Fresh pumpkin coconut pie
(Read article summary)Pumpkin coconut pie tastes half pumpkin, half coconut custard.
This is my mom’s recipe for fresh pumpkin pie. It is the pumpkin pie I grew up with. It is the pumpkin pie to which I compare all other pumpkin pies. That’s just how things are when you’ve grown up with them, sort of how I’m a loyal Crest toothpaste girl and shiver at the thought of any mayonnaise other than Hellman’s.
To me, this is pumpkin pie the way is should be. It’s light, fresh, and sweet. My mom always uses fresh pumpkin, but I wouldn’t fault you for substituting canned. It will still be quite delicious. The recipe works well with or without the coconut. I’m a coconut girl, through and through. It gives the pie a sort of half pumpkin, half coconut custard sort of feel. Spectacular!
Fresh pumpkin coconut pie
- 2 cups Pumpkin Puree (fresh or canned)*
- 1 1/2 cup Evaporated Milk (1 12-ounce can)
- 1/4 cup Brown Sugar
- 1/2 cup White Sugar**
- 1 tsp Cinnamon
- 1/2 tsp Salt
- 1/2 tsp Ginger
- 1/4 tsp Nutmeg
- 1/8 tsp Ground Cloves
- 2 Eggs, lightly beaten
- 1/2 cup Shredded, Sweetened Coconut (optional)
- 1 9″ Deep-Dish Pie Shell (homemade or frozen)
* Click here for my photo guide on preparing fresh pumpkin puree.
**My mom’s recipe calls for 1 cup sugar, which produces an extremely sweet pie. I cut the white sugar to 1/2 cup, which still produces a deliciously sweetened pie.
