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Thai Kitchen Recipes

Coconut Pumpkin Pie


1 frozen unbaked deep dish pie crust (9-inch, 23 cm)

3 eggs, beaten

3/4 cup (175 mL) packed brown sugar

1 tablespoon (15 mL) pumpkin pie spice

1/2 teaspoon (.5 mL) salt

1 can (540 mL) pumpkin

1 can (400 mL) Thai Kitchen® Coconut Milk


PREHEAT oven to 425°F. Place frozen pie crust on foil-lined baking sheet.

MIX eggs, sugar, pumpkin pie spice and salt in large bowl until smooth. Stir in pumpkin. Gradually add coconut milk, mixing well. Pour into pie crust.

BAKE 15 minutes. Reduce oven temperature to 350°F. Bake 55 minutes longer or until knife inserted in center comes out clean. Cool on wire rack.

SERVE warm or refrigerate until ready to serve. Garnish with whipped cream and sprinkle with additional pumpkin pie spice, if desired. Store leftover pie in refrigerator.

Nutrition Information Per Serving: 316 Calories, Fat 16g, Protein 5g, Carbohydrates 38g, Cholesterol 73mg, Sodium 281mg, Fiber 2g

TEST Kitchen Tip:Thai Kitchen® Lite Coconut Milk may be used in place of the regular coconut milk.

Diet & Allergy Information

Thai cuisine gets its unique flavors as a result of blending many exotic ingredients. We want to ensure that you get the most from your Thai food experience. Whether you are looking for gluten-free foods, or have a peanut allergy, our dietary and allergy chart provides valuable information for all of our products.

Download Diet and Allergy Spreadsheet.

* Please refer to our product labels for the most up-to-date nutrition & allergen information.

Thai Cooking and Culture

At Thai Kitchen, our knowledge of Thai cooking and culture enables us to provide the truly authentic Thai dining experience in your home, anytime. And since we’re so easy to find at and on your grocers’ shelves, you’ll never need to search for Thai food online.