Learn how to make a simple dairy free pumpkin pie with a flaky homemade dairy free pie crust. The silky smooth pumpkin filling is spiced just right and surprisingly easy to make. This recipe is perfect for Thanksgiving, Friendsgiving, or any dinner where you want a dairy-free but indulgent dessert.
I didn’t grow up baking pies—pies are less common where I’m from—but I love recreating desserts that taste like the originals without dairy. The crust may not be perfectly fluted, but the filling is rich, smooth, and delicious. This dairy free pumpkin pie is one you can confidently serve to all your guests.
Pumpkin shows up in sweet dishes around the world, not just in the United States. During a recent trip to Turkey I saw fields of pumpkins destined for desserts, which reminded me how much we miss out when pumpkin is used mainly for savoury dishes. If you’re curious about pumpkin pie or need a straightforward dairy free recipe for the holidays, this is it.
Key Ingredients
You don’t need many ingredients, but each one helps the pie set and taste just right.
All ingredient quantities are listed in the recipe card below.
- Pie crust – use a reliable dairy free crust (homemade or store-bought). The crust can be made ahead and refrigerated or frozen.
- Pumpkin puree – homemade puree works well if canned pumpkin is hard to find; canned pumpkin is fine if available.
- White sugar – provides the best texture and setting for the filling; brown sugar can be sweeter and affect set.
- Pumpkin pie spice – a ready mix or homemade blend; see the recipe notes for substitutions.
- Coconut milk – use full fat canned coconut milk to help the filling set and stay creamy. The coconut flavor is subtle and complements the pumpkin.
- Vanilla – for extra depth of flavor.
Step-By-Step Instructions
Begin by rolling out your pastry and blind baking it in your pie dish. Once the crust is baked, allow it to cool completely before filling so residual heat won’t affect the custard.
To make the filling, whisk together the pumpkin puree, sugar, eggs, pumpkin pie spice, salt, and vanilla until smooth, then gradually whisk in the coconut milk. Electric beaters speed this step but a whisk works fine.
Pour the filling into the cooled pie crust and gently tap the dish to release air bubbles. Bake at 180°C (350°F) for about 50–60 minutes, or until the filling is mostly set but still slightly wobbly in the center—the pie will firm up as it cools.
Tip: To prevent the pie edges from darkening too much, wrap them carefully with strips of aluminium foil halfway through baking. This shields the crust while the filling finishes cooking.
Cool the pie completely before slicing. For clean slices, let it cool on the counter for a few hours, then refrigerate overnight if possible. Serve with dairy free whipped cream or vanilla ice cream.
Sally’s Tips for the Best Pumpkin Pie
Remove the pie a little earlier than you might expect—the centre should still wobble. Overbaking can cause cracks or a grainy texture. If you want to decorate, cut small shapes from extra dough (leaf shapes are festive) and bake them with the crust to top the finished pie or hide any cracks.
Recipe FAQs
A standard 9-inch (23 cm) pie dish is ideal. Glass, ceramic, or metal all work—just ensure it’s deep enough for the filling.
Once cooled, store in the fridge for up to 5 days, loosely covered with foil or plastic wrap.
Yes. Make it a day ahead and refrigerate. Flavours often improve overnight. Serve cold or bring to room temperature.
Yes—use pure canned pumpkin, not pumpkin pie filling which already contains sugar and spices.
The filling is gluten free; use a gluten free pie crust to make the whole pie gluten free.
If you make this recipe, please leave a comment and a rating below. Tag your photos on Instagram with @eightforestlane—I’d love to see them.
More Dairy Free Desserts:
Easy Apple Turnovers
Caramel Apple Galette
Strawberry Galette
Vegan Pumpkin Cupcakes
Dairy Free Pumpkin Pie
Equipment
- quiche/pie baking dish
Ingredients
- 1 pie crust (homemade or store bought)
- 425 grams / 15 ounces pumpkin puree (about 1 ¾ cups)
- ¾ cup white sugar (granulated sugar)
- 2 eggs, room temperature
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 cup full fat coconut milk
- 1 teaspoon vanilla extract
Instructions
Blind Baking (if required)
- Preheat oven to 350°F / 180°C. Roll dough to fit your pie dish and trim the overhang.
- Line crust with scrunched baking paper and fill with pie weights, dried beans, or rice.
- Bake 20 minutes, remove weights and paper, then prick the base and bake 10–15 minutes more until dry and lightly golden. Cool completely.
Make the Pumpkin Pie
- Whisk pumpkin puree, sugar, eggs, pumpkin pie spice, salt, and vanilla until smooth.
- Gradually whisk in coconut milk until combined.
- Pour filling into the prepared crust, smooth the top, and tap the dish to remove air bubbles.
- Bake 50–60 minutes, until mostly set but slightly wobbly in the centre.
- Cool completely; the pie will continue to set as it cools. Refrigerate before serving. Serve with dairy free whipped cream or ice cream.
Notes
Pumpkin Pie Spice: If you don’t have a blend, substitute with ¾ teaspoon cinnamon, ¼ teaspoon ginger, and ¼ teaspoon nutmeg.
Gluten Free Option: The filling is gluten free; use a gluten free pie crust for the whole pie to be gluten free.
Nutrition
Calories: 261 kcal |
Carbohydrates: 35 g |
Protein: 4 g |
Fat: 13 g
Nutritional information is a guide only and may vary based on ingredients used.