Last Updated on September 28, 2026 by Carrie Korem, FNTP
Thanksgiving is next week, and that means it’s time to make my pumpkin pie! Our family is moving to Southern California the week before Christmas (yes, I know, not the best timing) so due to thinking so much about our move (and testing recipes, and finishing up the manuscript for my cookbook) it finally dawned on me yesterday that I need to start thinking about what I am going to make for Thanksgiving dinner.
I am a huge fan of making as much of my Thanksgiving dinner in advance, and my pumpkin pie recipe can be made many months ahead of time. So many pumpkin pies I’ve tried are cloyingly sweet, heavy, and stick to the roof of your mouth, but this pie is light with a custard-like filling. The filling freezes very well, so you can make it and freeze it up to 3 months in advance. The pie crust can also be frozen so all you have to do the night before is: set your filling out on the counter to thaw, let your pie crust thaw in the fridge, roll out the dough the following morning, pour in the filling, and bake!
Pumpkin Pie
Keep in mind that the pie crust recipe makes two 9-inch crusts.
Ingredients
Units
- 1 unbaked pie shell (click here for pie crust recipe)
- 3/4 cup organic whole cane sugar or sucanat (to read more about this sugar click here)
- 2 tablespoons maple syrup
- 1 tablespoon soft wheat flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- pinch of sea salt
- 3/4 cup pureed pumpkin
- 2 large eggs
- 1 1/4 cups whole milk
- 3/4 cup canned coconut milk
Instructions
- Preheat oven to 450°F and adjust rack to middle position. Whisk together whole cane sugar, maple syrup, flour, cinnamon, nutmeg and pinch of salt together in large bowl. Pour in pumpkin and whisk. Add eggs and milks to mixture and whisk until combined. Pour into unbaked pie shell. Bake at 450 degrees for 15 minutes. Turn oven down to 350°F and bake for an additional 30 minutes until edges of pie are set. Cool to room temperature before serving.
Nutrition
- Serving Size: Serves 8
Lovely recipe. Has the recipe ever been tried with just coconut milk? Trying to look for a dairy free version of pumpkin pie. Nic pic by the way!
That looks really good. I haven't tried making this with coconut milk but it seems to be a great addition or even a substitute.
That looks delicious! I love the use of rapidura, syrup and coconut milk! I will definitely have to try this! I like the light sound of it. Where in SoCal are you moving? I'm from here and live here still! 😀
I haven't tried it but I think that using all coconut oil would work. It might be a bit more rich and have more of coconut flavor but I think it's worth trying. If you do try, let me know how it turns out!
We are moving to an air force base about an hour and a half north of LA. Not the prettiest place ever but at least there are lots of things to do within an hour or so drive! We lived there before and we would pack the kids in the car on the weekends and did tons of day trips. I am looking forward to going back to the Santa Monica farmers market…my kids love that place!
Lompoc? We live in Santa Barbara!
That sounds like a wonderful pie. You've got me drooling.
I am also looking for a dairy free version, so I'll give this a try with the coconut milk too. Thanks for posting this! (and congrats on making the top 9 on Foodbuzz!)
This looks like the perfect pumpkin pie. Your photograph is stunning. By the way, good luck with your move!
Thanks for posting! I'm going to try it this weekend! One question- how do you get pureed pumpkin? Do you just buy a small pumpkin and dig out the flesh like a squash, or do you use canned organic pumpkin?
You can it one of two ways; cut up the flesh of a sugar pumpkin, boil it in water until soft and then puree, or use canned organic pumpkin if you don't have the time or energy for the first option. I hope you like it!!
Love it. Your recipe sounds great. I always use nutmeg in my pumpkin pie too.
Yes it can be done with just coconut milk. My friend sent me this link because she said she "thought of me" and when I clicked on the recipe I was amazed. So much about your ingredients, passion for healthy food, and this recipe is almost indentical to mine. It's like I have a "kitchen twin" out there :)Anyhow, I have always made mine with the same ingredients, minus the milk and flour and with only coconut milk instead of milk. It doesn't turn out coconutty at all, the Rapadura masks any coconut flavor – but SO DELICIOUS.Hope that helps answer some questions. Great recipe Deliciously Organic – Blessings to you all & Happy Thanksgiving!
Thinking of making this on Thanksgiving. But one quick questions, can i leave out the 2 Tbsp. of soft wheat flour all together or replace with arrowroot? Not sure what the wheat does since i haven’t had to add it in pumpkin pie filling in the past.
Yes, you can replace it with 1 tablespoon of arrowroot. The flour helps thicken the mixture.
Just wondering since it doesn’t specify, canned coconut milk or the boxed (like rice milk) coconut milk?
Canned coconut milk. I’ll make the edit. Thanks!
Is it possible to use the refrigerated coconut milk instead of the canned? Or do I need to run back to the store? : /
Refrigerated coconut milk usually contains preservatives, stabilizers, etc, so it’s best to stick with the canned or homemade variety.
I’m not much into pumpkins but I do love cheese. Wonderful image. That’s what made me decide to try this and no disappointments here! Tasted fantastic. The pumpkin and cheese combo tastes very good.