Dairy Free Pumpkin Pie
There’s something undeniably magical about Dairy Free Pumpkin Pie—the scent of warm spices wafting through the kitchen, the deep orange hue gleaming in the pie plate, and that silky smooth filling that is simply irresistible. As the autumn leaves crunch beneath your feet and the crisp air hints at the festive season, preparing a classic pumpkin pie becomes a delightful tradition that brings everyone together. I still remember my first attempt at making this pie when I decided to surprise my family during Thanksgiving. The smiles on their faces as they indulged in a slice was worth every minute spent in the kitchen.
Whether you’re gathering with family this holiday season or hosting your friends for a cozy dinner party, this dairy free pumpkin pie is a perfect end to the meal. Its creamy texture, warmth from the spices, and hint of coconut milk truly make it a treat for all. Plus, making this delightful dessert from scratch is easier than you might think! So, let’s whisk up some memories and get started on this pumpkin pie adventure!
Table of Contents
Why You’ll Love This Recipe
- Simple & Quick: Ready in just about an hour, including prep.
- Irresistible Flavor: Dive into that rich, spiced pumpkin creaminess with every bite!
- Eye-Catching Appeal: The beautiful golden crust and pumpkin filling make it a showstopper.
- Flexible Serving: Perfect for Thanksgiving, cozy dinners, or anytime cravings strike.
- Diet-Friendly Options: Deliciously dairy-free without compromising on taste!
Ingredients You’ll Need
1 pie crust (homemade or store-bought): A flaky crust is key to a great pie. If you’re in a rush, a store-bought crust works perfectly! Otherwise, homemade offers that extra love!
425 grams (15 ounces / 1¾ cups pumpkin puree): Make sure to use pure pumpkin puree, not pumpkin pie filling. It gives your pie the rich flavor and texture we all adore. Canned is super convenient, but you can make your own from roasted pumpkin too!
¾ cup white sugar (granulated sugar): This adds sweetness to the filling. If you want a healthier option, maple syrup could work too.
2 eggs (room temperature): Eggs help bind everything together and provide the perfect custard-like consistency. Room temperature eggs incorporate better into the mix.
1½ teaspoons pumpkin pie spice: This lovely blend of cinnamon, nutmeg, and ginger encapsulates the flavors of fall—make sure yours is fresh for vibrant flavor!
½ teaspoon salt: A little salt enhances the sweetness and flavors of the pie.
1 cup coconut milk: This creamy ingredient brings richness and a subtle flavor twist. For a lighter version, use almond milk or any other non-dairy milk you love.
1 teaspoon vanilla extract: A splash of vanilla gives depth and warmth to the filling. Always opt for pure extract when possible!
How to Make Dairy Free Pumpkin Pie
Preheat and Prepare: Start by preheating your oven to 350°F (180°C). Whether you’re going the DIY route or grabbing a store-bought pie crust, ensure it’s ready to rock! If you’re making the crust from scratch, roll it out gently until it’s large enough to fit into your pie dish. Place the crust in the dish, crimp the edges, and get ready for blind baking if needed.
Blind Bake the Crust: If you’re using a homemade crust, blind baking is essential. Scrunch up a sheet of baking paper and line your crust with it. Fill it with pie weights, dried beans, or rice, then bake for 20 minutes. After that, carefully remove the weights and paper, prick the base with a fork, then return to the oven for another 10-15 minutes until golden around the edges and dry to the touch. Allow to cool completely.
Whisk Together: In a large mixing bowl, whisk together the pumpkin puree, sugar, room-temperature eggs, pumpkin pie spice, salt, and vanilla extract. You want this mixture to be smooth and well-combined, with a lovely aroma filling the air. It’s the heart of your pie!
Combine Wet Ingredients: Gradually whisk in the coconut milk until everything is well-blended. At this point, take a moment to enjoy the fragrant scent—it’s already starting to feel like fall!
Fill the Crust: Pour the luscious pumpkin filling into the cooled, prepared pie crust. Smooth the top gently and tap the dish on the countertop to eliminate any pesky air bubbles that may have formed during mixing.
Bake to Perfection: Slide your pie into the oven and bake for 50 to 60 minutes. Look for the filling to be set but still slightly wobbly in the center—a little jiggle is fine! The edges will turn a beautiful golden hue. The enticing spices will start wafting through your home, making it hard to resist tasting before serving.
Cool & Chill: Once baked, remove the pie from the oven and allow it to cool completely at room temperature. As it cools, it will continue to set, so resist the urge to slice it too soon! Once cooled, refrigerate until it’s time to serve.
Serve with a Smile: When it’s finally time to enjoy, slice your dairy free pumpkin pie, and top it off with some fabulous dairy-free whipped cream or a scoop of ice cream. A sprinkle of cinnamon elevates the presentation and flavor—enjoy every bite!
Storing & Reheating
To store your delicious dairy free pumpkin pie, keep it covered at room temperature for up to two days or refrigerate for up to four days in an airtight container. For longer storage, you can freeze it! Wrap the pie tightly in plastic wrap and aluminum foil, and it should last up to three months in the freezer. When it’s time to enjoy again, simply thaw it overnight in the fridge and reheat at 350°F for about 15-20 minutes, watching closely so it stays moist. Keep in mind that freezing may slightly change the texture, but it will still taste fantastic!
Chef’s Helpful Tips
- Avoid overbaking! Keep an eye on your pie—when the edges are golden and the center has a slight jiggle, it’s done.
- Ensure your eggs are at room temperature; they blend better and help create a creamier filling.
- If your pie seems overly watery, it may need a minute or two longer in the oven—don’t be afraid to check!
- Tweak the spice levels to your preference; add a pinch of ginger or cloves for more zing.
- For a personalized touch, try mixing in a dash of maple syrup alongside the sugar for a subtle depth.
There’s nothing quite like the warmth and comfort of a fresh slice of Dairy Free Pumpkin Pie. With its inviting aroma and smooth, rich filling, this pie is not just a dessert but a wonderful way to reconnect with cherished memories of autumn and family gatherings. Don’t hesitate to experiment with flavors and textures as you create your own version, and may every slice bring happiness to your table. Savor each moment and enjoy making this delightful treat!
Recipe FAQs
Can I use fresh pumpkin instead of canned?
What can I substitute for coconut milk?
How can I make this pie vegan-friendly?
How do I know when my pie is done?
More Desserts & Appetizers Recipes
- Pumpkin Chocolate Chip Cookies
- Candy Corn Marshmallow Rice Krispie Treats
- Easy Pumpkin Cake
- Halloween Bark
- High-Protein Ninja Creami Pumpkin Ice Cream
👉 If you make my Dairy Free Pumpkin Pie recipe, please leave a comment and a star rating — it really helps others discover the recipe.
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Dairy Free Pumpkin Pie
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Enjoy the delightful taste of Dairy Free Pumpkin Pie, featuring creamy pumpkin and coconut milk blended with warm spices. This easy dessert is perfect for gatherings and cozy nights in.
Ingredients
- 1 pie crust (homemade or store-bought)
- 425 grams (15 ounces / 1¾ cups pumpkin puree)
- ¾ cup white sugar (granulated sugar)
- 2 eggs (room temperature)
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 cup coconut milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (180°C) and prepare your pie crust.
- If using homemade crust, blind bake it for 20 minutes, then 10-15 minutes more after removing the weights.
- In a bowl, whisk together pumpkin puree, sugar, eggs, pumpkin pie spice, salt, and vanilla until smooth.
- Gradually mix in coconut milk until well blended.
- Pour the filling into the prepared pie crust and smooth the top.
- Bake for 50 to 60 minutes until the filling is set but still wobbly in the center.
- Allow pie to cool completely at room temperature and then refrigerate before serving.
Notes
Store covered at room temperature for up to two days or refrigerate for up to four days.
For longer storage, freeze tightly wrapped for up to three months.
Make sure to check for doneness by looking for a jiggle in the center.
Nutrition
- Serving Size: 1 slice
- Calories: 245
- Sugar: 18g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 9g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 38mg
