Coconut Pumpkin Pie


  • 1 pre-made pie crust (you can make your own crust if desired)
  • 1 16 oz can of pumpkin
  • 1 cup of sugar
  • 1/2 cup sweetened shredded coconut
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 3 eggs beaten
  • 2/3 cup of evaporated milk
  • 1/2 cup of milk
  • Whipped cream for topping
Guaranteed to please your guests. This is an easy to make Holiday classic with a special twist. But it is good anytime of the year.


  • Preheat oven to 375 degrees.
  • In a mixing bowl combine pumpkin. sugar, coconut, cinnamon, ginger and nutmeg.
  • Add the beaten eggs.
  • Gradually stir in the evaporated milk and the milk.
  • Pour in the filling to the pie shell. Cover edges of pie shell with aluminum foil to prevent over browning.
  • Bake for 25 minutes then remove foil and bake for 25 minutes more.
  • Cool on a wire rack then refrigerate.

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