Hello, Pumpkin! Isn’t this pie absolutely GOURDgeous! My deep dish Pumpkin Pie with Coconut Graham Cracker Crust is a pie lovers dream! I’ve re-invented the classic holiday treat by giving it a tropical spin with the addition of coconut milk, coconut flakes and Malibu rum! Doesn’t that sound heavenly?!
There is no need to fuss with a pastry dough in this recipe. My pumpkin pie starts off with one of the easiest and quickest pie crusts around - a Graham Cracker crust. This crust comes together in minutes and uses a handful of simple ingredients, including ginger-forward graham crackers, floral coconut flakes, butter and sugar. Yum! The crust is then par-baked and filled with a rich, creamy and absolutely dreamy pumpkin pie filling. Pumpkin puree, coconut milk, sugar, Malibu rum and a few warming spices combine to create the most flavourful and silky pumpkin pie filling.
My Pumpkin Pie with Coconut Graham Cracker Crust is so good that it might just become your go-to pumpkin pie recipe. This Fall treat is perfect for just about any occasion and makes for a delicious and beautiful dessert (and, centrepiece) at your holiday festivities. So, give this pie a go and you’ll be satisfied with every spoonful! Let me show you how it’s done. Grab a spoon and come and cook with me! Happy Baking!
Prep Time: 5 minutes
Cook Time: 90 - 95 minutes
Total Time: 95 - 100 minutes
Serves: 8 - 12
Ingredients:
Coconut Graham Cracker Crust
1 3/4 cup crushed graham crackers (See Notes below)
6 Tbsp unsalted butter, melted
3 Tbsp unsweetened coconut flakes
2 Tbsp granulated sugar
1/4 tsp kosher salt
Pumpkin Pie Filling
2 cups 100% pumpkin puree (See Notes below)
1 1/2 cups unsweetened coconut milk, shaken (approx. 1 400mL can)
2 large eggs, at room temperature
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1 Tbsp Malibu rum (See Notes below)
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
Pinch of kosher salt
Instructions:
Preheat the oven to 350F and set aside a 9” (26 cm outer diameter) ceramic pie dish, with a 1.2L capacity (deep dish).
Creating the Coconut Graham Cracker Crust: To a large bowl, add the crushed graham crackers, butter, coconut flakes, sugar and salt and mix until fully incorporated.
Pour the graham cracker mixture into the pie dish. Then, using a measuring scoop or spoon, spread the mixture over the base and up the sides of the pie dish. You want the graham cracker crust to be fairly compact and even.
Bake for 10 minutes or until golden in colour. Then, remove the pie dish from the oven and let it cool for 15 minutes.
While the crust is cooling, increase the temperature of the oven to 400F.
Preparing the Pumpkin Pie Filling: To a large mixing bowl, add the pumpkin puree, coconut milk, eggs, granulated and brown sugar, Malibu rum, cinnamon, ginger, nutmeg and kosher salt. Whisk all the ingredients for 30 seconds or until well combined.
Assembling the Pumpkin Pie: Pour the pumpkin pie filling into the pre-baked graham cracker crust and bake for 15 minutes. Then, without opening the oven door, reduce the heat to 350F and continue to bake the pie for 65 - 70 minutes. You know your pumpkin pie is done when it’s puffed up, the filling closest to the crust has set and the centre jiggles rather than wiggles, when you give it a little nudge. You will also notice that the filling in the centre of the pie hasn’t completely set. Don’t fret! It will continue to cook as it cools.
Transfer the pumpkin pie to a wire rack and allow it to cool completely before serving. Enjoy it as is or top with a dollop of whipping cream! For some tropical flair, add a few pieces of shaved coconut.
Notes:
Let Your Eyes Be Your Guide: Baking times will vary depending on the type, size and depth of the pie dish used. My recipe has been developed using a deep dish ceramic Emile Henry pie dish. I love using ceramic stoneware because it yields a more even bake, at the expense of a longer bake time. If you plan to use a metal or glass pie dish for this recipe, you may need to adjust the filling amount and baking time. Metal pans conduct heat quickly, which may shorten bake time and lead to over browning of the pie crust.
Make It Gluten-Free: To make this Pumpkin Pie gluten-free, simply substitute the graham crackers in this recipe on a 1:1 basis with gluten-free graham crackers (or crumbs). I like using Kinnikinnick Foods Graham Style Cracker Crumbs. It's gluten-free and works beautifully in this recipe.
Not All Pumpkin Purees Are Alike: At the grocery store, you will see Pumpkin Puree and Pumpkin Pie Filling on the shelves. The latter is full of spices and sugar and using it in this recipe would result in an overly spiced and sweet pie. So, stick with 100% pure Pumpkin Puree and you won’t be disappointed. Some brands are waterier than others, so for this recipe, I like using E.D Smiths 100% Pumpkin Puree.
I Don’t Have Malibu Rum on Hand: If you don’t have Malibu rum handy, you can simply substitute it with your favourite light rum on a 1:1 basis.
A Reduction in Baking Temperature: Baking the pumpkin pie at a higher temperature, or 400F, will help “set” the pie filling. The temperature is then lowered to 350F for the remainder of the bake time to allow the pie to cook through more evenly. This baking process has also helped me avoid the dreaded pumpkin pie “cracks”.
Checking For Doneness: Assessing whether your pumpkin pie has fully cooked can be tricky. After all that work, nobody wants a runny filling! So, follow these tips and tricks for the best results: You know your pumpkin pie is done when it’s puffed up, the filling closest to the crust has set and the centre jiggles rather than wiggles, when you give it a little nudge. You can also insert a knife into the filling and, if it comes out clean, then you are good to go. This will leave a little imprint in your pie. But, you can simply cover it up with a dollop of whipped cream. Alternatively, you can use a digital thermometer to check for doneness. Simply insert it into the centre of the pie and if it registers 180F, then you know your filling has cooked through.
Make Ahead Pumpkin Pie: Holiday baking can be stressful but it doesn’t have to be! This pumpkin pie can be made a day in advance. After baking, simply transfer the pumpkin pie to a wire rack and allow it to cool completely. Once cool, cover the pumpkin pie with plastic wrap or aluminum foil and store it in the refrigerator until ready to serve.
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