Dairy-Free Pumpkin Pie

Made With Coconut Milk

Pumpkin Pie Made With Coconut Milk

 The Spruce

Prep: 15 mins
Cook: 60 mins
Chill Time: 90 mins
Total: 2 hrs 45 mins
Servings: 8 to 10 servings
Yield: 1 (9-inch) pie
Nutrition Facts (per serving)
301 Calories
17g Fat
33g Carbs
5g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 301
% Daily Value*
Total Fat 17g 22%
Saturated Fat 14g 69%
Cholesterol 56mg 19%
Sodium 126mg 5%
Total Carbohydrate 33g 12%
Dietary Fiber 2g 7%
Total Sugars 18g
Protein 5g
Vitamin C 2mg 12%
Calcium 42mg 3%
Iron 3mg 14%
Potassium 210mg 4%
*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.)

For most, pumpkin pie is a Thanksgiving must-have, but we consider it a year-round treat. Each bite is delicately creamy thanks to the pumpkin puree and bursting with warm, fall spices from pumpkin pie spice. Typically, pumpkin pie is made with heavy cream or evaporated milk, making it unsafe for dairy-free eaters. Our version is a rich, dairy-free, and soy-free dessert fit for any celebration.

Coconut oil makes the crust melt in your mouth, while the coconut milk in the filling creates a decadent texture. If that sounds like too much coconut flavor for you, you can 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. Serve slices piled high with vegan whipped cream, if desired—we love these coconut milk and tofu versions. 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 granulated sugar

  • 1/2 teaspoon kosher salt

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

  • 3 to 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

Prepare the Pastry Crust

  1. Gather the ingredients.

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

  3. Pulse the flour, sugar, and salt briefly in a food processor just to combine. Add the coconut oil and pulse until the mixture is blended, but slightly crumbly. Add 1 tablespoon of the cold water at a time, pulsing with each addition, until the mixture just comes together.

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

  5. Remove the dough from fridge and roll it out on a lightly floured surface until it is about 1 inch larger in diameter than the prepared pie plate. Transfer the dough to the pie plate. Crimp the edges of the dough as desired. Set aside while you prepare the filling.

Making the Pie Filling

  1. Gather the ingredients.

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

  3. Pour the filling into the unbaked crust.

  4. Bake the pie for 15 minutes, then turn down the heat to 350 F and continue to bake until the pie is set, but has a slight jiggle in the center, about 45 minutes longer. If the edges of the crust start to brown too quickly, loosely tent the pie with foil.

    Open the door to the oven about a quarter of the way. Allow the pie to cool completely in the oven. This will help prevent cracking. 

  5. Once the pie is cooled to room temperature, cover it in plastic wrap and place it in the refrigerator. Chill for at least 1 hours.

  6. Serve the dairy-free pumpkin pie at room temperature or chilled. Enjoy!

Pie Crust Tips

  • The coconut oil must be thoroughly chilled for this dough to work; if you find it cumbersome to work with, swap for a 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, which is pumpkin (or other squash) with the spice mix already added.
  • The pie crust can be prepared ahead of time and chilled, unbaked. When ready to bake, let the crust come to room temperature as you prepare the filling.
  • There are a couple tactics to avoid cracks in your pumpkin pie. Don't over-beat the filling since the extra air can cause cracks as the pie cooks and cools. Don't over-bake your pie—it should still have a slight jiggle in the middle.
  • If you do end up with a few cracks, simply cover them with whipped cream. It will still taste delicious.
  • Canned and homemade pumpkin purée work equally well in this recipe. To make your own, stem and seed the pumpkin and cut it into large chunks. Cover and roast at 350 F for 45 minutes to an hour, then process until smooth.

How to Store

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

Will my pie set further as it cools?

This pumpkin pie will fully set 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.