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Coconut Pumpkin Pie

Ingredients
  9 inch pie shell 1
  Eggs 3 , well beaten
  Sugar 3⁄4 Cup (12 tbs)
  Salt 1⁄4 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Ginger 1⁄2 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Cooked sieved pumpkin 2 Cup (32 tbs)
  Milk 2 Cup (32 tbs)
  Grated coconut 3⁄4 Cup (12 tbs)
  Rum 1 Tablespoon
Directions

Prepare pie-shell, but do not prick.
Beat eggs and sugar together.
Add spices, milk, pumpkin, 1/2 cup coconut, rum.
Mix well and pour into 23 cm (9 in) pastry lined pie dish.
Sprinkle the top with 1/4 cup grated coconut.
Bake at 230° C (450° F) for 10 minutes, then reduce heat to 180°C (350° F) and bake for about 20 minutes or until an inserted knife comes out clean.
Serve hot or cold with whipped cream or ice cream.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Restriction: 
Vegetarian
Ingredient: 
Pumpkin
Interest: 
Healthy
Cook Time: 
30 Minutes

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2524 Calories from Fat 979

% Daily Value*

Total Fat 110 g169.5%

Saturated Fat 54.7 g273.5%

Trans Fat 0 g

Cholesterol 679.6 mg226.5%

Sodium 2594.8 mg108.1%

Total Carbohydrates 345 g115%

Dietary Fiber 24 g96%

Sugars 179.4 g

Protein 48 g95.9%

Vitamin A 24.2% Vitamin C 5.5%

Calcium 66.3% Iron 39.5%

*Based on a 2000 Calorie diet

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Coconut Pumpkin Pie Recipe