Pumpkin Pie with Coconut Milk

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This recipe was made using the Vitamix E310 Explorian. Vitamix generously gifted me this blender for a review, but all of the opinions expressed in this post are my own and not influenced by Vitamix in any way.

I have loved to cook for as long as I can remember, but baking is a whole other story. My mom and grandmother were both great bakers (pumpkin pie was always a crowd favorite) and they used to let me help in the kitchen as a kid. I remember standing on a chair against the counter and my mom teaching me how to make pie crust. It is the only thing that has stuck with me over the years, so I decided to put what they taught me to the test and try making a pumpkin pie!

Baking is a very precise process — you need exact measurement or your recipe will probably fail — which is why I have never been very good at it. I love throwing different ingredients and flavors together to create something new, and that is tough to do with baking. However, pumpkin pie is so simple that even if you're a little bit off, you will most likely still get an amazing dessert! No wonder it's about the only thing I can successfully bake...

Having the Vitamix made this whole process even easier! I didn't use any bowls, and other than some measuring spoons, you don't need anything but the ingredients and your blender. I threw everything into the blender, turned it on, and the filling was done. The saying "easy as pie" is true when it comes to this recipe!

Note: Making a homemade crust is completely optional, but I recommend giving this recipe a try. Make sure your water and butter are cold when making it. The key to this flaky crust is cold ingredients!


1 can Evaporated Coconut Milk

1 can pumpkin puree

2 large eggs

1 tsp ground cinnamon

½ teaspoon ground ginger

½ tsp ground nutmeg

¼ tsp ground clove

½ tsp salt

1/4 cup maple syrup


3 cups flour

2 sticks cold butter

6-8 tbsp cold water

Note: If you are making a homemade crust, make the dough before you start the filling.


Add flour to a medium bowl. Cube your cold butter and add to the flour. Using a knife (paring knife is fine), start cutting the butter into the flour. Do this until all the butter is cut into very small pieces and the flour has started to incorporate with the butter — the butter should be distributed throughout the flour, but you will have pea-sized pieces of butter remaining. Begin adding the cold water 1 tbsp at a time. Using your hand, start to blend everything together. You want the dough to hold together easily without crumbling. Keep adding cold water until you get this consistency (be very careful not to add too much; you shouldn't need more than 8 tbsp).

Gather the dough into a ball and cut it in half. Mold each section into a round disk and wrap in plastic wrap. Store in the refrigerator for at least 30 minutes (up to 2 days) before rolling.

Taking one of your disks, remove the plastic wrap and place it in the center of a lightly floured work surface. Sprinkle the top with a little more flour and rub some flour on your rolling pin to prevent sticking. Start rolling out the flour, turning the dough slightly around after every press. You want the dough to roll out in a circle, so make sure to keep rotating in the same direction (think of it as a clock and rotate it at the 15-min mark each time; 12 o'clock, 3 o'clock, 6 o'clock, 9 o'clock). Keep doing this until it is about 1/8 inch thick. If you notice anything sticking throughout this process, make sure to sprinkle some extra flour in those areas. You want this to be rolled out about 2-3 inches larger than the bottom of the pie plate.

Fold the dough in half twice (like a triangle) to make it easier to place in the pie dish. Unfold the dough in the pie dish and cut off any extra dough that hangs over the edge. Using a fork, poke a few holes in the bottom of the crust.

If you want to make a braid for your crust, use the second disk of dough to roll out a long strip. You want it to be 1/8-inch-thick as well, but not a circle. Once your dough is rolled, cut 1/4-inch-wide long strips. Take three and start braiding, attaching new strips to the bottom of each stand if necessary to make it long enough to wrap around the pie.

Using an egg wash (1 egg yolk mixed with a splash of water), place the braid around the edge of your pie crust. Add a little wash to your crust in your pie dish, and place the braid on the wash. You can add some extra wash on top of the braid to hold everything together.

Store crust in the refrigerator while you make your filling.

Filling + Baking

Preheat oven to 425F.

Add all filling ingredients to the blender and turn blender on low. Gradually increase the speed until everything is incorporated. Your filling should be a liquid consistency.

Add filling to pie shell. Using tin foil, cut strips to cover just the crust of pie. You still want the filling exposed. Bake in preheated oven for 15 minutes. Reduce the temperature to 350F and bake for 45-50 minutes, or until knife inserted near the center comes out clean. Remove the tin foil from the crust in the last 5-10 minutes so the crust browns a little (keep an eye on this; you don't want it to burn!).

Cool for 2 hours before serving. Once cooled, cover pie with tin foil and refrigerate.

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