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Oct 29, 2008 12:04 PM

For Anyone Looking for a Pumpkin Pie Recipe

I recently posted asking for suggestions about making a pumpkin pie without dairy (I had a visitor with a limited diet). Someone suggested using coconut milk, which I did, and the pie ended up being the best anyone had ever had, regardless of the no dairy fat obstacle.

I myself intensely dislike pumpkin pie, and loved this recipe. It was light, more like custard than the dense, rubbery texture I associate with pumpkin pie, and the coconut and pumpkin tasted terrific together. That may have been a combination of using 2 eggs instead of 3, and coconut milk rather than the traditional evaporated milk or heavy cream in most recipes. For anyone wondering about how the pie set, it was completely normal, just not brick-like. Anyway, the results were so terrific (I made it twice in the last 5 days) that I wanted to share the recipe:

I pre-baked a homemade pie crust (using organic trans-fat free shortening) for about 20 minutes at 350. Pre-baking the crust kept it from becoming soggy -- another pet peeve of mine about pumpkin pie.

1 fresh sugar pie pumpkin, steamed or roasted, pureed and drained to yield ~ 2 cups pumpkin. Good-quality/ organic canned pumpkin would likely give the same results.

2 eggs

1.5 cups coconut milk (I used Thai Kitchen organic)

1/4 cup granulated sugar

1/4 packed brown sugar

1 t vanilla

1/2 heaping t cinnamon

1/2 t fresh nutmeg

1/2 t salt

1/4 t allspice

1/4 t cardamom

1 t cornstarch

Mix the pumpkin and the eggs, then add the other ingredients and mix well. Pour filling into pie and bake for 15 minutes at 425F, then ~ 50 minutes more at 350F, until the insides are no longer super-shaky. Cool for a couple hours before eating.

Here's a link to the original post:

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  1. This sounds terrific! Thanks.

    1. Yes, thank you. Sounds interesting from your description of how it turned out. Especially the part about never liking punkin pie.

      1. This recipe looks delicious! I can't tell you how long I've been looking for a good pumpkin pie recipe without dairy in it. Does it have a noticeable coconut flavor? I wonder if I can serve it with some soy coconut ice cream.

        5 Replies
        1. re: cheesecake17

          Yes, you can taste the coconut but it's not overpowering. It seems like it would go well with soy ice cream, though with the richness of the coconut milk it may not be necessary. BTW I think it's pretty easy to make a dairy-free coconut sorbet -- If you don't have a recipe, I can probably dig one up. You could also sprinkle on some toasted, unsweetened coconut before serving. Hope you like it as much as we did!

          1. re: TerriL

            I had this in the mountains of Thailand, they cooked the pumpkin scooped out the meat - mixed it up and then put the "pie" mixture back into the pumpkin. This then went back on the fire pit for the final cooking.
            Tasted great, although the Irish couple we were travelling with wouldn't eat it! Seems they think of pumpkin as a weed that grows at the side of the road that only really poor people eat... their loss.


            1. re: TerriL

              I personally wouldn't eat it with the ice cream, but my family loves pumpkin pie with ice cream. I can buy coconut sorbet, but if you have a recipe that doesn't use an ice cream maker, that would be great.


              1. re: cheesecake17

                Sorry, I don't have a machine-less recipe. Just fyi if you're looking for other dairy-free recipes, I've gotten some of my best ones from David Lebovitz's blog. It's a regular foodie site, not one with a dairy-free slant. Try the coconut macaroons. He also has a great chocolate-coconut sorbet.

                1. re: TerriL

                  I guess I'll just be buying my sorbet. DH finally found a brand he likes, so no more half empty freezer burned containers going in the garbage. Thanks for the blog info!

          2. Wow, this sounds a bit strange... BUT, interesting. I am going to try this recipe for Thanksgiving and will post the reviews.

            1 Reply
            1. re: bnemes3343

              It sounds a little strange, but I want to assure you that it was in no way a concession or sacrifice when compared to traditional pumpkin pie!

            2. I made this for Thanksgiving, and it came out awesome!!! We're big coconut fans so I knew I had to try it. The coconut milk added a subtle flavor, the texture was light and wonderful, and the cardamom was a nice addition too. However, even for people that do not like coconut, I'd bet that if you didn't tell them, they wouldn't be able to discern it. I will definitely make this again!

              3 Replies
              1. re: sadiefox

                "However, even for people that do not like coconut, I'd bet that if you didn't tell them, they wouldn't be able to discern it."
                coconut is my kryptonite, but i've been trying to get used to it. i need to work on creating a dairy-free pumpkin pie recipe, so this may be a great experiment for me. i'm going to make one with coconut milk tonight...granted i'll KNOW it's there, but i'm curious to see how assertive the flavor is to someone who can't stand anything coconut.

                1. re: goodhealthgourmet

                  Let me know if you can taste the coconut. My husband's cousin (who HATES any fruit or vegetable loved this pie even after I told him there was coconut involved.

                  1. re: cheesecake17

                    i can't believe i'm actually saying this, but i didn't taste the coconut AT ALL!

                    i'm shocked. i made it the way i always do, subbed lite coconut milk for the evaporated milk i typically use, and added the cardamom - i think that's what did it. the floral aroma is sufficiently assertive to mask the coconut. plus, i love cardamom anyway.

                    it's official: i've conquered my culinary kryptonite!!! i love you guys :)