Are you ready to ditch the heavy cream and embrace a lighter, yet equally delicious, pumpkin pie? This recipe uses creamy coconut milk to create a luxuriously smooth and subtly sweet pumpkin pie that's perfect for Thanksgiving, fall gatherings, or any time you crave a comforting treat. It's surprisingly easy to make, even for beginner bakers, making it one of the best recipes for a homemade pie that tastes incredible. This healthy meal option is also perfect as a quick dinner dessert!
Ingredients:
For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled and cubed
- ¼ cup ice water
For the Filling:
- 1 (15 ounce) can pumpkin puree
- 1 (13.5 ounce) can full-fat coconut milk
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the chilled butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add water: Gradually add the ice water, mixing until the dough just comes together. Don't overmix.
- Chill the dough: Form the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Roll and bake: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom of the crust with a fork. You can blind bake the crust (line with parchment paper and fill with pie weights) for 15 minutes before adding the filling, or bake it partially for 10 minutes before filling.
Making the Filling:
- Combine ingredients: In a large bowl, whisk together the pumpkin puree, coconut milk, brown sugar, eggs, cinnamon, ginger, cloves, nutmeg, and salt until smooth and well combined.
- Pour into crust: Pour the pumpkin filling into the prepared pie crust.
- Bake: Bake for 50-60 minutes, or until a knife inserted near the center comes out clean. If the crust starts to brown too quickly, cover the edges with aluminum foil.
- Cool: Let the pie cool completely on a wire rack before serving. This allows the filling to set properly.
Tips for the Best Pumpkin Pie:
- Use full-fat coconut milk: For the creamiest pie, use full-fat coconut milk. The creaminess adds to the richness of the filling without being overly heavy.
- Don't overbake: Overbaking can result in a dry pie. Start checking for doneness around 50 minutes.
- Cool completely: Allowing the pie to cool completely is essential for the filling to set properly. Patience is key here!
- Spice it up: Feel free to adjust the spices to your liking. A dash of allspice or a pinch of cardamom can add interesting depth of flavor.
Variations:
- Spiced Pecan Pumpkin Pie: Add ½ cup chopped pecans to the filling for extra crunch and nutty flavor.
- Chocolate Swirl Pumpkin Pie: Melt some dark chocolate and swirl it into the filling before baking for a decadent twist.
- Gluten-Free Crust: Use a gluten-free pie crust mix or make your own using almond flour or other gluten-free alternatives.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Fat: Approximately 20-25g Saturated Fat: Approximately 12-15g Carbohydrates: Approximately 40-45g Sugar: Approximately 25-30g Protein: Approximately 5-7g
This nutritional information is an estimate and may vary depending on the specific ingredients used. Enjoy your delicious and healthy pumpkin pie!