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Coconut Eggnog Pumpkin Pie

A warm, creamy pumpkin pie made with coconut milk and eggnog for a festive, comforting twist. Perfect for Thanksgiving or any chilly evening.
Prep Time10 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 15 minutes
Servings: 8 slices

Ingredients

Ingredients:

For the filling

  • 1 can 398 ml pure pumpkin puree
  • 1 cup full-fat coconut milk well shaken
  • 1 cup eggnog store-bought or homemade
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 3/4 cup brown sugar lightly packed
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/4 teaspoon sea salt

For the crust

  • 1 unbaked 9-inch pie crust homemade or store-bought

Optional topping

  • Freshly whipped cream
  • Grated nutmeg

Instructions

Instructions:

  • Preheat your oven to 425°F. Place the oven rack in the lower third for a nicely set bottom crust.
  • In a large bowl whisk together the pumpkin puree, coconut milk, eggnog, eggs, vanilla, and brown sugar until smooth.
  • Add the cinnamon, nutmeg, ginger, cloves, and sea salt. Whisk again until everything is fully combined.
  • Pour the filling into the unbaked pie shell. Lightly tap the pie dish on the counter to release air bubbles.
  • Bake at 425°F for 15 minutes.
  • Without opening the oven door, reduce the heat to 350°F and continue baking for 40 to 50 minutes until the centre is mostly set but still has a gentle wobble.
  • Let the pie cool completely on a wire rack. This helps it finish setting and gives you clean slices.
  • Serve at room temperature or chilled, topped with whipped cream and a sprinkle of nutmeg if you like.

Notes

  • If your eggnog is very sweet, you may reduce the sugar to 1/2 cup.
  • For a dairy-free version, use coconut eggnog.
  • The pie keeps well in the fridge for up to 3 days.