Pumpkin Pie with Coconut Milk - Out of Evaporated Milk?

Pumpkin Pie with Coconut Milk

Looking for a dairy-free pumpkin pie filling? This pumpkin pie with coconut milk is perfect for those who are dairy-free or who just don’t have condensed milk in the pantry! 

pumpkin pie with coconut milk, pumpkin pie made with coconut milk, dairy free pumpkin pie filling

I am a huge pumpkin pie fan. Like I’ll do just about anything for a slice. It’s my favorite pie and I look forward to Fall every year because of the fact that pumpkin pie is everywhere. But sadly I have never actually made a pumpkin pie. Let alone a pumpkin pie recipe with coconut milk

So I decided to rectify that right away and this year tackled making a pumpkin pie. Except when I went in my cupboard to get the ingredients I realized I had no evaporated milk. Then when googling alternatives for evaporated milk I realized I could sub coconut milk in and it’d be even healthier! Win win for everyone once I got the perfect recipe figured out.

So now I just need to figure out a gluten-free, dairy-free crust that’ll work for this gluten-free, dairy free pumpkin pie filling. Got any ideas?

Oh, and by the way? This pie? To die for! You can’t taste the coconut milk at all. Just rich, creamy pumpkin pie filling. And it’s even better with a dollop of whipped cream. If you prefer to go all organic and natural try your hand at pumpkin puree. It’s super easy to make and is great in a lot of different dishes.

pumpkin pie with coconut milk close up, pumpkin pie with coconut milk, pumpkin pie made with coconut milk, dairy free pumpkin pie filling

Pumpkin Pie with Coconut Milk

  • 2 cups pumpkin puree
  • 2/3 cup light coconut milk
  • 3 eggs
  • 3/4 cup sugar
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 unbaked 9-inch pie shell

Preheat oven to 425.

Whisk eggs in a large bowl and mix in the sugar and pumpkin pie spice. Gently stir in pumpkin and coconut milk.

pumpkin pie with coconut milk measured, pumpkin pie with coconut milk, pumpkin pie made with coconut milk, dairy free pumpkin pie fillingPour into pie shell. Be careful not to overfill the shell.

Bake in oven at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and bake for 50-60 minutes or until knife inserted comes out clean.

If crust is browning too quickly, wrap edges with foil.

Let cool completely before serving and serve with a dollop of whipping cream.

tetra pac pumpkin pie

Pumpkin Pie with Coconut Milk

  • 2 cups pumpkin puree
  • 2/3 cup light coconut milk
  • 3 eggs
  • 3/4 cup sugar
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 unbaked 9-inch pie shell
  1. Preheat oven to 425.
  2. Whisk eggs in a large bowl and mix in the sugar and pumpkin pie spice. Gently stir in pumpkin and coconut milk.
  3. pumpkin pie with coconut milk measuredPour into pie shell. Be careful not to overfill the shell.
  4. Bake in oven at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and bake for 50-60 minutes or until knife inserted comes out clean.
  5. If crust is browning too quickly, wrap edges with foil.
  6. Let cool completely before serving and serve with a dollop of whipping cream.

What’s your favorite pie flavor? Have you used coconut milk in pumpkin pie before?

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pumpkin pie with coconut milk, pumpkin pie made with coconut milk, dairy free pumpkin pie filling

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Comments

  1. We love pumpkin pie! I’m intrigued now to try it with coconut milk. Thanks for sharing the recipe!

  2. This looks really good. Love that you incorporated one of our family’s favorite ingredients, coconut milk. I love pecan pie the best.

  3. I am CRAVING Pumpkin Pie now! Love the idea of coconut milk. Do you get a hint of coconut?

  4. oh, yum!! dairy free pumpkin pie??? My son thanks you!!!

  5. I think if there was a way to make pumpkin pie even more delicious, you have found it with using coconut milk. YUM!

  6. How much pumpkin puree??? Looks delicious!

    • Sorry! 2 cups. I forgot to go back and double check the packaging. If you have canned pumpkin (love the organic stuff from Trader Joe’s) you can use one 15 ounce can. I used the Pacific Foods organic pumpkin puree in the Tetra Pac that’s 16 ounces. That extra ounce is fine!

  7. i’d like to try it with coconut milk. sounds great!

  8. You know when you first open the can of coconut milk, and there’s that creamy stuff on top? Mmmmmm! And now with pumpkin… Gotta try your recipe!

Trackbacks

  1. […] of a guest who’s gluten or dairy free? Try this delicious pumpkin pie I made with coconut milk. Cook it up in a dairy-free, gluten-free crust and you have an allergy […]

  2. […] to convince me that Tetra Pac is the way to go! My pumpkin pie turned out amazingly well! I made a gluten-free, dairy-free pumpkin pie filling and used a pre-made pie crust to cut down on time. But now I’m in search of a gluten-free, […]

  3. […] Now, on to the actual festivities. There was a decent group of us Americans that go together last Friday to celebrate Thanksgiving. I was definitely impressed by the spread of food! Somehow we pulled together a fairly respectable Thanksgiving dinner. One assistant even had the foresight to bring gravy seasoning packets from the States! I baked a pumpkin pie that actually turned out really well (instead of cream it calls for coconut milk!). I shared some with my French roommates and totally converted them to the idea. But I think most of all they liked an excuse to eat as much whipped cream as they liked. If you would like the pumpkin pie recipe, you can find it here. […]

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