Pumpkin Sweet Potato Coconut Pie

  • Yield: 12 servings


1 (15-ounce) can cut sweet potatoes in syrup, reserve 1/4 cup syrup, drain remainder
1 (15-ounce) can 100% pure pumpkin
1/2cup canned coconut milk
1/3cup light brown sugar
3large or extra large eggs, divided
2tablespoons butter, melted
1/2teaspoon ground cinnamon
1/4teaspoon ground ginger
1/8teaspoon ground allspice
1 prepared, refrigerated single-crust piecrust
1cup sweetened flaked coconut
1/3cup light corn syrup
1/4teaspoon light corn syrup


  1. Preheat oven to 350F.
  2. 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.
  3. 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.

Nutritional Info *per serving

  • Calories 250
  • Fat 12g
  • Cholesterol 60mg
  • Sodium 125mg
  • Fiber 3g
  • Protein 4g