Delicious Dairy Free Pumpkin Pie – a perfectly delicious Thanksgiving pumpkin pie with no dairy added!
Thanksgiving might be my favorite Holiday (duh, it is all about the food!) and the pumpkin pie is one of the best parts of the meal (I mean, other than my mom’s famous stuffing), but I developed a dairy allergy in high school (which has since become more of a sensitivity than an allergy) AND my mom doesn’t eat dairy so I found myself in need of a delicious dairy-free pumpkin pie recipe so I decided to come up with one on my own!
The secret ingredient is this dairy-free sweetened condensed coconut milk – it add thickness, creaminess AND sweetness and just takes that pumpkin pie filling to the next level!
Key Ingredients + Substitutions
Table of Contents
For a full list of ingredients + measurements see the recipe card below.
- eggs: the egg is really what helps determine how thick or custard-like the cooked pumpkin pie filling becomes. I have not tested this without using eggs. Quick note: remember that eggs are not dairy – even though they are usually in the “dairy section” of the grocery store!
- pumpkin puree: I prefer and recommend to use store-bought pumpkin puree for this recipe!
- dairy-free sweetened condensed coconut milk: I love this stuff! While a lot of dairy free pumpkin pies use almond milk or full-fat coconut milk we are keeping it simple by using this little product (I also use it in these Seven Layer Bars) and it is a gamechanger!
- real maple syrup: these adds a bit more sweetness, but it optional – feel free to sub in some brown sugar instead if you prefer.
- crust/pie crust dough: I talk about this more down below, but ultimately you can use whatever works best for you – another thing I love about this recipe!
Quick Note on Crust Options
You have a couple options when it comes to what crust you want to use. You can use:
- Store-bought: and I totally will not judge you! It is an easy step to eliminate! Here is a great round-up of the best store-bought pie crusts!
- Oil-Based Pastry Crust (Dairy-Free): This is my mom’s recipe that she has made about a million times. Easy and simple and is mix of flour, salt, oil and cold water.
- Gluten-Free Pie Crust: This is a great pie crust recipe that works beautifully in this recipe! This recipe is combo of vegan butter, gluten-free flour, salt, baking powder, xantham gum, egg whites and almond milk.
How to Make Dairy-Free Pumpkin Pie
Add the filling ingredients in a large mixing bowl.
I used this dairy-free sweetened condensed milk and it works SO well!
Pour out your pie filling into your crust (no, you don’t need to pre-cook your crust!).
Spread evenly.
Bake and let cool! Love that golden brown color!
I love serving with dairy-free whipped cream.
Recipe FAQs + Tips
- Topping: Top with a dairy-free whipped “cream” – I like the Dairy-Free Reddi Whip for the holidays! We also have an easy homemade dairy-free whipped cream on the site!
- Dairy-Free Sweetened Condensed Coconut Milk: here what I used in this recipe.
- Make-Ahead: This is a great item to make ahead of time for Thanksgiving – make up to 3 days before – simply store in the refrigerator.
- Pre-Cook Crust: No need to pre-cook or par-bake your pie crust for this one (but if you really, really want to – go for it!).
- Let it Cool: I would recommend making these the day before serving. For best results it needs to sit and cooly completely, otherwise it will be a little too soft.
Other Dairy-Free Recipes You Might Like
Made this recipe and loved it?!
We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
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Dairy Free Pumpkin Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: 1 pie 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
Delicious Dairy-Free Pumpkin Pie – A perfectly delicious Thanksgiving pumpkin pie with no dairy added!
Ingredients
Pumpkin Pie Filling:
- 3 large eggs
- 15oz can pumpkin puree
- 11.25 ounce can dairy-free sweetened condensed coconut milk
- 1 teaspoon vanilla extract
- 3 teaspoons pumpkin pie spice
- pinch of salt
- (optional) 1-2 tablespoons real maple syrup
Crust Options:
- store-bought of your choice
- Homemade Dairy-Free Crust (dairy-free)
- Homemade Gluten-Free/Dairy-Free Crust
Instructions
- Preheat: Preheat oven to 350 degrees F.
- Eggs: Add eggs to large bowl; whisk.
- Other Ingredients: Add pumpkin puree, sweetened condensed milk, vanilla, pumpkin spice, salt and maple syrup (if using); Stir to combine.
- Pour: Pour pumpkin pie filling mixture into pie crust; use spatula to spread evenly.
- Bake: Bake for 1 hour and 5 minutes.
- Cool: Let cool completely on a wire rack before serving (store in the refrigerator overnight to really let it cool and thicken).
- Serve: serve with dairy-free whipped cream.
Notes
- Dairy-Free Sweetened Condensed Coconut Milk: here what I used in this recipe. Make sure you use the 11.25oz size can.
- Maple Syrup: it is delicious without adding maple syrup, but if you want a little extra sweetness feel free to add a tablespoon or two.
- Let cool completely: Make sure you let your pie cool completely before serving – store in the refrigerator overnight for best results.
- Make-Ahead: This is a great item to make ahead of time for Thanksgiving – make up to 3 days before – simply store in the refrigerator (cover with aluminum foil). Let come to room temperature for serving if you want.
- Topping: Top with a dairy-free whipped “cream” – there are a variety of store-bought options (like the Reddi Whip Dairy-Free variety) available. We also have a creamy dairy-free whipped cream recipe (coconut milk based) on the site if you want!
Originally published November 21, 2017.
Nelson Vicky says
Excellent pie. No one knows it is dairy free!
Erin says
So glad to hear it!!
Ada says
I’ve made this two years in a row and it turns out amazing! My family member that is anaphylactic to dairy is in love with this pie! Thanks for sharing this recipe!
Abbie N says
Sorry just had to add a 5 Star rating
Abbie N says
Creamy and delicious! I used this recipe for Thanksgiving since a guest who was bringing the dairy-free gluten-free items had to cancel that morning. I used a frozen gluten-free crust but followed the recipe exactly. I used 1 TBSP pure Maple Syrup.. We all loved the creaminess of the filling. It had the perfect amount of pumpkin pie spice for us. I make my own pumpkin pie spice so I can grate the nutmeg. As far as baking I stated at 425 degrees for 15 minutes and then lowered to 350 degree for 40 minutes. I’ll definitely use your recipe again. Thanks
Erin says
Yay!! Love hearing that, Abbie!!
Jo says
How much fresh pumpkin do you use?
Erin says
Hi Jo – there are approx. 1.875 cups in a 15oz can – so I would get as close to that as you can!
H says
Hi. I’d like to make this, but need a substituion for the eggs. Aren’t eggs dairy?
Erin says
Hi! So I have never tested this without eggs (note: eggs actually aren’t dairy – dairy foods are derived from cows milk generally and eggs come from chickens – a common misconception) – but if I were to try I would use a flax egg and see if that worked? But again, I haven’t tested it. Hope that helps!
Patricia Tillman says
What can I use as an egg substitute? I need to make it egg-free.
Cin says
The pie had great texture, however, I would add more maple syrup as it had a bitter taste with only 2 T. Otherwise, it turned out perfect.
Angela Pease says
This is our go to dairy free pumpkin pie! We have several families members with a dairy sensitivity and this pie is perfect every time. So delicious and easy.
Erin says
Thanks, Angela!!!
Mike says
I was not specially looking to be dairy free but your recipe is so good. Love this!
Cynthia says
Made this for a work party and didn’t mention it was gluten and dairy free. Everyone like it better than the Cosco and Publix one. It was my little secret that turned to be my inside joke!. I was even ask to make sure I make it again for next year. Thank you, thank you I felt like Betty Crocker 😀
Linda says
Had some leftover pumpkin in freezer so decided to make this on a still cool day in Wisconsin spring. Soooo good!
Erin says
I love that!! Glad you enjoyed it!
Pamela says
My favorite dairy free milk pumpkin pie. I have tried several over the last 10 years. I like this far better than using soy milk or other dairy free milks. So grateful I found the coconut evaporated milk! The full flavor of the pumpkin comes through. I used less spice because mine was very fresh. And Ceylon Cinnamon is so delicious.
Thank you so much for sharing this recipe! I made this today, but also last Thanksgiving. I don’t have to worry about finding a delicious dairy free pumpkin recipe any longer. I kept trying new ones and being disappointed.
Eager to try your other recipes!
Best wishes
RuthAnn Reinsmith says
Looking forward to trying this for Thanksgiving this year. However, my question is did you use maple syrup and if so how much? Thanks!