Orange Spice Coconut Pumpkin Delightful Twist

Jump to Recipe·Print Recipe

Orange Spice Coconut Pumpkin is a delightful twist on a classic dessert that combines the warm flavors of pumpkin and orange spice. This dairy-free pumpkin pie utilizes creamy coconut milk instead of traditional whipped cream, creating a rich, luscious texture. As the sweet aroma fills your kitchen, you’ll feel the warmth of autumn embracing you. This recipe is perfect for those looking to enjoy a seasonal treat without the dairy, making it suitable for various dietary preferences.

Why You’ll Love This Orange Spice Coconut Pumpkin

This Orange Spice Coconut Pumpkin pie is not just delicious; it also offers numerous benefits. First, it’s dairy-free, catering to those with lactose intolerance. Second, the use of coconut pumpkin puree adds a tropical flair to the dish. You’ll also appreciate how the orange spice blend enhances the pumpkin flavor, creating a harmonious balance. Additionally, it’s a healthier alternative to traditional pumpkin pie, packed with nutrients and lower in calories. The pie is easy to make, requiring only a few simple ingredients, and it’s ideal for gatherings, bringing a festive touch to any occasion.

Delicious Orange Spice Coconut Pumpkin pie with a creamy texture

Ingredients for Orange Spice Coconut Pumpkin

Gather these items:

1 9″ DEEP DISH frozen pie crust
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
zest of 1/2 an orange
1 15-oz. can of pumpkin puree (not pumpkin pie filling)
1 12-oz. can of full-fat coconut milk (not lite)
1 5-oz. can of coconut cream, chilled at least 24 hours in the fridge
1 tablespoon powdered sugar

How to Make Orange Spice Coconut Pumpkin Step-by-Step

Step 1: Pull the frozen pie crust out of the freezer, and place it on a baking sheet.
Step 2: Preheat the oven to 425°F.
Step 3: In a large bowl, stir together with a wooden spoon the sugar, salt, cinnamon, ginger, cloves, eggs, orange zest, pumpkin puree, and coconut milk. Use a spoon to stir it all together until it’s homogeneous.
Step 4: Pour the filling into the pie crust and bake for 15 minutes.
Step 5: Lower the oven temperature to 350°F and bake for another 40-50 minutes, until the crust is nicely browned. The pie filling will jiggle slightly in the middle, but it will set as it cools.
Step 6: Let cool completely; overnight in the fridge is best.
Step 7: Before serving, use a paper towel to blot off any excess moisture that has accumulated on top of the pie.
Step 8: Scrape the chilled coconut cream out of a can and into a bowl. Add the powdered sugar into a bowl and beat it with an electric mixer until it resembles whipped cream, about 1-2 minutes. Decorate pie with whipped cream, slice, and serve.

Pro Tips for the Perfect Orange Spice Coconut Pumpkin

Keep these in mind:

Use full-fat coconut milk for the best flavor and texture.
Chill the coconut cream for at least 24 hours before using.
Serve with toasted coconut for added texture.
Ensure you do not overbeat the filling to avoid too much air, which can cause the pie to sink as it cools.

Best Ways to Serve Orange Spice Coconut Pumpkin

There are several delightful ways to enjoy this pie:

Pair it with a scoop of coconut ice cream for a refreshing contrast.
Top with additional orange zest for an extra zesty kick.
Serve alongside a coconut pumpkin smoothie for a themed brunch.

How to Store and Reheat Orange Spice Coconut Pumpkin

To store, cover the pie with plastic wrap and keep it in the fridge. It’s best enjoyed cold, but if you prefer it warm, reheat individual slices in the microwave for about 30 seconds. This pie can be made ahead of time, making it perfect for meal prep.

Frequently Asked Questions About Orange Spice Coconut Pumpkin

What’s the secret to perfect Orange Spice Coconut Pumpkin?

The secret lies in using fresh ingredients, especially the orange spice blend, and ensuring the coconut cream is well-chilled before whipping. This gives you a rich texture and enhances the overall flavor.

Can I make Orange Spice Coconut Pumpkin ahead of time?

Absolutely! This pie can be made a day in advance. Just store it in the fridge after it cools completely; it will taste even better as the flavors meld together.

How do I avoid common mistakes with Orange Spice Coconut Pumpkin?

To avoid common issues, ensure you don’t overmix the filling, which can cause the pie to sink. Also, remember to let it cool completely before slicing to maintain its shape.

Variations of Orange Spice Coconut Pumpkin You Can Try

If you’re looking to switch things up, consider these variations:

Make orange spice coconut pumpkin muffins for a quick breakfast option.
Try a pumpkin coconut curry with orange for a savory twist.
Experiment with a pumpkin pie with orange spice in a gluten-free crust.