Orange Spice Coconut Pumpkin Pie {+giveaway}


Today, I broke the law.  I made you a full size pie.  A pie that serves 8 to 10 people.  I know, I know.  But, it’s Thanksgiving and I’m sure you have more than two to serve.  {But if you are serving just two, I got you covered: I made a Thanksgiving dessert for two roundup last year here.}

This pie, y’all.  Oh, this pie.  I took the famous Libby’s pumpkin pie recipe (the one made with evaporated milk) and substituted coconut milk.  Then, I added orange zest along with the usual suspects of cinnamon, cloves and ginger.  And then, oh boy, here’s where it gets good:  I made coconut whipped cream.  I bought this teeny, tiny can of solid coconut cream, chilled it, and then whipped it.  I ate half of it right out of the bowl (which is why it doesn’t spread all the way to the edge).  Sorry I’m not sorry.


I found this tiny can of solid coconut cream at Whole Foods, but look for it in the baking aisle of your store.  You could also take a regular size can of full-fat coconut milk, chill it upside down, and scrape the solid fat off the top.  I haven’t had great luck with that method, but Jessica has.  Best of luck!  For me, the only fail-proof way is to only buy the coconut cream in the can.


But hey, use regular whipped cream with coconut extract if you’re not up for it.  You have plenty of other things to cook on Turkey Day.

Face plant into this on Turkey Day:

And last but not least, I have another giveaway for y’all!

Today’s prize pack is a large 13-cup food processor.  This is the most used kitchen tool in my kitchen.  You need this!


5.0 from 2 reviews
Prep time
Cook time
Total time
yields 1 full-size 9" pie
Serves: 10
  • 1 9" frozen pie crust
  • ¾ cup sugar
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 2 large eggs
  • zest of ½ an orange
  • 1 15-oz. can of pumpkin puree (not pumpkin pie filling)
  • 1 12-oz. can of full-fat coconut milk (not lite)
  • 1 5-oz. can of coconut cream, chilled at least 24 hours in the fridge
  • 1 tablespoons powdered sugar
  1. Pull the frozen pie crust out of the freezer, and place it on a baking sheet.
  2. Preheat the oven to 425.
  3. In a large bowl, stir together with a wooden spoon the sugar, salt, cinnamon, ginger, cloves, eggs, orange zest, pumpkin puree and coconut milk. Do not use a whisk or beater because it will put too much air in the batter and your pie will sink as it cools. Use a spoon to stir it all together until it's homogeneous.
  4. Pour the filling into the pie crust and bake for 15 minutes.
  5. Lower the oven temperature to 350 and bake for another 40-50 minutes, until the crust is nicely browned. The pie filling will jiggle slightly in the middle, but it will set as it cools.
  6. Let cool completely, overnight in the fridge is best.
  7. Before serving, scrape the chilled coconut cream out of a can and into a bowl. Add the powdered sugar into a bowl and beat it with an electric mixer until it resembles whipped cream, about 1-2 minutes.

Check out what the other Pie Week Ladies have created!

Toasted Coconut Caramel Cream Pie - The Baker Chick

Chocolate Drizzled Pecan Pie Bites- Nutmeg Nanny

S’mores Hand Pies- Chocolate and Carrots

Chocolate Pudding Pie- Eats Well with Others

Cranberry Apple Pie- Keep it Sweet Desserts

Caramel Chess Tart- Bake or Break

Pumpkin Ice Cream Pie with Chocolate Almond Bark- Tracey’s Culinary Adventures

White Chocolate Peppermint Cream Pie- Dinners Dishes and Desserts

Smoked Salmon and Spinach Quiche- Country Cleaver

Apple Pie Ice Cream- Carla’s Confections

Triple Fruit Slab Pie- Foodie with Family


  1. Heather says

    That looks/sounds simply divine. I am going to give it a try as I love anything with coconut. What a fun twist to the traditional pumpkin pie.

    Thanks for sharing.

  2. says

    Oh dear gaaaaaaah! I love using coconut milk in pies – this really is an ultra amazing pumpkin pie – rest assured I will be having a coconuty orangy pumpkiny pie for thanksgiving! ALL THESE GIVEAWAYS are so awesome! Thanks lady!

  3. says

    The flavors of this sound amazing! Seriously going to need to try this. Coconut whipped cream is my new favorite, probably because I feel like it must be so much healthier than regular whipped cream despite have the words “full fat” in the title. Ha!

  4. gina says

    Hello i am so glad i have found your website .going to be making goodies this holidays ,i have enterend your give away but i got married this year and i havent been able to figure out how to change my name on pinetrest yet that why its different from my facebook sorry.i also wanted to say congrats to the winner .thank you gina m

  5. says

    I love this Christina! I have been looking for a new take on classic pumpkin pie for my Thanksgiving dessert spread and I think this is the one! My Dad loves coconut so he’ll be thrilled. I love coconut whipped cream too- genius!

  6. Lisa says

    Sorry if i am repeating a comment, i checked but didn’t see anyone mention that orange zest is missing from the recipe printable! I want to make this but unfortunately i need to travel about 2 hours on thanksgiving day:(

    • says

      Oh, Lisa, thank you so much! I’m a bonehead! I’ve updated it now. It’s the zest of half of an orange. I do think this pie would travel well, with the whipped cream separate. Put it in the fridge as soon as you get there, though. Safe travels!


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