Coconut Sweet Potato Pumpkin Delight Pie
Elevate your Thanksgiving dessert table with this Coconut Sweet Potato Pumpkin Delight Pie. A delightful fusion of traditional pumpkin flavors and the sweet richness of candied yams, enriched with creamy coconut milk and a hint of warm spices. This pie introduces a tropical twist that will surprise and delight your guests, making it a memorable addition to your festive celebrations. The option to add rum enhances the depth of flavor, making each slice a uniquely indulgent treat. Serve it chilled for a refreshing finish to your holiday feast.
N/A
Servings
250
Calories
10
Ingredients
Ingredients
Pumpkin pie filling
15 ounces (canned)
Candied yams
15 ounces (canned, undrained)
Light brown sugar
1/2 cup (packed)
Pumpkin pie spice
1 teaspoon (ground)
Salt
1/2 teaspoon (to taste)
Coconut milk
1/2 cup (canned)
Butter
2 tablespoons (melted)
Eggs
2 large (beaten)
Rum
3 tablespoons (optional)
Refrigerated pie crust
1 (store-bought or homemade)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In the bowl of a food processor, combine the pumpkin pie filling, undrained candied yams, light brown sugar, pumpkin pie spice, salt, coconut milk, melted butter, and eggs. If you're using rum, add that as well.
3
Blend the mixture until smooth and creamy, ensuring all ingredients are well incorporated.
4
Carefully pour the filling into a prepared 10-inch refrigerated pie crust, spreading it evenly.
5
Bake in the preheated oven for approximately 1.5 hours, or until the filling is set and the surface is slightly firm to the touch.
6
Once baked, remove the pie from the oven and allow it to cool on a wire rack for at least 20 minutes.
7
For the best flavor and texture, refrigerate the pie for a few hours or overnight before serving. Enjoy chilled or at room temperature.
Nutrition Information
12
Fat
32
Carbs
3
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Coconut Sweet Potato Pumpkin Delight Pie?
It is a tropical-inspired holiday dessert that combines pumpkin pie filling, candied yams, coconut milk, and warm spices for a rich, creamy texture.
Do I need to drain the candied yams?
No, the recipe specifically calls for the candied yams to be used undrained to maintain the correct consistency and sweetness.
What size pie crust is required?
You should use a 10-inch refrigerated pie crust, which can be store-bought or homemade.
How long should I bake the pie?
The pie should be baked at 350°F (175°C) for approximately 1.5 hours.
How do I know when the pie is finished baking?
The pie is done when the filling is set and the surface is slightly firm to the touch.
Is the rum mandatory in this recipe?
No, the 3 tablespoons of rum are optional and can be omitted based on your preference.
Should the pie be served warm or cold?
For the best flavor and texture, it is recommended to serve the pie chilled, though it can also be enjoyed at room temperature.
What is the best way to mix the filling?
Using a food processor is recommended to blend the ingredients until they are completely smooth and creamy.
Can I prepare this pie in advance?
Yes, refrigerating the pie for a few hours or even overnight is recommended to achieve the best texture.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
How many calories are in a serving of this pie?
Each serving contains approximately 250 calories.
What type of coconut milk should I use?
The recipe calls for 1/2 cup of canned coconut milk.
How many eggs are needed?
You will need 2 large eggs, which should be beaten before adding to the mixture.
What kind of sugar is used in the filling?
The recipe uses 1/2 cup of packed light brown sugar.
How much fat is in one serving?
One serving of this pie contains approximately 12 grams of fat.
How much protein is in a slice?
Each serving provides about 3 grams of protein.
How many carbohydrates are in a serving?
There are 32 grams of carbohydrates per serving.
What spices are used in this recipe?
The recipe uses 1 teaspoon of ground pumpkin pie spice and 1/2 teaspoon of salt.
Does the butter need to be melted?
Yes, you should use 2 tablespoons of melted butter in the filling mixture.
Is this pie suitable for Thanksgiving?
Yes, it is designed as an elevated Thanksgiving dessert option with a tropical twist.
Can I use fresh sweet potatoes instead of canned?
While the recipe specifies canned candied yams for ease and texture, you could substitute cooked, sweetened sweet potatoes if needed.
How long should the pie cool after baking?
Allow the pie to cool on a wire rack for at least 20 minutes before refrigerating.
What gives the pie its 'tropical twist'?
The addition of coconut milk and optional rum provides the tropical flavor profile.
Can I use pumpkin puree instead of pumpkin pie filling?
The recipe specifically calls for canned pumpkin pie filling, which already contains some sweeteners and spices.
How much salt should I add?
The recipe suggests 1/2 teaspoon, but you can adjust this to taste.
What equipment do I need to make the filling?
A food processor is the primary tool needed to ensure the filling is smooth.
Is the pie crust pre-baked?
No, the filling is poured into a prepared refrigerated pie crust and then baked together.
How much pumpkin pie filling is used?
The recipe requires one 15-ounce can of pumpkin pie filling.
How much candied yam is required?
You will need one 15-ounce can of candied yams.
Can I use homemade pumpkin pie spice?
Yes, as long as it measures 1 teaspoon, homemade spice blends will work perfectly.