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Pumpkin Sweet Potato Coconut Pie

Looking for an extraordinary dessert for your next get-together? Packed with vitamin A (great for your eyes) this Pumpkin Sweet Potato Coconut Pie is sure to be a family favorite in no time.

The pumpkin pie is a staple for many Americans celebrating the holidays, but we can still thank England for the tradition itself. Early American settlers didn’t take long to turn native New World pumpkins into a sweet custard “pye” in the old English tradition.

This fusion recipe is seasoned with cinnamon and allspice and mixes in some soulful sweet potatoes. A Caribbean stir of coconut milk and a vanilla-scented, candied coconut topping brings a spring flair to a classic favorite holiday recipe.

Enjoy this delicious Pumpkin Sweet Potato Coconut Pie year-round with canned sweet potato and pumpkins. The combination packs a ton of nutrients and vitamins into this recipe.

Pumpkin Sweet Potato Coconut Pie

Yield: 12 servings

Serving Size: 1 small slice

Calories per serving: 293

Fat per serving: 13g

Pumpkin Sweet Potato Coconut Pie


  • 1 can (15 ounces) cut sweet potatoes in syrup, reserve 1/4 cup syrup, drain remainder
  • 1 can (15 ounces) 100% pure pumpkin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground allspice
  • 1/3 cup light brown sugar
  • 2 tablespoons butter, melted
  • 1/2 cup canned coconut milk
  • 3 eggs, large or extra large
  • 1 prepared, refrigerated pie crust
  • 1 cup sweetened flaked coconut
  • 1/3 cup light corn syrup
  • 1/4 teaspoon vanilla extract



Food processor

Rolling pin if using large size pie plate

9 or 9-1/2-inch, deep-dish glass pie plate

Mixing bowl

Combine the sweet potatoes, reserved syrup, pumpkin, cinnamon, ginger, allspice, brown sugar, melted butter, coconut milk and 2 eggs in the work bowl of a food processor. Process in pulses until completely smooth, about 1 minute.

Line the pie plate with the prepared crust and crimp the edges. Note that you will have to roll the crust to be about 1-inch bigger all around if using a 9-1/2-inch pie plate. Fill the crust with the filling and even the surface. Bake for 45 minutes.

Meanwhile mix the remaining egg, coconut, corn syrup and vanilla in a mixing bowl until well combined. Spread over the surface of the baked filling. Return to the oven and bake until golden brown, about 40 minutes.

Cool for at least 1 hour before serving.


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