You are here: Home » Recipes » Pumpkin Sweet Potato Coconut Pie Pumpkin Sweet Potato Coconut Pie Recipe by Canned Food Alliance Yield 12 servings This recipe starts with a pumpkin custard, mixes in some sweet potatoes, and then gives it a Caribbean flair with coconut milk and coconut topping. PrintEmail Ingredients 1 (15-ounce) can cut sweet potatoes in syrup, reserve 1/4 cup syrup, drain remainder1 (15-ounce) can 100% pure pumpkin1/2 cup canned coconut milk1/3 cup light brown sugar3 large or extra large eggs, divided2 tablespoons butter, melted1/2 teaspoon ground cinnamon1/4 teaspoon ground ginger1/8 teaspoon ground allspice1 prepared, refrigerated single-crust piecrust1 cup sweetened flaked coconut1/3 cup light corn syrup1/4 teaspoon light corn syrup Instructions Preheat oven to 350F. Combine sweet potatoes, reserved syrup, coconut milk, pumpkin, brown sugar, melted butter, 2 eggs, cinnamon, ginger and allspice in the work bowl of a food processor. Process in pulses until completely smooth, about 1 minute. Line a pie plate with 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 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, until knife inserted near center comes out clean. Cool for at least 1 hour before serving.