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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.