Baking/ Dessert/ Pumpkin/ Recipes

Dairy Free Pumpkin Pie with Coconut Milk

28/10/2021

Fill your kitchen with the holiday aroma of pumpkin spice! This dairy free pumpkin pie with coconut milk is deliciously easy to make. A classic American Thanksgiving dish, 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

Get this delicious coconut milk pumpkin pie in the oven in 10 minutes! All you need is a handful of easy ingredients for the pumpkin custard filling, and frozen shortcrust pastry to save time.

Even though it’s made with coconut milk, it doesn’t taste like coconut! The flavours are everything you know and love about a traditional spiced pumpkin pie.

The crumbly crust and spices remind us of custard tarts, almost as if the flavours of a vanilla slice and a gingerbread loaf were merged into one sweet dessert.

It’s easy to adapt the recipe using gluten-free and dairy free ingredients to suit any specific dietary requirements. And since the pie is traditionally crustless (ie baked without a crust on top) it’s extra fast and easy to prepare.

Whole pumpkin pie with coconut topped with slathering of cream.

What is Pumpkin Pie? 

Pumpkin pie usually enjoyed in the fall and early winter (October and November), when pumpkin is in season in the US and Canada. It’s best known as a traditional Thanksgiving dessert, with pumpkin being a symbol of harvest time.

This sweet dessert features spiced pumpkin custard baked in a shortcrust pie. Where the original pie uses evaporated or condensed milk, this vegetarian coconut pumpkin pie recipe uses coconut milk to make the pie dairy free.

For a Southeast Asian take, try making Pumpkin Coconut Custard next!

What You’ll Need

  • PumpkinUse freshly cooked pumpkin for fresher flavour. You can use just about any pumpkin for pumpkin pie! Japanese pumpkin (kabocha) works well, or you can also look for ‘pie pumpkins’ depending on where you live. You can even sub with butternut squash or sweet potato. To prepare it, boil or steam the fresh pumpkin in a pot and on the stove for around 20-30 minutes until soft, then chop it up and allow to cool before proceeding with the recipe. Here’s a video on how to steam fresh pumpkin at home. Sub with canned pumpkin puree or pumpkin pie mix to save time if you prefer.
  • Coconut MilkLook for full fat canned coconut milk with at least 60% coconut which will give you the best texture in the cooked pie filling without adding coconut flavour to the pie. Sub with canned coconut cream for a thicker filling. For a more traditional pumpkin pie, you can sub with thickened cream or heavy cream.
  • Spices Either use a blend of spices (see recipe below) or sub with a store-bought pumpkin pie spice blend.
  • Brown Sugar – Sub with coconut sugar.
  • Shortcrust Pastry – Look for gluten free and/or dairy free shortcrust pastry, or sub with regular shortcrust pastry. You can also make your own shortcrust pastry if you prefer.
  • Cream Topping – Use a vegan dairy free whipped cream, dairy free whipped coconut cream, coconut ice cream, or top with homemade whipped cream.
Ingredients laid out for pumpkin pie.

How to make Coconut Milk Pumpkin Pie:

For the pie:

  1. Pre-heat your oven to 220°C/430°F. Take out 1 sheet of shortcrust pastry (thawed) and line a round pie dish or pie plate. 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.
  2. 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.
  3. 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.
  4. 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!

Serve Warm: Serve immediately with dairy free whipped cream, coconut cream or coconut ice cream.
Serve Chilled: Cool on the bench for 1-2 hours before placing in the fridge and allowing to chill overnight.

Wandercook’s Tips

  • If Using a Savoury Pumpkin Variety – You may like to add a little more sugar to balance out the flavour.
  • If Using Canned Pumpkin Pie Filling – Some brands will already have spices and sugar added, so you may need to adjust the amount of sugar and spices you add to your filling.
  • Leftover Pie Filling? – Depending on the size and depth of your pie dish, you may have leftover filling. If so, why not make another pie?
  • Stop Pie Crust Burning – If you have one, you can use a pie crust shield to stop the crust from overcooking.
  • Leftover pumpkin? Try making a pumpkin curry, pumpkin soup or baked pumpkin with coconut custard!

FAQs

Should I serve pumpkin pie warm or cold?

We love serving pumpkin pie hot and fresh from the oven, it’s just about irresistible. However it’s often traditionally served cold or at room temperature, as this allows the filling to settle and thicken over time. If you prefer to serve cold, make it one day in advance. Allow to cool on the bench for 1-2 hours after baking, then place in the fridge to chill overnight and serve the next day.

Can I freeze pumpkin pie?

The quick answer is yes BUT we strongly suggest eating it fresh. It will also store for a few days in the fridge.
To freeze, make sure it’s wrapped up well in a sealed plastic bag or cling wrap, then store for up to 2 months in the freezer. 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 it’s done?

Grab a toothpick or skewer and carefully place into the filling without touching the bottom. If it comes away clean, it’s ready!

Variations

  • Mini Pumpkin Pies – Make them as mini tarts using a muffin or tart tray.
  • Other Flavours – Season the pie filling with ground cardamom and/or vanilla essence for a unique flavour.
  • Optional Garnish – Sprinkle the top of your pie with desiccated coconut, pumpkin spice or icing sugar / powdered sugar. You could even use a paper doily to create a beautiful decorative pattern on top!
Slice of pumpkin pie with coconut on place, with second slice and rest of pie in background.

Want more delicious holiday desserts? Try some of these:

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

Close up shot of slice of coconut milk pumpkin pie.

Dairy Free Pumpkin Pie with Coconut Milk

Fill your kitchen with the holiday aroma of pumpkin spice! This dairy free pumpkin pie with coconut milk is deliciously easy to make. A classic American Thanksgiving dish, 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: 380kcal
Author: Wandercooks
Cost: $10

Ingredients

For the pie:

Optional toppings:

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.
    1 shortcrust pastry sheet
  • 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.
    400 g pumpkin, 400 g coconut cream, 3/4 cup brown sugar, 3 eggs, 1 tsp ground cinnamon, 1 tsp ground ginger, 1 tsp nutmeg, 1/4 tsp ground cloves, pinch salt
  • 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!
  • Serve Warm: Serve immediately with chosen toppings.
    Serve Chilled: Cool on the bench for 1-2 hours before placing in the fridge and allowing to chill overnight.

Video

Recipe Notes

  • Pumpkin – Use freshly cooked pumpkin for fresher flavour. You can use just about any pumpkin for pumpkin pie! Japanese pumpkin (kabocha) works well, or you can also look for ‘pie pumpkins’ depending on where you live. You can even sub with butternut squash or sweet potato. To prepare it, boil or steam the fresh pumpkin in a pot and on the stove for around 20-30 minutes until soft, then chop it up and allow to cool before proceeding with the recipe. Here’s a video on how to steam fresh pumpkin at home. Sub with canned pumpkin puree or pumpkin pie mix to save time if you prefer.
  • Coconut Milk – Look for full fat canned coconut milk with at least 60% coconut which will give you the best texture in the cooked pie filling without adding coconut flavour to the pie. Sub with canned coconut cream for a thicker filling. For a more traditional pumpkin pie, you can sub with thickened cream or heavy cream.
  • Spices – Either use a blend of spices (see recipe below) or sub with a store-bought pumpkin pie spice blend.
  • Brown Sugar – Sub with coconut sugar.
  • Shortcrust Pastry – Look for gluten free and/or dairy free shortcrust pastry, or sub with regular shortcrust pastry. You can also make your own shortcrust pastry if you prefer.
  • Cream Topping – Use a vegan dairy free whipped creamdairy free whipped coconut cream, coconut ice cream, or top with homemade whipped cream.
  • Optional Garnish – Sprinkle the top of your pie with desiccated coconut, pumpkin spice or icing sugar / powdered sugar. You could even use a paper doily to create a beautiful decorative pattern on top!
  • Leftover Pie Filling? – Depending on the size and depth of your pie dish, you may have leftover filling. If so, why not make another pie?
  • Stop Pie Crust Burning – If you have one, you can use a pie crust shield to stop the crust from overcooking.
  • Mini Pumpkin Pies – Make them as mini tarts using a muffin or tart tray.
  • Other Flavour Ideas – Season the pie filling with ground cardamom and/or vanilla essence for a unique flavour.

Nutrition

Nutrition Facts
Dairy Free Pumpkin Pie with Coconut Milk
Amount per Serving
Calories
380
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
18
g
113
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
61
mg
20
%
Sodium
 
119
mg
5
%
Potassium
 
409
mg
12
%
Carbohydrates
 
38
g
13
%
Fiber
 
2
g
8
%
Sugar
 
22
g
24
%
Protein
 
6
g
12
%
Vitamin A
 
4347
IU
87
%
Vitamin C
 
6
mg
7
%
Calcium
 
50
mg
5
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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
Dairy Free Pumpkin Pie with Coconut Milk

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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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