Classic Pumpkin Pie with Coconut Whip

Name: Classic Pumpkin Pie with Coconut Whip
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 8
Ingredients: 400 g pumpkin purée; 200 ml full-fat coconut milk; 2 tbsp cornflour; 4 tbsp maple syrup; 3 tbsp soft brown sugar; 1 tsp ground cinnamon; 0.5 tsp ground ginger; 0.25 tsp ground nutmeg; 0.25 tsp ground cloves or allspice; 0.25 tsp salt; 1 tsp vanilla extract; 200 g plain flour; butter; iced water; salt; coconut cream, chilled overnight; maple syrup or icing sugar; ground cinnamon

Print Recipe

Prep Time 25 mins Cook Time 55 mins Total Time 1 hr 20 mins

Difficulty: Beginner

Cuisine: American Courses: Dessert

Description

This silky pumpkin pie delivers all the nostalgia of a traditional Thanksgiving dessert, with none of the dairy or eggs. The filling is gently spiced and rich with autumn flavours, nestled in a flaky vegan pastry crust.

Once baked and cooled, it's best served with a dollop of lightly sweetened coconut whip and a sprinkle of cinnamon. It’s a showstopper that feels both comforting and celebratory, and it’s just as delicious the next day (if there’s any left).

Ingredients

For the Filling:

400 g pumpkin purée
200 ml full-fat coconut milk ((shaken well))

2 tbsp cornflour
4 tbsp maple syrup
3 tbsp soft brown sugar
1 tsp ground cinnamon
0.5 tsp ground ginger
0.25 tsp ground nutmeg
0.25 tsp ground cloves or allspice ((optional))
0.25 tsp salt

1 tsp vanilla extract

For the Crust:

200 g plain flour
butter
iced water
salt
coconut cream, chilled overnight
maple syrup or icing sugar (to sweeten)
ground cinnamon (optional, to serve)

Instructions

In a mixing bowl, combine the flour and salt. Add cold vegan butter and rub in with your fingertips until the mixture resembles breadcrumbs. Add iced water, 1 tbsp at a time, until the dough just comes together. Form into a disc, wrap, and chill for 20–30 minutes.
Preheat the oven to 180°C (fan 160°C). Roll out the dough and press into a small pie tin (12–15 cm for 2 servings, 18–20 cm for 4 servings). Trim and crimp the edges. Prick the base and blind bake with parchment and baking weights for 15 minutes. Remove weights and bake for 5 minutes more.
In a bowl, whisk together pumpkin purée, coconut milk, cornflour, maple syrup, sugar, spices, salt, and vanilla until smooth.
Pour the filling into the pre-baked crust. Bake for 30–35 minutes (2 servings) or 40–45 minutes (4 servings), or until just set. The centre should jiggle slightly but not be wet.
Let the pie cool completely at room temperature, then refrigerate for at least 3 hours or overnight to set fully.
Scoop out the solid part from a chilled can of coconut milk. Whip with a spoonful of maple syrup or icing sugar until fluffy.
Serve slices of pie with a dollop of coconut whip and a light dusting of cinnamon.

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Classic Pumpkin Pie with Coconut Whip