This dairy free pumpkin pie recipe is so delicious, you’d never even know it’s a vegan pumpkin pie recipe! It’s dairy free, egg free, and has a gluten free option!
Every holiday season, one of the best things that happens is the dessert table at your get together. You may stuff yourself with all sorts of things for the main course, but there’s always room for dessert.
However, whether you’ve been dairy free for years or just a few months, one concern always is what can you have at the dessert table. You want everything, but you know you can’t have everything (unless of course you’re having dinner and everyone is dairy free or vegan).
Thankfully, we’ve done the hard work for you and created the perfect dairy free pumpkin pie. It’s so good you won’t even know you’re missing the other ingredients. We’ve made this a vegan pumpkin pie so that means it’s a dairy free egg free pumpkin pie. Plus, we’re including an option to make this a gluten free dairy free pumpkin pie.
Watch how to make this dairy free pumpkin pie:
What ingredients do you need to make a dairy free pumpkin pie?
Thankfully, the ingredient list on this vegan pumpkin pie doesn’t include anything out of the ordinary. You should have most of these things in your pantry, if you cook or bake even just a little bit.
- Canned Pumpkin (not pumpkin pie mix)
- You can sub this for fresh pumpkin puree
- Brown Sugar
- Maple Syrup
- Pumpkin Pie Spices
- This is a combination of Ground Ginger, Cinnamon, Ground Cloves, Allspice, Nutmeg
- Salt
- Vanilla Extract
- Can be subbed for vanilla bean
- Coconut Milk (canned type)
- Cornstarch
- May sub with arrowroot powder
- Frozen Pie Crust (ensure gluten free if needed)
- Optional Pecan topping: Vegan butter, pecans, and brown sugar
How do you make dairy free pumpkin pie?
Dairy Free Pumpkin Pie is one of the easiest dessert that you can make, especially if you’re using a dairy free frozen pie crust.
In order to make this a dairy free egg free pumpkin pie, we’ve eliminated the eggs and evaporated milk that are in a traditional pumpkin pie recipe. If you want a gluten and dairy free pumpkin pie, you’ll just follow our recipe as normal and then swap out a regular dairy free frozen pie crust for a gluten free one.
In order to make dairy free pumpkin pie filling, you’ll combine all the ingredients above. We added the dry ingredients together separately from the wet ingredients, and then combined them. But we also just added all the ingredients to a blender before to combine. Both pies came out with the same result. So if you’re looking for an easier route, throw everything into the blender.
After your ingredients are combined, pour into a thawed pie shell and place into a preheated oven for 60-70 minutes. You Once it’s cooked, let it cool completely on a cookie tray. Then, place in the fridge for at least 6 hours to let it set completely. Then serve!
Just a note: I was able to easily find a dairy free frozen pie crust inside of a local grocer. Smaller stores or stores like Target with a small grocery section, you may not find as easily. You want to ensure that lard has not been added, which is typical to pie crusts, if you want to truly make this a vegan pumpkin pie like we have.
Why can I buy a dairy free pumpkin pie?
We get it. Sometimes, especially around the holidays, there’s just not enough time to make everything. While we do believe this is a super easy dairy free pumpkin pie recipe, sometimes time gets the best of us. Especially, if you’re invited to a last minute function.
You can purchase the following brands for store bought dairy free pumpkin pie:
- Katz – this brand is dairy free, gluten free, nut free, and soy free. It does have eggs, so it is not a vegan pumpkin pie like our recipe.
- Wholly Wholesome – this brand is suitable for vegans. It doesn’t continue eggs or dairy, but does have soy and wheat. Find at Whole Foods, Wegmans, and other local grocers.
What can I do with the leftover coconut milk?
In the dairy free pumpkin pie recipe, you’ll need 1 1/4 cups canned coconut milk. Since canned coconut milk is typically 13.5-15 ounces, you’ll have a little left over. Since we love zero-waste when it comes to food, we wanted to show you ways to use leftover coconut milk. *Note: Some of these you may need more than what’s leftover from the pie, they are just to be used as examples.
- The easiest way is to use up leftover coconut milk is by making rice and replacing the amount of water with whatever leftover coconut milk you have. This dairy free coconut lime ginger chicken recipe explains how.
- Vegan Black Eyed Peas with Pineapple Salsa
- Real Pumpkin Spice Latte
- Instant Pot Fish Stew
- Thai Red Curry Shrimp
- Coconut Lime Loaf
What topping goes well with this dairy free pumpkin pie?
If you want to stay super simple, you definitely must try our dairy free coconut whipped cream. It’s completely vegan and only 3 ingredients. Super delicious.
If you are looking for a little more, then definitely go with the pecan topping that you see inside our pictures in this post. It’s a blend of toasted pecans with brown sugar and vegan butter and it just takes the traditional pumpkin pie recipe you’re used to a whole ‘nother level! It’s divine.
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This dairy free pumpkin pie recipe is so delicious, you’d never even know it’s a vegan pumpkin pie recipe! It’s dairy free, egg free, and has a gluten free option!
- 3/4 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 1/8 tsp salt
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 1 1/4 cups coconut milk
- 1 tsp vanilla
- 1 can pumpkin
- 1/4 cup cornstarch (can sub with arrowroot powder)
- 1 dairy free frozen pie crust*
- 1/2 cup brown sugar
- 4 tbsp coconut butter
- 1 cup pecans
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Pre-heat oven to 425 degree F. Set frozen pie shell out to thaw.
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*See notes about making this dairy free pumpkin pie in a blender.
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In a small bowl, combine the first 6 ingredients. Set aside.
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In a large bowl, beat the brown sugar, maple syrup and coconut milk together.
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Add in the vanilla and pumpkin and beat just until combined.
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Add in the pie spice mix and cornstarch.
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Blend.
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Let sit for 5 minutes.
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Pour mix into thawed pie shell.
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Bake at 425 degrees for 10 minutes.
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Reduce heat to 350 degrees and bake for 40-50 minutes more. Pie should almost be completely set in the middle, but a little wiggle in the middle is fine.
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Remove pie from oven and place on a cookie rack. If adding optional pecan topping (recipe below), add 10 minutes after pie comes out, then let sit until completely cooled.
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Once cooled, cover and place in fridge for at least 6 hours or overnight to let set.
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Before serving, if you wish to make the optional pecan topping: place pecans on a baking sheet for 5 minutes at 350 degrees.
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In a small pot, combine toasted pecans with brown sugar and coconut butter.
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Stir together until brown sugar has melted.
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Remove and add to pecan pie as instructed above.
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. Estimates for this pie do include the optional pecan topping.
**You can swap the cornstarch for arrowroot powder.
**You can place all pie filling ingredients inside a blender and blend together if needed.
**You can use a pumpkin pie spice mix if needed; however, the amounts in the actual recipe are greater than a pre-made spice mix. Sub at least a tablespoon of premade mix, then taste recipe to see if it needs more.
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