Ginger-Coconut Pumpkin Pie

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  • Level: Easy
  • Total: 2 hr (plus cooling)
  • Active: 30 min
  • Yield: 8 servings
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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


  1. 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.
  2. 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.
  3. 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.
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