Recipe For Dairy Free Pumpkin Pie
This recipe for dairy free Pumpkin Pie is so pumpkiny and delicious you won’t miss the dairy! This year you won’t need to skip this classic Thanksgiving dessert. Coconut milk makes the best creamy pumpkin pie that is sweet and smooth. I have served it to several people and everyone loved it. No complaints about coconut flavour!
You need to make this perfectly dairy free pumpkin pie recipe So that you don’t have to miss out due to your food allergies.
It’s the perfect pumpkin pie that will melt in your mouth. My dairy free pie crust is perfectly flaky and crisp throughout. With vegan butter it tastes amazingly buttery and light.
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I like to eat mine with coconut whipped cream. If you want to, serve yours with dairy free ice cream to create the perfect Thanksgiving treat!
I love making recipes with whole foods because they taste so much better than their store-bought versions. This perfect pie is made with whole eggs, real pumpkin puree and my homemade pumpkin pie spice blend which I share in the recipe card.
I designed this recipe using a combination of the most delicious pumpkin pies I have had. My mom’s classic pumpkin pie and Preppy Kitchen’s recipe they both contain dairy but are perfect.
Ingredients Needed for Non-Dairy Pumpkin Pie
- Dairy Free pie crust: I find it’s easiest to make my pie crust from scratch like my homemade dairy free pie crust. You can also use a store-bought crust or a frozen gluten-free pie crust if you need.
- Pure Pumpkin Puree: I use my own homemade pumpkin puree, but I have also made this recipe with store-bought canned puree. Make sure it is “pure” pumpkin puree since a pumpkin pie filling contains sweeteners and other ingredients that will not work for this recipe.
- Brown Sugar: Maple syrup is a good brown sugar substitute, but you will need to add an extra tablespoon of cornstarch or all purpose flour to make sure the pumpkin filling sets.
- Full Fat Coconut Milk or Cream: Make sure it is not a light coconut cream or milk. Use the thick creamy portion by placing it in the fridge overnight and then scoop it off. The use of coconut acts like a heavy cream in this recipe. Thai kitchen is an excellent brand or I also like to use Simple Truth. You can also use almond milk or oat milk just make sure to add two tablespoons of flour/corn starch instead of one.
- Pumpkin Pie spices: I mix my own blend of pumpkin pie spice using ground cinnamon, ginger, nutmeg, my amounts are listed in the recipe. Or use a premixed pumpkin pie spice.
- Salt: Key ingredient to bring out taste.
- Eggs: They are essential to a well-set pumpkin pie filling. Egg yolks add richness in the absence of whole milk or condensed milk.
- Flour or Cornstarch: Helps the plant-based milk to set better while baking.
What Type of Milk Should I Use?
In a more traditional pumpkin pie recipe, condensed, sweetened condensed milk or whole milk is used. Those are much harder to find dairy-free substitutes for to accommodate a dairy-free diet. This recipe uses full-fat coconut milk to achieve a creamy texture and taste. Some recipes call for almond milk which will work if you don’t have coconut but the filling won’t be as rich. Really you can use any non-dairy milk if you need to.
I use coconut cream or milk to achieve a creamy texture and taste. My husband is like a coconut flavour detector. With this coconut milk pumpkin pie, he didn’t even notice the coconut, and neither will your dairy-eating friends! Which I consider winning with my dairy-free pumpkin pie recipe.
Should I Use a Homemade pie crust or Store Bought?
Opt for simplicity and use a store-bought dairy free pie crust. It will save you time when you’re busy cooking the best holiday meal. You can also use a frozen gluten-free pie crust if you need.
Make a crustless pumpkin pie to make it gluten free by baking it in a round glass pan for 60 minutes at 350F. My mom often did this with her pumpkin pie filling and it’s an easy way to make it gluten free and still tastes great.
Make A Smooth Dairy-Free Pumpkin Pie Filling
The texture of your puree will affect the creaminess of the filling. It’s important to I use my own homemade pumpkin purée in this recipe. But make sure your homemade puree is well drained by placing it over a fine mesh strainer to remove some liquid.
It’s important to have a purée that is smooth and lump free. You can achieve this by placing it in the blender before using.
I have adopted John Canell’s method of warming the dairy free pumpkin pie filling before baking. Because it creates a smooth creamy pie filling that bakes up evenly with no cracks.
How to Blind bake a pie crust
Pre-baking our dairy free pie crust is the key to a crust that is crisp throughout. You don’t have to blind bake the crust but it helps keep the pie from becoming overly soggy if baked the day before.
Roll out your pie crust and place it in your pie plate. Freeze it for 15 minutes before baking to help it keep its shape longer while baking. When ready to bake; pierce the bottom of the crust with a fork in a few places, gently cover with parchment paper, fill with pie weights, dry beans or rice to keep the bottom crust flat. And also add a strip of foil along the inside edge to prevent it from slipping down the sides.
Tent the edges with foil and then bake at 350F for about 25 minutes until just lightly browned and holding its shape. Now it’s ready to use! If it still looks shiny keep baking until the crust looks dry.
How to Make a dairy free Pumpkin Pie
Step 1: Assemble Pie Crust
First you must have a dairy free pie crust mixed together, rolled out and placed in your 9-inch pie pan and blind bake (optional but creates a crispier crust). I like to prepare my crust the day before and leave it in the fridge overnight.
This is the recipe for dairy free pie crust I use, and it turns out splendidly each time It will create enough pie dough for two bottom crusts so just freeze the extra one for Christmas or make half a recipe, so you end up with one.
If you plan to blind bake the pie crust, make to freeze it for 15-20 minutes before filling with pie weights, tenting, and baking for 25 minutes. More instructions for blind baking listed above.
Step 2: Mix & Cook Filling, Preheat Oven
Preheat oven to 350F. Then mix together the pumpkin, brown sugar and the spices. Cook until bubbles just start to form then remove from heat.
Step 3: Mix Milk & Eggs
Warm the coconut milk in the microwave or on the stove in a small saucepan until it’s just starting to steam.
Measure out and beat the eggs. Slowly mix the milk into the eggs with a whisk.
Step 4: Filling & Egg Wash
Whisk the egg mixture into the pumpkin filling then pour into the prepared pie crust. Make egg wash with mixing an egg white and TBSP water. And brush it over the edges of your crust.
Step 5: Tent & Bake
Tent your pie with aluminum foil. Use a long strip and gently form a shell around the top edges of your crust. Bake your pie at 350F for 60 minutes. Remove the foil at the 40-45-minute mark.
You can tell it’s done when the center looks risen, set and is not jiggly when moved. Or when a toothpick inserted into the center comes out without small crumbs on it. Just know that touching the top of the pie will create a little dent and your pie will no longer be perfectly smooth.
Turn off the oven and crack the oven door. I like to let my pie cool for 20-30 minutes in the oven to prevent it from sinking.
Substitutions & Tips
- Tent Pie: Make sure to tent your pie using aluminum foil.
- Blind bake: Creates a crust is crisp throughout. You don’t have to prebake the crust if you’re short on time, but it will result in crispier crust. Make sure to freeze it first. Here’s a great method for blind baking.
- Pumpkin Pie Spices: Use 1 1/4 teaspoon pumpkin pie spice instead of spices listed in recipe.
- Egg Wash: Add an egg wash to give your pie that professional glossy look. This step is also optional.
Dairy Free Pumpkin Pie
- 1 9 inch Pie Plate
- 1 Saucepan
- Aluminum foil
- 1 Dairy free pie crust
- 2 cups homemade or canned pure pumpkin purée
- ¾ cup brown sugar lightly packed Use 1/2 cup for a lightly sweet pie
- ¾ tsp cinnamon
- ½ tsp Ginger
- ¼ tsp nutmeg
- ⅛ tsp cloves optional
- 3 large eggs
- ¾ cup canned coconut milk use thick creamy portion, or use almond or oat milk
- 1 TBSP flour or cornstarch for gluten free pie filling
- ¼ tsp salt
- 1 egg
- 1 TBSP water
Blind Bake (Optional)
- Roll out your pie crust and place it in the freezer for 15 minutes. Preheat the oven to 350F. Prepare pie crust for blind bake by piercing bottom with fork. Cover in parchment paper and fill with pie weights or dry beans. Use a strip of foil to gently press against the inside edges of the pie to prevent sliding. Tent the edges of the crust and bake for about 25 minutes until it looks browned and set.
- In a medium sized saucepan, mix together the pumpkin, sugar, cinnamon, Ginger, nutmeg, and the cloves. Measure eggs into a medium sized bowl and the coconut milk into a heat proof container.
- Cook the pumpkin mixture over medium heat until just starting to bubble, stir occasionally. Remove from heat and set aside.
- Warm coconut milk by heating in the microwave for 60-90 seconds or cook it in a small saucepan. Whisk the eggs until they are well mixed. Then drizzle in the warm coconut milk while whisking. Whisk the egg mixture into the pumpkin filling until well combined. It should look smooth and lump free.Pour the pumpkin filling into your prepared pie crust.
- Whisk together egg white and water. Brush over edges of crust. Tent pie with aluminum foil. Use a long strip and gently form a shell around the top edges of your crust. A fancy trick to get rid of air bubbles in your filling, is use a hair dryer on low to pop most of them.
- Bake pie at 350F for 40-45 minutes. Gently remove foil and bake additional 20 minutes. It will be done when the center is not jiggly when moved and center should be risen.
- When it is done, turn off oven and crack door open. Let the pie cool in the oven for 20-30 minutes to prevent it from sinking. Gently remove from oven to finish cooling. Removing it from the oven right away cools it down too quickly and it can crack and flop unevenly.