Go Back
+ servings
Slice of pumpkin pie with coconut on place, with second slice in background.
Print

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!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 8 slices
Calories 484kcal
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.
  • 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!

Notes

  • 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