COCO NUTTY PUMPKIN PIE

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Coco Nutty Pumpkin Pie image

This recipe takes pumpkin pie up several notches. A cross between a coconut cream pie and pumpkin pie, it's a fantastic holiday dessert. Creamy, it has the texture of a coconut cream pie, with hints of pumpkin. We loved the addition of pecans and coconut. The pie doesn't have the traditional pumpkin spice so even those pumpkin...

Provided by Cassie *

Categories     Pies

Time 1h20m

Number Of Ingredients 11

1 c pure pumpkin (not pie filling)
1 c brown sugar
1 tsp salt
1/2 tsp ground cinnamon
1/2 c chopped walnuts or pecans, I used walnuts
1 can(s) Carnation evaporated milk (12 oz)
1/2 c milk
2 eggs, blended
2 Tbsp all-purpose flour
1/2 c shredded coconut
1 9-inch unbaked pie shell

Steps:

  • 1. Preheat oven to 400.
  • 2. Have prepared pie shell ready.
  • 3. In a small bowl, mix the eggs.
  • 4. In a large bowl add all of the ingredients, including eggs and mix well.
  • 5. Pour the pumpkin mixture into your pie shell.
  • 6. Bake at 400 for 5 minutes. Turn oven down to 350 degree and continue cooking for approximately 55 - 60 min, till set. Don't forget to put foil around your crust to keep it from getting too dark.
  • 7. This pie is so creamy and delicious. You won't be disappointed. Enjoy!

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