Coconut-Rum Pumpkin Pie


This take on the classic Thanksgiving pie has the familiar warming spices, like cinnamon and nutmeg, plus rum and coconut for a tropical twist.

Coconut-Rum Pumpkin Pie
Photo: Victor Protasio
Active Time:
35 mins
Total Time:
1 hrs 35 mins
Nutrition Profile:



  • ¾ cup all-purpose flour

  • ¾ cup whole-wheat pastry flour

  • ¼ teaspoon salt

  • 4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch pieces

  • 3 tablespoons canola oil, chilled

  • 3 tablespoons ice water


  • 4 large eggs

  • 1 (15 ounce) can unseasoned pumpkin puree

  • ½ cup packed brown sugar

  • ½ cup pure maple syrup

  • 2 tablespoons spiced rum or coconut rum

  • ¾ teaspoon ground cinnamon

  • ¾ teaspoon ground ginger

  • ¾ teaspoon ground nutmeg

  • ½ teaspoon salt

  • cup well-shaken light coconut milk

  • cup coconut cream, whisked

  • 1 teaspoon coconut extract (optional)

  • Toasted coconut for garnish


  1. To prepare crust: Whisk all-purpose flour, whole-wheat flour and 1/4 teaspoon salt in the bowl of a stand mixer or large mixing bowl. Add butter and toss to coat with flour. Refrigerate for at least 30 minutes and up to 1 hour.

  2. Mix on low speed, using the paddle attachment, until the butter forms almond-size pieces, 2 to 3 minutes. (Alternatively, use your fingers to work the butter and flour together until the butter forms almond-size pieces.) Add oil and mix or stir until incorporated, about 30 seconds. Add 3 tablespoons water and mix or stir just until the dough comes together. If it seems dry, add the remaining 1 tablespoon water. Form the dough into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.

  3. If the dough has been refrigerated for more than 1 hour, let it stand at room temperature for 20 minutes. Roll out on a lightly floured surface into a 12 1/2-inch round. Transfer to a 9-inch pie pan and crimp edges. Chill the crust in the freezer for 15 minutes.

  4. Position rack in lower third of oven; preheat to 450°F.

  5. Line the crust with parchment paper and fill with pie weights (or dried beans). Bake until the edges are golden brown, about 15 minutes. Remove the paper and pie weights and bake until the crust is firm, 5 to 7 minutes more. Reduce oven temperature to 325°F.

  6. Meanwhile, prepare filling: Whisk eggs in a large bowl until lightly beaten. Add pumpkin, brown sugar, maple syrup, rum, cinnamon, ginger, nutmeg and salt and whisk until combined. Add coconut milk, coconut cream and coconut extract, if using, and whisk until combined.

  7. Pour the filling into the crust. Bake until the filling is set and a knife inserted in the center comes out clean, about 1 hour 10 minutes. Let the pie cool on a wire rack for 10 to 15 minutes. Refrigerate for 30 minutes. Garnish with coconut, if desired.

To make ahead

Prepare crust through Step 2, and refrigerate for up to 2 days or freeze for up to 3 months. Refrigerate baked pie for up to 1 day.


9-inch pie pan (not deep-dish), parchment paper, pie weights (or dried beans)

Nutrition Facts (per serving)

299 Calories
13g Fat
42g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 299
% Daily Value *
Total Carbohydrate 42g 15%
Dietary Fiber 2g 7%
Total Sugars 27g
Protein 4g 8%
Total Fat 13g 17%
Saturated Fat 7g 35%
Cholesterol 72mg 24%
Vitamin A 4975IU 100%
Sodium 257mg 11%
Potassium 156mg 3%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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