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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Chantal
Hi! I’ve tried the pie crust twice now, but each time, when I try to roll it out, it breaks apart. Is there anything you recommend? I’ll mention that I’m substituting the vegan butter for shortening, because I’m not able to get vegan butter sticks. I also use a small food processor, and am wondering if that could have any impact. Any recommendations you might have are appreciated 🙂
Laura
Hey Chantal! Are your ingredients cold? Pie crust is an art – LOL! And I usually don’t make all-shortening crusts. I recommend using half shortening half butter for a better texture and that might help? Are you adding enough water?
Annette
Hi, my pumpkin pie is still in the oven, but I’m confident it will turn out well. I Am an Australian, living in the island state and thought I’d try this recipe. I wanted to say Thankyou for making the amounts easy to switch to metric and for adding cups of pumpkin verses tinned pumpkin amounts. I cooked my own and this made it so much easier than trying to convert it in my head! We don’t have tinned pumpkin here, or the pumpkin spice mix, so that was good of you to put the spices needed to make that up as well. Thankyou for thinking of us outside of the states. I so look forward to trying more of your recipes. I make my food dairy and gluten free and the pastry was perfect for the amounts stated. Thankyou so much……
Laura
Thank you so much Annette! Now you have me craving pumpkin pie! 🙂
Karen
We absolutely love this receipe! I have passed it on to many friends who are not lactose intolerant since the coconut milk really brings out the pumpkin flavor. Many thanks! (This receipe is on my phone main screen)
Pam
I have yet to see a pumpkin pie recipe with over 2 eggs. Is the 3 eggs because of using coconut milk instead of evaporated milk or you simply like the texture better with 3 eggs?
ANN CANTRELL
I hope to make this in the next couple of days. It sounds wonderful. How do you make the cute leaf decorations?
Laura
Hey Ann! I use pie crust cutters to make the leaves! I explain it in this post: All Butter Pie Crust You can find pie crust cutters at Williams Sonoma (
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« Older Comments
Jo
Recently (12 months ago) discovered that I have a dairy allergy, so this was my first dairy-free thanksgiving. I used my own crust but made this filling and I genuinely think I prefer it to what I remember of the dairy-full version. I think I accidentally added a whole can of coconut milk rather than the 1 cup called for in the recipe, so it had to bake a little longer but it was still delicious. New holiday staple!
Cory
So good! The consistency was just right and the dairy eaters in our group didn’t even know it was dairy free! Win win!! Thank you for the amazing recipe.
Laura
Thank you Cory! I’m so glad you enjoyed this pie!
Amber Moore
I made this recipe for Thanksgiving this year. I used a store bought gluten free crust instead, but otherwise followed the recipe closely. It is the pumpkin pie I haver ever made. Creamy texture, not too sweet, nice flavor but not overpowering. Thank you for this holiday gift.
Wendy
Can I use ground flax seed or chia seed for the egg replacement?
Laura
Hey Wendy! I have not used an egg replacer in this recipe, so I cannot recommend that substitution since I do not know how it will turn out! I’m sorry!
Michelle
I used Bob’s Red Mill egg replacer in this and it turned out FABULOUS!! Seriously, I was so happy. I wish it wasn’t so good, I’ve eaten most of the pie myself since thanksgiving!
Mel
Can I make this filling one day ahead and keep in the fridge until I need to use it?
lacey
Making this pie today, should I blind bake the crust before adding the filling?
Laura
No!
Naomi
Which is better to use. Coconut cream or coconut milk in the can? The amazon links posted show both.
Laura
Both work great! I recommend either full fat coconut milk (which is how I usually make it) or coconut cream. In both cases use a can and shake it to combine the solid and liquid portions before measuring out 1 cup!
Mel
Can the pie be cooked and frozen?
Laura
Hey Mel! I imagine yes, it could be! However I have not tried it! I do know that you have to let it thaw very slowly to prevent it from weeping moisture and becoming soggy. I would recommend reading this article: How to Bake and Freeze a Pumpkin Pie Before Thanksgiving!
Mel
Thank you!!!
BETH
DOES THIS FILLING FIT A 8″ OR 9″ PIE PAN? CAN I USE CREAM OF COCONUT?
Laura
I don’t recommend using cream of coconut. It has many other ingredients (sugar, emulsifiers etc.) that will likely keep the pie from setting up. You want to use pure, coconut cream like this: Thai kitchen coconut cream. It makes a 9″ pie!
Nancy
Is it best with coconut milk or coconut cream?
Laura
Both work great! I recommend either full fat coconut milk (which is how I usually make it) or coconut cream. In both cases use a can and shake it to combine the solid and liquid portions!
Rachel
Pie came out awesome! I used a gluten free pre-made crust from Trader Joe’s. With my can of coconut milk I warmed it a tad so I could blend together the hardened and milky sections. Made it as directed and baked for 55 minutes. Perfect ❤️ Thank you for a great recipe!
Jan
What is there to replace the eggs
Charity
Aquafaba is a fantastic substitute if you have never used it. You can drain a can of white canellini beans and use 3 tablespoons of the juice you draind per egg. You will want to bake at a lower temp for longer but I have made many vegan treats this way and you would never know. You can also reduce that liquid a bit for more structure per egg substitiute.
Katy
Just made this for my family and it was a huge hit! Thank you so much for publishing your recipe. This will be our tried and true for years to come.
Christina
This pumpkin pie is outstanding! Made with my kids this morning and just home from polishing them off at dinner. Everyone raved about it! Just so happened is dairy free which means all got to enjoy! Thank you so much. As for the coconut milk, I just used the creamy part at the top of can and same brand as you linked and it was the perfect amount needed. Full disclosure – used my own pie crust recipe…. but followed the filling exactly as you wrote and anyone reading must must make this! Thank you.
Tara
Pumpkin pie is my hubby’s favorite. He can eat dairy but I can’t so he has been stuck with my dairy free creations. I tried this recipe and he said it was the best pumpkin pie ever and that it tasted gourmet, He also volunteered me to bring some to a party so I’m excited to add this recipe to my permanent rotation. Thank you for sharing!
Christin
I needed dairy free this thanksgiving so can’t use my moms tried and true. Happy I found yours. Looks amazing. But I have never bought pumpkin pie spice….. can you recommend the ratio of spices to make own? My moms is for 8 pies at a time! Thank you in advance.
Laura
I just updated the post to include this information (thank you for asking the question)! But here is the amount of spcies needed for 1 1/2 tsp pumpkin pie spice:
¾ tsp cinnamon
¼ tsp nutmeg
¼ tsp cloves
¼ tsp allspice
Cece
Did you just use the pie crust to make the cute designs on top ?
Laura
Yes! If you want to make a few decorations I recommend making 1.5x the pie crust recipe (an extra 1/2 batch). I bake the pie crust decorations separately and then just arrange them on top after the pie is cooled!
Chelsea
How long will this stay good for after baking?
CJ
Yay! Thank you for posting this! We’re just recently stepping into this low/no-dairy world. Holidays and special occasions are always the hardest… especially with the non-dairy person in question is only 8 years old. I have a question about the coconut milk: when the recipe calls for “full fat coconut milk” I’m assuming you mean from a can (like for recipes), and not from a carton (like for drinking). Is that correct? Thanks again!
CJ
Nevermind… I just realized the coconut milk is linked and answered my own question. :). I’ll leave a real review after I make this for Thanksgiving.
E. D.
First, I want to thank Laura for sharing her recipe. I really enjoyed the light delicate pumpkin pie filling. I really never tasted any hint of coconut. The spices were not over powering as the other canned recipe. I am happy I found a good dairy free pie filling recipe.
Second, I want to be honest about the crust, I used real butter. The crust was OK but not my favorite part of the pie. I have my mom’s crust recipe and hers always turned out perfect. To me, the crust is what makes a pie great. My crust was never like hers but still flaky and tasted good. She always used the one on the shotening can with sometimes 50/50 or 75/25 shortening butter ratio. Again I want to say your pie filling was great and will be using your recipe for now on.