This dairy-free pumpkin pie is so easy and delicious to make! No weird ingredients needed, so you don’t have to be intimidated.
My mission this fall was to come up with a dairy-free pumpkin pie for my husband that was as close to traditional as possible. I think this is the best one yet. It is even more rich than traditional and my entire family loved it so much, I am making it again for Thanksgiving!
I had so many people email and comment on a picture I posted last week of the pie on instagram, and everyone wanted the recipe, so I wanted to share it in time for Thanksgiving!
So, why would you want to eliminate dairy anyways?
Simple Dairy- Free Pumpkin Pie Recipe – No Weird Ingredients!!
I’ve shared many posts about my battle with RA, including health tips and fitness tips, so I personally keep my dairy content lower since it does aggravate the inflammation. More importantly, my husband absolutely CANNOT have dairy at all. I’m not talking about lactose either, but the bacteria found in any kind of dairy like milk, yogurt, cheese or ice cream. If he has even the hint of it, it’s a bad deal.
Long story short, he had some severe health problems while in the Marine Corps, and no longer has a colon. Dairy is just one of those things that he has to avoid! Read more about his health journey on our about me page!
Pumpkin pie is his all time favorite pie, but the typical main ingredient is evaporated milk which gives it the perfect, fluffy texture that we all know and love for pumpkin pie. It poses a problem when you can’t use the milk, and I don’t use tofu at all, which most recipes I found online called for.
My chemistry brain begin to think about textures and how to keep it firm, yet soft. I thought back to these caramel apples I made last month, and decided to go with coconut milk again. The result? Pretty awesome! And honestly, the flavor was even sweeter than traditional, so my entire family enjoyed it!
So, without further adieu, dairy-free pumpkin pie!
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- 15 oz can pumpkin puree
- 3 eggs
- 12 oz full fat coconut milk
- 3/4 cup sugar (I use regular granulated)
- 2 tsp pumpkin pie spice
- 1/2 tsp pumpkin spice extract
- Dash of salt
- Unbaked pie shell
- Just like traditional, first preheat oven to 425 degrees.
- Mix pumpkin, sugar, spices, extract and eggs until well combined.
- Shake coconut milk well, then slowly incorporate it into the mixture until evenly distributed.
- Add to an unbaked pie shell, then bake at 425 for 15 minutes.
- Reduce temperature to 375 and bake about 35- 40 minutes ***
- Chemist Tips! : You can also add another egg to get a really firm texture.
- Coconut milk will take longer to set, so make sure to watch the pie! Don't let it overcook!
Now, the pie crust I make from scratch has butter, so I actually bought this pie crust and it had no dairy in it!
To make my store bought crusts come out flaky like homemade, I always roll it out pretty thin with some wax paper. It turns out really good! This is my favorite coconut milk to use, it has the best texture!
Is there a dairy-free substitute for evaporated milk?
This is a common question, and as you can see from the recipe, coconut milk is a direct substitution for evaporated milk! It works so well, you don’t even know it is different!
Chemist Tips for Dairy-Free Pumpkin Pie:
There are many different variations you can make for this pumpkin pie to make it what you need. If you need gluten-free, lower sugar, or egg-free options, check the notes below.
Lower Sugar Options
This is pretty low sugar overall, but if you would like to make it even less, you can reduce the sugar to 1/2 cup. This will make it much less sweet and bring out more pumpkin flavor. We have had readers use coconut sugar or even truvia baking mix to this. I still prefer the regular sugar for texture, and it is low enough for us.
Gluten-Free Options
Many of our readers are also gluten-free. This pie is completely gluten-free except for the crust. You can substitute any crust for this recipe that doesn’t have gluten in it. You can also buy a crust without gluten, whatever is easiest for you.
Egg-Free Options
If you are egg-free, check out our egg-free baking post. You can try using an egg substitute for this, but keep in mind eggs are the binder in this. I would reduce the coconut milk to about 8 oz when using a substitute for the eggs. The texture won’t be as firm, but with less milk, it should hold together. Feel free to contact me for some suggestions on that.
I always use Libby’s pumpkin, it is my favorite. When I make a traditional pumpkin pie, I typically use their recipe with some tweaks.
I hope you get to make this for someone who can’t have dairy, and I hope they enjoy this dairy-free pumpkin pie!
Thanksgiving is only one week away! If you missed my newsletter last week, I shared some special recipes that I love to make each year. If you didn’t get a copy of the letter, send me your email address and I will send it to you 🙂
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This looks delicious! I am sure your hubby is so so happy to eat some yummy pie this holiday!
Thanks girl! He is definitely happy! I’ve had to make it more than once…and will have to make it again next week 🙂
I’m actually not a huge fan of pumpkin pie but my mom is AND she’s lactose intolerant. I’ll definitely have to share this with her for next week!
Oh I hope she gets to make it and enjoy it! It is such a great alternative 🙂
I can vouch for the pumpkin pie tasting “as good as” regular pumpkin pie; I’m her mom and I had a piece!!
Thanks mom, you are SO sweet! And you totally loved it 😉 Will be making it again for Thanksgiving!
You seriously have the best recipes! This would be perfect for some of my family members next week <3
Green Fashionista
Thanks girl! I hope some of your family gets to enjoy it! I know many people have to miss out on pumpkin pie due to allergies, so this is a good alternative 🙂
Hi Alexis… Thank you for sharing your pumpkin pie recipe! This is great for those who have dietary limitations. I am “learning” to eat pumpkin pie – never ate it until a year or two ago. But I love pumpkin and most squash(es?). Would you make this all year around or just during the holidays?
I am a traditionalist and only do pumpkin pie from October-December! So people like it all year, but we like to keep it special 🙂 I used to hate pumpkin pie when I was younger,but now i love it! My husband has always loved it! He pretty much loves all sweets though lol
Thank you for this recipe!! I really do feel better when I don’t eat dairy. I do eat some but it is awesome if I can make things I love without it!!
I am the same way Julie! I really love yogurt, but I try to limit it. Anything I can make dairy free I definitely do!
That looks delicious. Your husband is so lucky to have you go the extra mile to make him yummy things that he can eat.
Kathleen
Fridays Blog Booster Party #33
I was really happy how it turned out…and my husband was too! I am so glad he gets to enjoy his favorite this year! Have a great day!
Hmmm! Coconut milk is a super idea and I bet does taste really good with pumpkin as I just put the two together in a smoothie yesterday. So great to consider others at our Thanksgiving table with dairy-free options. Great job!
They do taste wonderful together! It makes me happy knowing my hubby and others can still have some wonderful pie this Thanksgiving! Thank you 🙂 Have a great day!
Looks super delish!
It’s really good! And super easy!
Awesome recipe! I’ve been looking for a good pie recipe for my daughter, who just started a dairy-free diet. I love that this has actual, real ingredients in it!
That’s awesome, I hope she enjoys it 🙂 Thank you so much for stopping by and checking it out, have a great day!
Your Hubby is a lucky guy it looks tasty – thank you for stopping by Pin worthy Wednesday
He loved it! I made another one yesterday for Thanksgiving! Have a great day!
Okay, I am totally going to have to try this recipe. I love pumpkin pie {it’s one of my favorites} and for the last few months I have noticed dairy is not agreeing with me. I have been cutting it out of my diet so this recipe came at the perfect time.
You’re the best, Alexis 🙂 Thanks for joining Roses of Inspiration. You know I count it a joy to have you at the party.
This pie is a perfect option if you can’t have dairy. I made two for Thanksgiving and they were gone by the end of the day. Most people didn’t even know it didn’t have dairy! You will love this 🙂 I am always so happy to join in with your wonderful link up!
Would you mind sharing which brand of our crust you used? Also, what is pumpkin spice extract?
The brand I use is my local grocery store’s pie crust. I have also used Pillsbury, anything that is a refrigerated pie crust I prefer. You can see more details on the pumpkin spice extract in this post. It is just an extract like you would use vanilla extract, but with pumpkin spice flavors (cinnamon, gloves, nutmeg). It has the best flavor and pairs well when using coconut milk. You can substitute maple or vanilla extract if you can’t find it though 🙂
That crust looks beautiful and unlike any I have found in the store. Can you tell us which store you purchased it from?
Love all of your posts!!!! So helpful!!!
Thanks so much Mary! I either make my own, or buy it from the store. This particular one is just a regular, refrigerated Pillsbury crust 🙂 I always make sure to roll it out really thin. Sometimes I use a little egg wash to brown it too!
What coconut milk do you use?
I have used many different canned coconut milks that I find that the store. I typically stick with the one you see on the main picture in this post, Thai Kitchen. It is pretty good quality. If you can’t find it, any canned coconut milk will work 🙂
My mom has Reinauds (?) which is similar to RA and dairy causes it to flare up. I am dairy free because I’m nursing a little one with a dairy intolerance. About to make this pie for thanksgiving!
http://Www.theomglife.com
Dairy really does cause so many issues for flares! I hope you and your family enjoy making this, let me know how it turns out 🙂 I just made another one last night for our Thanksgiving, everyone loves it!
I made this for Thanksgiving this year with a gingersnap crust (I used SmartBalance instead of butter) and it was beyond delicious! Thank you so much! This is now my go-to holiday dessert and I can’t wait to try your other recipes.
That’s awesome Carrie! I am so happy you enjoyed it 🙂 And that gingersnap crust sounds like the perfect combo for it!!
I’m trying to make this right now and I’m having the hardest time get it to “set up”. HELP!!! Since you said to shake up the coconut milk I’m assuming you used the cream part and the water? It’s been in the oven an extra 15 minutes and the center is still liquid.
Hi Lauren. Yes, when you shake the coconut milk, it should just be creamy when it comes out. No separation of liquid to the fat. This does take much longer to bake due to more liquid, but it will always set up. When you take it out of oven, it may be a little soft on the middle. It will set up as it cools. And, popping it in the fridge once it cools helps also. I hope this helps! We have had good reviews from readers getting it to turn out, so I hope it does for you too!
Thank you for sharing this dairy free pumpkin pie recipe. I made it today and it really does taste like a good, traditional pumpkin pie made with milk. I didn’t have high hopes, but it was wonderful! I also cannot tolerate processed sugar and used granular Splenda in lieu of the regular sugar – it worked out great. This pie does not have any “funny” taste that one finds in a lot of recipes utilizing substitutions for the old “tried and true” ingredients. This recipe is the real deal and a real treat!!!!
Hi Suzanne! Thanks so much for your great review, so happy you enjoyed it. My family absolutely loves this each year, even those you eat dairy can’t taste a difference 🙂 Thanks!!
This was the best pumpkin pie I have ever had! I doubled the recipe using 7 eggs total. It was amazing. So many compliments!
That is wonderful Laurie! Thanks so much for sharing your success with us! Our family has really enjoyed it over the years too 🙂 Have a great weekend!
Thanks for sharing recibes. Lessing and mery christmas
Thank you! Merry Christmas!
Glad I found this recipe, my MIL is gluten and dairy free so pairing this with a gluten free crust is perfect. Can’t wait to try it out.
Hope you enjoy! We love it!
I love you forever! I have recently discovered that I have a dairy allergy, (not lactose intolerance) and I miss so many things! I will be making this pumpkin pie for Thanksgiving.. just know that you absolutely made my holiday by sharing your recipe. Thanks again and best wishes!! – Jen
This pumpkin pie has saved my husband’s life lol he can’t have dairy and absolutely loves pumpkin pie. Hope you enjoy it as much as he does!!
Baking question for you.
I am using a 9” pie tin. Since you recommend adding an egg for firmer texture. I had extra filling when I made this. Which I usually do when I make it the normal evap milk way.
I could probably just reduce the coconut milk to a. Help make it firmer and b. Make it taste a little bit more pumpkiny right?
I was thinking of reducing the coconut milk to 8oz. What do you think?
You can reduce the coconut milk, but it will make a more dense pie, so it won’t be like the traditional version. It will still taste good though! This doesn’t taste like coconut or anything, so it won’t have an impact on flavor. It is definitely worth a try!
Can this pie be frozen? Would like to make it in advance to make things easier?
It can be frozen…but it will separate once thawed, so I prefer not to freeze it. It does best when it is made a day or two before you want to use it
I bought coconut cream by accident –
Can I still use it for this recipe??
It won’t work as well. Coconut cream isn’t as much liquid and also a firm texture. It’s best to use the canned coconut milk
I love this recipe. I’ve been making pumpkin pie with full fat coconut milk/cream for a while now but I use dark brown or demerara sugar instead of white. It gives a nice boost of flavor. Overall, pumpkin pie made with coconut cream actually tastes better. I also make a coconut cream eggnog that’s to die for.
Thanks for sharing! I agree, it has an even better flavor