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: here's a recipe for mini pumpkin pies. Not saying you can't enjoy a full-size pumpkin pie after making a small Thanksgiving dinner for two, though!
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.
Face plant into this 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 ¾ 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.
ORANGE SPICE COCONUT PUMPKIN PIE
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.
Ingredients
- 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
Instructions
- 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.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 916Total Fat: 50gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 37mgSodium: 779mgCarbohydrates: 107gFiber: 6gSugar: 31gProtein: 12g
Joanne says
Why, I believe I WILL faceplant into this. It would probably be the happiest faceplant of my life.
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.
Julia 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!
Tieghan says
Ahh...I agree with Joanne! I will just need to face plant into this gorgeous pie!
Vicki says
This looks amazing Christina, I'll be trying this recipe for sure! Happy Thanksgiving.
Erin | The LawStudent'sWifen says
I'm def going to need 2 bowls of this coconut whipped cream business: one for the pie and one "emergencies." (AKA one for me to eat standing in front of the fridge at 11:45 pm when Ben isn't paying attention)
Kim says
This pie look so good!! coconut + pumpkin?! I got to try it out. Maybe for dessert on thanksgiving day! Happy Friday! :)
Natalie @ Tastes Lovely 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!
Jennifer | Bake or Break says
How have I never whipped coconut cream?!? I'm making myself a note to do that RIGHT NOW.
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