Dessert/ Pumpkin/ Recipes

Pumpkin Pie with Coconut

09/09/2019

Full of spices, this Pumpkin Pie with Coconut is bursting with flavour. No can, just fresh pumpkin and coconut cream! This dairy free pumpkin pie is like a Thai version of this American classic.

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

Why We Love This Recipe

Pumpkin Pie with Coconut like eating gingerbread and a custard tart in a pie. Two of our favourite things! It actually reminds us a lot of the flavours in our Pain d’epices French Spice Cake. Anything with such a good combination of spices is a winner in our books.

It’s also ridiculously easy to whip up and throw in the oven. We do love a hands-off recipe!

Whole pumpkin pie with coconut topped with slathering of cream.

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What is Pumpkin Pie with Coconut? 

Pumpkin Pie with Coconut is almost as simple as the title. You grab some cooked pumpkin, add sugar, spices and eggs then pop it in a pie and BOOM. Epic dessert is done! What’s crazy though, is the fact if you’ve never had pumpkin pie – you can’t taste the pumpkin. It really does taste more like a spiced custard tart that fills you with all the flavours of the holiday season.

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

What You’ll Need

How to make Pumpkin Pie with Coconut

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 ½cm or ¼inch) so it doesn’t overflow while cooking. Depending on how deep your dish is, if you have leftover filling, make another pie!

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 knife 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 and allowing to chill overnight.

For the cream:

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!

 

Tips

  • Let the cooked pumpkin cool before making the filling.
  • Allow the pumpkin pie to cool overnight to allow the filling to settle and thicken for an even tastier pie!

 

FAQs

How to cook pumpkin for pie

For our pumpkin, we steamed it 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 our Pumpkin Pie with Coconut fresh from the fridge. 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 try and avoid the pumpkin filling going watery or the crust going soggy.

How to tell when pumpkin pie is done?

Grab a sharp knife and carefully place into the filling without touching the bottom. If it comes away clean, your pumpkin pie is done.

What pumpkin did we use in our pie?

We used 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

  • While we used Japanese Pumpkin, you can substitute with any other pumpkin. If it’s a more savoury variety, just balance it with a little more sugar.
  • If you want to make a more traditional Pumpkin Pie you can switch out the coconut cream for thickened cream.

 

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

For more American recipes, check out our quick and easy Cornbread Muffins or head here if you want other dessert recipes

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

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

Pumpkin Pie with Coconut

Full of spices, this Pumpkin Pie with Coconut is bursting with flavour. No can, just fresh pumpkin and coconut cream! This dairy free pumpkin pie is like a Thai version of this American classic.
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 8 slices
Calories: 484kcal
Author: Wandercooks
Cost: $5

Equipment

  • Pie dish
  • Stick Blender or Blender
  • Mixer/Beater or KitchenAid

Ingredients

For the pie

  • 1 shortcrust pastry sheet thawed
  • 400 g pumpkin steamed or boiled and chopped then cooled
  • 400 g coconut cream
  • 3/4 cup brown sugar packed
  • 3 eggs
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp nutmeg
  • 1/4 tsp ground cloves
  • Pinch salt

For the cream

  • 1 cup cream
  • 1 tsp vanilla essence
  • 1/4 cup caster sugar

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 ½cm or ¼inch) so it doesn't overflow while cooking. Depending on how deep your dish is, if you have leftover filling, make another pie!
  • 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 knife 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 and allowing to chill overnight.

For the cream

  • 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!

Notes

Tips

  • Let the cooked pumpkin cool before making the filling.
  • Allow the pumpkin pie to cool overnight to allow the filling to settle and thicken for an even tastier pie!

FAQs

  • How to cook pumpkin for pie For our pumpkin, we steamed it 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 our Pumpkin Pie with Coconut fresh from the fridge. 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 try and avoid the pumpkin filling going watery or the crust going soggy.
  • How to tell when pumpkin pie is done? Grab a sharp knife and carefully place into the filling without touching the bottom. If it comes away clean, your pumpkin pie is done.
  • What pumpkin did we use in our pie? We used 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

  • While we used Japanese Pumpkin, you can substitute with any other pumpkin. If it's a more savoury variety, just balance it with a little more sugar.
  • If you want to make a more traditional Pumpkin Pie you can switch out the coconut cream for thickened cream.

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

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8 Comments

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

    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

    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

    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

    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! 😀 😀

    Leave a Reply

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