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.
Crust:
- 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.