There’s something deeply comforting about a warm‑spiced slice of pumpkin pie, and now you don’t have to compromise to enjoy it. This dairy‑free version gives you that classic custardy texture, rich pumpkin flavor and cozy spices—without the milk, cream or butter that traditional recipes use.

Behind the Recipe

Last fall I was craving pumpkin pie, but I needed something that fit a dairy‑free diet. After testing coconut milk, almond milk and several crust variations, I settled on a version that uses full‑fat coconut milk for creaminess, eggs for structure (or plant‑based substitute if you prefer), and a simple all‑purpose crust made with vegan butter. The result? Everyone at the table said “yes—this tastes like the real thing.” JoyFoodSunshine+1

Why You’ll Love It

You get that classic pumpkin‑pie flavor: warm cinnamon, nutmeg, cloves, hint of ginger.

The filling is creamy and smooth, thanks to coconut milk or other dairy‑free alternative. Jar Of Lemons+1
Works for guests with dairy intolerance, and still delightfully satisfying for everyone else.
Great for holidays or anytime you want pie that doesn’t rely on dairy.

Leftovers (if there are any) chill beautifully and slice cleanly.

Chef’s Pro Tips

Use full‑fat coconut milk (or another rich non‑dairy milk) rather than low‑fat—you want the richness and texture. JoyFoodSunshine+1
Don’t skip chilling the pie after baking—even dairy‑free filling firms up as it cools. JoyFoodSunshine

Keep your crust edges protected with foil or a pie crust shield so they don’t burn while the filling sets. Jar Of Lemons
Use pumpkin puree—not pumpkin pie mix—so you control sugar and spices.
For best texture, bake until the filling is mostly set (just a slight jiggle in the center) then let it rest.

Kitchen Tools You’ll Need

9‑inch pie dish
Rolling pin (if making homemade crust)
Mixing bowls & whisk
Measuring spoons/cups
Oven pre‑heated to the right temperature
Cooling rack

Ingredients (makes one 9‑inch pie, about 8–10 slices)

Crust (vegan, dairy‑free):

1¼ cups all‑purpose flour (or gluten‑free alternative)
¼ tsp salt
½ cup vegan butter or solid coconut oil, cold
2‑4 Tbsp ice water

Filling:

1 (15 oz) can pumpkin puree (or ≈2 cups homemade)
1 cup full‑fat coconut milk (or other rich non‑dairy milk) Winnie Kison+1
¾ cup light brown sugar (or other sweetener)
2 large eggs (or plant‑based egg substitute if you prefer egg‑free)
1 tsp ground cinnamon
½ tsp pumpkin‑pie spice or blend (cinnamon, nutmeg, ginger, cloves) Wikipedia

½ tsp sea salt
1 tsp vanilla extract

Ingredient Substitutions & Notes

For egg‑free/vegan, use an egg substitute like silken tofu or arrowroot/cornstarch binding. Delightful Adventures+1
For a gluten‑free crust, use a gluten‑free flour blend in place of regular flour. Rebecca Taig
If you prefer a less sweet version, reduce sugar to ½ cup and add a bit more spice or vanilla for depth.

If you don’t have full‑fat coconut milk, use another non‑dairy full‑fat milk (soy, oat) but add 1‑2 Tbsp cornstarch to help set.

Instructions: How to Make It

Pre‑heat your oven to 375 °F (190 °C).
Make the crust: In a bowl, whisk flour + salt. Cut in cold vegan butter until the mix looks like coarse crumbs. Add ice water a tablespoon at a time until dough comes together. Wrap and chill for 30 minutes.
Roll out dough on lightly floured surface and press into a 9‑inch pie dish. Crimp edges. Optional: chill crust again for 15 minutes.

Make the filling: In a large bowl, whisk pumpkin puree, coconut milk, sugar, eggs (or substitute), cinnamon, pumpkin pie spice, salt, and vanilla until smooth.
Pour filling into crust. If desired, wrap edges of pie crust with foil to prevent over‑browning.
Bake in pre‑heated oven about 45–55 minutes, or until center is mostly set (just a slight jiggle). Check doneness: knife inserted near center should come out mostly clean. Better Homes & Gardens

Remove from oven and place on cooling rack. Let cool at room temperature for 1‑2 hours then refrigerate for at least 4 hours or overnight to fully set. JoyFoodSunshine
When ready to serve, optionally top with dairy‑free whipped cream and a sprinkle of cinnamon.

Texture & Flavor Secrets

You’ll get that smooth, creamy custard‑like filling with a balanced sweetness and warm spices. The non‑dairy base (coconut milk) gives richness without tasting coconut (many reviewers did not detect coconut flavour). JoyFoodSunshine The crust provides a sturdy, buttery‑vegan base that holds everything together. Once chilled, the slices cut cleanly and look elegant.

What to Avoid

Don’t use low‑fat or light non‑dairy milks—they often produce a runny filling.
Avoid over‑baking until completely firm—this can cause cracks or a dry texture.
Don’t slice while still warm; the filling needs to set in the fridge for the best texture.

Avoid using pumpkin pie mix (pre‑spiced and sweetened) because you’ll lose control of flavour and sweetness.

Nutrition Facts (Estimated per slice—1/8 of pie)

Calories: ~ 210 kcal (varies with crust and fillings) JoyFoodSunshine
Protein: ~ 4–5 g
Fat: depends on vegan butter/ coconut oil – moderate
Carbohydrates: ~ 30 g
(These are estimates.)

Preparation Time

Prep Time: ~ 20 minutes (plus crust chilling)
Bake Time: ~ 45–55 minutes
Chill Time: ~ 4 hours to overnight
Total Time: ~ 5 hours (primarily chilled)

Make‑Ahead & Storage Tips

Make the pie a day ahead—chilling overnight improves texture and flavour. Jar Of Lemons
Cover and store in refrigerator for up to 5 days. JoyFoodSunshine

For freezing: wrap pie tightly in plastic and foil and freeze up to 2 months. Thaw overnight in refrigerator. JoyFoodSunshine

How to Serve

Serve cold or at room temperature.
Top with dairy‑free whipped cream or coconut whipped cream.
For extra festivity, add a sprinkle of pumpkin‑pie spice or cinnamon.
Pair with a warm drink: chai latte, coffee or tea.

Variations to Try

Maple twist: Use maple syrup instead of or alongside sugar for deeper flavour.
Spiced up: Add ½ tsp ginger‑powder or a dash of cayenne for subtle heat.
Nutty crust: Add chopped pecans or almonds into crust or sprinkle on top.

Mini pies: Use tart pans or ramekins to make individual mini dairy‑free pumpkin pies.

FAQs

Q1. Can I use almond milk instead of coconut milk?
Technically yes—but almond milk is thinner and may result in a runnier filling unless you add cornstarch. Jar Of Lemons+1
Q2. Can I make it gluten‑free?
Yes—use a gluten‑free flour blend for the crust and ensure all ingredients are GF certified. Rebecca Taig
Q3. Does it taste like coconut?
No—many testers reported they couldn’t detect coconut flavour despite using coconut milk. JoyFoodSunshine
Q4. Can I skip the crust?
Yes—you can bake filling in a pie dish or ramekins without crust, but texture will differ.
Q5. Why did my filling crack?
Likely over‑baked or cooled too quickly. Reduce bake time somewhat and allow gentle cooling.

Conclusion

This Dairy‑Free Pumpkin Pie gives you that cherished holiday dessert experience—warm with spice, rich with pumpkin, and creamy without dairy. Whether you’re baking for guests, dietary needs, or simply craving something special, this pie hits all the right notes.
Happy baking and happy slicing!