When pumpkin pie season rolls around, I’m all in—and no way is a little dairy getting in my way! This Dairy-Free Pumpkin Pie has all the classic flavors and textures, made completely dairy-free for an easy and accessible dessert everyone can enjoy.
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No dairy? No problem! You can still enjoy a slice of fall with this Dairy-Free Pumpkin Pie. All you need is a can of pumpkin purée (of course), a few pie crust ingredients, some sugar, coconut cream, and plenty of warm spices to bring it all together—baked in just under an hour.
Whether you’re dairy-free by choice or necessity, this recipe delivers a silky-smooth alternative without sacrificing taste.
Love all things pumpkin? Try my chewy Pumpkin Oatmeal Cookies, Vegan Pumpkin Bread, and fluffy Pumpkin Pancakes next!
Why You’ll Love This Recipe
- Captures Fall Flavors: A blend of cinnamon, allspice, ginger, and nutmeg creates the comforting fall flavors of this velvety, vegan pumpkin pie.
- Guilt-Free Versatility: Made with vegan ingredients, this pie suits a variety of dietary needs while still delivering that signature pumpkin pie texture. Plus, it’s easy to customize!
- A Year-Round Treat: Pumpkin pie isn’t just for fall! With more interest in pumpkin flavored everything, canned pumpkin purée is available year-round. So it doesn’t have to just be a dairy-free Thanksgiving dessert!
Ingredients
- Pumpkin Purée: The base of the pie filling, providing that traditional pumpkin flavor and smooth, creamy texture—subtly sweet and absolutely delicious!
- Coconut Cream: Adds richness and helps the pie filling set for a perfectly creamy consistency.
- Sugars: Brown sugar deepens the flavor with a hint of molasses while keeping the filling soft. Granulated sugar acts as the primary sweetener, preventing cracks by maintaining moisture in the pie. In the crust, granulated sugar adds sweetness and makes the crust tender and easy to roll.
- Cornstarch: The key thickening agent that gives the dairy-free pumpkin pie filling its ideal consistency without the need for dairy. Out of cornstarch? Swap in arrowroot or tapioca starch!
- Vanilla and Spices: Vanilla extract enhances the overall flavor, while warm spices—cinnamon, allspice, ginger, and nutmeg—bring comforting taste in this seasonal favorite. A pinch of salt in both the crust and filling balances the flavors.
- Flour and Ice Water: Flour is essential for the pie dough, providing structure while forming gluten when mixed with ice water.
- Vegan Butter: Creates a flaky, tender crust and adds a subtle buttery flavor, working just like dairy butter.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Toasted Nut Topping: Add a nutty crunch by sprinkling chopped pecans, walnuts, or even pistachios on top before baking.
- Top with CocoWhip: Got extra coconut cream? Once the eggless pumpkin pie has cooled and chilled, top it with homemade coconut whipped cream for a light, fluffy, dairy-free topping—just like whipped cream!
- Make Mini Pies: Make perfectly portioned servings by baking the filling in store-bought tart shells, pre-made graham cracker crusts, or homemade mini pie shells using the recipe here.
How to Make Dairy Free Pumpkin Pie
Making vegan pie can feel complicated, but this dairy-free pumpkin pie recipe is super simple! With just a few easy steps, you'll have a buttery crust and a perfectly spiced filling, baked and ready to be devoured. To start, preheat your oven to 350°F, grab your pie plate, and gather your ingredients:
- Step 1: Make the Crust. Combine the flour, granulated sugar, salt, and plant butter in a bowl. Add a ½ tablespoon of ice water at a time, mixing until the dough just holds together when squeezed (I used about 2 ½ tablespoons total). Form it into a ball, wrap in plastic, and refrigerate for at least 30 minutes to chill.
- Step 2: Roll and Shape. Lightly flour a clean surface and your rolling pin. Then, take the chilled pie crust out of the fridge and roll it into a circle. Carefully transfer it to a lightly greased pie dish, and gently press it into place.
Step 3: Make the Filling. Combine the pumpkin purée, coconut cream, brown and granulated sugars, cornstarch, vanilla, salt, and spices in a large bowl.
Step 4: Mix Well. Use a whisk to stir everything together until the mixture is smooth, making sure there are no clumps.
Step 5: Add the Filling and Bake. Pour the pumpkin filling into the crust and smooth the top with a spatula. Bake the pumpkin pie with coconut milk at 350°F for 50-60 minutes, until the center is slightly jiggly but no longer watery.
Step 6: Chill and Serve. Let the pie cool completely, then refrigerate for a few hours to fully set. Top with whipped cream or your favorite toppings, and enjoy!
Storage Directions
- Storing: Keep your pumpkin pie without evaporated milk in an airtight container in the refrigerator for up to 5 days. You can also freeze the whole pie or individual slices for up to 2 months—just wrap them tightly in plastic wrap. When ready to enjoy, thaw overnight in the fridge and let it sit at room temperature for a few minutes to soften before serving.
- Make Ahead of Time: This pie is best when freshly baked! Make the pie dough and filling up to 3 days ahead and refrigerate separately until ready to assemble and bake. Alternatively, you can bake the entire pie in advance, let it cool completely, and refrigerate it for up to 24 hours. Before serving, allow it to sit at room temperature for at least 30 minutes.
Serving Suggestions
Whether it’s a holiday dinner or a cozy fall night in, this dessert makes any gathering feel even more special! Here are some fun and delicious ways to elevate your slice of pie:
- Dress it up and add a scoop of vegan ice cream , a drizzle of vegan caramel, a dusting of powdered sugar, a sprinkle of cinnamon, or a fresh sprig of mint for a gourmet touch.
- Make it part of a festive, holiday spread and serve it alongside garlic smashed potatoes, sweet potato soup, or vegan bruschetta.
- Enjoy a slice after a hearty vegan meal and pair it with lasagna roll ups, gnocchi soup, or mushroom pasta for a sweet and comforting finish.
Expert Tips
- Cold Butter is Key: Keep your butter very cold to prevent your pie crust from becoming mushy or difficult to work with. Cut it into small cubes and freeze for 30 minutes before incorporating it into the dough.
- Coconut Cream Prep: Use full-fat coconut cream for the best texture! Refrigerate a can of coconut milk overnight, then in the morning, scoop out only the solidified portion at the top (about 1 cup) for the creamiest results.
- Ice Water Addition: Add ice water gradually, one tablespoon at a time, until the crust just comes together (about 2.5 tablespoons). The exact amount may vary depending on your kitchen.
- Pie Crust Options: Don’t want to make a crust from scratch? Store-bought frozen crust works too! Most brands are already vegan, but always double-check the ingredients to be sure.
Recipe Video
Recipe FAQs
The center should be slightly jiggly but not watery. You can also insert a toothpick into the center—if it comes out clean, your pie is ready!
Surprisingly, no! The warm, earthy spices in the recipe tend to overpower the coconut flavor, leaving you with a signature pumpkin pie taste.
It’s optional but not required for this recipe. Blind baking is recommended for traditional pie crusts to help prevent a soggy bottom. If you choose to do so, preheat your oven to 375°F, place your crust in the pan as instructed, cover with parchment, and fill it with dried beans, rice, or pie weights to prevent bubbling. Bake for 15 minutes, then allow it to cool completely before adding the filling and continuing the baking process as directed.
More Delicious Vegan Pie Desserts
Dairy Free Pumpkin Pie
Ingredients
Pie Ingredients
- 2 cups pumpkin purée 1 full can
- 1 cup coconut cream*
- ½ cup white sugar
- ¼ cup brown sugar
- ¼ cup cornstarch
- 2 teaspoon vanilla
- 1 ½ teaspoon cinnamon
- ½ teaspoon allspice
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- ½ teaspoon salt
Crust Ingredients
- 1 ¼ cups all-purpose flour 150g
- ½ tablespoon sugar
- ¼ teaspoon salt
- ⅓ cup vegan butter 87 g
- 2-4 tablespoon ice water see notes
Instructions
- Preheat your oven to 350F/ 175C.
- Add the pumpkin puree, coconut cream, sugar, cornstarch, vanilla, salt, and spices to a large bowl and mix well, making sure to get rid of any clumps. This is your pumpkin pie filling.
- Transfer the filling to your pie crust (either store-bought or handmade) and level the top with a spatula until you have an even layer.
- Place the pie in the oven and bake for 50-60 minutes, until the center top is just a little jiggly, but not watery. Allow the pie to fully cool off, then place it in the fridge for a few hours to fully harden. Top with whipped cream and enjoy!
Crust Directions
- To create the pie crust, combine the flour, sugar, salt, and plant butter in a bowl.
- Note: make sure the butter is VERY COLD, otherwise your pie crust will become mushy and unworkable. I recommend cutting the butter into small cubes and placing it in the freezer for 30 minutes before adding it to the recipe.
- To the crust, start adding ½ tablespoon of ice water at a time, until you can squeeze the dough just enough for it to barely stick together. I added a total of 2.5 tablespoon of ice water to mine, but yours may differ.
- Once you have formed a ball of dough, cover in plastic wrap, and refrigerate for at least 30 minutes to give it time to chill.
- Remove the pie crust from the fridge and very generously flour a clean surface and your rolling pin. Roll the dough out into a circle and place it in a gently greased pie dish. Transfer the pie filling to the pie crust.
Notes
- Cold Butter is Essential: Keep your butter very cold to ensure a flaky crust. Freeze it in small cubes for 30 minutes before mixing it into the dough.
- Let It Set Before Serving: Refrigerate the pie for a few hours after baking to help it fully set. This step makes slicing a lot easier!
- Coconut cream: Refrigerate a can of coconut milk overnight. In the morning, scoop out only the solid part that has formed at the top and measure to 1 cup. This is your coconut cream.
- Save time: If you don't want to make a crust from scratch, feel free to use store bought frozen crust. Most store-bought crust is already vegan, just make sure to read the ingredients.
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