Coconut and Sweet Potato Pumpkin Pie with Gingersnap Crust

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 11/25/2020

A mixture of sweet potatoes and pumpkin fills this gingersnap crust.

Be sure to toast the coconut before sprinkling on top of the pie.

1 hr 20 min Prep: 15 min Cook: 1 hr 5 min
Serves: 10 Save

Ingredients (13)

Pie

  • 15 oz Canned Sweet Potatoes
  • ¾ cup Canned Pumpkin Puree
  • ⅔ cup Sugar
  • 3 Eggs
  • ¾ cup Coconut Milk
  • ½ tsp Ground Ginger
  • ½ tsp Ground Cinnamon
  • ¼ tsp Ground Allspice
  • ¼ tsp Salt
  • 1 cup Sweetened Coconut Flakes

Crust

  • 30 Gingersnap Cookies
  • 2 T Sugar
  • 4 T Butter

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!

Directions

Pie

  1. To prepare filling, combine mashed sweet potatoes, pumpkin, sugar, eggs, coconut milk, ginger, cinnamon, allspice and salt in a bowl; whisk until smooth. Sprinkle 1/2 cup of the coconut flakes into the bottom of the cooled Gingersnap Crust. Gently pour pumpkin mixture over coconut. Bake on a baking sheet until the filling is just set, 60 to 65 minutes. (Note: If the crust around the edges of the pie begins to get too brown, loosely cover the edges with aluminum foil.)
  2. While pie bakes, place remaining 1/2 cup coconut in a medium nonstick skillet over medium heat. Cook, stirring, until lightly browned, 5 to 7 minutes. Transfer to a bowl and let cool.
  3. Remove pie from oven and set on a wire rack. Immediately sprinkle with cooled toasted coconut and let pie to cool 1 hour. Chill at least 3 hours before serving.

Gingersnap Crust

  1. Preheat oven to 350F.
  2. Combine cookies and sugar in the bowl of a food processor and process until fine crumbs form. Transfer to a bowl. Stir in butter and mix until well blended. Press into the bottom and up the sides of a 9-inch glass pie pan. Bake 5 minutes; remove from oven and let cool.