This Homemade Dairy-Free Pumpkin Pie recipe from scratch is the best pumpkin pie ever! This coconut milk pumpkin pie is a must-make Thanksgiving dessert!
This is THE best pumpkin pie recipe you will ever eat, and it just so happens to be dairy-free!
Even better, you won’t find any processed ingredients {like sweetened condensed milk} in this from-scratch pumpkin pie recipe! Only fresh, wholesome ingredients {and a whole lot of love} goes into making this perfect pumpkin pie!
Really, the holidays can be tough for people who can’t eat dairy! Every creamy dreamy casserole and dessert is loaded with the white stuff…milk, half and half, cream, butter, etc.
And while some of us can throw caution to the wind and splurge one {or two} days out of the year…others who are severely allergic have to be vigilant , especially during the holidays. Well, never fear, I’m here to make all your dairy-free pumpkin pie dreams come true. (Also check out this healthy sweet potato casserole, vegan pumpkin cheesecake and these cute mini vegan pumpkin pies)!
How do you make Dairy-Free Pumpkin Pie?
Let’s start by breaking down how to make this coconut milk pumpkin pie recipe step-by-step! This dairy-free pumpkin pie is made completely from scratch, but don’t let that intimidate you! It’s super easy and is ready to toss into the oven in no time!
1. Make the Dairy-Free Pie Crust
When baking any pie recipe with homemade pie crust, it’s important to start by making the pie crust first, because it needs to chill. Here are a few notes about making a perfect pie crust.
- Use COLD ingredients. Prepare ice water by measuring out cold water and tossing an ice cube (or two) in it. Chop up the vegan butter and put it in the freezer while you measure out the rest of the ingredients. Those little pockets of vegan butter make the crust extra flaky and delicious.
- Use a food processor. Sure you can do it by hand and use a pastry cutter, but a food processor makes the process SO EASY. The only thing to note here is that you will want to add all of the ingredients (including water) before processing, because you do not want ot over-process the pie crust.
- Form a circle by hand. Once the crust ingredients form a ball in the food processor (see below), remove them and combine the rest by hand. Shape it into a relatively thin, flat circle and wrap with plastic wrap. This will make rolling a breeze.
- Chill. once the crust is wrapped in plastic wrap, put it in the refrigerator to chill for at least 1 hour, or overnight. If chilling overnight I recommend putting it in another airtight container like a plastic bag or Tupperware.
Pie-crust making tools
There are a few tools that I consider essential in the pie crust-making process!
- Marble Rolling Pin: You will need to roll out the dough to achieve the perfect shape and thickness!
- Pastry Cloth: Using a pastry cloth is the best, fool-proof way to roll out a pie crust! Just flour the cloth, place the dough on it and roll away! Then you can use the cloth to lift the crust and transfer it to the pie dish, which prevents any tearing during the move!
- Pie Crust Shield: In order to prevent the crust {ahem, the best part} from burning I always use a shield! It’s way easier than cutting foil to fit your pan!
- Food Processor. I mentioned above why I love making pie crusts in a food processor! If you don’t have one and don’t care to own one, a pastry cutter or fork works well to incorporate the ingredients!
Obviously you can make a crust without these things (well except for a rolling pin)…but if you anticipate there will be lots of pie-making in your future, I highly recommend checking these out!
2. Roll the pie crust
After the crust has chilled for at least one hour, pull it out and put it on a well-floured surface. Here are a few tips to make rolling easier:
- Use a heavy rolling pin to roll out the crust! I have had this marble rolling pin for 11 years and couldn’t live without it. It applies the perfect amount of pressure to the chilled crust to make it roll easily.
- Measure the crust with the pie plate. As you see in the second photo below, after I roll the crust out I like to be 110% sure it will fit in my pie plate. So I recommend holding the pie plate over the crust circle just to be sure that it will fit. There needs to be a little extra dough overhang so that you can make a nice crust edge.
- Use a pastry cloth. I didn’t do this in this recipe, and used my hands to transfer the dough from the surface to the pie dish. However using a pastry cloth makes the whole process even easier!
- Pinch the edges. Start by folding the crust and making a nice edge around the pie dish. Then, use your thumb and pointer finger to pinch the edges of the crust and make a nice design.
- Chill again (if the filling isn’t made). Next, it’s time to make the dairy-free pumpkin pie filling, and while that is happening wrap the crust in plastic wrap and return it to the refrigerator. If you already have the filling made before the crust is rolled, then you do not need to chill the crust again.
3. Make the Dairy-free pumpkin pie filling
This part is CRAZY easy. The filling is made in just one bowl with a whisk! There really aren’t any specific tips I can give you to make this process go more smoothly, except that you should definitely mix the wet ingredients together first, and then add the dry!
I do recommend using a wire whisk to make this dairy-free pumpkin pie filling to ensure that there are no lumps of brown sugar or spices left in the batter!
4. Bake the pie.
Once the filling is made, remove the crust from the refrigerator, pour it in and bake. I highly recommend using a pie crust shield, or a piece of tin foil that you cut to fit the edges of the pie. Otherwise the crust on the edges will almost definitely burn before the filling is cooked!
5. Let it cool!
This coconut milk pumpkin pie needs to cool for at least two hours (preferably longer). If you like to serve your pumpkin pie cold, then after an hour or so, transfer the pie on a wire cooling rack to the refrigerator.
What do you serve with dairy-free pumpkin pie?
I recommend serving this dairy-free pumpkin pie with some dairy-free whipped cream, whipped topping, or vanilla ice cream. I added a sprinkle of pumpkin pie spice on top and a little pie crust cutout for fun!
Dairy-Free Pumpkin Pie: Ingredients
Let’s chat a little bit about the ingredients in this dairy-free pumpkin pie recipe!
Notes about pumpkin puree:
- Pure Canned Pumpkin puree. Please make sure to use pumpkin puree (not pumpkin pie filling)!
- Homemade pumpkin puree. You can use either 1 15 oz can of pumpkin puree or about 2 cups of homemade pumpkin puree. If using homemade, I recommend straining it in a coffee filter over a fine mesh strainer to remove any excess water!
A note on coconut milk.
Some people may be concerned that the coconut milk will cause this dairy-free pumpkin pie to taste like coconut…but that is not the case! Most recently, I served this pie to 8 adults and 4 kids and no one suspected a thing.
Even my husband, who has a serious super-taster gene for coconut (I am not joking it’s insane) couldn’t taste a hint of coconut flavor! There are a few ways you can adapt this pie…
Homemade Pumpkin Pie Spice ( makes 1 ½ tsp)
Stir the following spices together and use in the recipe in place of pumpkin pie spice.
- ¾ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp cloves
- ¼ tsp allspice
Dairy-free pumpkin pie: substitutions
- Coconut milk:
- Dairy-full substitution: If you do not have a problem eating dairy, this pie is also delicious when coconut milk is substituted for whole milk or half and half!
- Dairy-free substitution: You can substitute coconut milk with dairy-free creamer (unsweetened). I do not recommend using almond milk because it is much thinner and less rich than coconut milk.
- Vegan butter:
- Dairy-free substitution: If you don’t have access to vegan butter, substitute it with vegetable shortening.
- Dairy-full substitution: Again , if you do not need to avoid dairy, regular butter can be used in place of vegan butter!
- All-purpose flour: for a gluten-free pie crust, substitute an all-purpose gluten-free flour for the regular all-purpose flour!
Other than this I do not recommend any other substitutions. And, as always, this pie is best when following the recipe exactly as it’s written!
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Dairy-Free Pumpkin Pie
Ingredients
Filling:
- 3 large eggs
- 1 15 oz can pumpkin puree (or 2 cups fresh pumpkin puree)
- 1 cup full fat coconut milk*
- 1 tsp vanilla extract
- ¾ cup light brown sugar
- ½ tsp sea salt
- 1 tsp ground cinnamon
- 1 ½ tsp pumpkin pie spice
Pie Crust:
- 1 ¼ cups all-purpose flour
- ½ tsp sea salt
- 1 TBS granulated sugar
- ½ cup earth balance vegan butter sticks chilled, and cut into 1 inch pieces**
- ¼ cup ice cold water
Instructions
Make the pie Crust:
- Place the flour, salt, and sugar in a food processor fitted with an “S” blade and pulse to combine.
- Add the vegan butter and cold water and process until the mixture resembles a coarse meal, begins to stick together, and holds together when pinched.
- Remove dough from processor (will be crumbly) and form into a ball.
- Wrap in plastic wrap and refrigerate for at least 60 minutes or overnight
Make the filling:
- In a large bowl, beat the eggs.
- Whisk in the pumpkin, coconut milk and vanilla extract until combined.
- Add sugar, salt, cinnamon and pumpkin pie spice and mix until completely combined.
Putting it together
- Preheat your oven to 425 degrees F.
- Lightly grease a pie plate and set aside.
- Roll out your pie dough on a well-floured surface (pastry cloth) to fit the size of your pie plate.
- Carefully transfer the dough to the pie plate and shape the crust how you want it to look.
- Pour the filling into the unbaked pie crust and cover the crust with a pastry shield
- Bake for 15 minutes at 425 degrees F.
- Reduce the temperature to 350 degrees F and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean. It may be a bit wobbly still, but it will firm-up as it cools.
- Allow the pie to cool on a wire rack for 2 hours (Be patient! This is important). Serve or refrigerate until ready to serve.
Video
Notes
Dairy-free pumpkin pie: substitutions
- Coconut milk: You can substitute coconut milk with dairy-free creamer (unsweetened). I do not recommend using almond milk because it is much thinner and less rich than coconut milk.
- Vegan butter: If you don't have access to vegan butter, substitute it with vegetable shortening.
- All-purpose flour: for a gluten-free pie crust, substitute an all-purpose gluten-free flour for the regular all-purpose flour!
Homemade Pumpkin Pie Spice ( makes 1 ½ tsp)
Stir the following spices together and use in the recipe in place of pumpkin pie spice.- ¾ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp cloves
- ¼ tsp allspice
Nutrition
What can I make with pumpkin?
I have lots of delicious ideas for you if you’re looking to make something with pumpkin, besides this dairy-free pumpkin pie of course!
- Make a loaf of the BEST pumpkin bread ever!
- This pumpkin pie is the BEST and it’s made completely from scratch.
- Pumpkin baked oatmeal is one of our favorite fall breakfasts!
- Baked pumpkin donuts are another yummy breakfast for special days!
- This no-bake vegan pumpkin cheesecake is great if you have people in your family with food allergies! Also this paleo pumpkin bread, these paleo pumpkin muffins, and these mini vegan pumpkin pies!
- Make a batch of this pumpkin coffee creamer. It’s healthy and delicious!
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Heather
This is SO good. I used a Kinnikinnick frozen gluten free (also dairy free) pie crust. I put the filling directly in and baked according to the recipe’s instructions. I also used the 365 brand coconut milk from Whole Foods and no one could taste the coconut flavor. I topped with the Reddi Whip coconut milk topping. People actually liked this version better than the dairy-full pie! 🙂
Adam Donovan-Groves
I’m allergic to dairy (not lactose intolerant, ALLERGIC). If I have it – I go to the ER. SO – this recipe is simply fantastic! I adjusted it to 5 egg whites verses the 3 eggs as I wanted to remove the cholesterol- and you can’t tell a difference from the original.
Pi Bacon
Oh! My! Yes!
I have a deep-dish 10” pie dish. I started out doubling pie filling recipes, but I have to reduce sugar for my health. I also don’t have coconut milk, so had to go with what I have on hand (thanks coronavirus), which is unsweetened almond milk and unsweetened almond milk based yogurt. Here’s what I did and it it sheer perfection!
5 large eggs
1 29 oz can pumpkin puree
1/2 cup unsweetened almond milk
1 cup unsweetened almond milk yogurt
2 tsp vanilla extract
3/4 cup coconut sugar
1/4 cup honey
1 tsp sea salt
2 tsp ground cinnamon
3 tsp (1 Tbs) pumpkin pie spice
Jackie Beering
I’ve never heard of a coconut super taster! Is this really a thing? My husband abhors everything coconut, so I have a hard time substituting it for dairy.
Alyson L Matias
I don’t understand how this is vegan when the first ingredient listed is three large eggs.
Laura
Hey Alyson! It is not a vegan recipe – it is dairy-free. Eggs are not a dairy product – they are considered part of the meat/poultry family.
Jacquie Gray
This pumpkin pie filling is TO DIE FOR. I have never really loved pumpkin pie but I LOVED how this one turned out. I am saving it and using it every Thanksgiving for sure. My family was super skeptical that I was making a dairy-free pumpkin pie and could not believe when they tasted it that it was so good without the usual can of sweetened condensed milk. No one could taste the coconut milk at all. (I used our family crust recipe so I can’t speak for the crust recipe here, but the filling recipe is perfect!)
Amber
Just made this for Thanksgiving and the whole family was BLOWN AWAY with how delicious it was! My son was recently diagnosed with a dairy allergy so we have had to change how we cook all meals. I was so excited to find this recipe and could not be happier with how it turned out. No one could taste even the slightest hint of coconut. It tasted JUST like my mom’s homemade pumpkin pie. Thank you SO much for a recipe that my family will use (and enjoy!) for years to come!
Emily
Same reason I looked up this recipe (sons dairy allergy) and we were all pleasantly surprised. Delish and didn’t taste like coconut. Easy to make with real ingredients! Better then any pie we have purchased. Thank you!
Marissa
This is the first time I’ve made a dairy free pumpkin pie ( kid with dairy allergy),, I decided to use canned coconut cream. It turned out amazing! Thank you so much for sharing this recipe 😀
Mindy
I made this recipe twice last year and it was a hit both times!! I did cheat and use store bought pie crust, and it still came out perfect.
I’m making this again, and I was curious…do you have a recipe for those cookies that are pictured on top of the pie? They look so good!
Laura
It’s just extra pie crust cut into shapes and baked separately, then placed on the pie!
Meredith
I’m so excited to make this! Has anyone tried coconut sugar instead of brown sugar? And if so, how did it turn out? Thx!
Meg
I used coconut sugar all three times I’ve made this recipe and it’s great!
Ashley Friedman
Super excited to try this recipe! Can I use coconut sugar instead of brown sugar? Thanks!
Laura
Yes!
Ali Lan
Hi! Can you please tell me whether this pie can stay out for a few days and not spoil? Thanks!
Dan Fenn
Unfortunately, I definitely don’t think so. The pumpkin pies they sell in stores and bakeries have added preservatives that makes them so they can be left out, but the eggs in this necessitate refrigeration.
Katherine
I just made this and OMG it’s so good!!! I used coconut cream from a can, it turned out great. My only comment is, I would reduce the sugar content, maybe I packed my brown sugar a little too much , so I’d go easy on it next time. But overall this recipe is *chefs kiss*
Naomi
Can you substitute unsweetened coconut milk from a carton for canned coconut milk?
Alina
I am not the author of the recipe but coconut milk from a carton is not as thick/creamy as canned coconut milk and your consistency may be off causing your pie not to set or cause longer bake time. I have seen recipe using almond milk that call for a heated reduction to thicken it up. have not tried it myself
Katie
Does ghee work instead of vegan butter?
Mary jo
I would not substitute with ghee. You need fat content to make the crust bind together.
Tennessee
Ghee is almost all fat, no protein.
Kit
Do you think I could replace coconut milk with a can of coconut cream? And if so, would I separate the cream from the coconut water inside the can (as I would normally do for a dairy-free whipped cream), or mix it together? Thank you!
Jeff
This looks great. But is there a list of ingredients with measurements that can be printed out like they would do in a cook book?
Diane
This recipe was good. However, I can absolutely taste the coconut, even after increasing the spices a bit.. Luckily, I like coconut so I didn’t mind, and the family didn’t mind either. But it’s not an accurate statement that you cannot taste the coconut. I used Thai Kitchen brand organic unsweetened coconut milk. Perhaps other brands would be better.
Laura
Did you know that some people are “super-tasters” for coconut. I honestly cannot taste it and many, many other people agree. Maybe you are a super-taster! 🙂 My husband actually is and he said he couldn’t taste it in this recipe eitehr!
Annie Kassens
This turned out soooooo good! I have to eat both dairy and gluten free, and this is the best pie recipe I’ve made! I’m still sitting at the table and wanted to comment right away to let you know! @joyfoodsunshine #joyfoodsunshine
Cara
Whole foods brand coconut milk is pretty mild flavored. I use it for a ranch dressing and I cannot taste it. And I am not a huge fan of that flavor in my food. Maybe I’m a super taster🙂
Tracy
This is the BEST recipe!!! I have one in the oven right now! It is the 5th one I have made and is now my go to recipe. I do cheat and buy a crust. But, the filling is so delicious and comes out perfect every time!!
Laura
I’m so glad you love it Tracy! No shame in a store-bought crust! 🙂
Kayla
Did you do everything the same for store bought crust??
Danielle Palma
I was wondering the same. I am using a frozen pie crust.
Surge
What size pie plate did you use?
Nicole
Do you have any recommendations on what kind of milk I could use that is not nut based?
Kyla
Oat milk! My family loves oatly or silk extra creamy oat yeah milk 🙂
Robbie
This recipe is soooo freakin’ good! I reduce the sugar a little (1/2 cup) and it’s perfect for my taste. This is a new staple in our home!