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THANKSGIVING: Coconut Pumpkin Pie Recipe

Thanksgiving is the most American of holidays. But given our culturally diverse society, it would be nice to add some “fusion food” to the Thanksgiving table.

How about an Asian-accented pumpkin pie? This recipe, from Thai Kitchen, adds a bit of flare to the conventional pie. Coconut milk substitutes for the evaporated milk or sweetened condensed milk in many recipes. It adds more flavor and is a boon for anyone with lactose sensitivity.

Not to start a riot among traditionalists, you can serve this pie in addition to a conventional recipe.



  • 1 frozen unbaked deep dish pie crust (9-inch)
  • 3 eggs, beaten
  • 3/4 cup packed brown sugar
  • 1 tablespoon pumpkin pie spice (or substitute 1 teaspoon each clove or ground allspice, cinnamon and nutmeg)
  • 1/2 teaspoon salt
  • 1 can (15 ounces) pumpkin
  • 1 can (13.66 ounces) Thai Kitchen coconut milk

    Coconut pumpkin pie: coconut milk inside, shredded coconut on top. Photo by Lensblur | IST.

  • Garnish: 1 cup shredded coconut, half regular, half toasted
  • Garnish: whipped cream

    1. PREHEAT oven to 425°F. Place frozen pie crust on foil-lined baking sheet.

    2. MIX eggs, sugar, pumpkin pie spice and salt in large bowl until smooth. Stir in pumpkin. Gradually add coconut milk, mixing well. Pour into pie crust.

    3. BAKE 15 minutes. Reduce oven temperature to 350°F. Bake 55 minutes longer or until knife inserted in center comes out clean. Cool on wire rack.

    4. SERVE warm or refrigerate until ready to serve. Garnish with shredded coconut and whipped cream. Store leftover pie in refrigerator.

    Find more of our favorite pie recipes.


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