Make this super simple dairy free pumpkin pie for Thanksgiving! It's gluten free too and made from scratch with a simple pie crust and coconut milk filling. You'll be amazed how thick and creamy this recipe is!
If you're eating a dairy free Thanksgiving, this recipe is for you! You won't have any idea that the dairy is missing. It's the best pumpkin pie!
Ingredients for dairy free pumpkin pie:
- Almond + tapioca flour
- Palm oil shortening, coconut oil or grass-fed butter
- Coconut sugar
- Eggs
- Pure pumpkin puree (not pumpkin pie filling!)
- Canned full fat coconut milk
- Pure maple syrup
- Vanilla extract
- Pumpkin pie spice
- Eggs
Is there a dairy free substitute for evaporated milk?
You can substitute coconut milk instead of evaporated milk in pumpkin pie. This recipe calls for canned full fat coconut milk that's been shaken to mix the solid cream and liquid. You won't taste any coconut flavor!
How to make easy gluten free crust:
- To make the crust, start by adding all of the ingredients to the bowl of a food processor until a dough forms and starts to pull away from the edges of the bowl.
- Gather the dough into a loose ball and wrap in plastic then chill in the refrigerator for at least 20 minutes or up to 2 days prep ahead!).
- Gently press the dough into the bottom and sides of the pie dish. Pierce the dough with a fork then 10 minutes until the bottom is set.
How to make dairy free pumpkin pie:
Make the filling: Whisk together the pumpkin, coconut milk, maple syrup, vanilla extract, pumpkin pie spice and salt. Whisk in the eggs and egg yolk then pour into the partially baked pie crust. Cover the crust with foil to avoid burning and bake for 55-65 minutes.
Pumpkin Pie FAQ
How do you know when pumpkin pie is ready?
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.
Can you overcook pumpkin pie?
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.
Canned pumpkin or homemade?
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.
How to make homemade pumpkin pie spice for this recipe:
If you don't have pumpkin pie spice on hand, you can make your own with spices you likely already have at home. Mix these spices together:
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
What to serve with dairy free pumpkin pie:
Pumpkin pie is best served cold with a large dollop of whipped cream. Use this coconut whipped cream tutorial to whip up some dairy free whipped cream in a few minutes!
If you love this recipe as much as I do, don't forget to follow me on Instagram and tag me with @what_mollymade so I can see it and feature you.
More dairy free pumpkin desserts:
- Paleo pumpkin bars
- Vegan pumpkin cheesecake
- Pumpkin cobbler [GF | DF]
- Healthy pumpkin cookies
- Paleo pumpkin chocolate chunk blondies
Easy dairy free pumpkin pie
INGREDIENTS
Crust:
- 1 ½ cups almond flour
- 2/3 cup tapioca flour
- 1/2 cup palm oil shortening, coconut oil or grass-fed butter cold
- 2 tablespoons coconut sugar
- 1/4 teaspoon sea salt
- 1 egg
Filling:
- 1-15 oz 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 or make your own
- ¼ teaspoon sea salt
- 2 large eggs + 1 large egg yolk room temp
INSTRUCTIONS
- Start by adding all of the pie crust ingredients to the bowl of a food processor, except for the egg, and pulse until a crumb forms. Next, add the egg and pulse until a dough forms and starts to pull away from the edges of the bowl.
- Gather the dough into a loose ball and wrap in plastic then chill in the refrigerator for at least 20 minutes or up to 2 days if you want to make it in advance.
- While the dough is chilling, preheat the oven to 375°F.
- Gently press the dough into the bottom and sides of a 9" pie dish. It’s okay if the dough breaks, this is normal. Gently push the dough back together to smooth and cracks. You can't overwork this dough.
- Pierce the dough with a fork a few times to it doesn’t puff up while baking. Bake the pie crust in the preheated oven for 10 minutes until the bottom is set. Remove and allow to cool for 5-10 minutes.
- While the crust is baking, make the filling. In a large bowl, whisk together the pumpkin, coconut milk, maple syrup, vanilla extract, pumpkin pie spice and salt. Whisk in the eggs and egg yolk one at a time, being careful not to overmix.
- Pour the filling into the partially baked pie crust. Cover the crust only with aluminum foil or a pie shield, and bake again for 55-65 minutes or until the center of the pie is set.
- Allow to cool completely at room temperature. Once cooled, serve or keep in the refrigerator for up to 2 days. Serve with coconut whipped cream and a sprinkle of cinnamon if desired!
Nutrition
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