Coconut Milk Pumpkin Pie

Coconut milk pumpkin pie is a rich, creamy, and dairy-free twist on the classic dessert, perfect for those with dietary restrictions or anyone who loves the subtle, tropical flavor of coconut. The velvety pumpkin filling is spiced with cinnamon, ginger, and nutmeg, creating a warm and inviting flavor that pairs beautifully with the flaky crust. This pie is a standout addition to any holiday table, offering a delicious alternative that’s sure to please everyone.

Ingredients:

For the Crust:

• 1 ½ cups gluten-free or regular all-purpose flour
• ½ teaspoon salt
• ½ cup cold coconut oil or vegan butter, cubed
• 3–4 tablespoons ice water

For the Filling:

• 1 (15-ounce) can pumpkin puree
• 1 (13.5-ounce) can full-fat coconut milk
• ¾ cup brown sugar or coconut sugar
• 2 large eggs (or flax eggs for vegan option)
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• Pinch of salt

Instructions:

1. Make the Crust:
   In a medium bowl, whisk together the flour and salt. Using a pastry cutter or your fingers, cut in the coconut oil or vegan butter until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Prepare the Crust:
   Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface and fit it into a 9-inch pie dish. Trim and crimp the edges as desired. Poke the bottom with a fork and parbake for 10 minutes. Remove from the oven and set aside to cool slightly.
3. Make the Filling:
   In a large bowl, whisk together the pumpkin puree, coconut milk, brown sugar, eggs, vanilla extract, spices, and salt until smooth and well combined.
4. Assemble the Pie:
   Pour the filling into the prepared crust, smoothing the top with a spatula.
5. Bake the Pie:
   Bake for 50–60 minutes, or until the filling is set but still slightly wobbly in the center. Cover the edges of the crust with foil or a pie shield if they brown too quickly.
6. Cool and Serve:
   Let the pie cool completely at room temperature, then refrigerate for at least 2 hours before serving. Garnish with coconut whipped cream or toasted coconut flakes, if desired.

This coconut milk pumpkin pie is creamy, flavorful, and a delightful way to enjoy a holiday classic with a tropical twist!