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Dairy-Free Pumpkin Pie in a pie plate with one slice taken out.

Dairy Free Pumpkin Pie

  • Author: Erin Jensen
  • 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


Delicious Dairy-Free Pumpkin Pie – A perfectly delicious Thanksgiving pumpkin pie with no dairy added!



Pumpkin Pie Filling:

Crust Options:


  1. Preheat: Preheat oven to 350 degrees F.
  2. Eggs: Add eggs to large bowl; whisk.
  3. Other Ingredients: Add pumpkin puree, sweetened condensed milk, vanilla, pumpkin spice, salt and maple syrup (if using); Stir to combine.
  4. Pour: Pour pumpkin pie filling mixture into pie crust; use spatula to spread evenly.
  5. Bake: Bake for 1 hour and 5 minutes.
  6. Cool: Let cool completely on a wire rack before serving (store in the refrigerator overnight to really let it cool and thicken).
  7. Serve: serve with dairy-free whipped cream.


  • 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.

Keywords: dairy free pumpkin pie