Delicious Dairy Free Pumpkin Pie – a perfectly delicious Thanksgiving pumpkin pie with no dairy added!
Best Dairy Free Pumpkin Pie Recipe
If you guys are looking for a pumpkin pie recipe that is does NOT have dairy in the ingredient list, I am with you. This pie is so delicious and belongs on your Thanksgiving dessert menu – so grab your favorite pie dish and lets get cooking!
Thanksgiving might be my favorite Holiday and the pumpkin pie is one of the best parts of the meal (I mean, other than my mom’s famous stuffing) – so I am beyond excited to bring you this absolutely delicious Dairy-Free Pumpkin Pie that tastes just like traditional pumpkin pie! And, if you are loving this recipe you need to also try these Pumpkin Pie Bars (also dairy-free).
Quick Note on the Crust
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.
What You Will Need
- eggs: the egg is really what helps determine how thick or custard-like the cooked pumpkin pie filling becomes.
- pumpkin puree: I prefer to use store-bought pumpkin puree for this recipe, but I do have a homemade pumpkin puree on the site as well that is made with fresh pumpkin.
- 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!
- vanilla extract: love the flavor this adds!
- real maple syrup: these adds a bit more sweetness – feel free to sub in some brown sugar instead if you prefer.
- pumpkin pie spice: use store-bought or we have a homemade pumpkin pie spice on the site too – love the taste of those classic flavors of cinnamon, nutmeg, cloves and ginger.
- crust/pie crust dough: again you can use one of the options on the site or simply grab one from the store! You can use frozen pie crust too!
Recipe FAQs + Tips
- 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.
- Topping: Top with a dairy-free whipped “cream” like this one.
How to Make Dairy-Free Pumpkin Pie
Combine your dairy-free pumpkin pie 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.
So good!!!
Other Dairy-Free Thanksgiving Recipes
- Dairy-Free Pumpkin Pudding
- Dairy-Free Green Bean Casserole
- Dairy-Free Cream of Mushroom Soup
- Prosciutto-Wrapped Melon + Basil
- Dairy-Free Cornbread
OTHER RECIPES YOU MIGHT LIKE:
Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest!
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!
Print
Dairy Free Pumpkin Pie
- 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 and 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” like this one.
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!