Delicious Dairy Free Pumpkin Pie – a perfectly delicious Thanksgiving pumpkin pie with no dairy added!
Pumpkin Pie: Dairy Free
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 giblet 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!
Secret Ingredient
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
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
Step 1: Add the filling ingredients in a large mixing bowl.
I used this dairy-free sweetened condensed milk and it works SO well!
Step 2: Pour out your pie filling into your crust (no, you don’t need to pre-cook your crust!).
Step 3: Spread evenly.
Step 4: Bake and let cool! Love that golden brown color!
I love serving with dairy-free whipped cream.
Recipe FAQs + Tips
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!
Yes! This is a great item to make ahead of time for Thanksgiving – make up to 3 days before – simply store in the refrigerator.
No need to pre-cook or par-bake your pie crust for this one (but if you really, really want to – go for it!).
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
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Ingredients
Pumpkin Pie Filling:
- 3 large eggs
- 15 oz 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
- 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.
Video
Notes
- Dairy-Free Sweetened Condensed Coconut Milk: here what I used in this recipe. Make sure you use the 11.25oz size can.
- Pie Plate Size: this works with a classic 9 inch pie plate (or close to 9 inches).
- 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!
Nutrition
Originally published November 21, 2017.
Emily says
As I’m both dairy and gluten-free, sometimes it just feels better to skip the crust than to try a substitute. Have you ever tried making this without a crust? I’ve seen a few recipes that have a normal pumpkin filling that still works without a crust, but I’ve never seen it done using sweetened condensed coconut milk. Not sure if that makes it stickier or not…
Erin Jensen says
Hi Emily – ooh I love this question! I bet you could – I would just make sure you maybe spray a nonstick of some sort on the pie pan before adding the filling – and make sure it cools *all the way* before trying to cut into it since that crust won’t be there to support it. Let me know if you try it!