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Pecan Coconut Pumpkin Pie w Maple Whipped Cream

Recipe By: Andy Hilton
Year Submitted: 2017
Winner First Place


Crust (makes two)
2 ½ cups All Purpose Flour
½ cup Butter
½ cup Shortening
1 tbs Sugar
½ tsp Baking Powder
8 to 9 tbs ice cold water

Pumpkin Filling:
3/4 cup Granulated Sugar
1 tsp ground cinnamon
½ tsp Salt
½ tsp Ground Ginger
¼ tsp Ground Cloves
2 large eggs
1 can (15 oz) LIBBY€™S 100% Pure Pumpkin
1 can (14 oz) Sweetened Condensed Milk
½ cup Chopped Pecans
½ cup lightly toasted shredded Coconut


Crust (makes two)
Pre heat the oven to 350. Whisk together the dry ingredients in a bowl. Place cold Butter and cold shortening on top of the flour mixture. Cut in with a pastry blender until the Butter and Shortening are the size of small peas. Sprinkle with 4 tbs of cold water and fluff with a fork, sprinkle with 4 or 5 tbs of water and fluff until the dough comes together. Form a ball with the dough, wrap in plastic and place in the refrigerator for 30 min. Split dough in half and roll out one half, use the other half for another pie.

Pumpkin Filling:
Mix sugar, cinnamon, salt, ginger, cloves in small bowl and set aside. Beat eggs in large bowl. Stir in pumpkin and sugar and spice mixture. Gradually stir in the sweetened condensed milk. Sprinkle the top of the unbaked pie with chopped pecans and toasted coconut.

Bake in preheated oven bake for 40 €“ 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Top with sweetened Maple Whipped cream (optional), keep refrigerated until ready to serve.