Coconut Pumpkin Pie is the perfect end to a yummy Thanksgiving meal. I use coconut milk in place of heavy cream for a healthy fat alternative and coconut sugar which has a lower GI than regular sugar. These two substitutions add a subtle and delicious coconut flavour to this pumpkin pie setting it apart from the rest.
If you are looking for more yummy dessert recipes, check out my cookbook Healthy Dairy Free Desserts!
Can dessert recipes actually be healthy?
Let’s be serious, dessert is still dessert, but Healthy Dairy Free Desserts contains yummy, dairy-free dessert recipes that are so healthy you can enjoy them for breakfast!
They are made using whole food ingredients that nourish your body and leave you feeling light and energized.
The dairy-free desserts in this cookbook are also high in fibre, an important nutrient that slows down the release of sugar into the bloodstream. This helps avoid a sugar high, which is inevitably followed by a crash. Fibre basically makes sure your energy levels stay balanced.
In this cookbook, I teach you how to satisfy your sweet tooth without guilt!
Use my healthy baking substitutes and guide to sugar alternatives to turn your favourite dessert recipes into healthy treats. With this knowledge, you will never have to use refined sugar or flour again!
Coconut Pumpkin Pie Recipe
Prep time: 20 minutes | Inactive prep time: 1 hour | Cook time: 1 hour and 20 minutes | Serving size: one 9 inch diameter pie
Spelt Pie Crust Ingredients
- 1 1/4 cups spelt flour
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 6 Tbsp butter
- 3 to 4 Tbsp cold water
Coconut Pumpkin Pie Filling Ingredients
- 15oz can unsweetened pumpkin puree or 2 cups and cooked mashed pumpkin
- ¾ cup coconut sugar
- 2 eggs, lightly beaten
- 1 cup coconut milk
- 1½ tsp cinnamon
- ½ tsp salt
- ½ tsp ginger
- ¼ tsp nutmeg
- ½ tsp allspice
- Mix flour, salt and cinnamon in a food processor fitted with the metal blade or by hand. Cut the butter into chunks and add it to the food processor and process until the butter is the size of peas. If you are mixing by hand, use a pastry blender or two knives to cut the butter into the flour, do not stir.
- Slowly add the cold water until the mixture holds together.
- Form the pastry into a disk, cover it with a beeswax wrap, and place one in the refrigerator to chill for an hour.
- Preheat oven to 350F.
- Remove the chilled dough from the fridge and place it on a large sheet of parchment paper. Roll out the dough with a floured rolling pin until it is 1/8 inch thick and roughly 12-inches in diameter (for a 9-inch pie plate). While you are rolling out the dough, the parchment paper may slide around; however, the parchment paper makes for a very easy transfer into the pie plate. If you do not wish to roll out the dough on parchment paper, use a floured surface.
- Place the rolled out dough on the pie plate and trim the edges leaving an extra inch. Tuck the extra dough underneath itself to form a thick edge and flute with your first two fingers and thumb.
- Pierce the bottom of the pie shell with a fork in several places. Cover the pie shell with parchment paper or foil and weigh it down pie weights or dried beans. Bake for 20 minutes to set the spelt pie crust.
- Remove the pie crust from the oven and let it cool for 5-10 minutes.
- While the crust is cooling, whisk or beat all of the coconut pumpkin pie filling ingredients together in a bowl.
- Pour into pie shell and bake at 350 for 50-60 minutes, until the centre is slightly loose and the edges are set. Check the pie after 20 minutes and if the crust edges are getting dark cover them with foil.
- Remove from the oven, cool to room temperature, and serve with coconut whipped cream.