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Make this easy dairy-free pumpkin pie for the best end to your Thanksgiving meal. The pumpkin filling is so thick and creamy and the buttery pie crust turns out perfectly every time.
Need another dessert? Try vegan pumpkin cheesecake or vegan sweet potato pie next.
This recipe is for you if you’re eating a dairy-free Thanksgiving! You won’t have any idea that the dairy is missing. The buttery crust is flaky and delicious and the silky smooth pumpkin pie filling is exactly like regular pumpkin pie. It’s full of so much pumpkin flavor from the fresh pumpkin to the cozy spices.
PS if you love this dairy-free pumpkin pie, you will swoon over our vegan sweet potato pie.
Ingredient Notes
Here are the key ingredients to make this dairy-free pumpkin pie recipe. Jump down to the recipe card for the exact measurements.
- Flour: we used all-purpose flour for this pie crust. We haven’t tested it, but you could also use a 1:1 gluten-free flour, it just may not be as flaky.
- Vegan butter: Make sure they’re very cold for an extra flaky pie crust.
- Vegetable shortening: this also helps make the crust really flaky! You can also use a palm shortening for a cleaner option.
- Brown sugar: light brown sugar is great here, or you can use coconut sugar for a refined sugar-free option.
- Eggs: this is the binder for the pie, but you could use Just eggs or Bob’s Red Mill egg replacer to make a vegan pumpkin pie.
- Pumpkin puree: make sure you’re using plain pumpkin and not pumpkin pie filling. You can use canned pumpkin or homemade pumpkin puree.
- Canned full-fat coconut milk: the extra thick cream in this makes the filling so creamy. Make sure to get full fat, that is key!
- Pure maple syrup: for sweetness!
- Vanilla extract
- Pumpkin pie spice: we’re keeping it simple with a pre-made pumpkin pie spice, but you could make your own. See below!
Homemade Pumpkin Pie Spice
We keep pre-mixed pumpkin pie spice in our pantry year-round, but if you don’t have it at home it’s simple to mix together your own to put in this recipe. Add all of the spices to a small bowl, whisk it well then measure out what you need for the recipe. Make extra and store it in an airtight jar for other pumpkin spice recipes, like our pumpkin spice overnight oats.
Homemade pumpkin pie spice: 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon EACH: ground cloves, ground nutmeg, and ground allspice
How to Make Dairy-Free Pumpkin Pie
Here are the simple steps to make this delicious dairy-free pumpkin pie. Skip down to the recipe card for the full recipe.
Dairy-Free Pie Crust
- Mix the flour and salt: Mix the flour and salt in a large bowl. Add the very cold butter and shortening then use a pastry blender to cut the fat into the flour until the bits are the size of a pea.
- Add the water: Make the water very cold by adding ice then measure out the cold water to 1/2 cup. Pour the water into the flour mixture 1 tablespoon at a time, stirring with a wooden after each addition, until the dough starts to form large clumps.
- Mix: turn the loose dough out onto a work surface and fold it over itself until it combines and start to form a dough. Shape it into a circle and cut it in half.
- Wrap and chill: turn the pie dough out onto a floured surface and cut it in half (this recipe makes two pie crusts). Flatten each into a 1/2-inch thick disc with your hands then wrap them tightly with plastic wrap and chill for at least 2 hours, ideally overnight.
Dairy-Free Pumpkin Pie Filling
- Turn the pie crust out onto a well-floured surface and roll it into a 12-inch circle. Transfer it to a 9-inch pie plate or tart pan. There should be a few inches of overhang all around the pie. There are a few different ways to finish the edges of the pie shell, but our favorite is to crimp them into a wavy pattern.
- Whisk together the pumpkin puree, coconut milk, maple syrup, vanilla extract, pumpkin pie spice, and salt in a large mixing bowl. Whisk in the eggs and egg yolk then pour it into the unbaked pie crust.
- Bake at 350°F for 45-55 minutes, until the center jiggles slightly when you give the pie a nudge. Start checking the pie around 35 minutes and cover the crust with foil or a pie cover to avoid burning. Remove it from the oven and let the pie cool on a wire rack for at least 2 hours, preferably overnight.
Frequently Asked Questions
The best way to tell when the pie is done is by gentle shaking the pie to see if it jiggles. If it jiggles it needs a few more minutes.
Yes, you can overcook pumpkin pie. Because every oven varies, start checking on the pie in the last 5 minutes to ensure the top is set. You’ll know it’s overcooked if it begins to crack. You can buy a pie shield to cover the outside crust if it looks like it’s getting too brown before the inside is finished cooking.
You can use homemade pumpkin pure if you have that on hand. If you’re having trouble finding the canned version you can make your own. I recommend placing the pumpkin in a clean dish towel or coffee filter to strain out any additional moisture. From there, replace the canned pumpkin in the recipe with 2 cups of homemade pumpkin pure.
Serving Suggestions
Pumpkin pie is best served cold with a large dollop of whipped cream. Use this whipped coconut cream tutorial to make homemade dairy free whipped cream in a few minutes!
Dairy-Free pumpkin pie is the best way to end your Thanksgiving meal. We love to serve a cheesecloth turkey with dairy-free green bean casserole, roasted brussels and butternut squash, and vegan mac and cheese.
Make-Ahead and Storage Instructions
3 months in advance: make the pie crust and freeze it. Thaw it overnight in the fridge the night before you make it.
5 days in advance: make the pie crust and store it in the fridge.
3 days in advance (or less): make the pie crust and filling. Allow it to cool slightly then cover it tightly with plastic wrap and store it in the fridge for up to 3 days.
1 day in advance: make the entire pie and let it cool completely. Cover loosely with foil and store in the fridge or at room temperature.
Storage: store leftover pie in an airtight container in the fridge for up to 4 days. The pie can be frozen for up to 6 months. Thaw it slowly overnight in the fridge.
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More dairy free desserts
- Paleo pumpkin bars
- Vegan pumpkin cheesecake
- Pumpkin cobbler [GF | DF]
- Healthy pumpkin cookies
- Paleo pumpkin chocolate chunk blondies
Dairy-Free Pumpkin Pie
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Ingredients
Dairy-Free Pie Crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 6 Tablespoons vegan butter cold and cubed
- 2/3 cup vegetable shortening (or pal shortening) chillled
- 1/2 cup ice water
Dairy-Free Pumpkin Pie Filling
- 1 (15 ounce) can pure pumpkin puree
- 1/2 cup full fat coconut milk shaken to blend
- ½ cup pure maple syrup
- 2 teaspoons pure vanilla extract
- 1 tablespoon pumpkin pie spice*
- ¼ teaspoon kosher salt
- 2 large eggs + 1 large egg yolk room temp
Instructions
Dairy-Free Pie Crust
- Mix the flour and salt in a large bowl then add the very cold butter and shortening.
- Use a pastry blender to cut the butter and shortening into the mixture until they resemble pea-sized meals.
- To make sure the water is really cold, measure out at least 1/2 cup of water then add and stir it around to keep it cold. Measure out 1/2 cup of ice water from there and pour it into the flour mixture 1 tablespoon at a time, stirring well with a wooden spoon or spatula after each addition. Stop adding water when the mixture begins to form large clumps. We used just under 1/2 cup of water.
- Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Cut dough in half. Flatten each half into 1-inch thick discs using your hands.
Dairy-Free Pumpkin Pie Filling
- Turn the pie crust out onto a well-floured surface and roll it into a 12-inch circle. Transfer it to a 9-inch pie plate or tart pan. There should be a few inches of overhang all around the pie. There are a few different ways to finish the edges of the pie shell, but our favorite is to crimp them into a wavy pattern.
- Whisk together the pumpkin puree, coconut milk, maple syrup, vanilla extract, pumpkin pie spice, and salt in a large mixing bowl. Whisk in the eggs and egg yolk then pour it into the unbaked pie crust.
- Bake at 350°F for 45-55 minutes, until the center jiggles slightly when you give the pie a nudge. Start checking the pie after 35 minutes and cover the crust with foil or a pie cover to avoid burning. Remove it from the oven and let the pie cool on a wire rack for at least 2 hours, preferably overnight.
Notes
- 3 months in advance: make the pie crust and freeze it. Thaw it overnight in the fridge the night before you make it.
- 5 days in advance: make the pie crust and store it in the fridge.
- 3 days in advance (or less): make the pie crust and filling. Allow it to cool slightly then cover it tightly with plastic wrap and store it in the fridge for up to 3 days.
- 1 day in advance: make the entire pie and let it cool completely. Cover loosely with foil and store in the fridge or at room temperature.
Equipment
- 9-inc Pie Dish
- Rolling Pin
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What can I substitute for tapioca flour in the crust? Would Cassava flour work?
You could try arrowroot starch! Cassava might work! I haven’t tried it and it’s a different protein structure but could work:)