Dairy-Free Pumpkin Pie

Dairy-Free Pumpkin Pie

Homemade Dairy-Free Pumpkin Pie recipe from scratch! This coconut milk pumpkin pie is fresh, delicious & the perfect Thanksgiving dessert! 
Course Dessert
Cuisine American
Keyword coconut milk pumpkin pie, dairy-free pumpki pie, from scratch pumpkin pie
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Cooling time 2 hours
Total Time 1 hour 20 minutes
Servings 12 Servings
Calories 210kcal
Author Laura


Pie Crust:


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.



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


Serving: 1slice | Calories: 210kcal | Carbohydrates: 31g | Protein: 3.4g | Fat: 10.4g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Cholesterol: 67mg | Sodium: 255mg | Potassium: 87mg | Fiber: 1.8g | Sugar: 15.8g | Vitamin A: 4050IU | Vitamin C: 0.6mg | Calcium: 38mg | Iron: 1.2mg