November 23

Coconut Milk Pumpkin Pie


Delicious vegan, wheat-free pumpkin pie!

If you like pie and are looking to bring something different to your holiday gathering you should definitely try my Coconut Milk Pumpkin Pie. The crust is made from whole spelt flour and the filling made using coconut milk and pumpkin puree (no sugar added). It is delightful and not overly sweet!


For the crust:
1 1/4 cups spelt flour, plus more for dusting
1/4 cup unsweetened flaked coconut, plus more for topping
8 tablespoons cold organic unsalted butter, cut into small pieces
1/2 teaspoon salt

For the filling:
1 398mL can pumpkin puree (no sugar)
1 cup coconut milk
1/2 cup sugar OR ¼ cup honey
2 large eggs, lightly beaten
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
Make the crust: Pulse the flour, coconut, 6 tablespoons butter and salt in a food processor until it looks like fine meal. Add the remaining 2 tablespoons butter and pulse until it is in pea-size pieces. Drizzle in 2 tablespoons cold water and pulse until the dough just comes together. Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight. (The dough can be frozen for up to 2 months; thaw at room temperature.)Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate, fold the overhanging dough under itself and crimp the edge with your fingers. Chill at least 30 minutes.Preheat the oven to 350 degrees F. Line the crust with foil and fill with pie weights or dried beans. Bake until golden around the edge, about 20 minutes. Remove the foil and weights and continue baking 5 more minutes. Transfer to a rack and let cool completely.Meanwhile, make the filling. Reduce the oven temperature to 325 degrees F. Gently whisk the pumpkin, coconut milk, sugar, eggs, vanilla, cinnamon and allspice in a large bowl until combined. Pour into the prepared crust and place on a rimmed baking sheet. Transfer to the oven and bake 1 hour.Sprinkle more coconut around the edge of the pie; continue baking until the center is almost set but still jiggles slightly, about 15 more minutes. Transfer to a rack to cool completely.

Happy holiday baking!



baking, clean eating, healthy lifestyle, holiday baking, holidays, pumpkin pie, spelt

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  1. Hey Kristy!
    Hope you’re well and happy this autumn! I can’t wait to try your coconut pumpkin pie! Do I need to cover the crust when baking pie for an hour, so it doesn’t burn (since it had a 20min head start)? Coming for thanksgiving. Maybe we can sneak in a walk? Love and hugs! – Kerri

    1. Great question Kerri! You do not need to cover the crust. Just be sure to read the pie crust instructions well and do as it says, regardless if you make your crust from scratch or do pre-made. I have not had a pie crust burn yet!
      Good luck and happy thanksgiving! 🙂

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