Prep: 20 Every year at Thanksgiving, I make this Dairy-Free Pumpkin Pie recipe for my family and it’s always such a hit! And as the host, I love that it comes together easily in just 20 minutes of hands-on prep time. It’s my favorite Thanksgiving dessert and you’d never even know that it’s made with coconut milk. It’s creamy, sweet, and has the BEST pumpkin pie texture that everyone will love!
I could eat this Dairy-Free Pumpkin Pie every single day. It’s THAT good! Pumpkin pie has always been my favorite holiday and fall dessert, but ever since I found out that my son and mom had a dairy allergy, this pie recipe was a total game-changer.
The filling is whisked together in one bowl, then pours into a vegan pie crust and bakes to perfection. If you’ve been searching for the BEST non dairy pumpkin pie, this recipe will change your life. You’ll get perfect pumpkin pie every single time!
RELATED: 45+ Healthy Pumpkin Recipes
This Dairy-Free Pumpkin Pie is the BEST!
No, really. It’s truly the best! Friends, I am OBSESSED with this Dairy-Free Pumpkin Pie. I’ve had many homemade pumpkin pies in my day, and I can honestly this one is hands down my favorite so far. With so much delicious flavor in the dairy-free pumpkin pie filling, and then the most buttery-tasting flaky vegan pie crust, I personally think it’s even better than a traditional pumpkin pie recipe!
Coconut Milk Pumpkin Pie ingredients
Here are a few notes about some of the ingredients for this recipe:
Vegan Pie Crust – This flaky pie crust is the BEST for pumpkin pie! And you won’t even be able to tell that it’s vegan. It’s SO delicious!
Pumpkin Puree – Canned pumpkin puree (opens in a new tab) is convenient and great for this recipe. However, homemade pumpkin puree works great, too! Just make sure that the water content is similar to canned pumpkin.
Brown Sugar + Maple Syrup – Brown sugar and maple syrup perfectly sweeten pumpkin pie while also adding depth and warm flavors. However, granulated sugar is a great option as well!
Coconut Milk – This full fat coconut milk (opens in a new tab) is best for making Dairy-Free Pumpkin Pie. You won’t be able to taste the coconut, and it gives the pie a rich, creamy flavor!
Tip: I would not recommend using almond milk in this recipe, as it’s a bit too watery for the pie filling!
Eggs – Large eggs help create a firm texture that brings the filling together while baking. However, you can easily make this recipe vegan with a vegan egg substitute! (opens in a new tab)
Pumpkin Pie Spices – Cinnamon, nutmeg, cloves, and ginger add all the pumpkin pie spice flavors to this recipe. Feel free to adjust these to your own taste!
How to Make Dairy-Free Pumpkin Pie with Coconut Milk
Making a Dairy-Free Pumpkin Pie is incredibly easy! Here’s how to whip up this recipe:
- Make the pie crust (or use a store-bought crust) and place in a pie dish.
- Pre-bake the crust for 15 minutes.
- Whisk the pumpkin pie filling together in a large bowl.
- Pour into the crust and bake for 50-55 minutes.
- Let cool 1-2 hours.
- Chill in the refrigerator for 3-4 hours.
- Add toppings and enjoy!
Making Dairy-Free Pumpkin Pie Ahead of Time
One of the best things about pumpkin pie is that it can be made ahead of time! To make ahead of time, simply create the recipe according to directions. Let the pie cool at room temperature for 1-2 hours, then chill the pie (uncovered) in the refrigerator overnight. The next day it’ll be ready to go!
Pumpkin Pie Dairy Free Tips
- Use pie weights (opens in a new tab) (optional, but helpful) when pre-baking the pie crust.
- It’s important to use full fat coconut milk (opens in a new tab) instead of light coconut milk! This helps to set the pie and creates a firmer texture.
- Wrap the pie crust edges with foil paper or a pie shield (opens in a new tab) to keep from burning.
- Bake the pie on a baking sheet for easy transfer to and from the oven.
- Let cool for 1-2 hours at room temperature and chill in the refrigerator for 3-4 hours to let it set. This step is important!
Pie Topping Ideas
Now for the best part – topping your pumpkin pie! There are so many ways to make a pie beautiful and delicious. Here are some of the best pie topping ideas:
- Pie Crust Cookies – this recipe is dairy-free and perfect for adding a beautiful layer of pie crust over your delicious pumpkin pie! Also a great idea for using up leftover pie dough.
- Dairy-Free Whipped Cream – it doesn’t get much easier (or delicious) than whipped cream (opens in a new tab) on pumpkin pie.
- Streusel – Make an easy streusel that covers the entire pie to really take things up a notch!
- Marshmallow Topping – This marshmallow topping is perfect for any Thanksgiving pie. Use a torch to lightly brown the marshmallow!
- Praline Pecans – Top pumpkin pie with praline pecans (opens in a new tab) to give it depth and crunch!
You’ll Also Love: Mini Pumpkin Pies
Storing Non Dairy Pumpkin Pie
Whether you’re storing this pumpkin pie for the next few days or wanting to save your leftovers, there are many ways to keep a pumpkin pie and make it last longer. For a full guide on storing pumpkin pie, be sure to check out this article! (opens in a new tab)
Here are a few tips for storing Dairy-Free Pumpkin Pie:
- Pumpkin pie can be stored at room temperature for up to 2 hours.
- Once fully cooled and chilled, lightly wrap pie in cling wrap or store in an airtight pie keeper (opens in a new tab) for 2-3 days in the refrigerator.
- To freeze, wrap the pie in cling wrap and then add a second layer of foil, or store in a freezer bag. Pumpkin pie can last in the freezer for up to 3 months!
Delicious Pumpkin Recipes You’ll Love
More Dairy-Free Thanksgiving Recipes
- Vegan Green Bean Casserole
- The BEST Pecan Pie Bars (Dairy-Free)
- Pumpkin Chocolate Chip Cookies
- Apple Pie Minis {Vegan}
- Creamy Garlic Red Mashed Potatoes
Did you make this recipe? Be sure to give it a rating below and tag your photos @jar.of.lemons! (opens in a new tab)
Dairy-Free Pumpkin Pie Recipe
Ingredients
- 1 batch vegan pie crust (opens in a new tab) (full recipe makes 2 crusts: 1 for bottom, 1 for optional pie crust cookies)
- 1 15 ounce can pumpkin puree (opens in a new tab)
- 3/4 cup brown sugar
- 1/4 cup maple syrup
- 3/4 cup coconut milk (opens in a new tab) (full fat)
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground clove
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 425 degrees F.
- Make and pre-bake the pie crust for 15 minutes.
- Remove from the oven and lower the temperature to 350 degrees F.
- Whisk together the pumpkin puree, brown sugar, maple syrup, coconut milk, and eggs.
- Add in the cinnamon, nutmeg, clove, ginger, and salt, whisking together until smooth.
- Pour the pumpkin pie filling into the crust.
- Wrap the edges of the pie crust in foil paper or a pie shield.
- Bake for 50-55 minutes.
- Allow the pumpkin pie to cool at room temperature for at least 1-2 hours, then refrigerate to chill for at least 3-4 hours.
- Serve and enjoy!
Notes
- Pumpkin pie can be stored at room temperature for up to 2 hours.
- Once fully cooled and chilled, lightly wrap pie in cling wrap or store in an airtight pie keeper (opens in a new tab) for 2-3 days in the refrigerator.
- To freeze, wrap the pie in cling wrap and then add a second layer of foil, or store in a freezer bag. Pumpkin pie can last in the freezer for up to 3 months!
Nutrition
Did you make this? I’d love to see!
Tag me on socials at @JarOfLemons (opens in a new tab) or #JarOfLemons (opens in a new tab)
This dairy-free pumpkin pie is the best! The flavor of coconut milk with pumpkin and the spices is such a great combination. Makes the flavor of the pie more complex and interesting. I’ve discovered I like this version of the dessert even better than the original!
The maple syrup and brown sugar add so much flavor to this pie! It’s a favorite in our house and a must during the holidays!
Oh what a GORGEOUS pie! I love that this is dairy-free as I was looking for an option like this for a thanksgiving guest! Thank you so much for sharing!
I love how fancy this pie looks. And it is pumpkin pie. Two in one. Great recipe to try this season!
A lovely pie….so tasty, we all enjoyed it.