Kahlua Pumpkin Pie

November 14, 2021

This Kahlua pumpkin pie is the ultimate holiday dessert. It’s a remake, and better version of recipe I made many, many Thanksgiving’s ago back in Michigan, and is sure to delight the palate! It’s dairy free, substituting unsweetened coconut cream for evaporated milk and swapping out refined sugar with coconut  sugar. The rich delicious flavor of maple syrup adds a welcomed and healthier change to corn syrup. Finally, the pumpkin pie spices and chocolate coffee flavors make for a delicious twist to a Holiday classic!

Tip: A good can of coconut cream will likely have a solid layer of coconut cream at top & water on bottom. This is perfectly normal! To bring it back together, either pour all contents of can into a bowl & microwave or put into a small pot and heat contents on low heat until everything melts together.



60 minutes






12, 8 people


1.¼ cup Kahlua (or any coffee liqueur)
2.One 15-oz can of pumpkin puree
3.¼ cup maple syrup
4.1 cup unsweetened coconut cream
5.½ cup coconut sugar
6.1½ teaspoon pumpkin pie spice
7.Dash of ground ginger
8.½ teaspoon sea salt
9.2 eggs, lightly beaten
10.1 pre-made pastry crust (deep dish)
1.So Delicious Dairy Free Coconut whipped topping



Combine Ingredients.

Pour all ingredients in order (Kahlua thru eggs) into a bowl & mix together using a whisk. Set aside.


Pastry Crust.

For prepared pastry crust, follow instructions on package or use your favorite pastry crust recipe.


Preheat Oven.

Preheat oven to 350° F.


Prepare Pie.

Pour pie mixture into pastry crust then place on a sheet pan & put in the oven. (The sheet pan will prevent any spillage in your oven.)

Bake for about 40-60 minutes, until filling is barely set in center.


Final Steps.

Once pie has finished cooking carefully remove from oven and let pie cool completely, allowing it to settle.


Serving Suggestions.

Serve your pie with a dollop of So Delicious Coconut Whipped Cream as is, or add a tablespoon of Kahlua to 1 cup of the whipped cream. Refrigerate until ready to serve.

Leave a Reply

Your email address will not be published. Required fields are marked *

1 2 3 4 5

be the first to know


Join other subscribers and get Lisa's best recipes and news delivered to your inbox as soon as they’re posted! Unsubscribe at any time. Expect 1-2 emails a month at the most.