Dairy-Free Pumpkin Pie

This dairy-free pumpkin pie is rich, silky, and just sweet enough, with warm spices, coconut milk for creaminess, and a golden gluten-free crust. A lighter take on a holiday classic.

Why You'll Love Dairy-Free Pumpkin Pie

The pumpkin purée cooks down on the stovetop for 8 to 10 minutes until it caramelizes slightly and concentrates, then coconut milk, honey, vanilla, eggs, salt, and pumpkin pie spice get stirred in while it's still hot. It bakes for 45 minutes in a gluten-free shell until the crust is golden and the filling is mostly set, and it's naturally sweetened with honey instead of refined sugar.

Tips and Tricks

• Cook down the pumpkin: This extra step concentrates the flavor and improves texture-don't skip it!
• Use full-fat coconut milk: It gives the pie a creamy, luscious consistency that mimics traditional dairy.
• Cool completely before slicing: Letting the pie rest helps it firm up and makes for cleaner cuts.

Variations

Want to add your own twist? Try these:

• Crustless version: Bake the filling in ramekins for a custard-style treat.
• Spice it up: Add a pinch of cardamom or fresh ginger for extra warmth.
• Sweetener swap: Use maple syrup instead of honey for a more autumnal flavor.

Substitutions

Make it work with what you have:

• Coconut milk → Oat milk or almond milk creamer: Choose a thick, unsweetened variety for best results.
• Honey → Maple syrup or coconut sugar: Adjust sweetness to taste.
• Gluten-free pie shell → Regular pie crust: Works great if you're not avoiding gluten.

Best Served With

• Dollop of coconut whipped cream or dairy-free vanilla ice cream
• Warm chai or spiced cider
• Candied pecans or toasted pumpkin seeds on top
• A sprinkle of cinnamon just before serving

How to Store Leftovers

• Once fully cooled, store leftover pie covered in the fridge for up to 4 days. You can also freeze individual slices for up to 1 month-wrap tightly in plastic wrap and place in an airtight container.
• Thaw overnight in the fridge and enjoy chilled or gently warmed.

Common Questions

Dairy-Free Pumpkin Pie

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This dairy-free pumpkin pie is rich, silky, and just sweet enough, with warm spices, coconut milk for creaminess, and a golden gluten-free crust. A lighter take on a holiday classic.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 8

Course: Breakfast

Cuisine: American

Calories: 29

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 15 oz pumpkin purée 1 can, cooked
• ½ cup + 2 tablespoon honey
• ½ teaspoon kosher salt
• 1 teaspoon pumpkin pie spice
• 2 eggs well beaten
• ½ teaspoon vanilla extract
• 1 can 13.5 oz full-fat coconut milk
• 1 gluten-free 9-inch pie shell unbaked and chilled

Equipment

• 9-inch pie pan
• Rubber spatula
• Whisk
• Mixing Bowls
• Saucepan

Method

 

1. Preheat oven to 400°F.
2. In a saucepan over medium heat, stir the pumpkin purée frequently for 8-10 minutes until slightly dry and caramelized.
3. Turn off the heat and stir in coconut milk, vanilla, and honey until fully incorporated.
4. Add salt, pumpkin pie spice, and eggs. Stir to combine thoroughly while the mixture is still hot.
5. Pour filling into chilled pie shell and smooth the top.
6. Bake 45 minutes or until crust is golden and filling is mostly set.
7. Let cool fully before slicing and serving.

Nutrition

Calories: 29kcalCarbohydrates: 4gProtein: 0.3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.02gCholesterol: 0.3mgSodium: 1166mgPotassium: 16mgFiber: 0.3gSugar: 2gVitamin A: 10IUVitamin C: 1mgCalcium: 19mgIron: 0.4mg

Notes

Storage: cover and refrigerate for up to 4 days. Let it come to room temperature, or serve chilled, before slicing.

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