dairy free pumpkin pie recipe
The Best dairy free pumpkin pie recipe
The health benefits are simple too. Pumpkin is packed with vitamins A and C, and using coconut milk instead of cream keeps it lighter than classic pies. It’s a way to enjoy a classic dessert without the guilt, and it’s surprisingly easy to make with just a few pantry staples. Plus, it’s perfect for any occasion—whether you’re hosting a holiday gathering or just want something special for family dinner. The kids love how it tastes, and I love how it makes everyone feel good without overdoing it. It’s the kind of recipe that feels like a little extra effort, but it’s worth it.
Easy Dairy-Free Pumpkin Pie
A creamy, comforting pie that skips dairy while delivering rich, spiced pumpkin flavor. Perfect for fall gatherings.
🥘Ingredients
- 2 cups all-purpose flour
- ½ cup cold vegetable oil
- ½ cup ice water
- 1 tsp salt
- 1½ cups canned pumpkin puree
- ¾ cup maple syrup
- ⅓ cup coconut milk
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 tsp vanilla extract
- 1 tsp lemon juice
👨🍳Directions
-
1
Preheat oven to 375°F. Roll out 1 crust to fit a 9-inch pie dish, place in dish, and crimp edges. Chill while preparing filling. -
2
In a bowl, whisk pumpkin puree, maple syrup, coconut milk, spices, vanilla, and lemon juice until smooth. -
3
Pour filling into the chilled crust. Add a second crust on top, seal edges, and cut slits for steam to escape. -
4
Bake for 45–50 minutes until the crust is golden and the filling is set. Cool completely before slicing.
🔧Equipment
- Mixing bowls
- Whisk
- 9-inch pie dish
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Dairy-Free Pumpkin Pie Works
❓ Frequently Asked Questions About Dairy-Free Pumpkin Pie
1. Why does this dairy-free pumpkin pie use coconut milk instead of regular milk?
Coconut milk adds richness and creaminess to mimic traditional pie filling, while also providing a subtle tropical flavor that complements pumpkin. For a lighter texture, you can use half coconut milk and half unsweetened almond milk, but the recipe works best with full-fat coconut milk for depth.
2. Can I substitute other dairy-free milk in the crust?
Yes, you can use oat milk, cashew milk, or soy milk in the crust, but the texture may vary slightly. Oat milk tends to be slightly softer, while cashew milk can add a nutty flavor. Stick to the original recipe for the best balance of crispness and moisture.
3. How do I ensure my pie doesn’t get soggy?
Pre-bake the crust for 10 minutes at 375°F (190°C) before adding the filling. This sets the crust so it doesn’t absorb too much liquid. Also, avoid overfilling—leave about ½ inch of space between the crust and filling to prevent spillage during baking.
4. What if I don’t have a water bath for baking?
A water bath isn’t strictly necessary for this recipe, but it helps keep the pie from browning too quickly on the bottom. If you don’t have one, bake the pie on a baking sheet and cover loosely with foil for the first 20 minutes to prevent over-browning. Check for doneness with a knife test.
5. Can I make this pie ahead of time?
Yes, assemble the pie (without baking the crust) and refrigerate for up to 24 hours. Bake it fresh the next day, or store the unbaked pie in the fridge for up to 3 days before baking. For longer storage, freeze the unbaked pie and thaw in the fridge before baking.
