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  1. Coconut-Pumpkin Pudding Pie

Coconut-Pumpkin Pudding Pie

04:00:00 10 servings, 1 piece (102 g) each
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10 servings, 1 piece (102 g) each

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Make It

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  • Heat oven to 350ºF.
  • Mix graham crumbs, margarine and 1/2 cup coconut; press onto bottom and up side of 9-inch pie plate. Bake 8 to 10 min. or until lightly browned; cool completely.
  • Beat pudding mix, milk, pumpkin and spice in medium bowl with whisk 2 min. Stir in 1 cup Cool Whip. Pour into crust; top with remaining Cool Whip.
  • Refrigerate 3 hours or until firm. Meanwhile, toast remaining coconut; cool.
  • Sprinkle toasted coconut over pie just before serving.

Make Ahead

Pie can be refrigerated overnight before topping with toasted coconut and serving.

How to Toast Coconut

Spread coconut in shallow pan. Bake in 350°F oven 5 to 7 min. or until lightly browned, stirring occasionally. Or, spread onto bottom of microwaveable pie plate. Microwave on HIGH 4 min. or until lightly browned, stirring every 2 min.

How to Use and Store Leftover Pumpkin

Spoon leftover canned pumpkin into ice cube trays; freeze several hours or until firm. Remove cubes from trays; place in resealable freezer-weight plastic bag. Store in freezer for later use in muffin or pancake batters. Or, add to your favourite hot prepared chili, soup or stew.


  • 10 servings, 1 piece (102 g) each

Nutritional Information

Serving Size 10 servings, 1 piece (102 g) each
Calories 210
% Daily Value
Total fat 10g
Saturated fat 4.5g
Cholesterol 0mg
Sodium 300mg
Carbohydrate 29g
Dietary fibre 3g
Sugars 17g
Protein 2g
Vitamin A 80 %DV
Vitamin C 4 %DV
Calcium 2 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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