• Pumpkin Coconut Pie


    Pumpkin Coconut Pie

    From Beth Hillson, Living Without
    Recipe Category All Recipes, Dessert
    Author Christine Andrew


    • 3/4 cup light brown sugar, packed (I use 1 c Xylitol with a teaspoon of molasses mixed in.)
    • 1 tablespoon cornstarch or potato starch
    • 1/2 teaspoon salt
    • 1 1/2 teaspoons ground cinnamon
    • 1/2 teaspoons ground ginger
    • 1/4 teaspoon ground cloves
    • 3 large eggs
    • 14 ounces coconut milk or 1-3/4 cup heavy cream
    • 1 (15 ounce) can pure pumpkin puree
    • 1/2 cup sweetened flaked coconut, lightly toasted, coarsely chopped
    • Gluten-free pie crust- Prepared or made from scratch


    • Preheat oven to 425.
    • Combine sugar, cornstarch, salt and spices.
    • In a separate bowl, beat together eggs, and coconut milk.
    • Add pumpkin and beat well.
    • Add sugar mixture to pumpkin mixture and beat to combine.
    • Sprinkle all but 1 tablespoon flaked coconut over the bottom of the par-baked crust, if desired.
    • Pour pumpkin mixture into the pie shell.
    • Place pie in preheated oven and bake for 15 minutes.
    • Lower the temperature to 350 and bake an additional 40-50 minutes or until a knife inserted in the center comes out clean.
    • Remove pie from oven and sprinkle remaining coconut over the top.
    • Let cool on a wire rack for 2 hours.