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Coconut Pumpkin Pie with Creamy Coconut Sauce

Coconut Pumpkin Pie with Creamy Coconut Sauce Recipe

  • Author: Diana
  • Prep Time: 10
  • Cook Time: 60
  • Total Time: 1 hour 10 minutes
  • Yield: 6-8 slices 1x
  • Category: Dessert, Holiday
  • Method: Baking


Here’s a fun play on the traditional pumpkin pie. I love the combination of pumpkin and coconut so much that I applied it to a pie concept. I like to make my Oat Pie Crust (which is also vegan), which I’ll prep but not bake until the filling is in. The coconut flakes on top will toast while the pie bakes. Delicious!

This pie is best made in the morning on the day you want to serve it or the day before you want to serve it. This allows for cooling of the pie for setting and coconut cream for the sauce. If you make this pie the day before, store in the refrigerator after coming to room temperature.

*Vegetarian, Vegan*


  • 1 ready-to-use pie crust (I used my homemade Oat Pie Crust , but my recommendation is to *not* bake it beforehand – just put the filling into the raw crust and following baking instructions on this recipe)
  • 1 14-ounce can coconut cream (not coconut milk – I found this at Trader Joe’s)
  • 1 15-ounce can canned pumpkin (NOT pumpkin pie filling)
  • 2/3 cup sugar (preferably raw)
  • 1/4 cup, plus 2-3 tablespoons finely shredded coconut flakes
  • 2 tablespoons cornstarch
  • 2 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 tablespoon powdered sugar (plus additional if needed, to taste)


  1. Pre-heat oven to 350 degrees F.
  2. Pour coconut cream (solid and liquid portions, if they’ve separated) into a large bowl (the type of bowl you would use to make whipped cream). Mix (I used a hand-held mixer on medium speed) until solids and liquids are combined. Measure out 3/4 cup and set aside. Cover the bowl (with the rest of the coconut cream) place in refrigerator.
  3. Combine pumpkin, 3/4 cup coconut cream, sugar, 1/4 cup coconut flakes, cornstarch, pumpkin pie spice, vanilla extract, and salt together in a large bowl. Mix together until evenly combined.
  4. Pour pie filling into prepared pie crust, sprinkle top with remaining coconut flakes, and bake for approximately 1 hour (I actually baked mine for 65 minutes) or until a toothpick inserted in the center comes out mostly clean. Allow to cool to room temperature. Note: If you’re not going to serve once it’s cooled/ready, place room temperature pie in the refrigerator until you’re ready to serve.
  5. Just before serving, remove bowl of remaining coconut cream from the refrigerator and uncover. Using a handheld mixer or whisk, beat until the sauce becomes creamy and thickens a bit. It won’t be whipped cream consistency, but it will thicken slightly. Mix in powdered sugar (adding additional, if needed). Spoon a little sauce over each piece of pie before serving.


  • If using my Oat Crust, I recommend *not* pre-baking it. Pour the pie mixture from this recipe into the raw crust and bake following this recipe’s instructions. You can mix the pie filling by hand, but I used a handheld mixer on low till the dry ingredients started to incorporate (so they didn’t fly out of the bowl) and then went on medium speed.
  • Check crust once or twice (especially if using my Oat Crust) to ensure the edges aren’t burning. Add crust edge cover (or use aluminum foil on edges) to prevent crust edges from burning. Be careful removing pie from oven, especially if using a flimsy tin foil pie dish because it will make the top crack. You could try putting the foil dish into a firmer pie dish or on top of a baking sheet during baking to prevent the pie from squishing in when you take it out of the oven.

Keywords: Dessert, Holiday, Baking, Pie, Vegetarian, Vegan, Healthy

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