Coconut Milk Pumpkin Pie
User Reviews
5
Coconut Milk Pumpkin Pie
Description
This Coconut Milk Pumpkin Pie starts with a pie crust either homemade or store-bought rolled into a 9-inch pan. The filling combines canned pumpkin puree with brown sugar and cornstarch for sweetness and thickening. Coconut milk replaces dairy, providing a creamy texture and mild coconut flavor that complements the pumpkin.
Pumpkin spice seasoning blends warm spices like cinnamon, nutmeg, and cardamom to create the classic pumpkin pie aroma and taste. Salt is added to balance sweetness. The ingredients are blended thoroughly to a smooth consistency before pouring into the chilled pie crust.
The pie is baked at 350 °F (180 °C) for 45 minutes, then left in the turned-off oven for 15 minutes to finish setting gently. Cooling completely in the refrigerator before slicing ensures a firm and creamy texture suitable for serving as a seasonal dessert.
Using full-fat coconut milk canned for cooking is important to achieve the best richness and texture. The homemade pumpkin spice mix provides a flavorful alternative to pre-made blends, tailored to taste.
Ingredients
- 1 recipe pie crust or you can use a storebought pie shell, homemade
- ½ can pumpkin = 14 ounces, puree
- ½ cup brown sugar
- ½ can coconut milk (= 7 ounces; see Note 1)
- 3 tbsp cornstarch
- 2 tsp pumpkin spice (*optional; see Note 2 for homemade recipe)
- ½ tsp table salt or 3/4 tsp kosher salt
Instructions
- Preheat oven to 350 °F (180 °C).
- Roll out the pie crust onto a 9-inch pie pan and set aside in the fridge while you prepare the filling.
- Add pie filling ingredients (pumpkin puree, sugar, coconut milk, cornstarch, pumpkin spice, salt) to a blender.
- Blend on high speed until smooth. The mixture is thick so you may have to stop the blender and stir it a few times to get it fully blended.
- Bake 45 minutes at 350 °F (180 °C) on the middle rack. Turn off the oven and leave pie inside for an additional 15 minutes.
- Let cool completely in the fridge before slicing.
Notes
- Use full-fat canned coconut milk designed for cooking, not the drinkable varieties, to achieve the best texture and flavor in the pie.
- A homemade pumpkin spice mix for this recipe combines cinnamon, nutmeg, cardamom, allspice, and ginger for balanced warmth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8large slices
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Calories | 306kcal | 15% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 2g | 100% |
| Sodium | 301mg | 13% |
| Potassium | 229mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 514IU | 10% |
| Vitamin C | 5mg | 6% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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