This is my favorite pumpkin pie recipe.
I’ve made it with white sugar, agave syrup, and even sugar free (using Splenda); it turns out incredible every time!
It has a beautiful light orange color that turns into a deep, creamy orange when cooked, just a teeny bit lighter than a pumpkin pie made with condensed milk. Previous pumpkin pies that I’ve made with soy milk tend to have a much darker color than a dairy pumpkin pie. Not to mention, it’s texture is light and fluffy when compared to a denser soy milk pumpkin pie.
It’s all about the coconut milk.
The full fat canned coconut milk has the same consistency as cream, so there’s no need to thicken in it any way. Just make sure your canned coconut milk is full fat and at room temperature.
I hope you enjoy this very simple and absolutely delicious coconut pumpkin pie. I make it every year and dairy-eaters love it.
- 1 refrigerated pie crust
- 3/4 cup sweetener (white sugar, stevia, maple syrup**, or Agave syrup**)
- 1/2 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract*
- 2 large eggs
- 15oz can pumpkin
- 12 oz full fat canned coconut milk, shaken
- Preheat oven to 425 degrees Fahrenheit.
- Mold the pie crust into a 9 inch pie dish. Fold excess under and flute or cut and use as a garnish.
- Mix sugar, salt, and spices in a small bowl until thoroughly blended.
- In a large bowl, beat eggs. Stir in the pumpkin, vanilla, and then the sugar and spice mixture.
- Gradually add full fat coconut milk while stirring and continue to stir until just blended. Pour into pie crust.
- Bake for 15 minutes to set, then lower the temperature to 350 degrees Fahrenheit. Bake for 40 minutes. To check if the pie is done, stick a knife through the middle and see if it comes up clean. If there is a layer of pumpkin on it, you may need to bake for an additional 5-10 minutes. Allow pie to cool before cutting.
- **If using all maple syrup to sweeten, you only need 1/2 cup, rather than 3/4 cup. If using liquid sweetener, the pie will also cook better if you reduce the coconut milk by one tablespoon.