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Pumpkin Pie with Coconut Milk

A smooth, dairy-free pumpkin pie prepared with rich coconut cream, pumpkin purée, warm spices, maple syrup, and brown sugar. Cornstarch provides structure without eggs, while an extended chilling period allows the filling to become firm, creamy, and easy to slice.
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Course: Dessert
Cuisine: American
Keyword: Pumpkin Pie with Coconut Milk
Cook Time: 1 hour
Chill Time: 4 hours
Total Time: 5 hours

Ingredients

For the Pumpkin Filling:

  • 1 3/4 cups pumpkin purée such as Libby’s for consistent texture
  • 1/4 cup cornstarch sifted to remove any lumps
  • 1/2 cup firmly packed brown sugar
  • 1 teaspoon pure vanilla extract
  • 3/4 cup thick full-fat coconut cream taken from the top of a can of coconut milk refrigerated overnight
  • 1/2 teaspoon fine salt
  • 1/4 cup maple syrup
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons pumpkin spice blend

For the Crust:

  • 1 unbaked 9-inch vegan pie crust homemade or store-bought

Instructions

  • Preheat the oven to 350°F (180°C). Have the unbaked 9-inch vegan pie crust prepared and ready for filling. Prebaking the crust is not required.
  • Place the pumpkin purée, thick coconut cream, brown sugar, sifted cornstarch, maple syrup, vanilla extract, pumpkin spice blend, cinnamon, and salt in a blender or large mixing bowl. Blend or mix thoroughly until the filling is completely smooth and uniform, with no visible lumps.
  • Transfer the pumpkin mixture into the prepared unbaked pie shell. Gently spread the filling with a spatula, leveling and smoothing the surface so the pie cooks as evenly as possible.
  • Set the filled pie crust in the preheated oven and bake for 60 minutes. At the end of baking, the outer portion of the filling should show slight cracking, while the center will still have a noticeable wobble. This texture is expected at this stage.
  • Remove the pie from the oven and allow it to cool at room temperature. Once cooled, place it uncovered in the refrigerator for at least 4 hours. For the firmest and most fully set texture, refrigerate it overnight.
  • After the filling has chilled completely and become firm, slice the pumpkin pie and serve. It may be enjoyed as prepared or finished with coconut whipped cream for a richer presentation.
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Notes

  • Use only the thick cream collected from the top of full-fat coconut milk that has been refrigerated overnight.
  • Sifting the cornstarch before mixing helps prevent small lumps from forming in the filling.
  • A slightly cracked edge and a wobbly center immediately after baking are normal. The filling develops its final consistency during refrigeration.