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Home » Baking

Pumpkin Pie With Coconut Milk 

Modified: Nov 27, 2024 · Published: Nov 15, 2023 · by Venessa Mandelkow · This post may contain affiliate links · Leave a Comment

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Pumpkin and coconut belong together like peanut butter and jelly, which means that a pumpkin pie made with coconut milk is the single best way to enjoy a traditional Thanksgiving dessert. It also works if dairy free is part of your diet and is delicious even if it isn’t.

pumpkin pie with a slice missing from the pie.
Jump to:
  • Why You'll Love This Recipe
  • Featured Ingredients
  • Step-By-Step Instructions
  • Tips and Tricks
  • Ingredient Swaps
  • Toppings
  • Storing
  • FAQs
  • What To Serve With Pumpkin Pie
  • Additional Pumpkin Recipes
  • Love This Recipe?
  • Recipe

Why You'll Love This Recipe

  • Use a pie crust or crustless - you decide.
  • Super easy pie!
  • Dairy Free and Low FODMAP

Featured Ingredients

pumpkin pie ingredients.
  • Pumpkin - Canned pumpkin, not pumpkin pie filling, is the easiest option. I like to use Libby’s for the tastiest pumpkin flavor. Use kabocha squash/Japanese pumpkin as a homemade pumpkin puree option.  
  • Unsweetened Coconut Milk - Canned unsweetened coconut milk adds a creaminess without any dairy.
  • Brown Sugar - I like to use brown sugar for a greater depth of flavor. 
  • Corn Starch - Corn starch helps hold the pie together.
  • Eggs 
  • Spices - Cinnamon and Pumpkin Pie Spice
  • Vanilla Extract 
  • Pie Crust - Homemade gluten free pie crust, store-bought pie crust, or crustless.

See the recipe card for the exact measurements and complete instructions.

Step-By-Step Instructions

If using a homemade pie crust, make it according to the recipe or package instructions. 

wet ingredients for pumpkin pie.

Step 1: In a large mixing bowl, combine the wet ingredients: canned pumpkin, coconut milk, eggs, and vanilla extract with a whisk. No electric mixer is needed.

dry ingredients for pumpkin pie.

Step 2: In a small bowl, combine the dry ingredients: brown sugar, cornstarch, cinnamon, and pumpkin pie spice. Stir.

adding dry ingredients to the mixed wet ingredients.

Step 3: Add the dry ingredients to the wet ingredients and whisk into a smooth texture.

unbaked pumpkin pie in a pie pan.

Step 4: Grease a 9-inch pie pan, pour in the pumpkin mixture, and bake in a 400 degree F preheated oven for 60-70 minutes or until slightly jiggly in the middle. If using a pie crust, pour the pumpkin mixture into the crust.

Remove the pie from the oven, cool to room temperature. Cover with plastic wrap and place in the refrigerator to set it up for at least four hours.  Serve with your favorite topping option!

Tips and Tricks

Shake the canned coconut milk before opening. This will combine the coconut cream and the clear liquid together and create silky coconut milk. 

Whisk until no lumps remain. It is important to make sure the cornstarch is fully combined. Otherwise, the finished pie will look like it has polka dots. Which if that happens I highly recommend covering with a whole lotta whipped cream or coconut whipped cream!

Ingredient Swaps

  • Pumpkin Puree - For a homemade option, try making kabocha squash in the Instant Pot.

Toppings

  • Homemade Whipped Cream or Store Bought Whipped Cream
  • Vanilla Ice Cream
  • Sweet and Spicy Pecans
half-eaten slice of pie topped with whipped cream.

Storing

Store: Keep the pumpkin pie in the refrigerator, covered lightly with plastic wrap. This will keep the top from drying out. Enjoy your leftovers within three days.  

Freeze: Cool the pie completely and cover it with plastic wrap and a layer of aluminum foil or a freezer safe bag and freeze for up to three months. The day before you want to serve the pumpkin pie, defrost in the refrigerator. 

FAQs

Is pumpkin low FODMAP?

Canned pumpkin/squash has been tested by Monash University to be safe at ⅓ cup or 75 grams per meal.

What To Serve With Pumpkin Pie

Usually pumpkin pie is served on Thanksgiving for a dessert option. In our house we eat leftover pumpkin pie the day after Thanksgiving for breakfast. It is also great for a fall dinner party dessert, served with spinach salad with craisins, glazed pork tenderloin and roasted baby potatoes.

Additional Pumpkin Recipes

  • Vegan Pumpkin Soup - A roasted vegetable soup with pumpkin, sweet potatoes, and carrots. 
  • Chicken Tortilla Soup - The secret ingredient in the soup is a can of pumpkin puree.

Still looking for dessert recipes? Discover something new or an old favorite.

Love This Recipe?

Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa

Recipe

white plate with a slice of pumpkin pie topped with whipped cream.

Pumpkin Pie With Coconut Milk

4.67 from 3 votes
The creamy pumpkin custard filling, topped with your favorite topping, adds the perfect final touch to a Thanksgiving meal.
Prep Time: 15 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 15 minutes minutes
Servings: 8 Servings
Author: Venessa Mandelkow
Pin Print (email required)

Equipment

  • 9-inch Pie Pan

Ingredients

Wet Ingredients:

  • 2 large eggs beaten
  • 1 13.5 ounces can full-fat coconut milk shaken (Note 1)
  • 1 15 ounces can pure pumpkin puree Note 2
  • 1 teaspoon vanilla extract

Dry Ingredients:

  • ¼ cup cornstarch
  • ¾ cup brown sugar
  • 1½ teaspoons cinnamon
  • ½ teaspoon pumpkin pie spice
  • pie crust optional (Note 3)
Prevent your screen from going dark

Instructions

  • Preheat the oven to 350 degrees F.
  • In a large bowl, add the wet ingredients: beaten eggs, coconut milk, canned pumpkin, and vanilla extract. Whisk together.
  • In a medium bowl, add the dry ingredients: cornstarch, brown sugar, cinnamon, and pumpkin pie spice.
  • Add the dry ingredients to the wet ingredients and whisk until smooth.
  • Pour the pumpkin mixture into a greased 9-inch pie plate.
  • Bake in a preheated 350 degree F oven for 60-70 minutes or until the pie is slightly jiggly in the center. Remove from the oven and cool to room temperature.
  • Once cooled, store the pumpkin pie in the refrigerator covered with plastic wrap. Serve with whipped cream or your favorite topping.

Notes

Note 1: Use canned unsweetened, full-fat coconut milk. Shake well before opening. This will mix the coconut cream and the clear coconut liquid together, creating silky, coconut milk. 
Note 2: Use pure pumpkin puree in the can. Not the pumpkin pie puree. 
Note 3: Use a gluten free homemade pie crust, store bought pie crust, or skip it completely. 
Low FODMAP Notes: Low FODMAP ingredient information is based on the  Monash University Food App and  FODMAP Friendly App testing results.

Nutrition Information

Serving: 1 SliceCalories: 178kcalCarbohydrates: 25gProtein: 3gFat: 8gSugar: 16g
Love this recipe?Tag Us @Loveable_Lemons or #loveablelemons

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4.67 from 3 votes (3 ratings without comment)

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Hello, I'm Venessa! After a diagnosis that would change how I cook and eat meals, I had to adapt my favorite recipes to be low FODMAP—turning what was once a sour lemon into something loveable. So join me on a delicious journey to falling in love with food again.

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three photos of pumpkin pie.

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