Classic Spiced Pumpkin Pie with Coconut Cream
Rich, creamy and perfectly spiced, this homemade pumpkin pie is everything you love about a classic fall dessert. Made with a buttery, flaky crust and a silky coconut cream filling with just the right amount of warming spice.
Prep time
30 min
Cook time
50–65 min
Serves
16 servings (makes two 9-inch pies)
Ingredients
▼
Homemade Pie Crust (Makes 2 Crusts)
- 2½ cupsall-purpose flour
- 2 tspgranulated sugar
- 1 tspfine sea salt
- 1 cupcold unsalted butter, cut into small cubes
- ¼ cupice-cold water, plus 1–3 tbsp more as needed
- 2 tspfresh lemon juice
Spiced Pumpkin Filling (For 2 Pies)
- 2 cans (398 mL each)pure pumpkin purée
- 1½ cupspacked brown sugar
- 2½ tspground cinnamon
- 1½ tspground ginger
- 1 tspground nutmeg
- ¼ tspground cloves
- ½ tspfine sea salt
- 4large eggs, lightly beaten
- 1½ cupsfull-fat canned coconut milk
- 1½ cupsunsweetened canned coconut cream
Optional Vanilla Whipped Cream
- 2 cupscold whipping cream
- ¼ cupicing sugar
- 1 tsppure vanilla extract
Ingredients
Homemade Pie Crust (Makes 2 Crusts)
- 2½ cupsall-purpose flour
- 2 tspgranulated sugar
- 1 tspfine sea salt
- 1 cupcold unsalted butter, cut into small cubes
- ¼ cupice-cold water, plus 1–3 tbsp more as needed
- 2 tspfresh lemon juice
Spiced Pumpkin Filling (For 2 Pies)
- 2 cans (398 mL each)pure pumpkin purée
- 1½ cupspacked brown sugar
- 2½ tspground cinnamon
- 1½ tspground ginger
- 1 tspground nutmeg
- ¼ tspground cloves
- ½ tspfine sea salt
- 4large eggs, lightly beaten
- 1½ cupsfull-fat canned coconut milk
- 1½ cupsunsweetened canned coconut cream
Optional Vanilla Whipped Cream
- 2 cupscold whipping cream
- ¼ cupicing sugar
- 1 tsppure vanilla extract
Instructions
- 1
In a large mixing bowl, whisk together the flour, sugar and salt.
- 2
Add the cold cubed butter. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- 3
Combine the lemon juice with ¼ cup of ice-cold water. Gradually add to the flour mixture, gently tossing until the dough begins to come together. Add additional ice water, one tablespoon at a time, only if needed.
- 4
Divide the dough into two equal portions and shape each into a disc. Wrap tightly and refrigerate for at least 1 hour.
- 5
On a lightly floured surface, roll each disc into a circle approximately ⅛ inch thick and large enough to fit a 9-inch pie dish.
- 6
Carefully transfer the dough into two pie dishes. Gently press into place, trim any excess dough and crimp the edges.
- 7
Refrigerate the prepared crusts while making the pumpkin filling.
- 8
Preheat the oven to 350°F (175°C).
- 9
In a large mixing bowl, combine the pumpkin purée, brown sugar, cinnamon, ginger, nutmeg, cloves and salt. Whisk until smooth.
- 10
Add the lightly beaten eggs and stir until fully incorporated.
- 11
In a separate bowl, whisk together the full-fat coconut milk and coconut cream until smooth and evenly combined.
- 12
Gradually add the coconut mixture to the pumpkin mixture, whisking gently until the filling is creamy and well blended.
- 13
Divide the filling evenly between the two prepared pie crusts, taking care not to overfill them.
- 14
Place the pies on baking sheets and transfer to the middle rack of the preheated oven.
- 15
Bake for approximately 50–65 minutes, or until the edges are set and the centres still have a slight wobble when gently shaken.
- 16
Check the pies periodically. If the crust edges begin browning too quickly, loosely cover them with aluminum foil or pie crust shields.
- 17
Remove the pies from the oven and allow them to cool completely on wire racks.
- 18
Once cooled, refrigerate for at least 2 hours before slicing. This allows the filling to fully set and makes for beautiful, clean slices.
- 19
For the whipped cream: in a chilled mixing bowl, combine the whipping cream, icing sugar and vanilla extract. Beat with an electric mixer until soft, fluffy peaks form.
- 20
Serve each slice with a generous dollop of whipped cream and a light dusting of cinnamon, if desired.
Melissa's Notes
Making Just One Pie: Simply halve all the pumpkin filling ingredients. If making homemade pastry, prepare the full crust recipe, use one disc and tightly wrap and freeze the second for another day. Store-Bought Pie Crust: Store-bought pie crusts work beautifully — you'll need two 9-inch crusts for the full recipe. Coconut Milk & Coconut Cream: Be sure to use canned coconut products, not refrigerated coconut beverages or sweetened cream of coconut. No Need to Pre-Bake: This recipe uses an unbaked pie crust. For an extra-crisp bottom crust, you can partially blind-bake the crust before adding the filling. Make Ahead: Pumpkin pie is a wonderful dessert to prepare a day in advance. Once completely cooled, cover and refrigerate until ready to serve. Storage: Store covered in the refrigerator for up to 3–4 days.
Nutrition Information
Per serving (based on 16 servings across 2 pies)
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
Join the Nest
Get 10 free recipes — sign up for The Cozy Weeknight Dinner Plan.
Want to save this recipe? Print it out, share with a friend, or follow along on social.