Toasted Coconut Pumpkin Pie
A delightful pumpkin pie with toasted coconut topping, blending warm spices and creamy filling, perfect for holiday gatherings or cozy dessert moments.
Ingredients
Instructions
- Preheat oven to 425°F.
- In a large bowl, combine pumpkin, sweetened condensed milk, eggs, cinnamon, ground ginger, ground nutmeg, salt, and 1/2 cup toasted coconut.
- Mix well until smooth.
- Pour the mixture into the unbaked pastry shell.
- Bake for 15 minutes at 425°F.
- Reduce oven temperature to 350°F and continue baking for 35 to 40 minutes, until a knife inserted in the center comes out clean.
- Allow the pie to cool.
- Garnish with whipped cream and remaining toasted coconut before serving.
- Refrigerate leftovers.
Nutrition & Diet Analysis (per serving)
655
kcal
33% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Egg
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).