Dairy Free Pumpkin Pie

This dairy-free pumpkin pie is a rich and creamy fall dessert made with full-fat coconut milk and a homemade vegan butter crust. It’s loaded with warm spices and has all the flavor of a traditional pumpkin pie, without the dairy.

Why You’ll Love This Recipe

• 100% dairy-free with no processed ingredients
• Silky, smooth, and perfectly spiced filling
• Coconut milk gives it a creamy texture with no coconut taste
• Ideal for those with dairy allergies or intolerances
• Homemade crust is flaky and delicious
• Can be made gluten-free
• Perfect for Thanksgiving or any fall gathering
• Easy to make with step-by-step instructions
• Freezer-friendly and great for make-ahead baking
• Loved by dairy and non-dairy eaters alike

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Filling:

• 3 large eggs
• 15 ounces pumpkin puree (or 2 cups fresh pumpkin puree)
• 1 cup full-fat coconut milk (or coconut cream)
• 1 teaspoon vanilla extract
• 3/4 cup light brown sugar
• 1/2 teaspoon sea salt
• 1 teaspoon ground cinnamon
• 1 1/2 teaspoons pumpkin pie spice

Crust:

• 1 1/4 cups all-purpose flour (or gluten-free substitute)
• 1/2 teaspoon sea salt
• 1 tablespoon granulated sugar
• 1/2 cup vegan butter, chilled and cut into 1-inch pieces
• 1/4 cup ice-cold water

Directions

Make the Crust:

1. In a food processor, pulse the flour, salt, and sugar to combine.
2. Add vegan butter and ice water. Process until the dough begins to clump together.
3. Remove and form into a disc. Wrap in plastic wrap and refrigerate for at least 60 minutes.

Roll Out Crust:

1. On a floured surface, roll the dough to fit your pie plate.
2. Transfer to a greased pie dish, shape edges, and chill again if not filling immediately.

Make the Filling:

1. In a large bowl, whisk the eggs.
2. Add pumpkin puree, coconut milk, and vanilla. Mix well.
3. Whisk in brown sugar, salt, cinnamon, and pumpkin pie spice until smooth.

Assemble and Bake:

1. Preheat oven to 425°F (218°C). Pour filling into crust.
2. Cover crust edges with a pie shield or foil.
3. Bake for 15 minutes at 425°F. Reduce heat to 350°F and bake for 50–60 minutes until set.
4. Cool on a wire rack for at least 2 hours before serving.

Servings and Timing

Servings: 12 slices
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Cooling Time: 2 hours
Total Time: 1 hour 20 minutes (plus chilling)

Variations

• Gluten-Free: Use a gluten-free all-purpose flour blend in the crust.
• Pre-Made Crust: Save time by using a store-bought dairy-free crust.
• Low Sugar: Use coconut sugar or a sugar substitute.
• Spice Variation: Adjust cinnamon and pumpkin pie spice to taste or add nutmeg and ginger.

Storage/Reheating

• Refrigerator: Store covered for 5–7 days.
• Freezer (whole pie): Wrap tightly in plastic and foil. Freeze up to 2 months. Thaw in refrigerator overnight.
• Freezer (slices): Flash freeze slices, wrap individually, and store in an airtight container.

FAQs

Can I use coconut cream instead of coconut milk?

Yes. Just whisk the solid and liquid parts together before using. No other changes needed.

Does it taste like coconut?

Not at all. The spices and pumpkin flavor dominate. Even coconut-sensitive eaters won’t notice it.

Can I use a store-bought crust?

Absolutely, as long as it’s dairy-free. Great for saving time.

Can I make this pie gluten-free?

Yes, use a 1:1 gluten-free flour blend in the crust.

How do I know when it’s done baking?

The center may jiggle slightly, but a knife inserted should come out clean.

Can I make it ahead of time?

Yes! Bake and chill the day before. Serve cold or at room temperature.

How do I keep the crust from burning?

Use a pie crust shield or foil to protect the edges while baking.

What should I serve with it?

Try dairy-free whipped cream, ice cream, or a sprinkle of pumpkin pie spice.

Can I use almond milk instead of coconut milk?

It’s not recommended. Almond milk is too thin and won’t produce the same creamy texture.

How long does it last?

Up to 7 days in the fridge or 2 months in the freezer.

Conclusion

This dairy-free pumpkin pie is a rich, spiced holiday classic that everyone can enjoy. Whether you’re avoiding dairy or just looking for a lighter, allergen-friendly dessert, this pie delivers big flavor with wholesome ingredients. It’s sure to become a staple at your Thanksgiving table!

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