Posted Oct 18, 2018, Updated May 20, 2024 This is the best pumpkin pie recipe you will ever eat, and it just so happens to be dairy-free! Even better, you won’t find any processed ingredients (like sweetened condensed milk) in this from-scratch dairy-free pumpkin pie recipe! The holidays can be tough for people who can’t eat dairy. Every creamy dreamy casserole and dessert is loaded with the white stuff – milk, half and half, cream, butter, etc. And while some of us can throw caution to the wind and splurge one (or two) days out of the year, others who are severely allergic to dairy have to be vigilant , especially during the holidays. Well, this recipe will make all your dairy-free pumpkin pie dreams come true. (Also check out this healthy sweet potato casserole, vegan pumpkin cheesecake and these cute mini vegan pumpkin pies)!
Dairy Free Pumpkin Pie Ingredients & Substitutions
Coconut milk. I suggest full-fat coconut milk or cream for the best results. To make a regular pumpkin pie, use this recipe: classic pumpkin pie. Some have used dairy-free creamer with great results. I don’t suggest using almond milk because it’s very thin. Vegan butter. Vegetable shortening is a good substitute for the vegan butter. Coconut oil also works. All-purpose flour: for a gluten-free pie crust, substitute an all-purpose gluten-free flour for the regular all-purpose flour. Pumpkin puree. Use either a 15 ounce can of pumpkin puree or about 2 cups of homemade pumpkin puree. If using homemade, I recommend straining it in a coffee filter over a fine mesh strainer to remove any excess water. Pumpkin Pie Spice. Use store bought or make your own with this recipe: homemade pumpkin pie spice.
How to Make Dairy-Free Pumpkin Pie
Let’s start by breaking down how to make this coconut milk pumpkin pie recipe step-by-step! This dairy-free pumpkin pie is made completely from scratch, but don’t let that intimidate you! It’s super easy and is ready to toss into the oven in no time!
Make the Dairy-Free Pie Crust
When baking any pie recipe with homemade pie crust, it’s important to start by making the pie crust first, because it needs to chill. See this comprehensive post on making the best homemade pie crust – just use dairy-free ingredients. Use cold ingredients. Prepare ice water by measuring out cold water and tossing an ice cube (or two) in it. Chop up the vegan butter and put it in the freezer while you measure out the rest of the ingredients. Using cold ingredients results in a flaky crust. Begin by processing the dry ingredients together in the container of a food processor fitted with the “S” blade. Alternatively, you can make the crust by hand in a large bowl. Then, add the cold vegan butter and ice water and process until the mixture just begins to clump together. If making by hand, use a fork, pastry cutter or your hands to cut the butter into the dough. Then, add the water and mix until it forms a ball. Once the crust ingredients form a ball in the food processor, remove the dough and shape it into a relatively thin, flat circle. Wrap the dough with plastic wrap and put it in the refrigerator to chill for at least 1 hour, or overnight. If chilling overnight I recommend putting it in another airtight container like a plastic bag or storage contianer.
Roll the pie crust
After the crust has chilled for at least one hour, pull it out and put it on a well-floured surface. Here are a few tips to make rolling easier: Use a heavy rolling pin to roll out the crust! I have had this marble rolling pin for 11 years and couldn’t live without it. It applies the perfect amount of pressure to the chilled crust to make it roll easily. Measure the crust with the pie plate. As you see in the photo below, after I roll the crust out I like to be certain it will fit in my pie plate. So I recommend holding the pie plate over the crust circle just to be sure that it will fit. There needs to be a little extra dough overhang so that you can make a nice crust edge. Pinch the edges. Start by folding the crust and making a nice edge around the pie dish. Then, use your thumb and pointer finger to pinch the edges of the crust and make a nice design. Chill again (if the filling isn’t made). Next, it’s time to make the dairy-free pumpkin pie filling, and while that is happening wrap the crust in plastic wrap and return it to the refrigerator. If you already have the filling made before the crust is rolled, then you do not need to chill the crust again.
Make the Dairy-Free Pumpkin Pie Filling
This part is very easy. The filling is made in just one bowl with a whisk! There really aren’t any specific tips I can give you to make this process go more smoothly, except that you should definitely mix the wet ingredients together first, and then add the dry! I do recommend using a wire whisk to make this dairy-free pumpkin pie filling to ensure that there are no lumps of brown sugar or spices left in the batter!
Bake
Once the filling is made, remove the crust from the refrigerator, pour it in and bake. I highly recommend using a pie crust shield, or a piece of tin foil that you cut to fit the edges of the pie. Otherwise the crust on the edges will almost definitely burn before the filling is cooked!
Cool
This coconut milk pumpkin pie needs to cool for at least two hours (preferably longer). If you like to serve your pumpkin pie cold, then after an hour or so, transfer the pie on a wire cooling rack to the refrigerator.
Serve
I recommend serving this dairy-free pumpkin pie with some dairy-free whipped cream, whipped topping, or vanilla ice cream. I added a sprinkle of pumpkin pie spice on top and a little pie crust cutout for fun!
Store
Store any leftover pie in an airtight container int he refrigerator for 5-7 days.
Freeze
This pie freezes really well! There are 2 ways to freeze this recipe: Freeze the entire pie. bake and chill the pie, then wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving. Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
