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Dairy Free Pumpkin Pie Recipe

The Best Dairy Free Pumpkin Pie Recipe

Dairy-free pumpkin pie is a variation of the classic pumpkinpie, using coconut milk instead of dairy cream. It combines pumpkin puree witheggs, spices, and sweeteners like maple syrup and brown sugar for a rich,satisfying dessert. The dairy-free crust and filling make it suitable for thosewho avoid dairy products due to allergies, lactose intolerance, or personalpreferences.
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Prep Time 20 minutes
Cook Time 50 minutes
Servings: 8 People
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can (15 oz) of pure pumpkin puree (not pumpkin pie filling)
  • 3/4 cup of coconut milk (full-fat for a creamier texture)
  • 2 large eggs
  • 1/2 cup of maple syrup (for natural sweetness)
  • 1/4 cup of brown sugar (optional, for extra sweetness)
  • 1 teaspoon of vanilla extract
  • 1 1/2 teaspoons of ground cinnamon
  • 1/2 teaspoon of ground ginger
  • 1/4 teaspoon of ground cloves
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of ground nutmeg
  • 1 prepared dairy-free pie crust

Equipment

  • 9-inch Pie Dish
  • Mixing Bowls
  • Hand mixer or whisk
  • Measuring Cups and Spoons
  • Spatula
  • Oven
  • Parchment Paper
  • Pie weights or dried beans

Method
 

  1. Prepare the pie crust: If using a store-bought pie crust, follow the instructions for blind-baking if required. If homemade, roll out the dough and fit it into the pie dish. You can chill the crust in the refrigerator for about 10 minutes before adding the filling to prevent it from shrinking while baking.
  2. Mix the filling: In a large mixing bowl, whisk together the pumpkin puree, coconut milk, eggs, maple syrup, brown sugar (if using), vanilla extract, cinnamon, ginger, cloves, salt, and nutmeg. Mix until smooth and fully combined.
  3. Pour into the crust: Pour the pumpkin mixture into the prepared pie crust. Smooth the top with a spatula for an even layer.
  4. Bake: Place the pie in the preheated oven and bake for 45-50 minutes, or until the filling is set and slightly firm to the touch. You can test doneness by inserting a knife into the center of the pie. It should come out clean.
  5. Cool: Let the pie cool to room temperature for at least an hour. The filling will continue to set as it cools, ensuring the perfect slice. For the best texture and flavor, chill the pie in the refrigerator for at least 4 hours before serving.

Notes

I baked this dairy-free pumpkin pie for a family gathering, and it was a huge hit. The creamy coconut milk makes it wonderfully smooth, while the spices give it that cozy, fall flavor everyone loves. It’s the perfect alternative for anyone looking for a dairy-free option that doesn’t skimp on taste.