pastry blender (see note) or fork, cut shortening in until no large pieces remain.
    • In a small bowl, combine egg, vinegar, and cold water. Whisk to combine.
    • Pour the egg mixture into the flour mixture. Stir until a soft dough is formed. Turn dough out onto a lightly floured surface and knead slightly into a ball. Form the dough into a disc, wrap, and chill for at least one hour.
    • After the dough has chilled, roll the dough out on a lightly floured surface large enough to fit your pie plate. Line the pie plate with the dough, then place the lined pie plate in the refrigerator to chill while the oven preheats to 375° F.
    • Line the crust with foil and fill with pie weights (see note). Place the pie plate on a baking sheet and bake for 20 minutes. Carefully remove the foil/weights, and return to the oven for another 5-8 minutes, or until crust looks dry in the center and slightly golden around the edges. Let cool.

    For Filling:

    • In a medium heatproof bowl, combine the egg yolks, sugar, cornstarch, and salt. Whisk to combine and set aside (near the stove).
    • In the bowl of a food processor, combine the coconut cream (see note), pumpkin purée, and spices. Pulse until mixture is combined and free of any lumps. Set aside.
    • In a medium saucepan, warm the milk until it bubbles around the edges. Pour about a half cup of the hot milk in a slow, steady stream into the egg mixture while whisking. This step will temper the eggs so they don't scramble in your custard! Once combined, pour the egg and milk mixture into the saucepan.
    • Cook the mixture, stirring constantly, over medium heat until thick. Turn off the heat and add the pumpkin/coconut mixture, shredded coconut, vanilla extract, and coconut extract (optional; see note). Mix to combine.
    • Scrape the custard into the baked pie crust, cover with plastic (pressing the plastic to the surface of the custard so it doesn't form a skin), and chill until cool and firm, at least three hours.

    For Pumpkin Seeds:

    • Preheat oven to 375° F. Line a baking sheet with parchment or a silpat (see note). In a small bowl, combine the sugar, water, and spices. Stir until sugar has dissolved.
    • Add the hulled pumpkin seeds (pepitas) and stir to coat. Spread the seeds out on the prepared pan, trying to keep them in one layer.
    • Bake until the seeds are slightly browned and puffed, about 10 minutes. Allow to cool completely. Seeds will be stuck together, and can be broken apart to be used a garnish.

    For Toasted Coconut:

    • If you'd like to garnish your pie with toasted coconut, preheat your oven to 350° F. Spread the coconut out on a baking sheet in an even layer.
    • Bake the coconut for 7-10 minutes, stirring every few minutes to ensure even toasting and that you don't burn the coconut. Allow to cool completely.

    For Whipped Cream:

    • Combine all whipped cream ingredients in the bowl of a stand mixer fitted with the whisk attachment. Start the mixer on low speed, and gradually increase the speed to high. Whip until the cream thickens and forms peaks.

    For Assembly:

    • Once the filled pie has chilled, remove the plastic and pipe or dollop the whipped cream on top. Garnish with toasted coconut and candied pumpkin seeds, if desired. Pie keeps very well in the refrigerator for a few days.
      Enjoy!

    Notes

    Note on vegetable shortening: I know. Vegetable shortening doesn't necessarily sound delicious. I like an all-butter crust as much as the next gal, but I prefer shortening because it's so much easier to work with the dough, and the dough will keep it's shape better when baked. If you're hesitant to try vegetable shortening, or you're curious about a better-quality option, check out the kind that I use here. It's organic, fair-trade certified, and only uses sustainable palm oil. <3
    Note on pastry blender: While a pastry blender isn’t necessary to cut in the shortening, it does make the job faster and easier. If you’re looking to buy one for yourself, you can find one here.
    Note on pie weights: Pie weights help when blind-baking a crust, keeping the dough from rising/getting bubbles as it bakes. This makes sure that you have the room that you need for filling. You can buy actual pie weights if you’d like (like these here), but I just use black beans. They’re cheap and you can use them over and over again. 
    Note on coconut cream: Make sure that you're using coconut cream, and *not* coconut milk! Coconut cream is thicker with a higher fat content (#sorrynotsorry), so it makes for a thicker, creamier custard. If you can't find it where you shop, you can get some here. Use only the thick part of the coconut cream in the recipe. I added a step where you process the coconut cream with the pumpkin and spices to ensure that it's as smooth as possible, since otherwise the coconut cream will be quite lumpy.
    Note on coconut extract: Adding this extract is optional, but I like the extra oomph of coconut flavor! I prefer to use pure extracts (no artificial garbage!), so I use this kind here.
    Note on silpat: I've been leaning toward lining my pans with parchment over silpats these days, but in this case, silpats are definitely the way to go since these candied pumpkin seeds are sooo sticky. You'll save yourself a lot of hassle and cleanup! If you’re interested in getting some for yourself, you can find them here.
    Note on vanilla bean paste:  I love the flavor of vanilla bean paste, so I couldn’t resist adding some to the whipped cream! If you’d like to get some vanilla bean paste for yourself, you can find some here. If you’d rather substitute, you can use an equal measure of vanilla extract.

    Nutrition information is provided as a courtesy and is only an estimate.

    Tried this recipe?I'd love to hear all about it! Leave a review below, then snap a pic and tag me on Instagram!

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