Pumpkin Pie with Coconut Whipped Cream

Name: Pumpkin Pie with Coconut Whipped Cream
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 servings
Ingredients: 1 1/2 cups canned pumpkin puree; 1/2 cup granulated sugar; 1/4 cup brown sugar, packed; 1/4 cup maple syrup; 1 1/2 tsp ground cinnamon; 1 tsp ground ginger; 1/2 tsp ground nutmeg; 1/4 tsp ground cloves; 1/2 tsp salt; 1 1/2 tbsp cornstarch; 1 cup full-fat coconut milk; 1 pre-made vegan pie crust; 1 can (13.5 oz) coconut cream, chilled; 2 tbsp powdered sugar; 1 tsp vanilla extract

🕒 Prep: 15 min

🔥 Cook: 45 min

🍽 Serves: 8

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This Pumpkin Pie with Coconut Whipped Cream is a delightful twist on a classic fall favorite. It's entirely vegan, with a silky smooth filling and a luscious whipped topping that makes it a perfect treat for everyone, regardless of dietary preferences.

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Ingredients for Pumpkin Pie with Coconut Whipped Cream

The star of this pie is obviously canned pumpkin puree, which gives the filling its smooth texture and earthy flavor. We use a mix of granulated sugar and brown sugar to balance sweetness and add a hint of molasses richness. Maple syrup brings a subtle depth and natural sweetness that complements the pumpkin.

A blend of cinnamon, ginger, nutmeg, and cloves infuses the pie with warm, comforting spices, while a pinch of salt enhances all the flavors. Cornstarch is our thickening agent, ensuring the filling sets perfectly. Full-fat coconut milk adds creaminess without dairy.

For the topping, we use coconut cream — make sure it’s chilled so you can scoop out the solid part. The powdered sugar sweetens the cream, and a touch of vanilla extract rounds out the flavors.

Tips & Tricks

Chill your coconut cream overnight for the best whipping results.
If the pie crust edges start to brown too quickly, cover them with foil.
For a firmer pie, let it chill overnight in the fridge before serving.

Serving Suggestions

This pie pairs wonderfully with a hot cup of chai tea, which echoes the spices in the filling. For a bit of crunch, sprinkle some toasted pecans over the coconut whipped cream. It's also lovely with a scoop of vegan vanilla ice cream if you’re feeling indulgent.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?: Yes, but make sure to cook and puree the pumpkin until smooth. You might need to adjust the liquid content slightly.
Is there a substitute for coconut cream?: For a non-vegan version, you can use heavy cream. However, there isn't a perfect vegan substitute that mimics coconut cream's texture and flavor.
Can I make this pie gluten-free?: Absolutely! Just use a gluten-free pie crust to make the whole recipe gluten-free.

Pumpkin Pie with Coconut Whipped Cream Recipe Walkthrough

Start by preheating your oven to 350°F. This gives you time to prepare the filling without feeling rushed. In a large bowl, combine the canned pumpkin puree, granulated sugar, brown sugar, and maple syrup. Mix these until smooth, ensuring the sugars dissolve into the puree.

Next, add the spices — cinnamon, ginger, nutmeg, and cloves — along with the salt. Stir them in thoroughly so that every bite of pie bursts with warm, spicy goodness. Dissolve the cornstarch in the full-fat coconut milk before adding to the pumpkin mix; this prevents lumps and ensures a silky filling.

Pour the filling into your pre-made vegan pie crust. Smooth out the top with a spatula to ensure even baking. Pop it into the oven for about 45-50 minutes. You'll know it's done when the edges are set but the center has a slight wobble.

Let the pie cool completely on a wire rack. Once cooled, refrigerate it for at least 4 hours to help the filling firm up.

For the coconut whipped cream, scoop the solid cream from the chilled coconut cream can into a mixing bowl. Add powdered sugar and vanilla extract. Beat with an electric mixer until it's nice and fluffy. Serve slices of pie with a generous dollop of this whipped cream on top.

Why You'll Love This Recipe

Rich, creamy, and bursting with warm spices.
Completely vegan, making it suitable for plant-based diets.
The coconut whipped cream adds a tropical flair that pairs beautifully with the pumpkin.
Easy to prepare with readily available ingredients.

Ingredients

1 1/2 cups canned pumpkin puree

1/2 cup granulated sugar

1/4 cup brown sugar, packed

1/4 cup maple syrup

1 1/2 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground nutmeg

1/4 tsp ground cloves

1/2 tsp salt

1 1/2 tbsp cornstarch

1 cup full-fat coconut milk

1 pre-made vegan pie crust

1 can (13.5 oz) coconut cream, chilled

2 tbsp powdered sugar

1 tsp vanilla extract

Step-by-step Instructions

1. Preheat your oven to 350°F.

2. In a large bowl, mix together pumpkin puree, granulated sugar, brown sugar, and maple syrup.

3. Stir in cinnamon, ginger, nutmeg, cloves, and salt until well combined.

4. Dissolve cornstarch in coconut milk and mix into the pumpkin mixture.

5. Pour filling into the vegan pie crust and smooth the top with a spatula.

6. Bake for 45-50 minutes until the edges are set and the center is slightly jiggly.

7. Let the pie cool completely on a wire rack, then refrigerate for at least 4 hours.

8. To make the coconut whipped cream, scoop the solid cream from the chilled coconut cream can into a bowl.

9. Add powdered sugar and vanilla extract, then beat with an electric mixer until fluffy.

10. Serve slices of pie with a generous dollop of coconut whipped cream.

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