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All public Recipes -> Dessert -> PUMPKIN SWEET POTATO AND COCONUT PIE
PUMPKIN SWEET POTATO AND COCONUT PIE
| Description: | Early American settlers didn’t take long to turn native New World pumpkins into a sweet custard “pye” in the old English tradition. If you’re still serving your pumpkin pie in that time-honored way, we’ve got a revolution for you. This fusion recipe starts with a typical colonial pumpkin custard (seasoned with cinnamon and allspice), mixes in some soulful sweet potatoes, and then gives it a Caribbean stir of coconut milk and a vanilla-scented candied coconut topping. | |
| Time: | 1 hr 15 min (30 min to prepare, 45 min to cook) | |
| Meal type: | Dessert | |
| Ethnicity: | ||
| Number of Servings: | 12 | |
| Ingredients: | ||
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1 can (15 ounces) cut sweet potatoes in syrup, reserve 1/4 cup syrup, drain rema 1 can (15 ounces) 100% pure pumpkin 1/2 cup canned coconut milk 1/3 cup light brown sugar 3 large or extra large eggs, divided 2 tablespoon butter, melted 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground allspice 1 each prepared, refrigerated single-crust piecrust 1 cup sweetened flaked coconut 1/3 cup light corn syrup 1/4 teaspoon vanilla extract |
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| Directions: | ||
| Preheat oven to 350 | ||
| Notes: | ||
| Nutritional Information Per Serving: Nutrition... | ||
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