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.
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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 - 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.
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.
Step 2: In a small bowl, combine the dry ingredients: brown sugar, cornstarch, cinnamon, and pumpkin pie spice. Stir.
Step 3: Add the dry ingredients to the wet ingredients and whisk into a smooth texture.
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
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
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.
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Recipe
Pumpkin Pie With Coconut Milk
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)
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.
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