Coconut Pumpkin Pie

Updated 11/18/25

This Coconut Pumpkin Pie is a fresh take on the classic. It has the same cozy fall flavor, but with a lighter, silkier filling thanks to using coconut milk instead of heavy cream. The result is a pumpkin pie that’s smooth, fragrant, and just a little tropical without straying too far from the nostalgic version everyone expects. It’s easy, reliably delicious, and perfect for the Thanksgiving table or any fall gathering.

Why You’ll Love This Recipe

This pie keeps everything people love about pumpkin pie-warm spices, a custardy filling, and that deep pumpkin flavor-but swaps in coconut milk for heavy cream for a filling that’s dairy-free, lighter on the palate, and incredible smooth and silky. The coconut flavor is milk, it just adds a subtle sweetness that plays with with the pumpkin and spices. It’s simple to make, requires just one bowl for the filling, and bakes up flawlessly every time.

Ingredient Notes

Pumpkin purée: use 100% pure pumpkin puree (not pumpkin pie filling) for the best flavor and texture

Full-fat coconut milk: Use coconut milk that comes in cans, not in the carton. Full fat coconut milk the pie it’s creamy, silky texture-don’t use light coconut milk.

Eggs: They set the custard and give the pie structure

Brown sugar: Adds sweetness and a little molasses flavor for depth

Spices: I like to use individual spices to get the exact pumpkin pie spice flavor I love

Vanilla extract: Rounds out the flavors

Pie crust: Any 9-inch pie crust works (store-bought or homemade). My favorite pie crust recipe from Dorie Greenspan is included in the recipe below. In my opinion, par-baking the crust gives the best results and is worth the extra step!

Tips for Making This Recipe

Shake the coconut milk well. Make sure the thick cream and liquid are fully combined before measuring (microwave if needed to melt the coconut cream)

Par-bake the crust. It keeps the bottom crust from becoming soggy and gives the pie better structure

Bake until just set. The center of the pie should still have a slight wobble when you pull it out of the oven (it will finish setting as it cools)

Chill before serving. A few hours in the fridge gives you clean slices and the best texture

More Pumpkin Recipes You’ll Love

Pumpkin Spice Muffins with Cinnamon Streusel

Lemongrass Pumpkin Soup

Pumpkin Curry Soup with Udon Noodles (on my Substack)

Print Pin Recipe

5 from 1 vote

Coconut Pumpkin Pie

Coconut Pumpkin Pie takes everything great about classic pumpkin pie and makes it even better: creamier, lighter, and more interesting without losing the original spirit

Course: Dessert

Servings: 1 9-inch pie

Author: Sammy

Ingredients

pie crust (half a recipe of Dorie Greenspan's All Butter Pie Dough)

• 1½ c (204 g) all-purpose flour
• 2 tbsp (25 g) sugar
• ¾ tsp fine sea salt
• 1 stick unsalted butter frozen or very cold, cut into small pieces
• up to ¼ c ice water

filling

• 1 15-oz can pumpkin puree or 2 c cooked, pureed, and strained pumpkin
• 1 c coconut milk about half of a 15-oz can
• ½ c brown sugar
• 2 eggs
• 2 tbsp maple syrup
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• ¾ tsp fine sea salt
• ½ tsp ground ginger
• ¼ tsp ground cloves
• ¼ tsp ground nutmeg
• 1 tbsp dark rum optional

Instructions

prepare and par-bake pie crust

• Add flour, sugar, and salt to the bowl of a food processor and pulse to blend. Add the pieces of butter to the food processor and pulse the machine in long spurts until the butter is well incorporated. Add the ice water a little at a time, processing after each addition until you have moist clumps that hold together when you pinch a piece of the dough.
• Turn the dough out on a lightly floured piece of parchment and shape into a disk. Cover the disk with a second sheet of parchment and roll the dough out into a 11-12 inch round.
• If the dough is still slightly cold, fit into a buttered 9-inch pie dish. If it has warmed, chill the dough until it's workable, then fit into the pan. Chill in the refrigerator or freezer for at least 1 hour.
• Center a rack in the oven and preheat to 375°F. Remove pie pan from chilling. Either crimp the dough overhanging the pan into a decorative edge or trim the excess dough even with the rim of the pan. Place the pie pan on a baking sheet and fit a piece of foil against the crust; fill with dried beans or rice.
• To par-bake: bake for 20 minutes, then carefully remove foil and weights and return pie pan to the oven and bake for another 3-4 minutes, until the crust is firm but not yet colored. Remove from oven and place on a rack to cool.

mix filling and bake

• Center a rack in the oven and preheat it to 350°F. Place pie pan with par-baked crust on baking sheet lined with parchment paper.
• Combine all filling ingredients in blender and blend until smooth, or whisk ingredients together in a large bowl. Pour the filling into the crust (there may be some filling that doesn't fit if the crust shrank while baking). Smooth surface of filling or swirl as desired.
• Bake the pie for 50-60 min, until the filling is set around the edges but still jiggly in the center of the pie. When done, transfer pie to a cooling rack and let sit until room temperature. The pie can be eaten at room temperature but is best served cold.