Pumpkin Pie in Coconut Crust

Makes 2 (9-inch) pies. Recipe for filling and topping is from “The Complete Pumpkin Eater” cookbook by Caroline Schoellkopf. Coconut crust adapted by Corinne Cook from same recipe.


2 cups toasted sweet coconut

½ cup graham cracker crumbs

1 tablespoon sugar

5 tablespoons melted butter


1½ pounds cream cheese, 3 (8-ounce) packages

1 1/3 cups brown sugar

2 teaspoons cinnamon

3 tablespoons honey

1(15-ounce) can 100% pure pumpkin

6 eggs (yolks and whites separated and in separate bowls)

2 teaspoons ginger

¼ teaspoon salt

2 tablespoons rum or vanilla


½ cup whipping cream

1 tablespoon sugar

¼ teaspoon cinnamon

1. Preheat oven to 325 F (350 F if not using oven for toasting)

2. Toast coconut on stove in nonstick skillet, on a microwave-safe plate in the microwave, or in 325 F oven, on a rimmed baking pan. It’s easy to burn coconut; watch it carefully and stir it often until it’s a rich golden color. Place crumbs in medium bowl.

3. Stir graham cracker crumbs, sugar and melted butter into toasted coconut. Continue stirring until well mixed. Divide between 2 pie plates. Lightly press into bottom and partially up side of pie plates. Set aside.

4. In a large mixing bowl and with electric mixer, beat cream cheese, brown sugar, cinnamon, honey, pumpkin, egg yolks, ginger, salt and vanilla until blended. Set aside.

5. In separate bowl, beat egg whites until stiff; Fold whites into pumpkin mixture.

6. Divide filling between the 2 pie plates.

7. Place pies in 350 F oven. Bake for 25-30 minutes, or until center is “set” (toothpick inserted in center comes out clean). Place on rack to cool.

8. For topping, whip cream until frothy, add sugar and continue beating until peaks form. Fold in cinnamon. Serve a dollop on each slice of pie.