Dairy Free Pumpkin Pie (Vegan)

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. 

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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 ¼ 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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