Looking for a dairy-free pumpkin pie recipe? Look no further than this recipe that’s also gluten-free and vegan!

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Pumpkin pie used to be my all time favorite dessert when I was younger. I longed for it all year, and couldn’t wait until Thanksgiving came around to get a big slice with whipped cream on top.

So many of my favorite memories have pumpkin pie in them, which is kind of sweet and strange if I think about it.

I have fond memories of eating it while sitting on the floor at the coffee table listening to my family have discussions about everything and nothing when I was a kid on Thanksgiving.

I remember a roommate in college baking up two pumpkin pies for no one but herself, because she wasn’t going home for the holidays. Watching her get excited about those pies makes me smile even now.

Introducing my son to pumpkin pie for the first time makes me feel warm and squishy inside, because he was only 2 at the time, and he couldn’t get enough of it.

Baking up my own impossible pumpkin pie was so fun because it was the first time I was able to enjoy pie on a gluten and dairy-free diet in ages.

Now, I’m excited to share a new pumpkin pie recipe with you. This is my recipe for a dairy-free gluten-free pumpkin pie (that’s also vegan). This recipe feels like it was a labor of love for a few reasons:

I typically shy away from too much baking, as I’m better at throwing ingredients together than I am about measuring and keeping my ratios precise.
I can be lazy and am more likely to want to buy something premade than actually put in the effort to make it myself. I’d rather buy it or forgo it entirely, so putting in the effort feels like a big deal to me.
It’s been a long time since I’ve attempted to bake a pie or bake anything too outside my comfort zone. With a year of craziness, it’s actually kind of fun for me to experiment with this recipe and see if I can create something delicious.

We made this recipe for the autumn equinox this year, but it is perfectly great for Thanksgiving or throughout the fall months. Before we get to the recipe, let’s talk a little bit about the ins and outs of pumpkin pie and how it fits into a dairy-free diet.

Is pumpkin pie dairy-free?

Traditionally, pumpkin pie is not dairy-free, because it calls for sweetened condensed milk in the pumpkin pie filling, and there’s usually butter in the crust.

The recipe in this post today is completely dairy-free, as well as egg-free and gluten-free.

How do you make pumpkin pie dairy-free?

There are few places you’ll want to make substitutions to your pumpkin pie recipe in order to make it dairy-free.

Dairy-free pie crust

In your pie crust recipe, you’ll want to be sure there is no butter. For a dairy-free pie crust recipe that’s also gluten-free, check out my gluten-free pie crust recipe.

You can swap out the butter for vegan butter, coconut oil, or vegetable shortening in whatever pie crust recipe you choose to use.

This gluten-free pie crust recipe is also dairy-free and vegan.

Or you can choose to make a gluten-free graham cracker crust for this pie.

Dairy-free pumpkin pie filling

To make your pumpkin pie recipe dairy-free, you’ll want to be sure there’s no milk or other dairy products in it.

To do this, substitute sweetened condensed milk, heavy cream, or milk in a traditional pumpkin pie recipe for full fat coconut milk.

What to serve with dairy-free pumpkin pie

Most people serve pumpkin pie with whipped cream, while others opt for vanilla ice cream. Be sure to choose a dairy-free whipped cream option or dairy-free ice cream recipe or brand to serve with your dairy-free pumpkin pie.

Tips for making dairy-free pumpkin pie

This pumpkin pie couldn’t come together any simpler with your ingredients, a high-speed blender, and an oven.

Make sure to use canned pumpkin puree instead of pumpkin pie filling
Prepare your gluten-free pumpkin pie crust before you make the filling
If you don’t have a blender, you can easily use a large bowl and a hand mixer or a stand mixer to mix up your pumpkin pie filling

How to Make Dairy-free Pumpkin Pie

Preheat the oven

Preheat your oven to 350 degrees. Make sure you have your gluten-free dairy-free pie crust ready and nearby.

Combine the dairy-free pumpkin pie filling ingredients

In a high speed blender or large mixing bowl, combine pumpkin puree, coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, pumpkin pie spice, cinnamon, and salt. Blend until smooth.

Pour into gluten-free dairy-free pie crust

Transfer the dairy-free pumpkin pie filling by pouring it or scooping from the blender or bowl into the prepared pie crust. Spread the filling over the entire crust and smooth out into an even layer on the top.

Bake the dairy-free pumpkin pie

Bake the pie at 350 degrees F for 45 to 50 minutes, or until the top is darker in color, the middle isn’t too jiggly, and the crust looks golden.

Let cool and chill

Remove the pumpkin pie from the oven and let it cool at room temperature for up to an hour on the counter. After it’s come down in temperature, transfer the pie to the fridge to chill and set up for at least 2 hours before serving.

Cut and serve

Slice into 8 or 10 servings and enjoy with dairy-free whipped cream!

Yield: 8 to 10 servings

Dairy-free Pumpkin Pie (gluten-free, vegan)

Name: Dairy-free Pumpkin Pie (gluten-free, vegan)
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 8
Cuisine: American
Ingredients: 1 - 15 oz can pumpkin puree; ¾ cup full fat coconut milk; ¾ cup brown sugar; ¼ cup cornstarch; 3 tbsp maple syrup; 1 tsp vanilla extract; 2 tsp pumpkin pie spice; ½ tsp cinnamon; ½ tsp salt; 1 gluten-free dairy-free pie crust

Enjoy this dairy-free pumpkin pie for your next Thanksgiving or fall get together! This recipe is also gluten-free and vegan.

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Ingredients

1 - 15 oz can pumpkin puree
¾ cup full fat coconut milk
¾ cup brown sugar
¼ cup cornstarch
3 tbsp maple syrup
1 tsp vanilla extract
2 tsp pumpkin pie spice
½ tsp cinnamon
½ tsp salt
1 gluten-free dairy-free pie crust

Instructions

Preheat your oven to 350 degrees F.
In a high speed blender, add the pumpkin puree, coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, pumpkin pie spice, cinnamon, and salt. Blend until smooth. Alternatively, you can combine these ingredients together in a large bowl and a hand mixer or stand mixer.
Pour out the pumpkin pie filling into the prepared gluten-free dairy-free pie crust. Spread the filling over the entire crust and smooth out into an even layer on the top.
Bake at 350 degrees F for 45 to 50 minutes, or until the top is darker in color, the middle isn't too jiggly, and the crust looks golden.
Remove from the oven, let the pie cool at room temperature for up to an hour on the counter. Then transfer the pie to the fridge to chill and set up for at least 2 hours before serving.
Slice into 8 or 10 servings and enjoy with dairy-free whipped cream!

Notes

Make sure to use canned pumpkin puree instead of pumpkin pie filling\

Prepare your gluten-free pumpkin pie crust before you make the filling

If you don't have a blender, you can easily use a large bowl and a hand mixer or a stand mixer to mix up your pumpkin pie filling

Recommended Products

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I hope you love this recipe and use it for any of your favorite fall gatherings or Thanksgiving!

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