If you’re searching for a quintessential Thanksgiving dessert, look no further than this dairy free pumpkin pie! It’s a perfect option for anyone following a dairy free diet, and requires no specialty or hard-to-find ingredients. Just a few simple steps and you’ll have this recipe on your holiday table!
Here’s what you’ll need to make this recipe, along with selected ingredient notes:
- Canned pumpkin puree – This is just plain canned pumpkin, not pumpkin pie filling.
- Canned coconut milk – It must be the full fat canned version; do not choose a light coconut milk and do not choose the refrigerated coconut milk. The later don’t have enough fat to help the pie set.
- Spices – I like playing around with my own proportions of spices, which is why I individually measure out the cinnamon, cloves, and ginger (and you can adjust these to your taste preferences). However, you can feel free to just substitute with 1 ½ teaspoons of pumpkin pie spice instead if you prefer.
- Pie crust – Believe it or not, most refrigerated pie crust options at the supermarket are dairy free. For example, Pillsbury Refrigerated Pie Crust or Mrs. Smith’s Deep Dish Frozen Pie Crust were both dairy-free at the time of purchase. I prefer to use those for ease of cooking (the holiday season is busy enough!). However, you can also make this dairy free homemade pie crust too if you prefer the from-scratch variety.
You’ll find the full recipe amounts and instructions at the bottom of the post, but here’s a helpful overview with photos.
This recipe is super simple. Start by whisking the eggs in a bowl, then add all the rest of the filling ingredients. Whisk until well combined. The filling will look like this:
Prepare a pie plate with a single crust. Pour the filling in. Here’s what it looks like before baking:
Bake it in the oven at 425 degrees F for 15 minutes, then lower the oven temperature to 350 degrees F and bake for another 40-55 minutes.
Pumpkin pie can be tricky as far as determining doneness. You’ll want to keep an eye on your pumpkin pie starting at the beginning of the time range mentioned.
The pie is done when the top doesn’t look wet or liquidy, and the filling appears set but still slightly jiggly in the middle. The filling should also be a slightly darker color than when you put it in the oven.
Here are some common questions that may come up as you prepare this recipe:
Pumpkin pie filling comes pre-mixed with sweetener and spices. If you choose to use this, skip the sugar and spices in the recipe. Note that taste is generally better using plain canned pumpkin and adding the sweetener and spices yourself.
Store leftover pumpkin pie in the refrigerator for up to 5 days. Feel free to reheat a slice in the microwave if you prefer it slightly warm.
Yes. Prepare the pumpkin pie as directed, baking in a disposable aluminum pie pan. Let the pie cool completely, then wrap thoroughly in plastic wrap and place in the freezer. It will retain quality for up to one month. Defrost overnight in the fridge. If desired, pop in the oven for a few minutes to warm up when ready to serve.
Allergens in this Recipe
Disclaimer: I’ve identified potential allergens below but as always, check the ingredients and labels to verify for yourself. There’s always I chance I may miss something or that a manufacturer has changed formulations.
As written, this recipe is dairy free and peanut free.
It may contain soy, depending on your choice of pie crust. You can read the labels on your crust and choose a soy-free version if that’s something you need to avoid.
It does contain wheat/gluten (in the pie crust), eggs (in the filling), and coconut (in the filling, some people with tree nut allergies need to avoid).
The eggs and coconut milk are essential to this recipe, so I wouldn’t recommend substituting those. However, if you have a wheat/gluten-free pie crust brand that you enjoy, you can easily swap that in for the crust to make this recipe wheat/gluten free.
More Pumpkin Recipes
Searching for more pumpkin treats this holiday season? Here are a few of our favorites – and yes, all are dairy free!
- Dairy free pumpkin cookies with “cream cheese” frosting
- Old fashioned pumpkin donuts
- Pumpkin chocolate chip cookies
- Dairy free pumpkin bread
- Dairy free pumpkin pancakes
I hope you enjoy this dairy free pumpkin pie. It’s graced the table at our Thanksgiving dinner the last three years, and I plan ton continue that tradition. Enjoy!
Dairy Free Pumpkin Pie
- Refrigerated dairy free pie crust (or homemade dairy free pie crust)
- 3 large eggs
- 15 oz can pumpkin puree
- 1 cup full fat canned coconut milk
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp salt
- ¼ tsp ground cloves
- ¼ tsp ground ginger
Preheat the oven to 425 degrees F. Take out the refrigerated crust and leave it on the counter at room temperature for now. (Or, if making your own pie crust, prepare that first.)
In a large bowl, whisk the eggs, then add the coconut milk, sugar, vanilla, cinnamon, salt, cloves, and ginger. Whisk until well combined.
Prepare a pie plate with the pie crust. Pour the filling in and place in the oven. Bake at 425 degrees F for 15 minutes, then reduce the oven temperature to 350 degrees F and bake for an additional 40-55 minutes.
Let cool for an hour prior to serving. Store leftovers in the fridge.
- There is a larger range for baking this pie as I’ve found different brands of canned coconut milk seem to lead to slightly different baking times. Plus, it can be tricky to determine the doneness of pumpkin pie. Your pie is typically done when the top no longer looks liquidy, and the filling is set but still slightly jiggly in the center.
Nutrition analysis (approximate per serving): 277 calories, 13.5 g fat, 8 g saturated fat, 305 mg sodium, 37 g carbohydrate, 1.5 g fiber, 22.5 g sugar, 4 g protein, Vitamin D: 2%, Calcium: 2%, Iron: 9%, Potassium: 2%
Share: What’s your favorite pumpkin treat? If you tried this dairy free pumpkin pie, what did you think?
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