If you’re looking for a comforting dessert that perfectly blends rich, autumnal flavors with a creamy twist, this Pumpkin Pie Recipe with Coconut Milk is just what you need. Imagine sinking your fork into a velvety pie that’s not only delicious but also dairy-free and vegan-friendly! Coconut milk adds a subtle sweetness and smooth texture that takes the classic pumpkin pie to a whole new level. Whether you’re hosting a fall gathering, preparing a cozy treat for yourself, or looking for a dessert that satisfies both pumpkin lovers and those with dietary restrictions, this pie is sure to impress. Ready to get started? Let’s dive into this irresistible recipe!

Key Benefits of Pumpkin Pie with Coconut Milk

This pumpkin pie with coconut milk isn’t just a treat for your taste buds—it’s packed with benefits that make it a go-to dessert for any occasion. Whether you’re making it for a holiday feast or simply craving a cozy dessert, here’s why this pie is worth every bite:

Dairy-Free Delight: For those who are lactose intolerant or following a vegan lifestyle, coconut milk is the perfect substitute for traditional dairy. It gives the pie a rich, creamy texture without any of the dairy, making it a great option for everyone to enjoy.

Naturally Sweetened: Coconut milk adds a natural sweetness to the pie, meaning you can use less sugar while still achieving a beautifully balanced flavor. It’s the perfect way to enjoy a dessert that’s both delicious and a little lighter.

Lively Flavor Blend: The coconut milk enhances the warm notes of cinnamon, nutmeg, and ginger, adding greater depth to the pumpkin filling. It gives the pie an extra layer of richness that you simply can’t get from traditional recipes.

Gluten-Free and Vegan-Friendly: If you’re looking for a dessert that suits a variety of dietary needs, this recipe fits the bill. With the right substitutions for the crust, it can easily be made gluten-free, and it’s naturally vegan when you leave out eggs or use an egg substitute.

Wholesome Ingredients: Made with pumpkin puree, coconut milk, and a blend of warming spices, this pie is a healthier alternative to many other desserts. It’s packed with fiber from the pumpkin and contains healthy fats from the coconut milk, making it a guilt-free indulgence.

Easy to Make Ahead: Planning a busy holiday? You’ll love how easy it is to prepare this pie in advance. The filling comes together quickly, and the pie can be stored in the fridge for several days, so you can focus on enjoying the festivities.

With these benefits, it’s no wonder this pumpkin pie has become a favorite in so many kitchens. It’s a recipe that’s not only satisfying but also caters to a range of dietary preferences, making it a versatile and must-try dessert. Ready to enjoy a slice? Let’s get baking!

Ingredients for Pumpkin Pie with Coconut Milk

This pumpkin pie with coconut milk comes together with simple, wholesome ingredients that will leave your kitchen smelling like fall. Here’s what you’ll need to create this creamy, vegan-friendly dessert:

For the Pie Filling:

1 can (15 oz) pumpkin puree – Make sure to use pure pumpkin puree, not pumpkin pie filling. The natural sweetness and luscious creaminess of the pumpkin form a deliciously irresistible base for this pie.

1 can (14 oz) full-fat coconut milk – This is where the magic happens! Thanks to the creamy coconut milk, the pie achieves a smooth texture and a delicate sweetness. If you’re looking for a lighter version, you can opt for light coconut milk, but full-fat gives the best flavor and consistency.

3/4 cup brown sugar – Brown sugar adds a touch of molasses flavor, giving the pie a deeper sweetness. For a more natural option, you can replace it with coconut sugar.

2 large eggs (or egg substitute for vegan) – If you’re keeping it vegan, swap out the eggs for a flax egg or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water). This will still bind the filling perfectly.

1 tablespoon ground cinnamon – A cozy, aromatic spice that evokes the essence of autumn.

1/2 teaspoon ground nutmeg – Nutmeg adds a sweet, aromatic spice that pairs beautifully with cinnamon.

1/2 teaspoon ground ginger – This spice adds a gentle heat that balances out the sweetness of the pumpkin and coconut milk.

1/4 teaspoon salt – A pinch of salt enhances the sweetness and flavors in the pie.

For the Pie Crust:

1 pre-made pie crust – Choose a gluten-free pie crust if needed, or make your own using a simple recipe. You can even try a graham cracker crust for a slightly different flavor.

(Optional:) 1 tablespoon melted coconut oil – If you’re making a homemade crust, adding coconut oil can help bring in a slight coconut flavor and crispiness.

For Garnishing (Optional):

Whipped coconut cream – For an extra indulgence, top your pie with a dollop of homemade coconut whipped cream or your favorite dairy-free whipped topping.

Cinnamon or nutmeg – A light sprinkle of these spices on top can add a beautiful finishing touch and an extra burst of flavor.

Pro Tip:

If you want to make your pie even more unique, consider adding a handful of chopped pecans or a swirl of caramel on top before serving. The crisp texture and sweet finale perfectly enhance the smooth, creamy filling.

With these ingredients in hand, you’re all set to create a pumpkin pie that’s both comforting and rich in flavor. Now, it’s time for the exciting part—bringing everything together!

Instructions for Making Pumpkin Pie with Coconut Milk

With all your ingredients prepared, it’s time to create this delicious pumpkin pie with coconut milk! Follow these simple steps, and soon you’ll have a delicious, creamy pie that’s perfect for any occasion.

1. Preheat the Oven

Start by preheating your oven to 350°F (175°C). This ensures that the oven is hot and ready to bake your pie to perfection.

2. Prepare the Pie Crust

If you’re using a store-bought pie crust, simply place it in a 9-inch pie dish. If preparing the crust from scratch, roll out the dough and press it into the pie dish, pinching the edges to create a decorative border.

To achieve a crispier crust, bake it for 8-10 minutes at 350°F before pouring in the filling. This is optional but helps avoid a soggy bottom!

A close-up view of a homemade pie crust in a pan, with a fluted edge, sitting on a marble countertop. Flour and a rolling pin are in the background.

3. Mix the Pumpkin Filling

Using a large bowl, thoroughly whisk the pumpkin puree, coconut milk, and brown sugar until smooth and well blended.

Add in the eggs (or egg substitute) and whisk until fully incorporated. The eggs help bind the filling, giving it that beautiful, creamy texture.

Sprinkle in the cinnamon, nutmeg, ginger, and salt. Mix until the spices are evenly distributed throughout the filling. The smell of these warm spices will already have you excited!

Close-up of a metal bowl with pumpkin filling being mixed with a whisk. Brown sugar, spices, and a pinch of salt are added to the filling.

4. Pour the Filling into the Crust

Carefully pour the prepared pumpkin filling into the pie crust, smoothing the top with a spatula. Don’t worry if it’s a little uneven; it will settle out as it bakes.

A spatula pouring smooth pumpkin pie filling into an unbaked pie crust, with a fresh pumpkin in the background.

5. Bake the Pie

Set the pie on the center rack of your preheated oven. Bake for 45-55 minutes, or until the center is set but still slightly jiggly. You can check for doneness by inserting a knife or toothpick into the center—if it comes out clean, the pie is ready. Keep an eye on the crust; if it’s getting too dark, you can cover the edges with aluminum foil or a pie shield.

6. Cool and Set

After baking, take the pie out of the oven and let it cool on a wire rack for a minimum of 2 hours. This helps the filling firm up and makes slicing much easier. If you’re in a hurry, you can refrigerate the pie for an hour to speed up the cooling process.

7. Serve and Enjoy!

Once cooled, your pie is ready to be served! For an extra special touch, top it with a dollop of whipped coconut cream and a sprinkle of cinnamon or nutmeg. You can even add a few toasted pecans for a little crunch.

Pro Tip:

If you’d like to make the pie ahead of time, it can be baked a day or two in advance. Simply store it in the fridge after it’s cooled, and it’ll stay fresh and delicious. Just make sure to give it a bit of time to come to room temperature before serving.

And that’s it! With these simple steps, you’re just a few hours away from enjoying the ultimate pumpkin pie with coconut milk. Prepare yourself to enjoy a perfect taste of autumn!

Pro Tips and Variations for Pumpkin Pie with Coconut Milk

Now that you’ve got the basics down, let’s take your pumpkin pie with coconut milk to the next level! Here are some pro tips and fun variations to help you create the perfect pie every time. Whether you’re looking to tweak the flavor or make it your own, these tips will guide you toward pumpkin pie perfection.

Pro Tips for Success

Don’t Skip the Pre-bake: If you’re using a pre-made pie crust, consider giving it a quick pre-bake before adding the filling. This helps keep the crust crisp and prevents it from getting soggy during baking. Simply place it in the oven preheated to 350°F (175°C) and bake for approximately 8 to 10 minutes.

Pay Attention to the Texture: Achieving a silky, smooth filling is essential for the perfect pumpkin pie. To ensure this, make sure your pumpkin puree is well-mixed with the coconut milk before adding the eggs. A hand mixer can help achieve that ultra-smooth consistency, but a whisk will work just fine too. Avoid overmixing once you add the eggs—just mix until everything is well combined.

Perfect Pie Crust: If you’re worried about your crust burning, cover the edges with aluminum foil or a pie shield halfway through baking. This will protect the delicate edges while allowing the filling to cook evenly.

Bake with Care: Since ovens vary, monitor your pie closely while it bakes. The center should still jiggle slightly when you give the pan a little shake—that’s when you know it’s perfectly done. If it’s too firm, the pie might end up dry, so trust the jiggle!

Cooling is Crucial: After baking, allow your pie to cool completely. The filling continues to set as it cools, ensuring that you get a perfect slice every time. If you’re short on time, you can refrigerate the pie for an hour, but the texture is at its best when it cools gradually at room temperature.

Creative Variations to Try

Spice It Up: Love a little extra kick in your pumpkin pie? Add a pinch of allspice, cardamom, or cloves to the filling mixture. These spices add a unique, warming depth to the flavor, making your pie stand out even more.

Go Vegan and Gluten-Free: If you’re making this for guests with dietary restrictions, you can easily make this recipe vegan and gluten-free. Just swap the eggs for a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water), and choose a gluten-free crust. You can also use maple syrup instead of brown sugar for a more natural, less processed sweetener.

Nutty Crust Alternative: For a fun twist, try a nut crust made with ground almonds, pecans, or walnuts. It adds a delicious nutty flavor that complements the creamy filling, and it’s naturally gluten-free!

Chocolate Enthusiasts: If you love chocolate, consider stirring some melted dark chocolate into the mixture. Swirl it into the filling before baking for a chocolate-pumpkin fusion that’s to die for. For an indulgent finish, try drizzling chocolate ganache over the top.

Coconut Crunch: Since this recipe uses coconut milk, why not enhance the coconut flavor with a toasted coconut topping? Simply sprinkle shredded coconut on top during the last 5 minutes of baking, or toast it separately and add it as a garnish when serving. The crunch is irresistible!

Caramel Swirl: For an extra indulgent treat, swirl some caramel sauce into the filling before baking. The rich, buttery caramel complements the pumpkin and coconut flavors perfectly and adds a beautiful glossy finish when served.

Whipped Topping Variations: If you love topping your pie with whipped cream, consider making whipped coconut cream. It’s easy to make, dairy-free, and adds a light, creamy topping that pairs beautifully with the rich filling. Simply chill a can of full-fat coconut milk, scoop out the solidified cream, and whip it with a little vanilla extract and sweetener.

Make-Ahead Tips

This pie is perfect for making in advance! You can prepare it one or two days in advance and store it in the refrigerator. It also freezes well for up to a month—just be sure to wrap it tightly in plastic wrap and foil. To achieve the best texture, allow it to thaw in the fridge overnight prior to serving.

With these tips and variations, you can make your pumpkin pie with coconut milk as unique and flavorful as you want. Whether you’re keeping it classic or experimenting with a fun twist, there’s no wrong way to make this recipe your own. Enjoy creating and sharing this cozy fall treat!

Serving Suggestions for Pumpkin Pie with Coconut Milk

Now that your pumpkin pie with coconut milk is baked to perfection, it’s time to serve it up and enjoy the fruits of your labor! Here are some delicious ways to present and pair your pie to make it even more irresistible.

1. Classic Whipped Topping

One of the simplest and most popular ways to serve pumpkin pie is with a dollop of whipped coconut cream. It’s dairy-free and perfectly complements the rich, spiced filling of the pie. If you’re feeling a little extra, sprinkle a dash of cinnamon or nutmeg on top for that final touch of cozy fall flavor.

2. A Scoop of Vanilla Ice Cream

If you’re looking to elevate the dessert even further, a scoop of vanilla ice cream on the side makes the perfect pairing. The cold, creamy ice cream contrasts beautifully with the warm, spiced pumpkin pie, and it’s a treat that’s hard to resist!

3. Warm Caramel Drizzle

For an indulgent touch, pour caramel sauce over the pie just before serving. The sweet, buttery caramel enhances the pumpkin and coconut flavors, creating a luxurious finish that’s sure to impress your guests. Feel free to use store-bought caramel or prepare your own for a more personalized and special flavor.

4. Toasted Nuts for Crunch

Add a bit of texture by sprinkling toasted pecans, walnuts, or almonds on top of the pie before serving. The nuts add a nice crunch that balances out the creamy filling, and their rich, nutty flavor pairs wonderfully with the coconut milk and pumpkin. It’s an easy way to elevate the presentation while adding more flavor complexity.

5. Spiced Whipped Cream

For those who enjoy a bit of spice, spiced whipped cream is an excellent option. Simply whip up some coconut cream or heavy cream with a pinch of cinnamon, nutmeg, and a touch of vanilla extract. This flavorful topping adds an extra layer of indulgence and a seasonal kick to your pie.

6. Fresh Fruit Pairings

Pumpkin pie pairs wonderfully with fresh fruit! Consider serving it with fresh berries like raspberries or strawberries, or even sliced apple or pear. The freshness of the fruit adds a burst of flavor that contrasts nicely with the richness of the pie, making it even more enjoyable.

7. A Cup of Hot Beverage

Enjoy your pie alongside a hot drink for the perfect cozy treat. Whether it’s a hot cup of chai tea, a spiced pumpkin latte, or a simple black coffee, the warm drink complements the spices in the pie and enhances the overall flavor experience.

8. Serve it at Room Temperature or Chilled

While pumpkin pie is traditionally served at room temperature, it also tastes amazing when chilled. If you have leftover pie, try serving it straight from the fridge for a refreshing twist. The cold temperature really lets the coconut flavor shine, and the pie becomes even more firm and sliceable.

With these serving suggestions, you can take your pumpkin pie with coconut milk from delicious to extraordinary. Whether you go for the classic whipped topping or add a caramel drizzle for a sweet finish, there’s no wrong way to enjoy this cozy fall dessert. Get creative and find your favorite way to serve it—your taste buds will thank you!

Conclusion: Enjoy Your Pumpkin Pie with Coconut Milk!

And there you have it! You’ve successfully made a pumpkin pie with coconut milk that’s creamy, flavorful, and absolutely irresistible. Whether you’re sharing it at a fall gathering or enjoying it as a special treat for yourself, this pie is sure to impress. The combination of coconut milk and pumpkin creates a rich, velvety filling that’s perfectly spiced, making each bite a comforting, cozy experience.

A Few Final Tips:

Leftovers: If you happen to have any pie left over (though it’s unlikely!), store it in the fridge for up to 3-4 days. As it rests, the flavors meld and become richer, enhancing the pie’s taste the next day.

Personalize It: Don’t be afraid to experiment with the crust, toppings, or spices to make this pie uniquely yours. Try a nut crust, add some caramel, or even swirl in chocolate for an indulgent twist.

Perfect for Any Occasion: This pie is perfect for holidays, family gatherings, or as a sweet treat any time of year. It’s a dessert everyone can enjoy, no matter their dietary preferences.

As you savor each bite, remember that homemade desserts like this pumpkin pie with coconut milk are more than just food—they’re about creating moments and memories with those you love. So, share the pie, enjoy the compliments, and bask in the joy of making something delicious from scratch.

Thanks for following along! I hope this recipe brings a little warmth and sweetness to your kitchen. Happy baking, and don’t forget to come back for more cozy recipes!

A close-up slice of pumpkin pie topped with whipped cream and a sprinkle of cinnamon, served on a plate with a golden crust.

Pumpkin Pie Recipe with Coconut Milk You’ll Love

Discover this delicious pumpkin pie recipe with coconut milk for a creamy, dairy-free dessert that’s perfect for fall! Easy to make and full of flavor.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 50

Total Time 1 5

Course Dessert

Cuisine American

Servings 8 Slices

Calories 290 kcal