Coco Nutty Pumpkin Pie

Cassie *


This pie is out of this world delicious..if you like a custardy pumpkin pie this is it. I remember as a kid my aunt making this. I called her today and got the recipe... Don't let the nuts and coconut deter you from trying this pie. I think you will be pleasantly surprised at just how good it is. Enjoy with a big dollop of whipped cream, you will be in pumpkin heaven... LOL! delicious!

Blue Ribbon Recipe

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 pie haters will like this (we think). Hints of cinnamon linger in your mouth after each bite. A pretty pie for your holiday table. Test Kitchen Avatar The Test Kitchen


★★★★★ 8 votes

10 Min
1 Hr 10 Min


  • 1 c
    pure pumpkin (not pie filling)
  • 1 c
    brown sugar
  • 1 tsp
  • 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
  • 2
    eggs, blended
  • 2 Tbsp
    all-purpose flour
  • 1/2 c
    shredded coconut
  • 1
    9-inch unbaked pie shell

How to Make Coco Nutty Pumpkin Pie


  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!

Printable Recipe Card

About Coco Nutty Pumpkin Pie

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American
Other Tag: Heirloom

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