Learn how to make a simple dairy free pumpkin pie, complete with a flaky homemade dairy free pie crust. With a silky smooth, sweet pumpkin filling loaded with cosy spices, it really is much easier to make than you may think! Whether you’re wanting to make this fall favourite for Thanksgiving dessert, or just as a delicious end to a dinner party, this is the recipe you need if you can’t have dairy.
I’m a total novice when it comes to pie baking. Pies aren’t very common in Australia, so I didn’t grow up learning how to make them. But I am an expert at creating desserts that taste just like the real thing, without the dairy.
Because when it comes to good food, I get serious FOMO.
So while I won’t win any awards for my attempt at fluting the pie crust edges, if you’re looking for a silky smooth, rich and decadent pumpkin pie that you can serve to all of your guests, not just the dairy free folks, then this is 100% it.
Around the world, pumpkin is very commonly used in desserts. Not just in the US, but recently when I was in Turkey we drove through paddocks full of pumpkins, all which will be harvested to use in a very popular sweet dessert. So I think Australia is in the minority when we say that it is predominantly used in savoury dishes like pumpkin soup or thrown in a roasted vegetable salad.
But honestly, we are missing out! So if you’re like me and are curious about trying a pumpkin pie, or you are just in need of a super simple dairy free pumpkin pie recipe for Thanksgiving or Friendsgiving this year, this is the recipe for you.
Key Ingredients
You actually don’t need many ingredients to make this dairy free pumpkin pie, but each plays a key role in ensuring that perfect pie every time.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Pie crust – starting strong with the crust. I use my dairy free pie crust as it’s super easy to make and reliable. You can also prep it ahead of time and keep it in the fridge or freezer. If you can find a store bought one that is dairy free, you can also use that.
- Pumpkin puree – I use my own homemade pumpkin puree, as canned pumpkin can be difficult to find in Australia. If you have canned pumpkin, feel free to use that.
- White sugar – I tested this recipe using brown sugar and honestly I found the taste way too sweet and the filling didn’t quite set as well as with the white sugar. So you can use either but I do recommend sticking with white sugar for the best taste and texture.
- Pumpkin pie spice – again I am using my homemade pumpkin pie spice blend because it’s so good! I’ll add some substitutions in the notes section of the recipe card however in case you don’t want to make the blend.
- Coconut milk – this is the key for ensuring the pie sets like a traditional pumpkin pie. Use a good quality full fat canned coconut milk for the best results. The pie does have a slight coconut taste but it is mostly masked by the pumpkin flavour.
- Vanilla – always, for extra flavour.
Step-By-Step Instructions
To get started, you’ll want to roll out the pastry and blind bake it in your chosen pie dish. I have a whole post with more detail on this step, so definitely check that out if you need some more information.
Once your pastry is cooked, set it aside to cool completely before filling as we don’t want any residual heat to remain when we add our custard filling.
To make the filling, mix together all of the filling ingredients. During testing I tried both adding the eggs first and adding the eggs last, and I didn’t really find any difference to the end result. You can mix the filling using a whisk, otherwise I find electric beaters just make this step so quick and easy.
Pour the filling into the pie crust. Gently tap the pie on the counter to remove any air bubbles from the filling mixture, before placing in the oven for approximately 50 minutes or until the pie is mostly set but still wobbly in the middle (it will continue to cook and firm up as it cools).
👉Tip! To keep your pie edges from burning or becoming too dark, carefully wrap them with strips of aluminium foil. This protects the crust while the filling cooks evenly.
Allow the pumpkin pie to cool completely before cutting and serving. Rushing this step will result in messy slices. I like to cool it for a few hours on the counter, then pop it in the fridge overnight. This ensures clean, perfect slices every time.
Serve the pumpkin pie with dairy free vanilla ice cream or whipped cream.
Sally’s Tips for the Best Pumpkin Pie
Take the pie out of the oven a little earlier than you think. The centre should still wobble. Overbaking can cause cracks and a slightly grainy texture, though the flavour will still be great.
This is a completely optional step, but if you want the pie to look cute and festive, you can buy inexpensive pie crust cutters on Amazon. I picked up these fall leaves and cut them out of leftover pieces of dough and baked them at the same time as blind baking the crust.
They are a great option as well to cover up any cracks if you do get them. Plus a little extra crust for enjoying with the filling isn’t a bad thing in my opinion!
Recipe FAQs
A standard 9-inch (23 cm) pie dish works perfectly. You can use glass, ceramic, or metal, just make sure it’s deep enough to hold the filling without spilling.
Once cooled, the pie can be stored in the fridge for up to 5 days. Cover it loosely with foil or plastic wrap to keep it fresh.
Yes! You can make it a day in advance and store it in the fridge. The flavours often improve after sitting overnight. You can enjoy it cold or allow it to come to room temperature.
Absolutely! If canned pumpkin is available, you can use it in this recipe to make it super easy. Just make sure it’s pure pumpkin, not pumpkin pie filling, which contains added sugar and spices.
The filling is gluten free as written, so to make the whole pie gluten free, just use a gluten free pie crust instead.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More Dairy Free Desserts:
Easy Apple Turnovers
Caramel Apple Galette
Strawberry Galette
Vegan Pumpkin Cupcakes
Dairy Free Pumpkin Pie
Equipment
Ingredients
- 1 pie crust homemade or store bought
- 425 grams / 15 ounces / 1 ¾ cups pumpkin puree
- ¾ cup white sugar/granulated sugar
- 2 eggs room temperature
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 cup coconut milk
- 1 teaspoon vanilla extract
Instructions
Blind Baking (if required)
- If you’re using a homemade pie crust, you’ll need to blind bake the crust first.
- Preheat the oven to 350°F / 180°C.
- Remove the dough from the fridge and let it sit at room temperature for 10 minutes to make it easier to roll. Roll the dough out on a lightly floured surface to fit your pie dish, leaving a slight overhang.
- Transfer the dough to the pie dish and gently press it into the base and sides. Trim the overhang and crimp or flute the edges, or press them down with a fork.
- Scrunch up a sheet of baking paper (this makes it easier to shape), then place it over the pie crust. Fill with pie weights, dried beans, or rice.
- Bake for 20 minutes, then carefully remove the weights and baking paper. Prick the base a few times with a fork.
- Return the crust to the oven and bake for a further 10-15 minutes, or until the base looks dry and the edges are lightly golden.
- Allow the crust to cool completely before adding the filling.
Make the Pumpkin Pie
- In a large bowl, whisk together the pumpkin puree, white sugar, eggs, pumpkin pie spice, salt, and vanilla extract until smooth.
- Gradually whisk in the coconut milk until fully combined.
- Pour the filling into the prepared pie crust. Smooth the top and gently tap the dish on the bench to release any air bubbles.
- Bake for 50-60 minutes, or until the filling is just set but still wobbles slightly in the centre.
- Remove from the oven and let the pie cool completely. It will continue to set as it cools.
- Once cool, refrigerate until ready to serve. Serve with dairy free whipped cream, ice cream, and a sprinkle of cinnamon if desired.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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