This pumpkin pie recipe with coconut milk offers a dairy-free alternative, perfect for lactose-intolerant individuals and vegans. The coconut milk not only reduces saturated fats but also lends a rich texture and subtle flavor. Moreover, it’s enriched with medium-chain triglycerides that promote metabolism and heart health. Savor the creamy richness of your pumpkin pie, enhanced with a touch of coconut delight!

• 1 (15 oz.) can of pumpkin puree
• 1 (14 oz.) can of full-fat coconut milk (shake well before opening)
• 3/4 cup granulated sugar (or coconut sugar for a natural alternative)
• 1/4 tsp. salt
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cloves
• 1/4 tsp. ground nutmeg
• 2 large eggs
• 1 (9-inch) unbaked pie crust (store-bought or homemade)

Directions

1. Preheat the Oven: Preheat your oven to 425°F (220°C).
2. Mix Dry Ingredients: In a small bowl, mix together sugar, salt, cinnamon, ginger, cloves, and nutmeg.
3. Blend Wet Ingredients: In a large bowl, beat the eggs. Add the pumpkin puree and the mixture of dry ingredients. Gradually stir in the coconut milk until everything is well combined.
4. Fill the Pie Crust: Pour the pumpkin mixture into the unbaked pie crust.
5. Bake: Place the pie in the preheated oven and bake for 15 minutes. After 15 minutes, reduce the oven temperature to 350°F (175°C) and bake for an additional 40-50 minutes, or until a knife inserted near the center comes out clean.
6. Cool & Serve: Once baked, remove the pie from the oven and allow it to cool on a wire rack for 2 hours. Serve immediately or refrigerate. This pie is delicious when paired with whipped coconut cream on top!

Notes

Ensuring that a pie is fully baked without cutting into it can be achieved through several methods:

1. Toothpick or Knife Test: For custard-based pies like pumpkin or pecan, insert a toothpick or knife near the center of the pie. If it comes out clean or with minimal residue, the pie is done.
2. Jiggle Test: Gently shake the pie. If the filling jiggles slightly in the center (like set gelatin) but is firm around the edges, it’s set. If it sloshes or moves in waves, it needs more baking time.
3. Visual Cues: The crust should be a golden brown, and the filling, if visible, should appear set and not liquidy.
4. Temperature Check: Some pies, especially custard-based ones, are done when their internal temperature reaches 175°F (80°C). You can check this with an instant-read thermometer.
5. Time: Always use the baking time in your recipe as a guideline. However, individual oven temperatures can vary, so start checking a bit before the recommended time and continue baking if necessary, checking at regular intervals.

Remember, many pies, especially those with a custard filling, will continue to set as they cool, so it’s crucial not to overbake them.

This Coconut Milk Pumpkin Pie offers a delightful twist to the traditional recipe, making it a great option for those who are lactose intolerant or seeking a dairy-free alternative. Enjoy your creamy, flavorful pumpkin pie with a hint of coconut goodness!