Dairy-Free Pumpkin Pie Made With Coconut Milk

Dairy free pumpkin pie
Prep: 15 mins
Cook: 60 mins
Chill Time: 30 mins
Total: 105 mins
Servings: 8 servings
Nutrition Facts (per serving)
377 Calories
22g Fat
41g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8
Amount per serving
Calories 377
% Daily Value*
Total Fat 22g 28%
Saturated Fat 17g 87%
Cholesterol 70mg 23%
Sodium 157mg 7%
Total Carbohydrate 41g 15%
Dietary Fiber 2g 9%
Total Sugars 22g
Protein 6g
Vitamin C 3mg 15%
Calcium 53mg 4%
Iron 3mg 18%
Potassium 262mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pumpkin pie is a Thanksgiving must-have dessert. With a creamy texture from pumpkin puree and the warming, fall flavor boost of pumpkin pie spice mix, pumpkin pie is like a, edible, sweet slice of autumn. Typically, pumpkin pie is made with heavy cream or evaporated milk, making it unsafe for dairy-free eaters. This take on the classic pumpkin pie is a rich, dairy-free and soy-free dessert that is perfect for all fall and winter holidays.

A pastry crust bottom is paired with a warmly spiced pumpkin filling, then baked together to make the perfect pumpkin pie with a bit of a twist. Coconut oil makes the crust melt in your mouth, and the coconut milk in the filling creates such a decadent flavor and texture that everyone—dairy-free or not—will ask you for your recipe. If that sounds like too much coconut flavor for you, just use vegan butter, margarine, or shortening instead.

Make sure to plan for an hour or so in the fridge to allow the pie to chill, and feel free to add a dollop of vegan whipped cream on top before serving; we love both the coconut milk and tofu versions of that.. As with any dish that is intended for persons with allergies, make sure to read all of the ingredient labels thoroughly to ensure that there are no dairy-derived ingredients in any of the products.


For the Pie Crust:

  • 1 1/4 cups all-purpose flour

  • 2 tablespoons sugar

  • 1/2 teaspoon kosher salt

  • 1/2 cup coconut oil, fully chilled and cut into 1/2-inch pieces

  • 3-4 tablespoons ice cold water

For the Pie Filling:

  • 3 large eggs

  • 2 cups pumpkin puree

  • 3/4 cup light brown sugar

  • 2 1/2 teaspoons pumpkin pie spice

  • 1/4 teaspoon kosher salt

  • 1 cup full-fat coconut milk

  • 1 teaspoon vanilla extract

Steps to Make It

Note: While there are multiple steps to this recipe, this pumpkin dessert is broken down into workable categories to help you better plan for preparation and baking.

Preparing the Pastry Crust

  1. Gather the ingredients.

  2. Lightly grease a 9-inch pie plate and set aside.

  3. In a food processor, pulse flour, sugar, and salt briefly. Add coconut oil and pulse again, until mixture looks crumbly. Add ice cold water one tablespoon at a time, pulsing until mixture has just come together.

  4. Scoop crust mixture out onto a floured surface and press together, handling it as little as possible, until you have a small ball. Press the sphere down into a disc, cover with plastic wrap, and refrigerate for 30 minutes.

  5. Remove disc from fridge and roll it out on a floured surface until it fits the size of your pie plate. Place it in greased pie plate, pressing it to fit.

Making the Pie Filling

  1. Gather the ingredients.

  2. Preheat oven to 425 F. Beat eggs in a medium-sized mixing bowl with a whisk, then add pumpkin puree, sugar, pumpkin pie spice, salt, coconut milk, and vanilla. Whisk until thoroughly combined.

  3. Pour filling into unbaked crust.

  4. Bake for 15 minutes, then turn down heat to 350 F to bake for 45 minutes longer. If edges of crust start to brown too quickly, loosely tent crust with foil. You'll know it's done when it has the slightest bit of jiggle left in center, but otherwise looks firm.

  5. Transfer pie to a cooling rack to cool completely, then chill for 1 to 2 hours before serving.

Pastry Tips

  • Coconut oil must be thoroughly chilled for this dough to work; if you find it cumbersome to work with, swap for vegan butter instead.
  • If you don't have pumpkin pie spice on hand, you can easily make your own or purchase pumpkin pie filling instead, with is pumpkin (or other squash) with the spice mix already added.
  • Pie crust can be prepared ahead of time and chilled; let it come to room temperature as you prepare the filling.

How to Store

This dairy-free pumpkin pie will keep best refrigerated. Store unused pie in a tightly sealed container for several days in the fridge, or place plastic wrap over the pie plate and store for 1-2 days.

Will my pie set further as it cools?

This pumpkin pie will set more fully as it cools. Once thoroughly chilled, it should be easy to slice.

Can you leave a fresh baked pumpkin pie out overnight?

Because this recipe contains eggs, it is not recommended to leave it out overnight. It should be refrigerated if not consumed within several hours of baking.