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Coconut Macaroon Pumpkin Pie
4.7 from 63 votes

Coconut Macaroon Pumpkin Pie

The Coconut Macaroon Pumpkin Pie features a unique macaroon crust made from shredded coconut, sugar, potato starch, and egg whites, creating a chewy, golden base. The pumpkin filling blends canned pumpkin puree with coconut milk, eggs, sugars, vanilla, and warm spices, baked to a creamy, flavorful finish. The crust's coconut flavor pairs well with the spiced pumpkin for a different take on classic pumpkin pie.

Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
Servings: 8 servings
Calories: 459 kcal
Course: Dessert
Cuisine: American

Ingredients

Macaroon Crust Ingredients
  • 2 1/2 cups coconut shredded, unsweetened
  • 1/2 cup sugar
  • 1 1/2 tablespoons potato starch or corn starch
  • 1/4 teaspoon salt
  • 4 large egg reserve 4 yolks for filling, whites, plus one additional white, separated
  • 1 teaspoon vanilla
Parve Pumpkin Filling
  • 2 cups pumpkin plain, not spiced pumpkin pie filling, puree
  • 1 cup coconut milk full fat
  • 2 large egg plus 4 reserved yolks from crust
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 1/2 teaspoons vanilla
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • Pinch cloves

Instructions

To Make Coconut Macaroon Crust:
    Cup of Yum
  1. Preheat oven to 325 degrees. In a mixing bowl, stir together coconut, potato starch, sugar and salt until thoroughly combined.
  2. In a separate bowl, whisk together 4 egg whites and vanilla until frothy.
  3. Pour egg mixture into coconut mixture and allow to sit for 20-30 minutes.
  4. Generously grease a 9 inch pie dish with non-stick cooking spray and evenly press in the macaroon crust mixture.
  5. Cover edge of the crust with aluminum foil and bake for 45 minutes.Meanwhile, whisk remaining egg white with ½ tbsp of water.
  6. When crust has finished baking, remove from oven. Brush crust with egg white to create a seal. After brushing on the egg white, put the protective foil back around the edge of the crust.
  7. Bake for an additional 10 – 15 minutes till the crust is golden brown.
To Make Filling
  1. Increase oven temperature to 425 degrees.Place all of your filling ingredients into a blender and blend until creamy and smooth, about 60 seconds. I’ve found this is the best way to create a smooth, evenly mixed filling. Alternatively, you can pour the ingredients into a large mixing bowl and blend with an immersion blender or a whisk, just make sure all ingredients are very well incorporated.
  2. Pour the mixture into a saucepan and heat over medium for 9-10 minutes, until just starting to thicken and bubble around the edges.
  3. Remove foil from the edges of your macaroon pie crust. Pour the mixture into your prepared macaroon crust and smooth the top with a spatula. This recipe is written for a deep 9-inch pie dish, but you can use it to fill two smaller shallow pie dishes if you prefer. Fill to the top of the crust.
  4. Tent the pie with foil, making sure to leave plenty of space between the surface of the pie and the foil, otherwise you will ruin the top of your pie filling.Carefully place the pie onto the center rack of your oven. Bake for 15 minutes, then remove foil tent and reduce heat to 350 degrees. Bake for an additional 35 minutes, or until the filling sets and only jiggles slightly. If the edge of the crust is getting too brown for your liking, you can carefully cover the edge of the crust with foil-- just be sure not to touch or mess up the top of the custard.
  5. Turn off the oven and crack the oven door. (I use a wooden spoon to prevent the oven door from closing all the way). Allow the pie to cool slowly in the oven for 1 hour – this will help prevent the top from cracking.Remove pie from the oven and allow to cool completely to room temperature (about 3 hours) or chill in the refrigerator before cutting and serving. Keep leftovers refrigerated.

Notes

  • Let the macaroon crust mixture sit 20-30 minutes before pressing into the pie dish for better binding.
  • Protect the crust edges with foil during baking to prevent burning and ensure even browning.
  • Seal the baked crust with an egg white wash before returning it to the oven for a golden finish.
  • Full-fat coconut milk results in a creamier and richer pumpkin filling.
  • Blend filling ingredients until smooth for an even texture.
  • This recipe requires a 9-inch pie dish and standard kitchen tools including a whisk, pastry brush, and blender.

Nutrition Information

Calories 459kcal (23%) Carbohydrates 54g (18%) Protein 6g (12%) Fat 26g (40%) Saturated Fat 22g (110%) Cholesterol 46mg (15%) Sodium 213mg (9%) Potassium 436mg (9%) Fiber 6g (24%) Sugar 42g (84%) Vitamin A 9600IU (192%) Vitamin C 3.4mg (4%) Calcium 54mg (5%) Iron 3.2mg (18%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 459

% Daily Value*

Calories 459kcal 23%
Carbohydrates 54g 18%
Protein 6g 12%
Fat 26g 40%
Saturated Fat 22g 110%
Cholesterol 46mg 15%
Sodium 213mg 9%
Potassium 436mg 9%
Fiber 6g 24%
Sugar 42g 84%
Vitamin A 9600IU 192%
Vitamin C 3.4mg 4%
Calcium 54mg 5%
Iron 3.2mg 18%

* Percent Daily Values are based on a 2,000 calorie diet.