I love pumpkin pie! But I don’t love the traditional recipe that adds a ton of sugar and hormone-filled evaporated milk to the mix. My favorite part of this pumpkin pie recipe is the coconut milk! It adds a nice hint of sweetness without adding more sugar. I make this recipe every year and it’s a major hit with my family – thank goodness for that! I hope you enjoy it as much as they do.
- ½ cup coconut palm sugar
- 1 teaspoon cinnamon
- ½ teaspoon sea salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 large eggs
- 1 can (15 oz.) 100% Pure Pumpkin
- 1 can (13.5 oz.) full fat coconut milk (if you like denser pie, only use half of can)
- 1 unbaked 9-inch pie shell
- Preheat oven to 375 degrees.
- Combine all filling ingredients in a bowl and puree with a stand or hand mixer.
- Pour filling ingredients into pie shell.
- Bake for 40 to 50 minutes (or longer) or until knife inserted near center comes out clean.
- Cool on wire rack for 2 hours. Serve immediately or refrigerate.
- Top with whipped cream before serving.
I’m taking it easy on myself this year and going with a pre-made spelt crust made by Wholly Wholesome (you can find it in the freezer section at most natural food stores like Whole Foods and Earth Fare). I’ve included a homemade crust recipe here as well, in case you have the time.
- 2 cups almond flour
- ½ teaspoon sea salt
- 2 tablespoons coconut palm sugar
- 6 tablespoons unsalted butter
- 1 egg
- Preheat oven to 375 ºF and adjust rack to middle position.
- Place almond flour, sea salt, egg, and coconut sugar in the bowl of a food processor. Process a few times to combine.
- Add the butter and pulse
- Wrap the dough in a piece of plastic wrap and press into a 9-inch disk.
- Refrigerate for 30 minutes.
- Remove plastic wrap from the dough.
- Press dough onto bottom and up the sides of a 9-inch buttered pie dish. Crimp edges of crust.
- Add pumpkin pie mixture or filling of your choice and bake for the directed time.
This coconut whip cream is really easy if you remember to put your coconut milk into the fridge overnight. Choose a canned coconut milk that doesn’t use BPA liners and that is organic like Natural Value, Native Forest, and Thai Kitchen.
- 1 can (13.5 oz.) full fat coconut milk
- 2 teaspoons coconut nectar or coconut palm sugar
- ¼ teaspoon vanilla extract
- Place can of full-fat coconut milk into refrigerator overnight.
- Remove the can from the refrigerator the next morning and flip upside down and open that end of the can.
- Pour liquid into a small mixing bowl and set aside, you will not be using this liquid for the recipe.
- Then after the liquid is removed from the can you will see the solid coconut cream on the bottom, scoop out and place in a large chilled mixing bowl with coconut sugar and vanilla extract. Whip coconut cream with beaters until a fluffy consistency is achieved.
If you know someone who needs a new pumpkin pie recipe, please share this with them! Maybe they will make you some!
Xo,
Vani
so excited to try. I was dreading having to use condensed milk. You saved the day!!!
Awesome. So happy to help 🙂
I recently purchased some coconut palm sugar and have only used it in homemade applesauce. I’m really interested in trying this pumpkin pie recipe. Thank you for sharing
I use coconut palm sugar in all my baked goods, it’s a great sub and can be used for a 1 to 1 ratio to regular sugar.
your pie recipe looks great but what size of canned coconut mile do you use?
13.5 ounces – the standard sized canned. Thanks!
thank you, I often use a small, 6 oz can so I just wondered which one to use here. Now I know.
Do you think eggs could be substituted for flax eggs in this recipe. It sounds delicious 😀
I haven’t tried it – but if you do, please report back 🙂
In the pie recipe it just says coconut milk. So no coconut cream for that one?
And I’m guessing by full fat for the whipped cream recipe you mean you mean coconut cream?
Also what size cans for both recipes? In the Asian market I shop at for more unique exotic foods, the coconut products come in cartons of various sizes.
Thanks FoodBabe!
Yes, the cans are 13.5 ounces usually.
I’ve been obsessed with cooking/baking with canned coconut milk lately….it is amazing! I’m using it in a raw vegan pumpkin pecan cheesecake for Thanksgiving this year! This recipe sounds so good- thanks for sharing and have a happy Thanksgiving!
Could you tell me how to get the recipe for your vegan pumpkin cheesecake?
Unfortunately I’m just making it up as I go along, but I will most likely post the recipe on my site at some point. I’ve made a regular vegan cheesecake before by getting ideas from several different recipes and then creating my own, so I understand the process and how the ingredients work together (it’s fairly easy). I don’t remember Food Babe ever posting one, either. I bet you could find a recipe by googling vegan pumpkin cheesecake, though. Sorry I couldn’t help!
Is there an organic sweetened condensed milk or are they all bad?
I just bought 100% organic evaporated milk and 100% condensed sweetened milk at Whole Foods today. Thier “365” brand 🙂
Re the Whole Foods evaporated milk, I was going to get that, too, but then saw that it contained carrageenan, which is an inflammatory ingredient. So I just went with the coconut milk.
Can you add a Pinterest link???
Do U have an equivilant for Fresh pumpkin to/vs. the canned pumkin in your recipie for pumkin pie? Also, I am assuming I can use My fresh coconut milk equivilant to a can-15oz.? Correct me if I’m wrong, please. I already have my ingredients! But I am glad I checked ur site before I made them without the traditional evap. milk. & Tons of sugar! I soo needed & wanted an alternative!!! thank U so much for saving my pies! My daughter is on a NO sugar diet:( but still wanted her pumkin pie for Turkey Day;) I do allow a small amount of coconut palm sugar;) Ur awesome! I know this is gonna be good!
8 oz are in one cup. If she is using a 15 oz can, use a little less than 2 cups fresh pumpkin purée.
Hi! For the almond flour crust, I noticed an egg is listed in the ingredients but not in the instructions – I have no experience in making dough, but really want to try this out, so can you tell me when to add the egg, or does it matter?
The egg goes in the first step! It’s updated now, thanks for the catch 🙂
Can you substitute the egg? My daughter is allergic, but I know when I use egg replacements for other recipes (flax etc) that they never quite turn out the same. Have you tried the crust without the egg and if so, was it a success?
I’m making a vegan pumpkin pie this thanksgiving with raw cashews, maple syrup and pumpkin puree, but I will be bookmarking yours!
Do you think this would work well as a crustless pie?
Maybe in little ramekins so it doesn’t fall apart, the crust is a nice base for the pie… but ramekins could work!
Not sure if I am missing something…in your almond crust recipe it lists an egg in the ingredients but gives no instruction of what to do with it?! Want to give your recipe a try… Have made a pecan coconut crust in the past but am going to change it up this year. Thanks
Used to pin these posts but, am I missing something? Where did the Pinterest button go?
You go to the “share” button, click, and several options come up, including Pinterest!
Does the coconut milk make it taste like coconut?
I’ve never made pumpkin pie before but really want to. Quick question, in the pie recipe it calls for 1 can of pumpkin and 1 can of milk. It seems like that would be really runny. Is the milk to be mixed with pumpkin, or saved for whipped cream?
Thank you!
You mix it in – when it bakes up it gets firm – especially with those eggs!
Thank you! I’m very excited to try this!
I am making a very similar pie with a premade organic gluten free crust (first time buying premade). For the whipped cream, would it work if I bought the So Delicious coconut creamer and whipped that up?
Actually So Delicious started making a new coconut whipped cream (it’s not 100% organic) – it’s the freezer section and tastes just like cool whip! Not sure the creamer would work.
Ooo thanks for the tip! I will be looking for this for sure! 🙂
please add a Pinterest link! this looks amazing and I want to have easy access to come back to it later! thanks for all you do
Go to Pinterest and get a pinner for your toolbar. Easy as pie.
This is one pie my body is going to love…I just know it.
oh, you really need to put mace in your pumpkin pie. once you go there you will use it all the time. you can move a way from evap milk by reducing your own or using a whole milk and half and half.. also I usually dont use any sweetner in my whipped cream because it is great by itself. the pie has enough sugar all by itself. if I want to sweeten because of sugar junkies, I would use local honey as it isnt heated. just my thoughts
also learned way back in the 80s seperate your eggs, and whip your eggs to peaks then add the other ingredients. makes a fluffy custard like pie
Can you use date sugar instead of coconut palm sugar?
Made this tonight! The recipe actually yielded 2 pies for me:)
Delicious! Thanks!
PLEASE make a Pinterest link! Love your recipes!!!
I don’t have palm sugar….can I use sugar substitute?
Thank you Food Babe! I was dreading making the same old thing. I am baking this later today!
How long will the coconut whip cream keep in the refrigerator after it is made?
Use fresh pumpkin! Cut in half, scoop out seeds and pulp, roast for an hour on 350, scoop out all that awesomeness! If using fresh pumpkin its 2 cups!
Is the one can of pumpkin the same as pumpkin purée?
Thanks, Food Babe! Was just going to look for a healthy recipe for Pumpkin Pie.
Saved by the bell! You are a wonderful person, enjoy your blogs and everything that you do….it is greatly appreciated! Keep up the good work! Love you!
Joan – I love you too!
Cani, I would love to make this pie recipe but I’am vegan…do you have any vegan options?! I’d like for my dessert to be cruelty free
Can I use Hazelnut meal (finely ground) instead of Almond flour?
You can also replace the sugar in the pie filling with honey, it’s super tasty. I don’t know how well that would work in the whip cream and dough but I assume you could do that as well. I love healthy options. 🙂
Dear Vani,
Thank you so much first because you exist 😉 and for the recipes as well.
I have only one problem, I tend to fail at baking anything that is sized in “cup” measures.
Would you please tell me how many grams counts as a cup, or how big a mug should I use when you refer to a cup in your recipes.
Thank you so much 🙂
Zita
OK, I’ve had my pie in the oven now for well over an hour, and it’s still liquid in the middle! I followed the directions exactly and used the exact ingredients called for. Is this normal???
Me too Cindi….watching mine right now….did your come out?
Me three :(. It’s not setting. Covered edges tinfoil because crust is getting dark. Hoping this isn’t a fail.
Suzy, after an hour and fifteen minutes I checked my oven temp with a thermometer and it was WAY off — about 30º too cool! I need a new stove! Tuned it way up and it eventually got done. So I made a second one, and made sure the oven temp was accurate — but it still took over an hour to bake!
After 65 minutes in the oven and almost 3 hours in the fridge, my pie is a total fail. 🙁 It never set.
I was just looking in the comments to see if anyone posted about this, glad I’m not the only one! Mine has been in the oven for about an hour and 15, and it’s just starting to firm up a little, crossing my fingers! I did cover the edges of the crust also.
I’m waiting too. It’s been at least 60 min now.
I’m curious to know what kind of coconut milk you used in yours? I read all the comments about the pie not setting so I took the tip from another reader. Only mixed in half cup coconut milk. Took 50 minutes to bake but the crust burned a little :/ should have covered it with foil. Also have lots of cracks in the pie. Will let you know if it’s any good.
I’m at over an hour too, hope this works!
Same thing happened to me! I guess trying a new recipe the night before Thanksgiving was a bad idea. 🙁
Hi Food Babe, I wanted to know if I can substitute coconut palm sugar for coconut nectar?
Yes of course!
Love using coconut milk as an alternative. It’s nearly impossible to find whipping cream in the stores that don’t have carageenan or other weird stuff unless you go to a specialty store.
//Sidenote//
Your recipe rating would not let me click 5 stars. At least it’s not filling in the last star when I click on it. Maybe it will fill in after submitting.
Vani – am really looking forward to an alternative pumpkin pie minus dairy – so only questions are do I cook pie crust (it is frozen/ uncooked) BEFORE a put in filling etc? And once made can it be kept refrigerated overnight – same w/ topping?
Frozen or uncooked is best! Yes it can be refrigerated , but I would wait to put topping on before serving.
Vani – I’m wondering how long is the whip cream good for? Can I put it in the fridge after it is made or do we make it right before eating the pie?
Thanks for the tip about the coconut milk whipped cream! I was thinking about how to go about making some a couple of days ago.
I developed a similar (almost identical) pumpkin pie recipe. I’ve been making it for several years and plan to include it in the book that I’m writing about controlling blood sugar without medication. However, I don’t make it very often because pumpkin is low in soluble fiber, which is needed for blood sugar control.
In addition, the amount of sugar in our recipe puts a lot of fructose into a serving. (3g to 6g of fructose per serving, depending on the serving size.) The amount of sugar in your recipe is safe, but on the borderline for anyone developing insulin resistance, which could be severely aggravated by ingesting too much fructose. I wouldn’t eat this pumpkin pie with the traditional apple. I’m diabetic, but with my dietary regime I require no medication, and the resulting fructose overload would make my condition worse.
Thanks Howard, I’m type 2 too, and am thinking about tweaking this recipe for us diabetics. My sweetener of choice is liquid stevia, but I do use coconut palm sugar, sparingly – fructose-wise it’s about the same as table sugar, it’s just less processed and retains more vitamins and minerals. I thought canned pumpkin has more fiber than fresh, as it’s concentrated during processing? As a “Dr.Fuhrman End of Diabetes” disciple – I’ve lost 40 lbs and 6″ off my waist, so far but still have a ways to go. I’m interested in your recipe and book – your webpage is a little lacking, maybe you can email it to me?
I would be careful about stevia, just as the Food Babe suggests. Here’s a link to her comments on stevia.
http://www.100daysofrealfood.com/2013/04/25/stevia-food-babe-investigates/
If I remember correctly, there is research suggesting that ingesting sweeteners that don’t supply calories from carbs, which one’s body expects to accompany a sweet taste, can be worse for diabetics than using sugar. I personally, just use a little organic turbinado sugar or a limited amount of fruit if I need sweet in a recipe. However, I balance it with a little protein, to keep my blood sugar from spiking. How to do this balancing act, including recipes, is what my book is about.
It is not based on the glycemic index. It turns out that that the glycemic index is a limited subset of a more general principle that I’ve discovered, and is being incorrectly applied in many cases. We eat foods that are mixed together. We do not and if we are damaged should not eat them one at a time in isolation. When protein and carbs are ingested in an appropriate ratio, there is a minimal blood sugar response, even if one of the foods has a very high glycemic index. I eat potatoes and rice on a regular basis, but not by themselves.
Many if not most type 2 diabetics are a combination of pure type 2 and a toxin (chemically) induced diabetes, which is similar to a type 1.5 without the pancreatic antibodies being present. The pure type 2 diabetic has a dysfunctional liver, that doesn’t respond properly to elevated insulin levels, and puts sugar into the blood even when elevated insulin levels tell it to stop. The type 1.5 and chemically induced diabetics have a damaged pancreas that puts limitations on their rate of insulin production. This limitation sets a maximum amount of carbs that they can ingest at a meal without their blood sugar spiking. One can easily test themselves for this condition. This carb limit is specific to the individual. Mine is about 50g carbs per meal. I’ve seen some as low as 35g. As a result I need to eat a smaller meal. With my carb limitation, the only way for me to obtain sufficient nourishment is to eat 4 meals a day. I also have a condition that causes my blood sugar to spike at an hour and a quarter after the start of a meal, in the postprandial period, if I ingest too much protein that is not balanced by sufficient carbs. So while I need a lower carb diet, I can’t do it in conjunction with a high protein diet.
Dr. Fuhrman uses a micronutrient scoring system to arrive at his recommendations. It just happens that his best scoring foods have the highest percentages in soluble fiber, which is sadly lacking in the typical American diet. I cannot argue with his recommendation in this regard. Pure, type 2 diabetes should be reversible with his recommendation. However, I believe that his followers may well be missing out on a lot of beneficial foods.
If you want to talk more about my diet, you will need to contact me directly through my website. your email address has not been made available to me. I know that my site is not up to date. I plan to update it sometime in the next year. Since I retired to write my book, it hasn’t been a priority. My main job right now is to get my book finished so that information can help people.
What is the difference between coconut palm sugar and coconut sugar?
Same thing!
I doubled the recipe and my two pie have been in a 350° oven for an hour now, but the tester is still coming out covered in pie filling.
Me too
Dear Vani :
At this beautiful time of year I know there are sooooo many people grateful for your unending efforts to better life for your fellow man,and women,children,grandma’s…….allll of us!!! 🙂
This recipe is great as soooo many of your others!!! Will you be putting out a cook book soon now that you have finished your recent book?? I’m new at this impressive lifestyle and need alllll the help I can get!! Lol. 🙂
Hope your holidays are filled with as much love and joy as you deserve!!!.
Thank u for alllll u do…..blessing to u…..and of course…..love!!!!
Lisa 🙂
What would be a substitute for coconut palm sugar
I can’t find it in my area
This sharing of alternate healthy ways of making a recipe is super fantastic.. I’m so happy..I quit eating a lot of food, searching for a better healthy recipe..thanks food babe and everyone else who is jumping on board, Happy Thanksgiving,
Debbie, The Pickle Lady
Made this just now exactly as written. It will not set up. The filling is staying liquidy. I even cooked it an additional 10 minutes.
(I did make sure to use regular pumpkin, not pumpkin pie mix. I also made sure to use full fat canned coconut milk.)
Anyone else have this problem?
Looking through the comments, it sounds like everyone that has actually tried the recipe has had problems. Nourishing Meals has almost the same recipe, but with only 1/2 cup of milk and with 2 TB arrowroot. I would definitely recommend those changes for anyone trying to make a last minute pie tonight!
KMe too Cindi….watching mine right now….did your come out?
Does anyone have suggestions as to how to make it set up after its been in oven??? I have 2 baking right now and dinner party is 1.5 hours……pies have been in 1.5 hrs
Can you just refrigerate it at this point? Will it set up when cooled off? Maybe not, just my suggestion.
Happy ThanksGiving!
Food Babe:
Thanks for everything you have done for us all. You are a HERO!
Did you ever try Pumpkin Pie Cheese Cake? OMG That is so yummy, must use yor recipe and add the cheese cake part. 🙂
Thank you and Happy ThanksGiving Day
Jeff
Michigan USA
Yummly!!!! I LOVES mah Pumpkin Pie!!!
Hi! I am a big fan of yours. I just made this but the pie is liquid in most of the center. I followed all of the instructions. Can you advise on why it might not have cooked through? The only thing I changed was the sugar. I used organic cane sugar. I couldn’t even use the full amount of pie filling because it was too much for one pie but not enough for another so I am not sure if that has something to do with it but if I leave it in any longer (it’s been in for an hour) the crust will burn, it’s already at its limit of where it needed to be pulled out. Bummed out as I was planning to take this on the road with us in the AM. Anyone else have this experience? Suggestions?
Same thing here.
Glad I wasn’t the only one. Was going to start questioning my oven!? 🙂
Anybody have luck with this yet? Ready for bed and still liquid after almost 2 hrs and burnt crust.
Same here. I poured my hubby a drink and asked him to keep cooking it. Hoping Imwake up in the morning to good news.