Dairy Free Pumpkin Pie
The best dairy free pumpkin pie! Sweetened with sweet condensed coconut milk and loads of warm spices, this pumpkin pie is perfect for the holidays.
Pumpkin pie is my favorite pie. I love the pumpkin flavor with cinnamon and ginger, a thick crust, and all topped off with some whipped cream. What’s not to love? It’s one of my favorite parts of the holiday season.
This pie is made with a gluten free crust and a dairy free filling. It uses only a handful of ingredients for the filling, making it quicker and easier to assemble than traditional pumpkin pie.
Free from: Wheat, gluten, dairy, casein, soy, peanuts, tree nuts, fish, shellfish, crustaceans, mollusks, celery, corn, sesame, mustard, lupin, sulfites, and more
Contains: Eggs, Coconut
Thanksgiving dinner isn’t complete until my family has pumpkin pie. We also have apple pie, pumpkin cheesecakes, and this year I’m making pumpkin spice bar cookies. Basically, we love pumpkin.
Why You’ll Love this Pie
- Super easy to make in one bowl
- Perfectly spiced
- Quick to mix up
- Use your favorite gluten free, vegan, or top 14 free pie crust
Ingredients
- Pumpkin: The star of the show! I like to use canned pumpkin but you can use homemade pumpkin puree if you have it. Just make sure to use a scant 2 cups of homemade pumpkin and dab off some of the extra liquid. For canned pumpkin, you don’t have to worry about that.
- Sweet Condensed Coconut Milk: This makes the pie sweet and silky smooth. It replaces the evaporated milk and the sugar found in traditional pie recipes.
- Coconut Milk: Used to help smooth the pie out even more for the best texture possible. It helps to keep things light and fluffy in the final result. Use a full-fat coconut milk from the carton and not a can. Make sure that it is unflavored and unsweetened.
- Eggs: The eggs help to transform this pie from a pudding to a creamy pumpkin pie!
- Salt + Spices: What is pumpkin pie without lots of spices like ginger, cinnamon, and cloves? You can mix up your own blend, or use pumpkin pie spice.
You’ll also need one unbaked pie crust. You can use a gluten free pie crust, vegan pie crust, or top 14 free pie crust. All work perfectly in this recipe!
Allergy Substitutions
Need to make this coconut free? I recommend that you check out my vegan pumpkin pie recipe which doesn’t use coconut milk.
Want to avoid eggs? Take a look at my vegan pumpkin pie recipe for one that uses no eggs in the recipe.
Pie Crust Instructions
A good pie crust is the foundation of any good pie. I have several to choose from on the site to best suit your needs. All of them have step-by-step instructions so you will have the best pumpkin pie ever.
Top 14 Allergen Free Pie Crust Recipe
You can also make some small pie crust cookies to place on top of the pie after baking. Place them on a parchment paper lined baking sheet and brush with egg yolks or coconut milk. Sprinkle a little brown sugar on top to help it sparkle. Bake them for 10 minutes or until golden brown. I like to make these before I bake the pie, when I’m making the pie crust recipe.
How to Make the Pumpkin Filling
For the full instructions, complete with recipe measurements, please see the recipe card below.
Start by grabbing a large mixing bowl. Pour the can of condensed coconut milk, pumpkin, egg, spices, and coconut milk into it and begin to whisk.
Whisk it until all the filling ingredients come together. It’s that easy!
Next, pour it into your prepared pie crust of choice.
Make a little aluminum foil tent to go around the outside edges of your pie to prevent them from burning. You can also use a pie shield if you have one.
Bake the pie at 425F for 15 minutes. Then, without removing the pie from the oven, turn the temperature down to 350F and bake for an additional 50 minutes.
The pie is done when it has a little jiggle but doesn’t wiggle.
Remove the pie from the oven and let it rest at room temperature for 2 hours. Then you can serve or pop it into the fridge. Serve with whipped coconut cream on top. Enjoy!
FAQs
Yes, you can. This would make for a fantastic crustless pumpkin pie recipe. I haven’t personally made it that method, but I stand by this great recipe as being totally delicious.
I recommend that you use a glass or metal pie pan for making this pie. A glass pan is my personal favorite as you can see the doneness of the crust as it bakes. Not to mention, the glass heats the pie more evenly than a metal pan.
Yes you totally could! Make the small homemade pie crust and add the filling. Bake at 400F for 10 minutes. Then, lower the oven temperature to 325F and bake for an additional 15 minutes or until done.
Make Ahead and Storing Leftovers
A fully baked pumpkin pie freezes really well so this can be made and frozen for up to 3 months. Allow the pie to thaw in the fridge overnight before serving. I don’t recommend freezing an unbaked pumpkin pie.
The filling can be made the night before as well and left to sit overnight in the fridge in an airtight container. This gives the spices time to really flavor up the pumpkin.
Store any leftover pie in the fridge, wrapped in plastic wrap, for up to 5 days.
Top Dairy Free Pumpkin Pie Tips
- Place the pie on a baking sheet to make moving it in and out of the oven super easy.
- Remove the tin foil on the edges of the pie for the final 5 minutes to let it brown up nicely.
- This makes for an amazing breakfast the day after any holiday party. At least that’s what happens in my family!
Want to know my favorite products? I’ve curated a list of all my favorite cooking and baking essentials. Everything from baking sheet to corn free baking powder and more. Shop my favorites!
More Pumpkin Recipes
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Equipment
- mixing bowls
- mixing spoons
- measuring spoons
- Spatula
- whisk
- Pie shell, unbaked
Ingredients
- 15 oz pumpkin puree
- 12 oz sweetened condensed coconut milk
- 3 tablespoons coconut milk unsweetened
- 2 eggs
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- ½ teaspoon ginger
- ½ teaspoon allspice
- ¼ teaspoon cloves
- ¼ teaspoon salt
Instructions
- Make the filling. In a large bowl, whisk together the pumpkin, sweetened condensed coconut milk, coconut milk, eggs, vanilla, and all spices and salt. Mix until fully incorporated.
- Pour. Carefully pour the filling into your prepared unbaked pie crust. Cover the edged with aluminum foil to prevent them from burning.
- Bake. Bake the pie at 425F for 15 minutes. Then, without removing the pie from the oven, reduce the temperature to 350F and bake for an additional 50 minutes. The pie will be done when it no longer wiggles in the middle. However, some jiggle may remain.
- Cool. Let the pie cool for 2 hours on a wire cooling rack. After 2 hours, serve or cover with plastic wrap and refrigerate until ready to serve. Enjoy.
Notes
- Allergy Substitutions
- Need to make this coconut free? I recommend that you check out my vegan pumpkin pie recipe which doesn’t use coconut milk.
- Want to avoid eggs? Take a look at my vegan pumpkin pie recipe for one that uses no eggs in the recipe.
- Pie Crust
- Make Ahead and Storing Leftovers
- A fully baked pumpkin pie freezes really well so this can be made and frozen for up to 3 months. Allow the pie to thaw in the fridge overnight before serving. I don’t recommend freezing an unbaked pumpkin pie.
- The filling can be made the night before as well and left to sit overnight in the fridge in an airtight container. This gives the spices time to really flavor up the pumpkin.
- Store any leftover pie in the fridge, wrapped in plastic wrap, for up to 5 days.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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