Three Thanksgiving celebrations later and I'm reliving my favorite dishes. One of the true highlights was a coconut milk pumpkin pie. The pie was incredibly moist, not overly sweet, and more complex than your average evaporated milk varieties. I'm going to keep this one in my Thanksgiving repertoire (or for anytime pie) for years to come. You can use a pre-made 9-inch pie crust for this or make you own. I mimicked the coconut flavor from the filling in the crust by using coconut oil in place of butter or vegetable shortening.
Coconut Milk Pumpkin Pie (Dairy-free)
- 9-inch pie shell, unbaked
- 3 eggs
- 3/4 cup packed dark brown sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 can (15 ounces) pumpkin puree
- 1 can full-fat coconut milk
Preheat oven to 425 F. In a medium bowl, whisk eggs, dark brown sugar, salt and vanilla until combined. Add pumpkin puree and mix until combined. Slowly stir in coconut milk. Pour into unbaked pie shell. Bake at 425 F for 15 minutes, then drop the temperature to 350 F. Bake for 55 minutes or longer (until knife inserted in center comes out clean). Cool on wire rack. Serve cold or at room temperature.