Pumpkin Pie with Coconut Crust

Crust:
2 ¼ cups Angel Flake sweetened coconut
1/3 cup butter

In a sauté pan melt butter, add coconut. Brown coconut in butter, stirring constantly to prevent burning. Reserve two tablespoons of coconut for garnish. Press remaining coconut in a 9” pie pan that’s been sprayed with nonstick cooking spray. Place pie crust in the freezer for 30 minutes.

Pie Filling:
2 cups Cool Whip Extra Creamy (in the red container), divided
1 5.1 oz package Jell-O vanilla instant pudding
1 15 oz can canned pumpkin
1 teaspoon cinnamon
¼ teaspoon ginger
½ teaspoon nutmeg
2/3 cup milk

Using an electric mixer, mix together 1 cup Cool Whip with all other ingredients and beat until blended. Pour over crust and chill 3 hours. Top with remaining Cool Whip and garnish with coconut. 

Note:
When browning coconut for the pie crust, stir constantly to prevent burning.
Use canned pumpkin, not canned pumpkin pie filling.

Presented by Joy McCabe, joymccabe.com

11/21/2016


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