coco nutty pumpkin pie
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.
Ingredients
- 1 cup pure pumpkin (not pie filling)
- 1 cup brown sugar
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup chopped walnuts or pecans, I used walnuts
- 1 can Carnation evaporated milk (12 oz)
- 1/2 cup milk
- 2 - eggs, blended
- 2 tablespoons all-purpose flour
- 1/2 cup shredded coconut
- 1 - 9-inch unbaked pie shell
How To Make coco nutty pumpkin pie
-
Step 1Preheat oven to 400. -
Step 2Have prepared pie shell ready.
-
Step 3In a small bowl, mix the eggs.
-
Step 4In a large bowl add all of the ingredients, including eggs and mix well.
-
Step 5Pour the pumpkin mixture into your pie shell.
-
Step 6Bake 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.
-
Step 7This pie is so creamy and delicious. You won't be disappointed. Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
