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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (158g) Recipe makes 8 servings The following items or measurements are not included below: 2 ounces white chocolate |
||
| Calories 366 | ||
| Calories from Fat 171 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 19.1g | 29% | |
| Saturated Fat 11.1g | 55% | |
| Monounsaturated Fat 4.5g | ||
| Polyunsaturated Fat 2.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 53mg | 17% | |
| Sodium 210mg | 8% | |
| Potassium 409mg | 11% | |
| Total Carbohydrate 47.1g | 15% | |
| Dietary Fiber 2.4g | 9% | |
| Sugars 35.2g | ||
| Protein 5.1g | 10% | |
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SERVES 8
Ingredients
- 1 (15 ounce) can pumpkin
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 12 ounces coconut milk
- 1 graham cracker pie crust
- 1/3 cup dried apricot
- 1/4 cup shredded coconut
- 2 ounces white chocolate
Directions
1
Preheat oven to 425°F.2
Combine pumpkin through coconut milk. Stir well & pour into pie crust.3
Bake at 425F for 15 minutes.4
Reduce heat to 350F & bake about 50 minutes or until knife inserted in center comes out clean.5
While pie is baking, thinly slice apricots.6
Cool pie on wire rack.7
Carefully melt white chocolate either in a small bowl over a small pan of hot water or in the microwave, stirring after every 30 seconds until melted & smooth.8
When the pie has cooled, sprinkle top with slivered apricots & shredded coconut.9
Drizzle melted white chocolate over the top in a crisscross fashion.
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Browse similar recipes by category
- Course > Desserts > Pies & Tarts
- Main Ingredient > Vegetables > Squash
- Main Ingredient > Chocolate
- Main Ingredient > Fruit > Nuts > Coconut
- Main Ingredient > Fruit > Pitted
- Preparation > Time to Make > < 4 hours
Featured Reviews for This Recipe
From: Quackers1226
On Nov 23, 2008
Hubby loved it - and everyone thought it was yummy. Just a hint of coconut. I had also made a pumpkin cheesecake (and am not a big fan of pumpkin pie) so I haven't tried a slice yet. Subtle hint of coconut. Nice. Thanks for sharing.
From: Countrywife
On Nov 22, 2008
WOW! I say again WOW! I love pumpkn pie (it's probably my favorite) but the coconut milk really makes this special. The apricots were a wonderful surprise. I added a few sliced almonds to the top and a glorious dollop of whipped cream...just heavenly! And easy1 I'm doing another one for Thanksgiving.
From: Sydney Mike
On Apr 23, 2007
Made for PAC, Spring 07 ~ I thought I'd found the very best pumpkin pie in my double-layered pie, but this one is truly & wonderfully decadent! Lordy, with coconut & apricot & chocolate & pumpkin, about the only thing lacking is orange! And, I couldn't help myself [I'd say the devil made me do it, but he get credit for way, way too much stuff!], so I added a few very thin curls of orange zest on top! Anyway, thanks to one of my adopted 'kids,' I now have a great, new pumpkin pie recipe on file!
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