Yesterday, we hacked our way into a pumpkin to prepare fresh pumpkin puree, with the promise of a fresh pumpkin coconut pie. Today, we eat pie. This is my mom’s recipe for fresh pumpkin pie. It is the pumpkin pie I grew up with. It is the pumpkin pie to which I compare all other pumpkin pies. That’s just how things are when you’ve grown up with them, sort of how I’m a loyal Crest toothpaste girl and shiver at the thought of any mayonnaise other than Hellman’s.
To me, this is pumpkin pie the way is should be. It’s light, fresh, and sweet. My mom always uses fresh pumpkin, but I wouldn’t fault you for substituting canned. It will still be quite delicious. The recipe works well with or without the coconut. I’m a coconut girl, through and through. It gives the pie a sort of half pumpkin, half coconut custard sort of feel. Spectacular!
And now, the pumpkin pie recipe you’ve been waiting for…
Fresh Pumpkin Coconut Pie
- 2 cups Pumpkin Puree (fresh or canned)*
- 1 1/2 cup Evaporated Milk (1 12-ounce can)
- 1/4 cup Brown Sugar
- 1/2 cup White Sugar**
- 1 tsp Cinnamon
- 1/2 tsp Salt
- 1/2 tsp Ginger
- 1/4 tsp Nutmeg
- 1/8 tsp Ground Cloves
- 2 Eggs, lightly beaten
- 1/2 cup Shredded, Sweetened Coconut (optional)
- 1 9″ Deep-Dish Pie Shell (homemade or frozen)
* Click here for my photo guide on preparing fresh pumpkin puree.
**My mom’s recipe calls for 1 cup sugar, which produces an extremely sweet pie. I cut the white sugar to 1/2 cup, which still produces a deliciously sweetened pie.
Preheat oven to 425 degrees. In a bowl, whisk together all ingredients until well combined. Stir in the coconut, if desired. Place the pie shell on a foil lined baking sheet, to prevent oven spill-over. Pour the mixture into the pie shell.* Bake for 15 minutes at 425 degrees. Lower the heat to 350 degrees. Continue cooking for 45-55 minutes, until the tip of a knife, inserted about an inch from the edge, comes out mostly clean. Allow to cool for about an hour. Then refrigerate to completely cool. Serve with whipped cream.
*You will probably have some leftover filling. Use it in individual pie shells to make mini pies or simply pour it in a ramekin or small baking dish and bake, for a little crustless pie.