This velvety pumpkin pie gets its rich, custardy texture from a stovetop-cooked filling — pumpkin puree and full-fat coconut milk whisked with brown sugar and cornstarch until thick and glossy, then poured into a chilled crust and baked until just barely set in the center. Warm spices like cinnamon, ginger, nutmeg, and allspice give it that classic cozy depth, while a splash of vanilla rounds everything out. Cooking the filling on the stove before baking means fewer cracks and a smoother, more even set once it's chilled. The result is a sliceable, deeply spiced pie with a matte, dry surface and a filling that holds its shape beautifully. It's an easy make-ahead dessert for a dairy free holiday table, and the coconut milk base keeps every bite lush without feeling heavy.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings
Preheat the oven to 375°F (190°C). Fit the unbaked pie crust into a 9-inch pie dish, crimp the edges, and refrigerate while you prepare the filling.
In a medium saucepan, whisk together the pumpkin puree, coconut milk, brown sugar, cornstarch, cinnamon, ginger, nutmeg, allspice, and salt until smooth and no lumps of cornstarch remain.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
