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–+ servings

Dairy Free Pumpkin Pie

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! 
Course Dessert
Cuisine American
Keyword dairy free dessert, dairy free pie, dairy free pumpkin pie, dairy free pumpkin recipes
Prep Time 10 minutes
Cook Time 1 hour
Resting Time 6 hours
Total Time 1 hour 10 minutes
Servings 8 slices
Calories 481kcal


Optional Pecan Topping:


  • Pre-heat oven to 425 degree F.  Set frozen pie shell out to thaw. 
  • *See notes about making this dairy free pumpkin pie in a blender.
  • In a small bowl, combine the first 6 ingredients. Set aside. 
  • In a large bowl, beat the brown sugar, maple syrup and coconut milk together. 
  • Add in the vanilla and pumpkin and beat just until combined. 
  • Add in the pie spice mix and cornstarch. 
  • Blend. 
  • Let sit for 5 minutes. 
  • Pour mix into thawed pie shell. 
  • Bake at 425 degrees for 10 minutes. 
  • 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. 
  • 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. 
  • Once cooled, cover and place in fridge for at least 6 hours or overnight to let set. 

Optional Pecan Topping:

  • Before serving, if you wish to make the optional pecan topping: place pecans on a baking sheet for 5 minutes at 350 degrees.
  • In a small pot, combine toasted pecans with brown sugar and coconut butter. 
  • Stir together until brown sugar has melted. 
  • 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.


Serving: 1slice | Calories: 481kcal | Carbohydrates: 55g | Protein: 4g | Fat: 28g | Saturated Fat: 12g | Sodium: 102mg | Potassium: 207mg | Fiber: 2g | Sugar: 34g | Vitamin A: 20IU | Vitamin C: 0.7mg | Calcium: 54mg | Iron: 2mg