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
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!
Christina Lane 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!
Christina
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!
Randi says
Pie was a HUUUUUUGE hit last night!
Annabelle says
I Just face planted into the photo of your pie, (that’s how good it look)
Kaelee says
Planning our Thanksgiving dinner, and I keep coming back to this! My husband is a pumpkin pie purist, but kicked up ginger and orange zest are SO my jam. I may try it with heavy cream instead of coconut milk first to ease him into it.
Jill says
I made this for thanksgiving this year and it was. AMAZING. I don’t even like pumpkin pie! I do love pumpkin, and coconut milk, and coconut cream... so I just had to try it and I’m so happy I did! Thanks for another great recipe!
Christina Lane says
Oh thank you, Jill! So glad you & your family loved it! :)
RossC says
Well heck... I no longer have full size, deep dish pie pans.. I'm a Dessert for Two fanatic now..
Maybe I can find one to borrow, if I promise to share.. Well, no... Not promising to share.. ;o)
Amy says
This looks gorgeous! I'm in Australia and we don't really have pre-made pie bases available, so may I ask the dimensions of the pre-made ones you use are so I can make the base to the right size? Thanks :)
Christina Lane says
Hi, Amy! It's a 9 or 10" deep dish pie.
Lama says
Hi Christina! This looks amazing! It's in the oven as we speak. I missed your note about using deep dish and I bought a regular pie crust instead. I'm wondering if I can freeze the remaining filling? I can buy some mini frozen crusts next time I'm at the grocery store so the filling doesn't go to waste!
Christina Lane says
I wouldn't freeze it up, because eggs don't freeze well. I would bake the extra in ramekins or muffin pans :)
Redhead says
Wowza! Great recipe! It’s baking in the oven as I write this, but I tasted the filling and it’s delicious! I used 1/2 cup allouse and 1/4 cup stevia (truvia) because I’m diabetic and candy have the sugar. The allouse ‘sugar’ is best w/pumpkin pie when you are using non sugar- sugar. It just looks better after baking. I also added a 1/2 tsp. of vanilla extract cause I love the flavor.
Thank you for a great recipe! :)
Anita says
I could have eaten the whole thing by myself, it was just perfect as it was, thank you!
Christina Lane says
Thanks so much, Anita :)
cathryn says
I finally got to try this after having the recipe saved for years, and it's now our forever pumpkin pie recipe! My spouse was really skeptical about coconut milk especially, but the orange was the biggest and most pleasant surprise. Even my toddler and baby loved this, so much that we already made a second one.
I will say that I have a pretty strong aversion to the refrigerated pie crust since learning to make real shortcrust pastry, but we tried it this year anyway. The first pumpkin pie I put the refrigerated crust in the deep dish pie pan (it just barely comes to the top edge), poured in the filling, and baked it...and it was the typical overcooked noodly texture I know-and-don't-love from my childhood. For the second pie, I blind baked the crust until it was just barely cooked and then filled/baked it, and the result was MUCH better.
We also made 2 pecan pies this year (one went to a small friendsgiving so we only got a slice each and HAD to have more) using the filling recipe from your pecan pie bars and for whatever reason, THAT recipe makes the refrigerated pie crust turn out amazing. Golden brown, flaky for days; it's some serious voodoo magic.