Sweet Potato Pumpkin Coconut Pie and a Giveaway

sweet potato pie

Thanksgiving is just one day away! I think I’m ready, are you? I already did all my grocery shopping yesterday morning before the crowds hit the supermarkets. Since my son is out of school all this week, he was my little helper. He’s great at marking things off the grocery list now that he’s learning to read.

I’ve got all my sides planned out for the big day, and the turduken is thawing as we speak. For dessert, I just couldn’t decide what type of pie to make for us, so I made this Sweet Potato Pumpkin Coconut Pie, and tomorrow I’m making a Dutch Apple Pear Cranberry Pie. I figure that if I just combine my top 6 favorite pies into two glorious pies, we’ll be fine.

slice of pie

For this pie, I start with a big baked sweet potato that I baked in the microwave. Then I add that to a can of pumpkin puree and a can of coconut milk. The coconut flavor makes this pie amazing. I also add some brown sugar and lots of flavorful spices.

But what really makes this pie is the crust. I start with the perfect pie crust recipe, the Crisco Perfect Pie Crust. It’s a no-fail, super easy way to make that incredibly flaky, tender pie crust. The recipe simply calls for Crisco, flour, salt and water.

flour and baking sticks

The first step is to just combine the Crisco, flour and salt with a pastry knife like so.

combining crisco flour and salt

Until it looks like this. The dough should be all grainy and lumpy looking. The next step is to add just enough ice water to get the dough to come together and form a disc.

lumpy dough

Next grab your rolling pin and roll it out on some parchment paper.

rolled out pie dough

Then you just flip this pie crust in your pie plate, trim the edges and your done! Just fill and bake.

cooked pie

Does this all sound a little intimidating? It’s okay, the pie experts from Crisco are here to help. The Crisco Pie Hotline 1-877-FOR PIE TIPS (877-367-7438) is back to offer around-the-clock pie baking help this holiday season. From how to avoid shrinking crusts to creating the perfect filling, the hotline provides information and tips around the clock to assist bakers with some of the most common pie-baking challenges. Live pie experts can be reached Monday through Friday 9:00 a.m. to 7:00 p.m. ET. During the harried holiday season when pie baking is at its peak, live pie experts are on-call during extended hours, Monday through Friday 8:00 a.m. to 8:00 p.m. ET from November 18 – 27, and 8:00 a.m. to 7:00 p.m. ET from December 16 – 23. Additionally, recorded tips and tricks can be accessed 24 hours a day.

The hotline will also feature tips and trends from award-winning pie expert and author, Michele Stuart, the owner of Michele’s Pies (located in Westport and Norwalk, CT) and the author of the best-selling cookbooks Perfect Pies (Random House, 2011) and the new Perfect Pies & More (Random House, October 22, 2013). In November, fans can also log on to visit the Crisco Facebook and Pinterest pages to find step-by-step tutorials, recipes and inspiration from Michele Stuart.

Be sure to head over to enter the Holiday Rate & Review Promotion for the chance to win a Michele Stuart baking bundle too. Follow this link to enter.

recipe photo

Yield: Serves 8

Sweet Potato Pumpkin Coconut Pie

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For the Crust:
2 cups Pillsbury BEST® All Purpose Flour
1 teaspoon salt
3/4 stick well-chilled Crisco® Baking Sticks All-Vegetable Shortening
OR 3/4 cup well-chilled Crisco® All-Vegetable Shortening
4 to 8 tablespoons ice cold water

For the Filling:
12 oz sweet potato
15 oz can pumpkin puree
14 oz can coconut milk
2 eggs
1 tablespoon pumpkin pie spice
1 cup packed brown sugar


For the Crust:
BLEND flour and salt in medium mixing bowl.

CUT chilled shortening into 1/2-inch cubes. Cut in chilled shortening cubes into flour mixture, using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.

SPRINKLE half the maximum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.

TIP: Test dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not add any additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together.

SHAPE dough into a ball for single pie crust. Divide dough in two for double crust or double deep dish crust, one ball slightly larger than the other. Flatten ball(s) into 1/2-inch thick round disk(s).

TIP: For ease in rolling, wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days.

ROLL dough (larger ball of dough for double crust pie) from center outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) into a circle 2-inches wider than pie plate for the bottom crust. Transfer dough to pie plate by loosely rolling around rolling pin. Center the rolling pin over the pie plate, and then unroll, easing dough into pie plate.

For a DOUBLE pie crust, roll larger disk for bottom crust, trimming edges of dough even with outer edge of pie plate. Fill unbaked pie crust according to recipe directions. Roll out smaller dough disk. Transfer dough carefully onto filled pie. Trim edges of dough leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press edges together to seal and flute as desired. Cut slits in top crust or prick with fork to vent steam. Bake according to specific recipe directions.

For the Filling:
Microwave or bake sweet potato until tender. Add cooked sweet potato, pumpkin puree, coconut milk, eggs, pumpkin pie spice and brown sugar in a large bowl. Mix well until blended. Pour filling into prepared pie crust. Depending on the size of your pie plate, there may be excess filling.

Cut leaf shapes if desired out of top pie crust with a paring knife and decorate edges and top of pie.


Pie crust Recipe from Crisco.com.

All text and images © / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

Did you make this recipe?

Be sure to share on Instagram with the hashtag #EclecticRecipes and tag me, @EclecticRecipes!

Now time for the Giveaway!


To enter in the giveaway just leave a comment below telling me your favorite holiday pie.

For extra entries:

Please leave a comment for each entry smile

Join the Crisco community on Facebook at Facebook.com/Crisco and on Pinterest at Pinterest.com/criscorecipes.

For more information about the Crisco Pie Hotline or for additional tips, recipes and how-to videos, visit Crisco.com.

This recipe sponsored by Crisco. All opinions 100% mine.

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