This rich, deliciously spiced pumpkin pie contains luscious coconut milk, and is sweetened with dark maple syrup and sweet honey. The result is a decadent pie that is moist and sweet, with loads of flavor from the spices.
This is my contribution to the Nourishing Holiday Food Carnival!
A few notes on the recipe:
I have included the brand name of the coconut milk I used just because different brands vary in thickness. You can substitute a different brand, but make sure it is a very thick coconut milk, otherwise your pie may be watery. I bet that you could also substitute heavy whipping cream with good results as well.
I used both honey and maple syrup to sweeten this pie because both add a different element. The grade B maple syrup adds a deep maple flavor that goes so perfectly with pumpkin pie. The honey adds more sweetness. Using them straight, however, would make your pie too soft, so there is one added step of simmering the honey and maple syrup into a thicker syrup before combining it with the rest of the ingredients. You will find a candy thermometer helpful for this step, though not absolutely necessary.
I have not included a pie crust recipe here, but use your favorite. As Sally Fallon mentions in Nourishing Traditions, pie crust is the one exception she makes by making it with white flour. You could also use sprouted flour. To make it dairy free use either lard or expeller pressed palm oil. I used my trusty Joy of Cooking pie crust recipe, using spectrum’s non hydrogenated shortening (which is expeller pressed palm oil). To make a gluten free pie, you could easily substitute a gluten free pie crust (I would say that a shortbread, press- in- the- pan type pie crust would be easier to deal with), or just leave the crust off entirely!
Unbaked, waiting to go into the oven
Maple, Honey Pumpkin Pie (with Coconut Milk)
This pie is slightly softer than some pies. I like to make it the day before because it leaves plenty of time to set and allows the spices to release their full potential of flavor. I used a 9 1/2 inch pie tin. Please be careful when cooking the honey and maple syrup. Sugary syrups like this are very dangerous when hot. Use caution and common sense. (I make this pie during nap time so that baby isn’t around)
2 cups of pumpkin Puree
1 14 oz can of Thai Kitchen Coconut Milk (not lite)
2 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon cardamon
1/2 teaspoon salt
1/2 cup of honey
1/2 cup of grade b maple syrup
1 good pie crust
1-Have your pie crust rolled out and in the pie tin. Preheat the oven to 375 degrees.
2-Mix all of the ingredients together in a medium size bowl, except the honey and maple syrup. Set aside
3- Combine the honey and maple in a small pot. Bring to a gentle simmer. Make sure it doesn’t boil over! Let it simmer until the mixture reaches the soft ball stage (the temperature should be between 234-242 degrees). To check it, drop a small amount of the syrup with a warm wooden or metal spoon into cold water. Quickly gather the syrup in between your fingers, at the soft ball stage it will be a limp sticky ball that flattens between your fingers when removed from the water. I find it helpful to check at least several times as the temperature gets close. If you are new at this, you may want to take the pot off of the heat while you check it.
4-When it is done, allow it to cool for about 5 minutes and then add to the rest of the ingredients. Mix thoroughly, and pour into the pie crust.
5-Place in the middle of the oven and bake until the center is set (it will still seem quivery, like gelatin, when you nudge the pan). 45 minutes to 1 hour is the usual time. Let cool completely and then refrigerate. Enjoy!
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This recipe tastes good, but it is the RUNNIEST pie I have ever made. It was the laughing stock of our Thanksgiving dinner. Might as well call this pumpkin pudding.
I’ve made this pie plenty of times and it sets well. It is my favorite pumpkin pie recipe- and I LOVE pumpkin pie. You probably need to check either your coconut milk, use homemade baked pumpkin, or the thickness of your sweetener.
I doubled your recipe to make two pies in a gluten-free gingersnap cookie and pecan pie crust. And oh my! It was divine. Not runny like the previous commenter – perfect texture, set beautifully, and the flavor was so incredibly delicious and complex. The honey-maple syrup really made the flavor and texture perfect. I always make pumpkin pies from scratch for our healthy family potluck Thanksgiving and this year everyone wanted the recipe. My husband requested that I make it again for Christmas. It is a keeper! Oh one thing – I discovered while the pies were in the oven that I had accidentally used garam masala spice instead of cinnamon, grabbed the wrong jar… it upped the spice quotient in a delightful way. Thanks so much for sharing your recipe! <3
Thanks so much for letting us know!
I used your recipe to make pumpkin pies for our Thanksgiving celebration this year. I made one pie dairy-free and one pie with cream instead of the coconut milk. I used cinnamon as a substitute for part of the ginger and omitted the cardamom. The pies were delicious, and the texture was perfect! For the dairy-free pie, I omitted a few tablespoons of the coconut milk because I used some homemade puree (which was not as concentrated as the canned puree). Thank you for sharing this wonderful recipe!
That’s so great to hear! Thanks so much for sharing. 🙂
This recipe is THE ONLY RECIPE FOR PUMKIN PIE THAT I EVER USE!!!! It is always a big hit, delicious and not runny!!!! Sets beautifully and is the best tasting pie ever!!!