Baking/ Dessert/ Pumpkin/ Recipes

Coconut Milk Pumpkin Pie

24/08/2020

Enjoy this dairy-free take on a classic American Thanksgiving dessert. Made with fresh pumpkin and warming spices, Coconut Milk Pumpkin Pie is deliciously easy to make, ready to pop in the oven in 10 minutes!

Slice of pumpkin pie with coconut on place, with second slice in background.

Why We Love This

Coconut Milk Pumpkin pie is a breeze to make. We use fresh wholesome ingredients for the pumpkin custard filling, and frozen shortcrust pastry to save time. You’ll be ready to pop it in the oven in just 10 minutes.

It merges two of our favourite things into one glorious pie: an aromtic blend of spices and a sweet crumbly crust just like a custard tart. The cinnamon, ginger, nutmeg and cloves fill your kitchen with the flavours of the holiday season, just like in our Pain d’epices French Spice Cake.

It’s super easy to make this recipe gluten-free as well as dairy free for a sweet indulgence for guests with food allergies or intolerances.

Whole pumpkin pie with coconut topped with slathering of cream.

What is Coconut Milk Pumpkin Pie? 

Pumpkin pie is a sweet dessert of spiced pumpkin custard baked in a shortcrust pie. Usually enjoyed in fall and early winter (and especially November in the US and Canada) it’s best known as a traditional Thanksgiving dessert. Coconut Milk Pumpkin Pie is a dairy-free version made with coconut-milk instead of evaporated or condensed milk.

What You’ll Need

This recipe is almost as simple as the title. You blend some cooked pumpkin with sugar, spices and eggs then pop it in a pie crust and BOOM. Epic dessert is done! A couple of notes on these ingredients:

  • Pumpkin – We prefer freshly cooked pumpkin for fresher flavour, but you can save time by using canned pumpkin puree or pumpkin pie mix if you prefer.
  • Coconut Milk – Look for full-fat canned coconut milk with at least 60% coconut which will give you the best flavour and texture in the cooked pie filling.
  • Spices – Either use a blend of spices (see recipe below) or you may prefer to use a pre-made pumpkin pie spice blend.
  • Pie Crust – Use frozen shortcrust pastry (keep an eye out for dairy free shortcrust if any of your guests are lactose intolerant). You can also make your own shortcrust pastry if you prefer.
Slice of pumpkin pie with coconut on place, with second slice and rest of pie in background.

How to make:

For the pie:

  1. Pre-heat your oven to 220°C/430°F.
  2. Take out 1 sheet of shortcrust pastry (thawed) and line a round pie dish. You can get as fancy or simple as you like with the crust – we just cut the corners off ours so they weren’t hanging over the dish.
  3. In a medium mixing bowl (with stick blender) or blender, add the pumpkin, coconut cream, brown sugar, eggs, cinnamon, ginger, nutmeg, cloves and salt and blend everything until smooth in texture.
  4. Pour the pumpkin mix into your pastry-lined pie dish, leaving a little space from the top of pie (around ½cm or ¼inch) so it doesn’t overflow while cooking.
  5. Carefully place the pie into the oven and cook for 15 minutes at 220°C/430°F, before reducing the heat to 180°C/350°F and baking for 1 hour.
  6. Test if the pie is ready by inserting a knife and if it comes out clean – it’s cooked!
  7. Pull the pie out and allow to cool on the bench for 1-2 hours before placing in the fridge and allowing to chill overnight.

Optional cream topping:

  1. When you’re ready to serve the pie, place the cream, vanilla essence and caster sugar in a bowl and beat until thickened.
  2. Serve pie cool or warmed with a good dollop of cream and sprinkling of cinnamon or pumpkin pie spice. Enjoy!

Wandercook’s Tips

  • Make sure your cooked pumpkin is cool before making the filling.
  • Depending on how deep your dish is, if you have leftover filling, make another pie!
  • If you have one, you can use a pie crust shield to stop that delicious crust from overcooking.
  • For the tastiest experience, let the pie cool overnight to allow the filling to settle and thicken.

FAQs

How do I cook the pumpkin?

We steamed our pumpkin in a pot and on the stove for around an hour and a half until it was soft then chopped it up. Here’s a video on how to steam fresh pumpkin at home.

Can pumpkin pie be frozen?

The quick answer is yes BUT we strongly suggest eating it fresh. It will store for a few days – and if you still have pie left after that long, that’s just crazy talk!

If you really need to freeze your pie though, make sure it’s wrapped up well in a sealed plastic bag or cling wrap. When thawing, pop it in the fridge to thaw overnight to avoid the pumpkin filling going watery or the crust going soggy.

How do I know when pumpkin pie is done?

Grab a toothpick or skewer and carefully place into the filling without touching the bottom. If it comes away clean, your pie is done!

What variety of pumpkin is best for this pie?

We use Japanese Pumpkin, as they can be purchased quite small and they’re naturally sweet and soften well. You can also use butternut pumpkin if you need.

Variations & Substitutes

  • Pumpkin – You can use any kind of pumpkin. If it’s a more savoury variety, just balance it with a little more sugar. You can also use canned pumpkin or pre-made pumpkin puree for this recipe. Canned pumpkin pie filling already has spices and sugar added, so you can use that if you like, however we prefer fresh pumpkin so we can control the amount of sugar and spices in our pie.
  • Coconut Milk – You can easily substitute coconut milk for canned coconut cream. If you want to make a more traditional pie you can switch out the coconut milk for thickened cream or heavy cream.
  • Cream Topping – Use dairy free whipped cream or coconut ice cream, or top with your own homemade whipped cream.

Want more delicious desserts? Try some of these:

★ Did you make this recipe? Please leave a star rating below!

Slice of pumpkin pie with coconut on place, with second slice in background.

Coconut Milk Pumpkin Pie

Enjoy this dairy-free take on a classic American Thanksgiving dessert. Made with fresh pumpkin and warming spices, Coconut Milk Pumpkin Pie is deliciously easy to make, ready to pop in the oven in 10 minutes!
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Course: Dessert
Cuisine: American
Servings: 8 slices
Calories: 484kcal
Author: Wandercooks
Cost: $10

Ingredients

For the pie:

Optional cream topping:

Instructions

For the pie:

  • Pre-heat your oven to 220°C/430°F.
  • Take out 1 sheet of shortcrust pastry (thawed) and line a round pie dish. You can get as fancy or simple as you like with the crust – we just cut the corners off ours so they weren't hanging over the dish.
  • In a medium mixing bowl (with stick blender) or blender, pop the pumpkin, coconut cream, brown sugar, eggs, cinnamon, ginger, nutmeg, cloves and salt and blend everything until smooth in texture.
  • Pour the pumpkin mix into your pastry-lined pie dish, leaving a little space from the top of pie (around ½ cm or ¼ inch) so it doesn't overflow while cooking.
  • Carefully place the pie into the oven and cook for 15 minutes at 220°C/430°F, before reducing the heat to 180°C/350°F and baking for 1 hour.
  • Test if the pie is ready by inserting a toothpick and if it comes out clean – it's cooked!
  • Pull the pie out and allow to cool on the bench for 1-2 hours before placing in the fridge to chill overnight.

Optional cream topping:

  • When you're ready to serve the pie, place the cream, vanilla essence and caster sugar in a bowl and beat until thickened.
  • Serve pie cool or warmed with a good dollop of cream and enjoy!

Recipe Notes

Tips to get this recipe just right: 
  • Pumpkin – We used Japanese pumpkin however you can use any kind of pumpkin. If it’s a more savoury variety, just balance it with a little more sugar. For fresh pumpkin, you can steam it in a pot on the stove for around an hour and a half until soft, then chop it up. Or you can save time by using canned pumpkin puree or pumpkin pie filling if you prefer. 
  • Coconut Milk – Look for full-fat canned coconut milk with at least 60% coconut which will give you the best flavour and texture in the cooked pie filling.
  • Spices – Either use the homemade blend of spices in this recipe or a pre-made pumpkin pie spice blend.
  • Pie Crust – Use frozen shortcrust pastry (keep an eye out for gluten and/or dairy free shortcrust if any of your guests are lactose intolerant). You can also make your own shortcrust pastry if you prefer.
  • Test When It’s Done – Grab a toothpick or skewer and carefully place into the filling without touching the bottom. If it comes away clean, your pie is done!
  • Let it cool – Allow the pumpkin pie to cool overnight to allow the filling to settle and thicken for an even tastier pie!

Nutrition

Calories: 484kcal | Carbohydrates: 39g | Protein: 6g | Fat: 36g | Saturated Fat: 25g | Cholesterol: 102mg | Sodium: 130mg | Potassium: 426mg | Fiber: 2g | Sugar: 22g | Vitamin A: 4783IU | Vitamin C: 6mg | Calcium: 69mg | Iron: 3mg
Hey hey – Did you make this recipe?We’d love it if you could give a star rating below ★★★★★ and show us your creations on Instagram! Snap a pic and tag @wandercooks / #Wandercooks
Coconut Milk Pumpkin Pie

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8 Comments

  • Reply
    Adrianne
    11/09/2019 at 9:12 pm

    5 stars
    Oh woa! This pumpkin pie looks absolutely delicious. I love the look of the texture and the touch of cinnamon in the recipe is just perfect!

    • Reply
      Wandercooks
      18/09/2019 at 9:43 am

      Thanks Adrianne, the cinnamon works great as a sprinkling on top before serving. 🙂

  • Reply
    Katie Crenshaw | A Fork's Tale
    11/09/2019 at 8:56 pm

    5 stars
    Pumpkin and coconut are a BRILLIANT combination. This pie looks so rich and creamy. I am going to try this recipe for my Thanksgiving dinner!

    • Reply
      Wandercooks
      18/09/2019 at 9:45 am

      Aww that’s awesome to hear Katie. Agreed, the pumpkin and coconut work great together. It was a big hit with our fam and friends. 🙂

  • Reply
    Sylvie
    11/09/2019 at 7:08 pm

    5 stars
    I love the idea of adding coconut cream to this classic pie, it must bring a delicious taste to the dessert that guest will love for the holidays!

    • Reply
      Wandercooks
      18/09/2019 at 9:46 am

      It does! It’s nice and light, not too sickly sweet either. 🙂

  • Reply
    Natalie
    11/09/2019 at 4:49 pm

    5 stars
    I love pumpkin pie! This recipe is just on time for the season – looks so delicious!

    • Reply
      Wandercooks
      18/09/2019 at 9:46 am

      Awesome, we love it too! 😀 😀

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