Dairy-Free Pumpkin Pie 🎃🥧🌱 Creamy, Spiced, and Holiday-Perfect Without the Dairy

ByKarl S

This pie proves you don’t need cream or butter for a silky, indulgent pumpkin pie. Coconut milk brings luscious texture, while warm spices deliver that unmistakable fall aroma.

Perfect for holiday gatherings where everyone can have a slice.

Ingredients (Makes 1 standard 9-inch pie)

For the crust (or use a dairy-free store-bought pie shell)

  • 1¼ cups all-purpose flour
  • ½ tsp salt
  • 1 tbsp sugar
  • ½ cup chilled dairy-free butter substitute (like vegan butter or margarine)
  • 3–5 tbsp ice water

For the filling

  • 1 (15 oz) can pure pumpkin purée
  • ¾ cup brown sugar (light or dark)
  • 2 large eggs
  • 1 egg yolk
  • 1 cup full-fat canned coconut milk (well-stirred)
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ½ tsp salt
  • 1 tsp vanilla extract

To serve

  • Coconut whipped cream
  • Freshly grated nutmeg or cinnamon (optional)

Instructions

Step 1: Make the crust

  • In a bowl, whisk together flour, salt, and sugar.
  • Cut in vegan butter until mixture resembles coarse crumbs.
  • Add ice water gradually until dough comes together.
  • Shape into a disc, wrap, and chill for at least 1 hour.

Step 2: Preheat and roll

  • Preheat oven to 375°F (190°C).
  • Roll dough into a 12-inch circle on a floured surface.
  • Transfer to a 9-inch pie dish, trim edges, and crimp.
  • Chill while preparing the filling.

Step 3: Make the filling

  • In a large bowl, whisk pumpkin, sugar, eggs, yolk, coconut milk, spices, salt, and vanilla until smooth.

Step 4: Fill and bake

  • Pour filling into chilled crust.
  • Bake 50–60 minutes, until center is set but slightly wobbly.
  • Cover edges with foil if browning too quickly.

Step 5: Cool and serve

  • Cool at least 2 hours before slicing.
  • Serve with coconut whipped cream and optional spice dusting.

Flavor Variations

  • Add 2 tbsp maple syrup for extra autumn sweetness
  • Swap some coconut milk for almond or oat cream
  • Use pumpkin pie spice blend instead of individual spices
  • Sprinkle toasted coconut on top for garnish

Pro Tips

  • Shake and stir coconut milk before using to prevent separation
  • Chill crust thoroughly before baking to keep it flaky
  • Let pie cool completely before cutting for clean slices
  • Bake on the lower rack for even crust browning

Final Thoughts

Dairy-Free Pumpkin Pie delivers the same cozy, spiced experience as the classic — just plant-based and allergy-friendly. It’s creamy, rich, and perfect for sharing at holiday tables where dietary needs vary.

Whisk it. Bake it. Share it with everyone. 🎃🥧🌱

🎃 All-Purpose Pumpkin Recipes 🎃

Fall in love with pumpkin all over again! From cozy pies and muffins to cheesecakes, cookies, and savory twists, this collection covers every craving. Whether you’re baking for the holidays or just want a taste of autumn, you’ll find the perfect recipe here.

Explore All Pumpkin Recipes → – Savory and sweet ways to enjoy pumpkin in every meal.

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🧁 Pumpkin Muffin

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