Sweetest Hobby

Imagine a lazy afternoon, with the aroma of something delicious filling the house. This Famous Pumpkin Coconut Pie brings that irresistible coziness in every slice. It’s a traditional recipe, full of flavor and simplicity, blending the natural sweetness of pumpkin with a tropical hint of coconut. It’s a perfect match, surprising you with each creamy and light bite. The best part is, it’s so easy to make—even if you’re not a frequent baker.

You will need one 9-inch pie crust for a 23 cm (9in) pie/tart dish. Preheat your oven to 425°F (218°C) for 15 minutes.

Ingredients: 

• 1 can of evaporated milk
• 1 can of sweetened condensed milk
• 1 can of pumpkin puree (425g)
• 3 eggs
• 1 1/2 teaspoons of cinnamon
• 1/2 teaspoon of salt
• 1/2 teaspoon of nutmeg
• 1/8 teaspoon of ground cloves (just a pinch)
• 1/3 cup grated of coconut
• 2 Tablespoons of Demerara sugar (for topping)

Instructions:

1. Mix together all the spices and salt. Set aside.
2. Beat the eggs with the pumpkin puree, then add the spice mixture. Next, add the sweetened condensed milk and the evaporated milk.
3. Stir in the grated coconut.
4. Pour the mixture into the pie crust of your choice.
5. Sprinkle Demerara sugar over the top of the filling for a crunchy topping.
6. Lower the oven temperature to 350°F (180°C) and bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
7. Allow to cool for approximately 2 hours. You can serve it immediately at room temperature or refrigerate before serving.

Enjoy your delicious pumpkin pie!

From my kitchen to yours,

Ana Raquel.