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!


4.8 from 6 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!

  7. Lisa says

    We love pumpkin pie anyway. Actually I love everything pumpkin. This pie is different , and I can’t wait to make it. I predict a hit!

  8. Randi says

    Hi- We tried this recipe last night in advance of Thanksgiving and I’m glad we did. It’s very similar to Ina Garten’s pumpkin pie recipe minus the rum and cream. The orange flavor is delicious but the pie never set. When I retraced our steps this morning after the pie sat in the fridge all night I realized what had happened. Above you show a picture of the ingredients with a Thai Kitchen can of coconut milk, which is what we used. However your recipe calls for a 12 oz can- and their cans are sized 13.66 oz (per what we got yesterday at Whole Foods) or 14 oz (as pictured on their website). Even though they stand the same height as a 15 oz can of pumpkin, like your picture also shows, it’s not the amount you specify in the recipe and this should be emphasized. In this way people need to pour off some of the coconut milk from their can to get the smaller amount specified in the recipe. Makes sense since most recipes using a full can of condensed milk or heavy cream use less liquid- and it’s thicker than the coconut milk. We will try this again for Thanksgiving because the flavors were great- but use less coconut milk- probably less than even the 12 oz in the recipe- because what we have right now is a thinner version of pumpkin coconut mousse in a crust. Can only spoon it out!

    • says

      Hi Randi,

      First, thanks so much for writing me. And second, I am so sorry! I am so glad you tested the recipe before your Thanksgiving celebration! I would be mortified if I ruined your pumpkin pie expectations. I’m still mortified that this recipe did not work for you.
      Let’s see…hmm..I made this recipe last year, and I do remember using the entire can of coconut milk that you see pictured. I am racking my brain to figure out why it didn’t work for you. Is there any chance your eggs were smaller than large? The eggs should set the custard. Did you measure the sugar very well? Sugar is a liquid ingredient and can be blamed for things ‘not setting’ sometimes. What about pie pan size? Did you happen to use a deep dish pie dish? That would alter the baking time. When you pulled it from the oven, did it only jiggle slightly in the middle? I’m wondering if you under baked? I just have no idea! I’m so so sorry, though. I’m going to make this pie again this year and see if I have any problems. I made it twice last year before posting it.

      Thanks for writing, and best of luck!

      • Randi says

        Hi Christina- Just seeing this as I returned to your website to make it again for tomorrow. It really was delicious even though it was soft. I happily ate it for breakfast with whipped cream each day til it was gone :). I think it was the discrepancy in coconut milk size. (Actually baked it close to an hour because it wasn’t setting, and had so much extra filling I made 3 cupcakes too). Thai Kitchen may have just changed their can size this year as the ounces vary (within 1-2 oz) online when you look at the product. I will pour a small amount of the coconut milk off in favor of the thicker cream. I’m sure it will be scrumptious. Thanks for a great recipe!

        • Randi says

          Whoops- just to clarify baked the 350 degree portion for about an hour; typically our oven is spot on with the lower time recommendation for recipes so I’m sure it was just the extra liquid!


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: