Pumpkin Pie with Coconut Crust

Many years ago I won my neighborhood pumpkin pie contest with this recipe. It was a fun occasion held outside just before Halloween with a costume contest for the kids, toasted marshmallows, hot dog roast, and of course pumpkin pie. This unusual recipe for a classic pie is the reason I won. Give it a try and see what you think.


  • 2 ¼ cups Angel Flake sweetened coconut
  • 1/3 cup butter

In a sauté pan melt butter, add coconut. Brown coconut in butter, stirring constantly to prevent burning. Reserve two tablespoons of coconut for garnish. Press remaining coconut in a 9” pie pan that’s been sprayed with nonstick cooking spray. Place pie crust in the freezer for 30 minutes.

Pie Filling:

  • 2 cups Cool Whip Extra Creamy (in the red container), divided
  • 1 5.1 oz package Jell-O vanilla instant pudding
  • 1 15 oz can canned pumpkin
  • 1 teaspoon cinnamon
  • ¼ teaspoon ginger
  • ½ teaspoon nutmeg
  • 2/3 cup milk

Using an electric mixer, mix together 1 cup Cool Whip with all other ingredients and beat until blended. Pour over crust and chill 3 hours. Top with remaining Cool Whip and garnish with coconut.

Note: When browning coconut for the pie crust, stir constantly to prevent burning. Use canned pumpkin, not canned pumpkin pie filling.