Pumpkin pie with coconut milk. You will love this fun twist on pumpkin pie: orange spice pumpkin pie made with coconut milk instead of evaporated milk. Plus, a touch of fresh orange zest in the filling and coconut whipped cream on top.
Have you seen my pumpkin ebook for 25 pumpkin recipe that aren’t pie and 1 that is? I think you would love it.
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. This pumpkin pie with coconut milk is too good!
But if you are serving just two, I got you covered: I made a Thanksgiving dessert for two roundup last year here.
Pumpin pie with coconut milk:
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.
Then, 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 my friends have.
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.
I just want to be very clear here: this recipe calls for a pre-made frozen pie crust, but it MUST BE DEEP DISH.
When I first published this recipe, I didn’t mention that it was a deep dish pie crust. Many apologies for this. My Mom only ever bought frozen deep-dish pie crusts when I was growing up, and I didn’t realize until recently that they sell regular pie crusts!
I received a few comments from people that the pie over-flowed their dish, and that would be why–you need to use a deep dish pie crust. I use the Pillsbury one, and it works perfectly every time. Seriously, I’ve made this deep dish pumpkin pie with coconut milk 5 years in a row, plus it made it through several rounds of recipe testing.
One final tip: when you’re using the coconut milk, it is not the whole can. It’s only 12 ounces, or 1 3/4 cup. Make sure the coconut milk is room temperature, and give it a good shake to dissolve any fat globules. You can slightly warm it if you need to in order to make it perfectly smooth before adding it to the bowl.
- 1 9" frozen pie crust
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- zest of 1/2 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
- Pull the frozen pie crust out of the freezer, and place it on a baking sheet.
- Preheat the oven to 425.
- 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.
- Pour the filling into the pie crust and bake for 15 minutes.
- 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.
- Let cool completely, overnight in the fridge is best.
- 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.