Last Updated on 4 months by Neha Deshmukh

Pumpkin Pie Recipe – Coconut Milk & Maple Syrup Delight

Introduction

Oh, pumpkin pie! Is there anything that screams ‘cozy autumn’ quite like a slice of this spiced goodness? I remember the first time I made this – it was for a little Thanksgiving gathering with friends, and honestly, I was a bit intimidated. But it turned out amazing, and now it’s a tradition. This isn’t your average pumpkin pie, though. We’re taking things up a notch with creamy coconut milk and the warm, natural sweetness of maple syrup. Trust me, you’ll never go back to the usual recipe!

Why You’ll Love This Recipe

This pumpkin pie is seriously special. It’s incredibly flavorful, with a beautiful balance of spices. Plus, it’s surprisingly easy to make – even if you’re not a seasoned baker. The coconut milk adds a subtle richness that complements the pumpkin perfectly, and the maple syrup gives it a depth of flavor you just can’t get with refined sugar. It’s a comforting, delicious dessert that’s perfect for any fall occasion.

Ingredients

Here’s what you’ll need to create this masterpiece:

• 1 homemade pie crust or store-bought crust
• 3 large eggs
• 15 ounce (approximately 425g) can pumpkin puree
• ?? cup (approximately 240ml) heavy cream OR full-fat canned coconut milk
• ?? cup (approximately 240ml) pure maple syrup
• 2 teaspoon pumpkin pie spice
• ?? teaspoon salt (start with ¼ tsp and adjust to taste)
• Big pinch freshly grated nutmeg
• 2 tablespoon sugar (optional, for extra sweetness)
• 1 cup (approximately 240ml) heavy whipping cream OR coconut cream (for whipped cream)
• 2 tablespoon powdered sugar OR honey (for whipped cream)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Coconut Milk Variation: Don’t be scared to use full-fat canned coconut milk! It adds a lovely creaminess and a subtle tropical note. Make sure to use the full-fat kind – the lighter versions won’t give you the same rich texture.
• Maple Syrup as a Natural Sweetener: I love using maple syrup in this pie. It adds such a warm, complex sweetness that’s so much better than refined sugar. Plus, it feels a little healthier, right?
• Pumpkin Pie Spice Blend: You can find pre-made pumpkin pie spice at most grocery stores. Or, if you’re feeling ambitious, you can make your own! It’s usually a blend of cinnamon, ginger, cloves, and nutmeg.
• Freshly Grated Nutmeg: Seriously, don’t skip this! Freshly grated nutmeg has a much more vibrant flavor than the pre-ground stuff. It makes all the difference.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 350°F (175°C).
2. In a large bowl, whisk together the eggs, pumpkin puree, cream (or coconut milk), maple syrup, pumpkin pie spice, salt, nutmeg, and sugar (if using). Whisk until everything is beautifully smooth and combined.
3. Pour the pumpkin filling into your prepared pie crust. Make sure it’s evenly distributed.
4. Bake for 60-65 minutes. If the crust edges start to brown too quickly, gently cover them with foil.
5. The pie is done when the center jiggles slightly. Don’t worry if it’s not completely set – it will continue to set as it cools.
6. Let the pie cool completely (at least 2 hours) before slicing. This is the hardest part, I know!
7. While the pie cools, make the whipped cream. Beat the heavy cream (or coconut cream) and sweetener until stiff peaks form.

Expert Tips

• For a super smooth filling, strain the pumpkin puree through a fine-mesh sieve before using.
• If you’re using a store-bought crust, blind bake it for 10-15 minutes before adding the filling to prevent a soggy bottom.
• Don’t overbake the pie! A slightly jiggly center is perfect.

Variations

Want to switch things up? Here are a few ideas:

• Vegan: Use coconut milk and maple syrup as written, and be sure to use a vegan pie crust.
• Gluten-Free: Simply use a gluten-free pie crust. There are some fantastic store-bought options available now. My friend, Priya, swears by Schar’s gluten-free crust!
• Spice Level: Adjust the amount of pumpkin pie spice to your liking. If you like a bolder flavor, add an extra half teaspoon.
• Festival Adaptations: This pie is perfect for Thanksgiving or any fall celebration. You can even decorate the crust with leaf-shaped cutouts for a festive touch.

Serving Suggestions

Serve your pumpkin pie chilled or at room temperature with a generous dollop of whipped cream. A sprinkle of cinnamon or nutmeg on top is also a nice touch. It pairs beautifully with a cup of chai or a glass of spiced apple cider.

Storage Instructions

Leftover pumpkin pie can be stored in the refrigerator for up to 3-4 days. Cover it tightly to prevent it from drying out. You can also freeze the pie (without the whipped cream) for up to 2 months.

FAQs

1. Can I make the pie crust ahead of time?

Absolutely! You can make the pie crust a day or two in advance and store it in the refrigerator. Just make sure to wrap it tightly in plastic wrap.

2. What’s the best way to tell if the pie is done?

The center should jiggle slightly when you gently shake the pie. It will continue to set as it cools.

3. Can I use fresh pumpkin puree instead of canned?

Yes, you can! You’ll need about 1 ½ cups of fresh pumpkin puree. Make sure to strain it well to remove excess moisture.

4. How does using coconut milk change the flavor of the pie?

Coconut milk adds a subtle richness and a hint of tropical flavor that complements the pumpkin beautifully. It’s not overpowering, but it definitely elevates the pie.

5. Can this pie be frozen after baking?

Yes, you can freeze the pie (without the whipped cream) for up to 2 months. Thaw it overnight in the refrigerator before serving.

6. What can I substitute for maple syrup?

You can use honey or agave nectar as a substitute for maple syrup, but the flavor will be slightly different. You might also need to adjust the amount of liquid in the recipe.