Dairy-Free Pumpkin Pie

4.99 from 306 votes

This Homemade Dairy-Free Pumpkin Pie recipe is the best. Coconut milk pumpkin pie is creamy, perfectly sweet and loaded with cozy fall spices - a must-make Thanksgiving dessert.

Prep Time15

Cook Time1 5

Cooling time2

Total Time1 20

Course: Dessert

Cuisine: American

Diet: Low Lactose, Vegetarian

Servings: Servings

Author: Laura

Cost: $5

Equipment

Ingredients

Filling

3 large eggs
15 ounces pumpkin puree (or 2 cups fresh pumpkin puree)
1 cup full fat coconut milk*
1 teaspoon vanilla extract
¾ cup light brown sugar
½ teaspoon sea salt
1 teaspoon ground cinnamon
1 ½ teaspoons pumpkin pie spice

Pie Crust

1 ¼ cups all-purpose flour
½ teaspoon sea salt
1 Tablespoon granulated sugar
½ cup vegan butter sticks chilled, and cut into 1 inch pieces**
¼ cup ice cold water

US Customary - Metric

Instructions

Make the 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 the food processor (will be crumbly) and form into a round disc.
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.

Assemble

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 (or 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

Substitution Notes

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!
Pumpkin Pie Spice. Use store bought or make your own!

Homemade Pumpkin Pie Spice

Use this recipe to make your own homemade pumpkin pie spice!

Or, to make 1 TBS pumpkin pie spice combine:

1 ½ tsp cinnamon
½ tsp nutmeg
½ tsp cloves
½ tsp allspice

Store

Store any leftover pie in an airtight container int he refrigerator for 5-7 days.

Freeze

Freeze the entire pie. bake and chill the pie, then wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving.

Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Then, once they're frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours.

Nutrition