Dairy Free Pumpkin Pie Recipe

This dairy free pumpkin pie is just as good, if not better, than the “real” thing! It’s lightly spiced, silky smooth, and a fall dream come true.

Made with coconut milk, real pumpkin, and plenty of spice, this is guaranteed to become your new holiday go-to.

The  Best Dairy Free Pumpkin Pie

I should start by clarifying: this recipe isn’t vegan. Instead, it’s dairy-free, meaning there’s no whole milk or cream.

That makes it ideal for anyone who can’t take lactose, but not vegans since there are eggs in the mix.

As mentioned, you’ll need coconut milk, which is rich, slightly sweet, and wonderfully creamy.

It’s also one of the thickest dairy-free kinds of milk, which is why it’s most often used in place of regular milk.

That said, you can use another milk if you prefer. For example, oat milk is quite thick, but it will impart an oaty taste.

However, I don’t recommend almond milk because it’s too thin, and the filling won’t set.

How to Make Dairy Free Pumpkin Pie

This recipe is enough for one 9-inch pumpkin pie.

Ingredients:

• 1 recipe of Vegan Shortcrust Pastry (chill for 1 hour before use)
• 3 Eggs
• 425 grams of Pumpkin Puree (15-ounce can / 2 cups)
• 235 ml of Full Fat Coconut Milk (1 cup)
• 1 teaspoon of Vanilla Paste
• 165 grams of Brown Sugar (3/4 cup)
• 1/2 teaspoon of Salt
• 1 teaspoon of Ground Cinnamon
• 1 1/2 teaspoons of Pumpkin Pie Spice* 
• (*OR use the following)
• 2 1/2 teaspoons of Ground Cinnamon (total)
• 1/2 teaspoon of Nutmeg
• 1/2 teaspoon of Cloves
• 1/2 teaspoon of Allspice

Optional Garnish:

• 415 ml of cold Coconut Cream (one 14-ounce can)
• 100-120 grams of Powdered Sugar (about 1 cup)
• 1 teaspoon of Vanilla Paste

Method:

1. Preheat the oven to 220°C / 425°F and lightly grease a pie plate.
2. Roll the chilled pastry on a lightly floured surface into a rough circle. It should be about 3mm thick and 1 1/2 - 2 inches larger than the pie pan.
3. Carefully lift the pastry into the pie plate and gently press and shape.
4. Place the pie crust into the fridge while you make the filling.
5. Whisk the eggs until no streaks of whites are visible.
6. Add the pumpkin puree, coconut milk, and vanilla paste, then whisk until smooth.
7. Add the sugar, salt, and spices, and whisk until smooth. 
8. Strain the filling into a measuring jug to remove any small bits.
9. Remove the pie crust from the fridge and place it on a baking sheet.
10. Pour the filling into the crust and bake for 15 minutes at 220°C / 425°F.
11. Reduce the oven to 175°C / 350°F and bake for 45-55 minutes or until the edges look firm and the middle is slightly jiggly.
12. Add a pie guard or foil around the edges if the crust looks too dark after 20-30 minutes.
13. Take the pie out of the oven and leave it to cool on the counter for 1-2 hours. Then, place it in the fridge for at least an hour.
14. For the optional garnish: whisk the cold coconut cream until smooth, add the vanilla and powdered sugar, and whisk until thick and creamy.
15. Serve the pie from the fridge with a dollop of whipped coconut cream.