Coconut Pumpkin Pie
- Total Time: 1 hour 30 mins
- Yield: 8 servings 1x
Description
Unsweetened coconut milk gives this not-too-sweet pie a faint coconut flavor with all the creamy richness that you get in the traditional version.
Ingredients
- 1 15. oz (425 g) can pure pumpkin puree
- 3/4 cup (180 ml) unsweetened coconut milk (stirred)
- 2 eggs
- 3/4 cup (150 g) brown sugar
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice
- or
- 1/4 tsp ginger (powdered)
- 1/4 tsp nutmeg
- 1 tsp cinnamon
- 1 pie crust
Instructions
- Preheat the oven to 425 degrees F.
- In a large bowl or mixer, add the pumpkin, coconut milk, eggs, brown sugar, and spices. Mix well.
- Roll the pie crust into the 9 inch pie pan.
- Pour the pumpkin mixture into the crust.
- Place the pie on a baking sheet and put in the oven. Lower the temperature to 350 degrees F.
- Bake for 45 minutes to an hour, until the pie is set but slightly wobbly in the center.
- Cool on a wire rack and top with whipped cream or a scoop of vanilla ice cream! Enjoy.
- Prep Time: 30 mins
- Cook Time: 1 hour
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
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Frequently Asked Questions
Why does this recipe start at 425°F and then drop to 350°F?
The high initial temperature quickly sets the crust and the outer edge of the filling so the pie holds its structure, then the oven is reduced to 350°F for the remainder of the 45-minute to 1-hour bake to let the center set gently without cracking or puffing. The recipe also calls for placing the pie on a baking sheet, which gives you a stable surface to slide in and out of the oven safely.
How do I know when the pie is done?
The recipe says to bake for 45 minutes to 1 hour until the pie is set but still slightly wobbly in the center. A small amount of jiggle in the very center is expected — the filling will continue to firm up as it cools on the wire rack.
