You won't believe how easy it is to make dairy free pumpkin pie from scratch! It's rich, smooth, and creamy. Vegan, non dairy, with gluten free option.
The holiday season is quickly approaching with Thanksgiving next week!
Don't stress about what to serve, I've got you covered with the easiest side dishes and best dairy free Thanksgiving desserts.
This dairy free pumpkin pie recipe tastes almost identical to the family-favorite classic dessert. It's smooth, creamy, perfectly sweet, and bursting with fall flavors.
More dairy free pumpkin recipes: baked pumpkin donuts / vegan pumpkin spice sugar cookies / creamy pumpkin pasta sauce / pumpkin banana bread
Ingredient Notes & Substitutions
This dairy free pumpkin pie recipe comes together with a simple homemade pie crust and completely dairy free pumpkin pie filling. Here's what you'll need:
- All purpose flour: For the pie crust, feel free to use gluten free flour if needed.
- Salt
- Solid coconut oil: This is to replace the butter you find in traditional pumpkin pies.
- Cold water
- Pumpkin: Do yourself a favor and grab canned pure pumpkin puree!
- Coconut milk: No evaporated milk here! I love using canned coconut milk for a silky smooth luscious consistency but any dairy-free milk will work.
- Brown sugar
- Cornstarch: Yup! I'm showing y'all how to make pumpkin pie without eggs or milk. This easy egg replacer is perfect for the tastiest vegan pumpkin pie.
- Maple syrup
- Vanilla extract
- Pumpkin pie spice
- Cinnamon
How to Make Dairy Free Pumpkin Pie
I suggest prepping this pie ahead of time, at least the evening before or morning of serving. It's quite simple to make but there's quite a bit of waiting time. Grab your apron and let's get baking!
Make the Dairy Free Pie Crust
I'm actually a huge fan of making homemade pie crusts from scratch but I totally understand if you want to skip this step and use store-bought!
To make the pie crust, combine flour and salt in a large mixing bowl. Add the coconut oil and cut the oil into the flour using your fingertips. Continue until crumbs form.
One tablespoon at a time, stir in cold water until the mixture begins to form a smooth ball. Transfer to a lightly floured surface and roll the dough into a circle large enough to fit into your pie pan.
Carefully transfer the rolled dough into standard greased 9-inch pie dish and trim any excess dough from around the edges.
Mix the Vegan Pumpkin Pie Filling
Preheat the oven to 350F. In a large bowl, combine the filling ingredients and mix well. Pour into prepared pie crust and spread evenly using a spatula.
Bake the Pumpkin Pie
Bake for 60 minutes, let cool, then transfer to the refrigerator to let set for at least 4 hours.
Tips for Making Pumpkin Pie without Dairy or Eggs
- Make sure to give your pie enough time to cool and set up in the fridge.
- Serve with dairy-free whipped cream or a scoop of your favorite non-dairy vanilla ice cream!
- Store the pie or leftovers covered in the refrigerator for 5-7 days.
Related Recipes
Check out my other easy thanksgiving recipes for vegans & allergy friendly families.
- Dairy Free Sweet Potato Casserole
- Mini Apple Pie Tarts
- Baked Apple Cider Donuts
- Dairy Free Green Bean Casserole
- Olive Oil Mashed Potatoes & Vegan Gravy
- Butternut Squash Macaroni & Cheese
I hope you enjoy this coconut milk pumpkin pie recipe as much as we do! It's perfect for Thanksgiving, Christmas, or any holiday celebration! If you give it a try, be sure to take a picture and tag me on Instagram.
Dairy Free Pumpkin Pie with Coconut Milk
Equipment
- 9-inch pie dish
Ingredients
For the pie crust
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup solid coconut oil
- ⅓ cup cold water
For the filling
- 1 (15-ounce) can pure pumpkin puree
- ¾ cup canned coconut milk (or other dairy-free milk)
- ½ cup brown sugar
- ¼ cup cornstarch
- ¼ cup maple syrup
- 2 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- To make the pie crust, combine flour and salt in a large mixing bowl. Add the coconut oil and cut the oil into the flour using your fingertips. Continue until crumbs form.
- One tablespoon at a time, stir in cold water until the mixture begins to form a smooth ball. Transfer to a lightly floured surface and roll the dough into a circle large enough to fit into your pie pan. I suggest using a standard 9-inch pie dish!
- Carefully transfer the rolled dough into greased pie pan and trim any excess dough from around the edges.
- Preheat oven to 350 degrees F. In a large bowl, combine the filling ingredients and mix well. Pour into prepared pie crust and spread evenly using a spatula.
- Bake for 60 minutes then remove from the oven and let cool completely. It's normal for this pie to be jiggly when removing from the oven. It will set up as it cools. Transfer to the refrigerator to let set for at least 4 hours.
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Laurel A Kashinn
After seeing the comments about it not setting up, I used 2 eggs instead of corn starch. (Am dairy free because of dairy allergy; eggs are fine with us.) In the same oven, I also baked a regular pumpkin pie using condensed milk--which uses 2 eggs. Also I followed the technique of starting out at 425 degrees for the first 15 minutes, then lowering heat to 350 for the remaining time. Used the butter knife testing method (when done, no pumpkin sticks.) This coconut-milk pie took about a half hour longer to bake than the one with milk. Not sure of the total time, over an hour for sure. But absolutely delicious!
Adelle
It’s been in the oven for 1 hour 10 min. and still sticks to a knife when inserted. Doesn’t appear to be done. Looks like pudding.
Jenna Urben
Hi Adelle! It's normal for this pie to be jiggly when removing from the oven. It will set up as it cools on the counter and chills in the fridge.
ruth
Hi! sounds delish! is this for a 8 or 9 inch pie pan??
Jenna Urben
Hi Ruth! I suggest a standard 9-inch pie dish.