Coco’s Harvest Pie

Coco's Bakery Copycat Recipe

1 1/2 cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cloves
4 large eggs
1 (30 oz.) can pumpkin
2 (12 oz.)cans evaporated milk
2 deep dish pie shells unbaked (your favorite pie pastry recipe)

Pumpkin Pie Mousse:
1 tablespoon unflavored gelatin (one envelope)
3 tablespoons cold water
6 egg yolks
1 1/2 cups sugar
1 (30 oz.) can pumpkin
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
3 cups heavy whipping cream
1 tablespoon vanilla extract

To  make the Pie: Preheat the oven to 425 degree. Mix spices and sugar together in a bowl. In a large mixing bowl beat eggs then add spice mixture and pumpkin mix well. Gradually incorporate evaporated milk mix thoroughly. Pour into deep dish pie shell and for fifteen minutes then reduce oven to 350 degrees and bake for forty to fifty minutes. Until a probe inserted into pie filling comes out clean. Remove from oven and cool. While pie is cooling make the Pumpkin Pie Mousse. When pie is cooled completely mound Pumpkin Pie Mousse on top of pie garnish with whipped cream and serve.

To make the Mousse: Soften gelatin by sprinkling over water in a small saucepan and let set for one minute. Add egg yolks and sugar and heat until thermometer reads 160 degrees. Place egg yolk mixture in a bowl and whisk until cool and thick. Add Pumpkin and mix well. Once it is mixed well place mixture in refrigerator until it is set or one hour. Beat whipping cream and vanilla to stiff peaks. Fold in pumpkin mixture until well blended. Mound over pies and refrigerate until ready to serve.


  1. I am going to try this for Christmas. I always bought the pies from Coco's.

  2. I got this tip from someone who baked for Coco's. Try adding a bit of instant coffee grounds to the pumpkin mixture. This is so close but the coffee pushes it over the edge.

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