Coconut Pumpkin Pie with Coconut Dark Chocolate Ganache

Preheat oven to 425°F


  • 4 large eggs
  • 1 large can pumpkin (or steam & puree your own)
  • ¾ cup of brown sugar (dark brown preferable)
  • ¾ cup of cane sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • ½ teaspoon fresh grated nutmeg
  • pinch of coarse sea salt or kosher salt
  • 18 oz coconut milk (that’s ~2 cans but not 2 full cans. save the rest for the ganache)

I’m not about to tell you how to make your fav pie crust as that’s a deeply personal subject. You’ll need two of them.

Mix the above well with a whisk. Put into two prepared pie crusts.

Bake at 425°F for 15 minutes. Turn oven to 350°F and bake 40-50 minutes. Remove and cool on wire rack for an hour or until totally cool.


  • 16 oz dark chocolate (cut into chip-sized chunks)
  • 1 cup of coconut milk
  • 1 teaspoon vanilla

Put prepared chocolate chips in a bowl.

Mix coconut milk and vanilla well and microwave for 1-2 minutes until violently frothing.

Pour over chocolate.

Wait 60-120 seconds.

Using a spatula, gently incorporate the coconut milk into the chocolate until blended.

When cool enough but still thin enough to pour, pour half over each pie. Swirl around by hand until covered. Refrigerate.

Cover image from Data-Driven Security
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