Description
A creamy Thai Coconut Pumpkin Pie with a flaky golden crust and toasted coconut topping, blending warm spices and tropical coconut for a perfect fall dessert
Ingredients
- Pumpkin Puree – 2 cups
- Coconut Milk – 1 cup
- Sugar – 3/4 cup
- Flour – 2 tablespoons
- Butter – 1/4 cup
- Eggs – 2 large
- Toasted Coconut Flakes – 1/2 cup
- Ground Cinnamon – 1 teaspoon
- Ground Nutmeg – 1/2 teaspoon
- Salt – 1/4 teaspoon
Instructions
- Preheat oven to 350°F (175°C).
- In a mixing bowl, whisk together pumpkin puree, coconut milk, sugar, eggs, flour, cinnamon, nutmeg, and salt until smooth.
- Prepare pie crust in a pie dish and optionally blind bake for 10 minutes.
- Pour filling into crust and smooth top.
- Bake for 45–50 minutes until set but slightly jiggly in center.
- Remove from oven and sprinkle toasted coconut flakes on top.
- Let cool completely, then chill for 2–3 hours before slicing and serving.
Notes
- Use full-fat coconut milk for creamiest filling.
- Lightly toast coconut flakes to avoid burning.
- Chill pie before slicing for clean edges.
- Blind bake crust to prevent sogginess.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Thai Coconut Pumpkin Pie, pumpkin pie, coconut dessert, fall desserts, fusion pie