This dairy free pumpkin pie recipe is everything you want from the classic Thanksgiving dessert: silky, spiced, and perfectly set, minus a drop of milk or cream.
A can of full fat coconut milk stands in for the usual evaporated milk, and honestly, you would never guess the difference.
I’ve made this pie for family who can’t do dairy and for guests who have no idea it’s dairy free, and both groups go back for seconds.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 60 minutes |
| Total Time | 1 hour 20 minutes (plus chilling) |
| Servings | 8 slices |
| Difficulty Level | Easy |
If you are building out a whole dessert table this season, my vegan pumpkin pie recipe is a great companion for guests who need an egg free option too.
Why You’ll Love This Dairy Free Pumpkin Pie Recipe
This pie checks every box for a holiday dessert. It’s rich and creamy, it holds a clean slice, and it comes together with pantry staples plus one can of coconut milk.
Nobody at your table will know it’s dairy free unless you tell them.
- Creamy, custardy texture with zero dairy involved
- Made with everyday ingredients you likely already have
- Perfect make ahead dessert for Thanksgiving or Christmas
- Easy to adapt for gluten free or vegan diets
- Freezer friendly, so you can bake it weeks in advance
You might also enjoy: Maple Pumpkin Pie
Ingredients
You only need a handful of ingredients for this pie, and most of them are already sitting in your pantry and spice rack.
- 1 unbaked 9 inch pie crust, homemade or store bought (check the label for dairy)
- 15 ounces canned pumpkin puree (not pumpkin pie filling)
- 3 large eggs
- 3/4 cup packed brown sugar
- 1 can (13.5 ounces) full fat coconut milk, well shaken
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Dairy free whipped topping, for serving
Read Also: Vegan Pie Crust Recipe
Kitchen Equipment Needed
Nothing fancy is required here, just a few basics that make the process smoother and the finished pie look bakery worthy.
- 9 inch pie dish
- Large mixing bowl
- Electric hand mixer or whisk
- Rolling pin
- Pie weights or dried beans
- Aluminum foil
- Wire cooling rack
- Measuring cups and spoons
I use the same pie dish for my almond flour pie crust recipe, and it has never let me down for an even bake.
Recommended Products for This Recipe
These are a few products I personally reach for every time I make this pie, based on what has actually worked well in my own kitchen.
1. Native Forest Full-Fat Coconut Milk
This is the coconut milk I always keep stocked for pumpkin pie season.
It’s thick, rich, and free of gums or fillers, so the filling sets up smooth instead of grainy.
2. Pyrex 9-Inch Glass Pie Plate
A glass pie plate lets you see exactly how golden the bottom crust is getting, which is the number one way to avoid a soggy bottom.
It also goes straight from oven to fridge without any fuss.
3. Ceramic Pie Weights
If you blind bake often, a proper set of ceramic weights heats more evenly than dried beans and gives you a crisper crust every time. They also last basically forever.
4. So Delicious Dairy-Free Whipped Topping
For the finishing touch, this coconut based whipped topping holds its shape well and has a clean, mild flavor that never overpowers the pie itself.
5. OXO Good Grips Rolling Pin
A well balanced rolling pin makes rolling out a cold, slightly stiff dairy-free crust much easier without cracking the edges.
This one has non stick rings built right in for even thickness.
Another favorite: Keto Pumpkin Pie Recipe
Step-by-Step Instructions: How to Make Dairy Free Pumpkin Pie
1. Prepare and Par-Bake the Crust
- Preheat your oven to 425°F (220°C).
- Roll out your pie crust on a lightly floured surface until it is about 12 inches across.
- Transfer the dough to your 9 inch pie dish, pressing it gently into the bottom and up the sides.
- Trim any excess dough to about 1/2 inch beyond the rim, then fold it under itself and crimp or flute the edges.
- Line the crust with a sheet of crumpled parchment paper, then fill it with pie weights or dried beans.
- Bake for 12 to 15 minutes, until the edges just start to turn golden.
- Remove the pie weights and parchment, then set the crust aside to cool slightly while you make the filling. Leave the oven on.
2. Make the Pumpkin Filling
- In a large mixing bowl, whisk the pumpkin puree and brown sugar together until no lumps remain.
- Add the eggs one at a time, whisking well after each addition.
- Pour in the full fat coconut milk gradually, whisking constantly so the mixture stays smooth.
- Add the cinnamon, ginger, cloves, nutmeg, and salt, then whisk until fully combined.
- Stir in the vanilla extract last.
- Whisk the whole mixture for another 30 seconds to make sure the spices are evenly distributed and there are no streaks of coconut milk.
3. Fill and Bake the Pie
- Place the par-baked crust on a rimmed baking sheet, which will catch any drips and make it easier to move in and out of the oven.
- Pour the pumpkin filling into the warm crust, filling it almost to the top.
- If the crust edges are already deeply golden, loosely cover just the edges with strips of aluminum foil to prevent over browning.
- Bake at 425°F for 15 minutes.
- Without opening the oven door too wide, reduce the temperature to 350°F (175°C) and continue baking for 40 to 45 minutes.
- The pie is done when the edges are set and the center still has a slight jiggle, similar to gelatin, when you gently shake the pan.
4. Cool and Chill the Pie
- Remove the pie from the oven and set it on a wire cooling rack.
- Let it cool at room temperature for about 2 hours. The center will continue to firm up as it cools.
- Once mostly cool, transfer the pie to the refrigerator and chill for at least 3 hours, or overnight for the cleanest slices.
5. Slice and Serve
- Run a thin knife around the edge of the crust before slicing to help release it cleanly from the dish.
- Slice into 8 wedges using a sharp knife, wiping the blade clean between cuts.
- Top each slice with dairy free whipped topping just before serving.
Read Also: Pumpkin Pie Recipe From Scratch
Tips for The Best Dairy Free Pumpkin Pie
A few small details make the difference between a good dairy free pumpkin pie and a great one.
- Always shake the can of coconut milk well, or whisk it smooth first, since the cream and liquid separate in the can.
- Use canned pumpkin puree, not pumpkin pie filling, which already contains added sugar and spices.
- Don’t skip the par-bake on the crust, or the bottom can turn soggy under the wet filling.
- Pull the pie while the center still jiggles slightly. It firms up completely once chilled.
- Let the pie chill for at least 3 hours before slicing so it sets properly.
I picked up most of these tricks while testing my flaky pie crust recipe, and they carry over perfectly to this filling.
Serving Suggestions
This pie is rich enough to stand on its own, but a few finishing touches make it feel extra special for a holiday table.
It also pairs nicely with other seasonal dishes if you’re planning out a full Thanksgiving spread.
- A generous swirl of dairy free whipped topping
- A light dusting of cinnamon or nutmeg on top
- Chopped candied pecans for crunch
- A warm cup of coffee or spiced tea alongside
- Fresh whipped coconut cream instead of store bought topping
Another favorite: Fresh Cranberry Sauce
Variations of Dairy Free Pumpkin Pie
Once you have the base recipe down, it’s easy to tweak it for other diets or just to switch up the flavor.
- Fully Vegan: Replace the eggs with a cornstarch slurry (3 tablespoons cornstarch whisked with 1/4 cup water) and use a vegan pie crust.
- Gluten Free: Swap in a gluten free pie crust or a press-in almond flour crust.
- Maple Sweetened: Replace the brown sugar with 2/3 cup pure maple syrup for a deeper, less refined sweetness.
- Chai Spiced: Add a pinch of ground cardamom and black pepper along with the usual spices for a chai inspired twist.
- Mini Pies: Divide the crust and filling among a muffin tin lined with dough rounds for individual portions.
Read Also: Pumpkin Chiffon Pie Recipe
Storage and Reheating
This pie actually improves after a night in the fridge, since the filling has more time to fully set and the flavors settle in.
- Store leftovers covered in the refrigerator for up to 4 days.
- To freeze, wrap the cooled, unsliced pie tightly in plastic wrap and then foil, and freeze for up to 1 month.
- Thaw a frozen pie overnight in the refrigerator before serving.
- This pie is best served cold or at cool room temperature, so reheating isn’t necessary.
- If you prefer it slightly warm, let individual slices sit at room temperature for 20 to 30 minutes before serving.
The same chill-and-set approach works beautifully for my coconut cream pie recipe too.
Nutritional Facts
These values are estimates for one slice, based on 8 slices per pie, and will vary depending on your exact crust and ingredients.
- Calories: approximately 280 per slice
- Total Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 35g
- Sugar: 20g
- Protein: 4g
- Fiber: 2g
- Sodium: 220mg
You might also enjoy: No Bake Pumpkin Cheesecake
Health Benefits of Key Ingredients
Beyond being dairy free, this pie actually brings a few nutritional perks along with it.
Pumpkin puree is naturally low in calories and packed with beta carotene, which your body converts to vitamin A.
- Pumpkin: Rich in fiber, vitamin A, and antioxidants that support eye and immune health
- Coconut milk: Provides healthy medium chain fats and a naturally lactose free alternative to dairy
- Eggs: A good source of protein and choline, which supports brain health
- Cinnamon: Contains antioxidants and has been linked to blood sugar support
- Ginger: Known for easing digestion, which is a nice bonus after a big holiday meal
Read Also: Pumpkin Bread Recipe
FAQs About Dairy Free Pumpkin Pie
1. Can I use a different non-dairy milk instead of coconut milk?
Full fat coconut milk gives the creamiest, most stable texture, so it’s my top pick for this recipe.
If you need a swap, oat milk or cashew milk based creamer can work, though the filling may turn out slightly less rich.
2. Is this pie gluten free?
The filling itself is naturally gluten free, but the crust typically is not unless you use a gluten free option.
Simply swap in a gluten free pie crust to make the whole pie gluten free.
3. Can I make this pie ahead of time?
Yes, this is one of the best make ahead desserts for the holidays.
Bake it up to 2 days before serving and keep it chilled in the refrigerator, covered, until you’re ready to slice.
4. Why is my dairy-free pumpkin pie filling watery or not setting?
This usually happens if the pie was underbaked or if it wasn’t given enough time to chill.
Make sure the center only has a slight jiggle when you pull it from the oven, and always chill for at least 3 hours before slicing.
5. Can I freeze dairy-free pumpkin pie?
Yes, this pie freezes well once fully baked and cooled.
Wrap it tightly and freeze for up to a month, then thaw overnight in the fridge before serving.
Dairy Free Pumpkin Pie
Ingredients
- 1 unbaked 9 inch pie crust homemade or store bought, check label for dairy
- 15 oz canned pumpkin puree 425g, not pumpkin pie filling
- 3 large eggs
- 3/4 cup packed brown sugar 150g
- 1 can (13.5 oz) full fat coconut milk 400ml, well shaken
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1 tsp vanilla extract
- Dairy free whipped topping for serving
Equipment
- 9-inch pie dish
- Large mixing bowl
- Electric hand mixer or whisk
- Rolling Pin
- pie weights or dried beans
- Aluminum foil
- Wire cooling rack
- Measuring cups and spoons
- Rimmed baking sheet to catch drips
- Sharp knife for slicing
Method
- Preheat oven to 425°F (220°C). Roll out pie crust on lightly floured surface to 12 inches across. Transfer to 9 inch pie dish, press into bottom and up sides. Trim excess to 1/2 inch beyond rim, fold under and crimp edges.
- Line crust with crumpled parchment paper and fill with pie weights or dried beans. Bake for 12-15 minutes until edges just start to turn golden. Remove weights and parchment, set aside to cool slightly. Leave oven on.
- In large mixing bowl, whisk pumpkin puree and brown sugar together until no lumps remain. Add eggs one at a time, whisking well after each addition.
- Gradually pour in full fat coconut milk while whisking constantly. Add cinnamon, ginger, cloves, nutmeg, and salt, then whisk until fully combined. Stir in vanilla extract last. Whisk another 30 seconds to ensure spices are evenly distributed.
- Place par-baked crust on rimmed baking sheet. Pour pumpkin filling into warm crust, filling almost to the top. Loosely cover edges with aluminum foil if they are already deeply golden to prevent over browning.
- Bake at 425°F for 15 minutes. Reduce temperature to 350°F (175°C) without opening oven door too wide and continue baking for 40-45 minutes. Pie is done when edges are set and center still has a slight jiggle when gently shaken.
- Remove from oven and set on wire cooling rack. Cool at room temperature for about 2 hours. Center will continue to firm up as it cools.
- Transfer to refrigerator and chill for at least 3 hours, or overnight for cleanest slices. Run thin knife around edge of crust before slicing. Slice into 8 wedges with sharp knife, wiping blade clean between cuts. Top with dairy free whipped topping just before serving.
Nutrition
Notes
- Always shake the can of coconut milk well, or whisk it smooth first, since the cream and liquid separate in the can.
- Use canned pumpkin puree, not pumpkin pie filling, which already contains added sugar and spices.
- Don’t skip the par-bake on the crust, or the bottom can turn soggy under the wet filling.
- Pull the pie while the center still jiggles slightly. It firms up completely once chilled.
- Let the pie chill for at least 3 hours before slicing so it sets properly.
- For a fully vegan version: replace the eggs with 3 tablespoons cornstarch whisked with 1/4 cup water and use a vegan pie crust.
- For gluten free: swap in a gluten free pie crust or a press-in almond flour crust.
- Store leftovers covered in the refrigerator for up to 4 days. To freeze, wrap cooled, unsliced pie tightly in plastic wrap and foil, freeze for up to 1 month. Thaw overnight in refrigerator before serving.
- This pie is best served cold or at cool room temperature. If you prefer it slightly warm, let individual slices sit at room temperature for 20-30 minutes before serving.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This dairy free pumpkin pie recipe proves you don’t need a drop of milk or cream to get that classic, creamy holiday slice.
It’s simple enough for a weeknight test run and impressive enough for the biggest table of the year.
I’d love to hear how yours turns out, so drop a comment below or share a photo if you give this one a try this season.
Recommended:
- Pumpkin Pie With Sweetened Condensed Milk
- Maple Brown Butter Pumpkin Pie Recipe
- Dark Chocolate Pumpkin Tart Recipe
- Pumpkin Cheesecake Recipe
- Gluten Free Pie Crust Recipe
