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close up shot of a slice of dairy free pumpkin pie

Dairy Free Pumpkin Pie

This dairy free pumpkin pie is silky smooth, creamy and full of flavor. Best of all, it’s easy to make from scratch, and you don’t need any special equipment! The holidays are all about indulging and eating all sorts of comfort food. Turkey, stuffing, gravy, fresh baked biscuits and rolls, apple pie, pumpkin pie, and more all make an appearance on dinner tables this time of year.

We all love loading up on these classics, but those of us who may be sensitive or intolerant to certain ingredients often feel left in the dust, stuck eating foods that just don’t quite match up to our childhood memories.

My wife being lactose intolerant will often just ‘deal’ with the discomfort of loading up on dairy rich desserts for a few days, but I thought why not make a dessert she loves and can eat guilt free without having to worry about all the dairy that’s usually loaded into desserts.

an overhead view of a slice of dairy free pumpkin pie on a white plate garnished with cinnamon and coconut cream

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How Do You Make Dairy Free Pumpkin Pie?

It’s actually really easy, and not much different then baking a regular homemade pumpkin pie. The secret to a dairy free pumpkin pie is using coconut milk instead of the sweetened condensed milk or evaporated milk. You get the same creamy texture, minus the dairy of course. Not to mention coconut milk is cheaper!

Wait A Minute, Won’t The Pie Taste Like Coconut?

That’s the best part! You probably won’t even notice it! The pumpkin puree is rich enough to mask the coconut flavor and the traditional mix of cinnamon, clove, and ginger help bring out the pumpkin flavor while masking the coconut. If you don’t tell anyone, I can almost guarantee, they won’t be able to tell the difference!

In fact I love substituting coconut milk for cream in many recipes not just desserts. This curried squash soup tastes fantastic with coconut milk instead of cream or milk, as does this beef korma recipe.

Did you know you can use the thick coconut cream that settles in one end of the can and whip it up like whip cream! – Chef Markus Mueller

What About The Crust Is That Dairy Free?

Most homemade pie crust that’s made from scratch includes butter (including my old fashioned pie crust) so if you are truly dairy free that recipe is out.

But you can very easily substitute shortening or lard in place of the butter to make a dairy free pie crust. I actually love baking with Tenderflake as it produces a wonderfully crisp crust!

an overhead view of from scratch pie dough with crimped edges on a wooden table

So let’s get baking! Let’s start with the crust.

Making Dairy Free Pie Crust

You can make your own dairy free pumpkin pie crust with the recipe below, or use a commercially prepared dairy free pie crust. As always homemade is best though!

You’ll need:

  • 1 1/4 cups all purpose flour
  • 1/4 lb shortening or lard (Tenderflake is fantastic!)
  • Pinch of salt
  • 7 tbsp ice cold water

Pie dough is best made the night before and chilled in the fridge, this allows it to set, the fat to re-solidify, and prevents the crust from shrinking during blind baking. To make the pie dough follow the instructions below . For more detailed instructions and pictures read this recipe:

  1. Mix the flour with the sugar and the salt so everything is evenly combined. You can do this in a bowl or in a food processor.
  2. Cut the cold shortening into cubes and mix it into the flour mixture until it is crumbly. If making this in a food processor, pulse the flour mix until the shortening is evenly crumbled up.
  3. Add the water to the mixture and stir it gently until it forms one single mass. Don’t over knead or mix the pie crust.
  4. Flatten the crust and wrap it in plastic wrap or a beeswax cloth wrap. Chill in the fridge for at least an hour.
  5. On a floured counter top, roll out the pie crust until it is about 1/4 I’m in thickness.
  6. Grease a pie pan, and transfer the crust to to pan. This is most easily accomplished by folding the crust before moving it, or rolling it up on a rolling pin.
  7. Gently press the pie crust into the corners of the pie pan. Pinch the outer edge of the crust together to make a fancy design, or simply trim of the excess. Cover and refrigerate the pie crust, the longer the better.
  8. Blind bake the pie crust just as you would when making traditional pumpkin pie. This prevents the crust from going soggy before the filling is fully baked.

As the crust blind bakes, follow the instructions below to mix the dairy free pumpkin pie filling.

Making Dairy Free Pumpkin Pie Filling With Coconut Milk

You’ll notice that making a dairy free pumpkin pie filling is almost identical to making ‘normal’ pumpkin pie filling! The only real difference is the coconut milk! You’ll need:

  • 2.5 cups pumpkin puree – any leftover puree can be used in these pumpkin breakfast muffins!
  • 1 cup coconut milk
  • 3 eggs – lightly beaten
  • 2/3 cups brown sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp ginger
  • Pinch salt

This part is even easier then making the crust from scratch, (Yay!) And if you are using a store bought crust you can simply blind bake the crust and continue with making the filling.

  1. Crack the eggs in a bowl and lightly whisk them together until the are slightly foamy.
  2. Add in the pumpkin puree, brown sugar, salt, and spices and mix well until fully combined.
  3. Slowly pour in the 1 cup coconut milk and whisk it in.
  4. Once the pie crust has been blind baked, pour the filling into the pie shell and bake the pumpkin pie for about 60 minutes at 375 F.
  5. Remove the dairy free pumpkin pie from the oven once the filling is fully set, and just slightly jiggly in the center.
  6. Cool the pie on a wire rack until cool to the touch. Then refrigerate for at least 1 hour before cutting.

a vertical image of a dairy free slice of pumpkin pie on a white plate garnished with cinnamon

Serve the dairy free pumpkin pie with some whipped coconut cream, and a cinnamon sprinkle!

Did you make this dairy free pumpkin pie? Leave a comment and star rating below, then take a picture and tag me on Facebook & Instagram: @earthfoodandfire. For more from scratch recipes follow me on Instagram & Pinterest

close up shot of a slice of dairy free pumpkin pie
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5 from 16 votes

Dairy Free Pumpkin Pie

Don't miss out on pumpkin pie just because you're lactose free! This dairy free pumpkin pie is made using coconut milk, with easy to follow instructions. 
Course Dessert
Cuisine American, Canadian
Keyword coconut milk pumpkin pie, does pumpkin pie have dairy in it?
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12 slices
Calories 2178.2kcal
Author Chef Markus Mueller

Ingredients

Dairy Free Pie Crust

  • 1 1/4 cups all purpose flour
  • 1/4 lb shortening or lard Tenderflake is fantastic!
  • 1 pinch of salt
  • 7 tbsp ice cold water

Dairy Free Pumpkin Pie Filling With Coconut Milk

  • 2.5 cups pumpkin puree
  • 1 cup coconut milk
  • 3 whole eggs lightly beaten
  • 2/3 cups brown sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp ginger
  • 1 Pinch salt

Instructions

Making Dairy Free Pie Crust

  • Mix the flour with the sugar and the salt so everything is evenly combined. You can do this in a bowl or in a food processor.
  • Cut the cold shortening into cubes and mix it into the flour mixture until it is crumbly. If making this in a food processor, pulse the flour mix until the shortening is evenly crumbled up.
  • Add the water to the mixture and stir it gently until it forms one single mass. Don't over knead or mix the pie crust. Flatten the crust and wrap it in plastic wrap or a beeswax cloth wrap. Chill in the fridge for at least an hour.
  • On a floured counter top, roll out the pie crust until it is about 1/2 cm thick.
  • Grease a pie pan, and transfer the crust to to pan. Gently press the pie crust into the corners of the pie pan. Pinch the outer edge of the crust together to make a fancy design, or simply trim of the excess. Cover and refrigerate the pie crust, the longer the better.
  • Blind bake the pie crust just as you would when making traditional pumpkin pie. This prevents the crust from going soggy before the filling is fully baked.

Dairy Free Pumpkin Pie Filling

  • Crack the eggs in a bowl and lightly whisk them together until the are slightly foamy.
  • Add in the pumpkin puree, brown sugar, salt, and spices and mix well until fully combined.
  • Slowly pour in the 1 cup coconut milk and whisk it in.
  • Once the pie crust has been blind baked, pour the filling into the pie shell and bake the pumpkin pie for about 60 minutes at 375 F.
  • Remove the dairy free pumpkin pie from the oven once the filling is fully set, and just slightly jiggly in the center.
  • Cool the pie on a wire rack until cool to the touch. Then refrigerate for at least 1 hour before cutting.

Video


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Don't miss out on pumpkin pie just because you're lactose free! This dairy free pumpkin pie is made using coconut milk, with easy to follow instructions. #pumpkinpie #lactosefree #dairyfree #thanksgiving

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26 Comments

  1. Love the fact this is dairy-free! Your version of the pumpkin pie looks delicious, and so neatly baked! Nothing beats a slice of this timeless classic, especially with a cuppa!

  2. This is perfect for our family members who are dairy intolerant! I love subbing out dairy with coconut milk! Your pie looks super scrumptious! 🙂

  3. My niece loves pumpkin pie! My niece is also lactose intolerant which means she gets sick when she eats it. This year for Thanksgiving I will be making her this pie! She will get the entire thing to herself – talk about a happy 11 year old! Pinned – Thank you for helping me making her a happy girl!

  4. Kelly Anthony

    The custard in this pie looks so smooth and creamy, it’s hard to believe there’s no dairy in there! Thank you SO MUCH for this recipe!!!

  5. I can’t have any dairy at all during Thanksgiving this year because my baby is allergic! This pie looks amazing and makes me excited because now I can have pumpkin pie during the holiday!

  6. This is perfect for Thanksgiving!! So nice to be able to make a favorite dessert for someone who is dairy free!

  7. Amanda Mason

    This looks amazing but I’m allergic to coconut milk! What other substitute would you suggest me using? I really want to try this!!

    • Hey Amanda, sorry to hear about your allergy! That’s ok though, there is always a work around! I would recommend substituting 1 cup of almond milk or other dairy free milk option in it’s place. With that I would add probably 1/2 Tbsp of cornstarch to help it set up as the milk is thinner then the coconut cream. I must say I have never done this myself, so I am not sure exactly how it will turn out, but I would love to hear back from you if you try it!

  8. I don’t digest dairy well, so THANK YOU for making a dairy-free version of pumpkin pie. I love coconut milk, so I’m sure I’m going to love this pie!

  9. My friends kid is lactose intolerant and i was looking for dairy free pie recipes for this Thanksgiving, thanks!

  10. I’ve never gotten into the pumpkin craze, but I have several friends who can’t get enough of it. They would love this pie, so I’m definitely sharing with them

  11. Yummy! Pumpkin Pie is one of my favorite Thanksgiving staples! Love this non-dairy version. My son has problems with dairy, so this is perfect!

  12. Love pumpkin pie! Your recipe looks amazing!

  13. Can’t wait to try these dairy free version. Looks amazingly delicious. Great recipe!

  14. Jacque Hastert

    Pure genius! I would have never guessed that you could make a dairy free pumpkin pie.

  15. Corinna | Friendly Pantry

    Love that this is dairy free! Yum!
    Corinna | Friendly Pantry

  16. That looks amazing. I never would have guessed that it’s dairy free. And I bet it tastes so god with the coconut milk. I have gotta try this for myself

  17. Sarah Cummings

    This sounds amazing! Trying to cut down on dairy and this is my favorite dessert . Perfect!

  18. christine bolt

    Hello and thank you for the awesome recipe!!! I am looking forward to trying it out. I do wonder if there are brown sugar subs. I normally use raw honey or maple syrup but I am afraid those may make it too liquid and not firm up. Do you think raw sugar would work? thanks

    • Hi Christine,

      Absolutely you can substitute honey for the brown sugar. You are correct in thinking it may go to liquidy, which is why I would suggest using only 1/3 cup of honey to substitute the 2/3 cup brown sugar. I would also suggest using 3/4 cup of coconut milk instead of the full cup.

      I have to say I haven’t tried this myself but the usual rule of thumb is to use half the amount of honey, and to reduce the liquid content of the recipe by one quarter.

      I would love to hear back how it turns out for you!!

      Chef Markus

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