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Thai Coconut Pumpkin Pie

A sweet and creamy embrace of autumn flavors, merging classic pumpkin spice with tropical coconut flair, perfect for gatherings or cozy indulgence.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American, Thai
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Pie Crust
  • 1 single pie crust, unbaked Use gluten-free if needed.
For the Filling
  • 1.5 cup coconut milk Use full-fat for best flavor.
  • 1 leaf pandan, cut into 1-inch pieces Pandan extract can be used as a substitute.
  • 225 g finely chopped palm sugar Can substitute with brown sugar.
  • 0.75 teaspoon fine salt
  • 2 cups pumpkin puree, canned Ensure it is pure pumpkin, not pie filling.
  • 3 large eggs, lightly beaten Use room temperature for better mixing.
  • 0.25 cup shaved coconut, for garnish Optional: can toast before garnishing.
  • About 0.25 cup whipped cream or coconut whipped cream, for serving Optional accompaniment.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Line your pie plate with the pie crust and poke with a fork to prevent bubbles. Chill for 2 hours or freeze for 30 minutes.
  2. Cut a piece of parchment paper, crumple it, and place it on the pie crust. Fill with pie weights (or dry beans) and bake for 20-25 minutes until edges are golden.
  3. Remove the weights and parchment paper, then bake for another 4-5 minutes to dry out the crust slightly.
  4. Lower the oven temperature to 350°F (175°C).
Making the Filling
  1. In a pot, combine the coconut milk and pandan leaves. Boil for about 10 minutes until reduced by half. Strain the mixture into a measuring cup, ensuring you have about 3/4 cup left.
  2. Discard the pandan leaves. Return the coconut milk to the pot, add salt and palm sugar, and cook until the sugar is fully dissolved.
  3. Whisk in the pumpkin puree and lightly beaten eggs until combined.
Baking the Pie
  1. Pour the filling into the parbaked crust. Bake for about 1 hour until the internal temperature reaches 170°F.
  2. Allow to cool at room temperature for at least 2 hours before garnishing.
Garnishing and Serving
  1. Optional: Toast the shaved coconut at 350°F for 5-7 minutes until golden.
  2. Garnish the pie with the toasted coconut and serve with whipped cream or coconut whipped cream.

Notes

For a smooth filling, blend the mixture before pouring into the crust. Avoid overbaking to maintain the custard-like texture. Store leftovers in the fridge for up to 3 days, or freeze for longer storage.