Coconut and Sweet Potato Pumpkin Pie with Gingersnap Crust

A mixture of sweet potatoes and pumpkin fills this gingersnap crust.

Be sure to toast the coconut before sprinkling on top of the pie.

1 hr 20 min Prep: 15 min Cook: 1 hr 5 min
Serves: 10 Save

Ingredients (13)


  • 15 oz Canned Sweet Potatoes
  • ¾ cup Canned Pumpkin Puree
  • ⅔ cup Sugar
  • 3 Eggs
  • ¾ cup Coconut Milk
  • ½ tsp Ground Ginger
  • ½ tsp Ground Cinnamon
  • ¼ tsp Ground Allspice
  • ¼ tsp Salt
  • 1 cup Sweetened Coconut Flakes


  • 30 Gingersnap Cookies
  • 2 T Sugar
  • 4 T Butter



  1. To prepare filling, combine mashed sweet potatoes, pumpkin, sugar, eggs, coconut milk, ginger, cinnamon, allspice and salt in a bowl; whisk until smooth. Sprinkle 1/2 cup of the coconut flakes into the bottom of the cooled Gingersnap Crust. Gently pour pumpkin mixture over coconut. Bake on a baking sheet until the filling is just set, 60 to 65 minutes. (Note: If the crust around the edges of the pie begins to get too brown, loosely cover the edges with aluminum foil.)
  2. While pie bakes, place remaining 1/2 cup coconut in a medium nonstick skillet over medium heat. Cook, stirring, until lightly browned, 5 to 7 minutes. Transfer to a bowl and let cool.
  3. Remove pie from oven and set on a wire rack. Immediately sprinkle with cooled toasted coconut and let pie to cool 1 hour. Chill at least 3 hours before serving.

Gingersnap Crust

  1. Preheat oven to 350F.
  2. Combine cookies and sugar in the bowl of a food processor and process until fine crumbs form. Transfer to a bowl. Stir in butter and mix until well blended. Press into the bottom and up the sides of a 9-inch glass pie pan. Bake 5 minutes; remove from oven and let cool.