Dairy Free Pumpkin Pie Recipe

This dairy free pumpkin pie is just as good, if not better, than the “real” thing! It’s lightly spiced, silky smooth, and a fall dream come true.

Made with coconut milk, real pumpkin, and plenty of spice, this is guaranteed to become your new holiday go-to.

The Best Dairy Free Pumpkin Pie

I should start by clarifying: this recipe isn’t vegan. Instead, it’s dairy-free, meaning there’s no whole milk or cream.

That makes it ideal for anyone who can’t take lactose, but not vegans since there are eggs in the mix.

As mentioned, you’ll need coconut milk, which is rich, slightly sweet, and wonderfully creamy.

It’s also one of the thickest dairy-free kinds of milk, which is why it’s most often used in place of regular milk.

That said, you can use another milk if you prefer. For example, oat milk is quite thick, but it will impart an oaty taste.

However, I don’t recommend almond milk because it’s too thin, and the filling won’t set.

Ingredients:

This recipe is enough for one 9-inch pumpkin pie.

• Vegan Shortcrust Pastry - make sure it’s been in the fridge for at least an hour before you use it
• Eggs - for richness and to set the filling
• Pumpkin Puree - not pumpkin pie filling. Feel free to make your own
• Full Fat Coconut Milk - full fat milk is thicker and will give you the best taste and texture
• Vanilla Paste - for sweet warmth
• Brown Sugar - for sweetness with a depth of caramel
• Salt - to bring out the flavors and keep things balanced
• Ground Cinnamon - for that signature warmth
• Pumpkin Pie Spice* - for a nice blend of spice
• *OR use the following:
• 2 1/2 teaspoons of Ground Cinnamon (total)
• 1/2 teaspoon of Nutmeg
• 1/2 teaspoon of Cloves
• 1/2 teaspoon of Allspice

Optional Garnish:

• Coconut Cream - pop the can in the fridge overnight so you can scoop the cream off the liquid
• Powdered Sugar - for sweetness
• Vanilla Paste - optional, but it gives it a really nice flavor

How to Make the Best Dairy Free Pumpkin Pie:

1. Make the pastry per the recipe above, then roll it out and line a pie dish.
2. Whisk the eggs with the pumpkin puree, coconut milk, and vanilla paste.
3. Add the sugar, salt, and spices, and whisk until smooth.
4. Strain the filling then pour it into the crust.
5. Bake for 15 minutes at 220°C / 425°F, then reduce the oven to 175°C / 350°F and bake for 45-55 minutes.
6. When the pie comes out of the oven, you’ll need to let it cool on the counter for about 2 hours.

How to Serve Dairy Free Pumpkin Pie

I have a recipe for a coconut cream garnish included below. It’s a nice vegan alternative for whipped cream, and it’s super rich and creamy.

Of course, you can always serve it with regular whipped cream, or ice cream (vegan or not).

I like it with caramel, too!

How to Store Dairy Free Pumpkin Pie

If you want to make this before a big holiday meal, you totally can.

Just make, bake, and cool the pie. Then cover it with plastic and pop it in the fridge for 2-4 days. You may need to blot the top with paper towels but it’ll be silky smooth and flawless.

Alternatively, you can freeze it. Here’s how:

Freeze the whole pie - bake and cool the pie as instructed then wrap it in plastic and foil and put it in the freezer for up to 6 months.

Freeze slices- freeze pie slices on a baking sheet until they’re solid, then wrap them in plastic and foil and keep them for up to 6 months.

Then, when it’s time to eat, thaw it in the fridge for about 6 hours.