Ginger-Coconut Pumpkin Pie

"I've been known to eat The leftovers of this pie straight from the refrigerator and right out of the pie pan," says Ginevra Iverson.

Total Time:
3 hr 55 min
30 min
2 hr
1 hr 25 min

8 servings

  • For the crust:
  • 6 ounces gingersnap cookies (about 23 cookies)
  • 1 tablespoon chopped crystallized ginger
  • 1 tablespoon packed light brown sugar
  • 4 tablespoons unsalted butter, melted
  • For the filling:
  • 1 15 -ounce can pure pumpkin puree
  • 1 cup canned unsweetened coconut milk
  • 3/4 cup granulated sugar
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • For the topping:
  • 3/4 cup heavy cream
  • 1 tablespoon packed light brown sugar
  • 1/4 teaspoon pumpkin pie spice, plus more for topping
  • Make the crust: Preheat the oven to 325 degrees F. Pulse the cookies, crystallized ginger and brown sugar in a food processor until finely ground. Add the melted butter and pulse to combine. Press the mixture into the bottom and up the side of a 9-inch pie plate. Bake until set and slightly dry around the edge, 10 to 12 minutes. Transfer to a rack and let cool.

  • Make the filling: Whisk the pumpkin puree, coconut milk, granulated sugar, eggs, vanilla, ground ginger and salt in a medium bowl until smooth. Pour into the cooled crust. Bake until the filling is set and no longer looks wet, 1 hour 15 minutes. Transfer to the rack and let cool completely, at least 2 hours.

  • Make the topping: Beat the heavy cream, brown sugar and pie spice in a bowl with a mixer on medium-high speed until stiff peaks form, 3 minutes. Spread on the pie; sprinkle with more pie spice.

  • Photograph by Ryan Liebe

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    This recipe is featured in:

    Thanksgiving Desserts: Pies and Beyond