This post was sponsored by Crisco® Coconut Oil as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

Coconut and Pumpkin, have you tried mixing the two together? It’s one of my favorite flavor combinations, neither are super sweet and the unique flavor in each fruit blends in beautifully with one another.  Now that fall is upon us I’ve been getting into some of my fall cooking styles, one of my favorite recipes calls for the both coconut and pumpkin.  When I first moved to America 9 years ago, I had never heard of pumpkin pie, yes, seriously!  Then I spent my first Thanksgiving with my husband an a group of friends, this is when I got my first taste of pumpkin pie, once I tried it, I wanted more, the next year I baked my own and I’ve been adding to my pumpkin pie recipe ever since, it’s love!

On my most recent trip to Target, my daughter and I scoured the shelves for some bargains, picked up a coffee, checked out the dollar section then headed over to the grocery aisle to pick up some baking goods!  I picked up Crisco® Unrefined Organic Coconut Oil to add to my pumpkin pie which I had planned to make the following night, it was easy to find in the baking needs aisle! If you just want the buttery flavor but not the coconut taste, try using Crisco® Refined Organic Coconut Oil as it has the same texture but not the coconut flavor.

Instead of using butter and real coconut, I chose to use Crisco® Unrefined Organic Coconut Oil in my recipe as it has that lovely coconut taste without the bits getting stuck in your teeth, the flavor is also mild and doesn’t overwhelm the pumpkin flavor, they blend well together and are a real treat!

For my pumpkin pie recipe, I preheated my oven to 350 degress then I started off mixing two large eggs, one cup of white sugar (you can substitute for brown), 1 can of tinned pumpkin, half a can of evaporated milk and 1tsp of pumpkin pie spice (If you don’t have pumpkin pie spice, mix together ground cinnamon, nutmeg and ginger) and 1/3 Cup of Crisco® Unrefined Organic Coconut Oil.

Once you have everything added to a large bowl, mix it altogether, you can use a blender if you like but I prefer to mix it by hand, it takes me a good 5 minutes but I ended up with a beautiful creamy texture! Once everything is blended, add the mixture to your pie crust, I chose to use a pre-made shortbread pie crust but you can make your own or use a different kind, whatever you like to eat with your pumpkin mix!

Once you have your mixture inside your pie crust, add it to the oven and set the timer for 50 minutes.  Check your pie halfway through cooking by sticking in a toothpick, if it comes out clean, your pie is done!  Also be sure to fold the foil around the side of your pie so the crust doesn’t overcook. When your pie is ready, add it to a cooling rack for an hour two, when you are ready to eat, add some whipped cream then dig in!

Compliment from my husband, “This is the best pumpkin pie you have ever made!”, he loved the addition of the coconut flavor and said it was creamy with just the right amount of flavor, give this recipe a try for a twist on your regular fall pumpkin pie, you won’t be disappointed!

Right now you can pick up a coupon for Crisco® Unrefined / Refind Organic Coconut Oil on the Cartwheel app!

5 from 4 votes
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Coconut Pumpkin Pie

A delcious creamy, pumpkin coconut pie that uses coconut oil.

Course Dessert
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4
Author Lynsey

Ingredients

  • 1/3 Cup Crisco® Unrefined Organic Coconut Oil
  • 2 Large Eggs
  • 1 Cup White Sugar
  • 1 Tsp Pumpkin pie spice
  • 1/2 Can Evaporated Milk
  • Pie Crust of choice

Instructions

  1. Preheat oven to 360 degress.

  2. Mix together large eggs, one cup of white sugar (you can substitute for brown), 1 can of tinned pumpkin, half a can of evaporated milk and 1tsp of pumpkin pie spice (If you don’t have pumpkin pie spice, mix together ground cinnamon, nutmeg and ginger) and 1/3 Cup of Crisco® Unrefined Organic Coconut Oil.

  3. Pour Pie mix inside the crust

  4. Add pie to oven for 50 minutes. Check it halfway through with a toothpick, if it comes out clean it's ready!

  5. Leave pie to cool for an hour or two.

  6. Top with whipped cream and enjoy!