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Pumpkin, Sweet Potato & Coconut Pie

Scott Phillips

Yield: Yields one 9-inch pie.

Servings: 8

This pie is so delicious that I often make two at a time. If you do, use three whole eggs when doubling the filling.


  • 9-inch single Pie Crust, chilled
  • 1-1/4 lb. sweet potatoes, peeled and cut into 1-inch chunks
  • 1 small cinnamon stick, broken into pieces
  • 3 whole cloves
  • 1 small star anise, crumbled
  • 1-inch piece fresh ginger, peeled and cut into 1/4-inch slices
  • 15-oz. can pure solid-pack pumpkin (not pumpkin pie filling)
  • 1 large egg, lightly beaten
  • 1 large egg yolk, lightly beaten
  • 2 Tbs. unsalted butter, melted and cooled
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 Tbs. all-purpose flour
  • 3/4 tsp. table salt
  • 1/2 cup well-stirred canned coconut milk (not coconut cream)
  • 3/4 cup cold whipping cream, whipped to soft peaks with 1-1/2 Tbs. granulated sugar

Nutritional Information

  • Nutritional Sample Size based on eight servings per pie
  • Calories (kcal) : 530
  • Fat Calories (kcal): 260
  • Fat (g): 28
  • Saturated Fat (g): 13
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 110
  • Sodium (mg): 400
  • Carbohydrates (g): 65
  • Fiber (g): 5
  • Protein (g): 6


  • In a medium saucepan, combine the sweet potatoes, cinnamon stick pieces, cloves, star anise, and ginger slices with enough water to just cover the contents. Bring to a boil over high heat. Reduce the heat and simmer uncovered until the sweet potatoes are very tender when pierced with a fork or skewer, about 10 minutes. Drain the potatoes, reserving the boiling liquid. Return the potatoes to the pot over low heat and toss to dry them a bit. Discard the cinnamon, cloves, and star anise. Force the warm potatoes through a ricer, a food mill, or a sieve. Boil the liquid if needed, until reduced to 1/4 cup. Let the sweet potato mash and the liquid cool.
  • Position an oven rack in the lower half of the oven; heat the oven to 350°F. In a large bowl, whisk together the pumpkin and sweet potato purée. Whisk in the egg, egg yolk, melted butter, and reserved spiced liquid. In a separate bowl, stir together the granulated and brown sugars with a wire whisk until any large lumps of brown sugar are gone. Sift the flour and salt over the sugars; stir to blend. Add the sugar-flour mixture to the pumpkin and stir well until no pockets of sugar are visible. Blend in the coconut milk.
  • Scrape the filling into the chilled pie shell; smooth the top. Bake for 1-3/4 to 2 hours, turning the pie several times so it bakes evenly. The point of a thin-bladed knife should come out clean when inserted into the center of the filling, and the edges of the surface will be unevenly cracked. If the edges of the pastry darken too much before the filling is cooked, cover them with a pie shield or strips of aluminum foil. Transfer the pie to a wire rack and let cool completely before serving with mounds of the lightly sweetened whipped cream.

Make Ahead Tips

The sweet potatoes and spiced liquid can be prepared up to three days ahead and refrigerated. Bring each to room temperature before proceeding with the recipe. Each of these elements can also be frozen for up to three months; thaw overnight in the refrigerator before bringing to room temperature.


Be sure the pastry is still well chilled when you put the pie in the oven. This helps to ensure that the crust won’t darken too much during the long baking time.


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Reviews (6 reviews)

  • Johanna8 | 11/22/2017

    I had an awfully lot of filling left over- is this meant for deep dish 9" pie? Or springform pan? Anyone else with extra?

  • Stardust4300 | 11/09/2017

    I'm the sweet potato, pumpkin and coconut pie lover at my house, now I'm not! Looks like everyone else is too now. Shocking right? Now I have to increase the amount of this pie if the pastry chef ( me ) is going to enjoy a slice. I always made me a little pie with no crust, which worked for years until my son come along and tasted like pie he didn't like. Yes, ate my whole little pie. Now we make crust and crustless. Thank you, my mother always mixed the two or mixed butternut squash with pumpkin. Me I add coconut to everything !!

  • joyfuldiner | 12/10/2014

    I love this recipe. I have used it two years in a row and it is a big hit every time. It is not so rich as other recipes that use evaporated milk. I love how wonderful my house smells after preparing the sweet potato. Usually one batch of the filling makes at least 2 pies for me. My daughter, who does not like pumpkin pie, loves this pie!

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