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Ask Alisa: Do you have a good pumpkin pie recipe that is milk-free and soy-free?

Posted on by in Ask Alisa, Nutrition Headlines with 58 Comments

Q: June – It seems like every recommended pumpkin pie recipe that is dairy-free is made with tofu. Do you have a good soy-free recipe?

A: Alisa – I received this question so many times during the holidays last year that I knew it was a must for me to be prepared with a good, reliable milk-free and soy-free recipe before Thanksgiving this year. So after a few rounds of pumpkin pie trials, I have a recipe for what my family thinks is one of the most delicious pumpkin pies they have ever had, dairy-free or not.

As an added bonus, this recipe uses everyday ingredients and is a great make-ahead option. Growing up, I remember how the famous Libby’s Pumpkin Pie recipe would leave you with a soggy crust when stored overnight, but this recipe keeps a nice firm crust, and refrigerating it allows the flavors to meld … actually both my husband and I preferred it after a night of chilling …

Please note, I did attempt to make this pie egg-free / vegan using Bryanna’s recipe as a guide, but it was a no go. The cornstarch-y texture and taste were both too “off” for our tastebuds. However, you may try using Ener-G “eggs.” I have heard they work pretty well in pies, though I have not tested this method.

For questions or comments on this recipe, it has also been posted on my personal blog, Alisa Cooks, and is open for commenting.

For additional dairy-free holiday dessert options, you can enjoy more of my recipes in Go Dairy Free: The Guide and Cookbook and reader recipes in our Dessert Recipes section.

Delicious Dairy-Free Soy-Free Pumpkin Pie

    

Dairy-Free, Soy-Free Pumpkin Pie

This recipe is Dairy-Free, Soy-Free, Nut-Free, and optionally Gluten-Free. See my notes above on egg-free / vegan.

  • 1/2 Cup Brown Sugar, firmly packed
  • 1/4 Cup White Sugar
  • 1 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Ground Ginger
  • 1/4 Teaspoon Ground Nutmeg or Allspice
  • 1/4 Teaspoon Ground Cloves
  • 1/2 Teaspoon Salt
  • 2 Large Eggs
  • 1 15-ounce Can Pumpkin Puree
  • 1 Teaspoon Vanilla Extract
  • 1 Cup Regular Canned Coconut Milk (I use the full-fat version)
  • 1 Unbaked Pie Shell  (see below for my regular or whole wheat easy and flaky pie crust recipe, for the popular Pamela’s gluten-free pie crust recipe, or for another gluten-free option, try this recipe, substituting soy-free Earth Balance for the butter)

Preheat your oven to 425ºF.

Combine the sugars, cinnamon, ginger, nutmeg or allspice, cloves and salt in a small bowl. In a large bowl, beat the eggs. Beat in the sugar mixture, pumpkin, and vanilla until smooth. Fold in the coconut milk.

Pour the filling into the unbaked pie crust and bake for 15 minutes. Reduce the temperature to 350ºF and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean.  It may be a bit wobbly still, but it will firm-up as it cools.

Allow the pie to cool on a wire rack for 2 hours (Be patient! This is important).  Serve or refrigerate until ready to serve.

    

Easy Peasy Pie Crust

  • 1-1/2 Cups All-Purpose or Whole Wheat Pastry Flour (I used ww pastry flour, and it was still excellent)
  • 1-1/2 Teaspoons Sugar
  • 1/2 Teaspoon Salt
  • 6 Tablespoons Grapeseed or Vegetable Oil
  • 3 Tablespoons Cold Water

Combine all of the ingredients, and press the dough into a 9-inch pie pan.  Fill and bake as directed above.

    

Pamela’s Gluten-Free Pie Crust

  • 1 Bag Pamela’s Gluten-Free Bread Mix (do not use the yeast packet)
  • 12 Tablespoons (3/4 cup) Earth Balance Margarine (the buttery sticks will work nicely, but for soy-free, use the Earth Balance soy-free margarine – it is in a tub, but does work well in baking)
  • 4 Tablespoons Oil (vegetable or grapeseed do)
  • 1/2 Cup Ice Water

Pour Pamela’s Gluten-Free Bread Mix into a bowl. Cut margarine through flour mixture using two knives, until mixture resembles small pea sized shapes. Add oil, mix with fork, then slowly add ice water until dough comes together, not sticky. Add 1 teaspoon additional water if too dry. Roll out half of the dough between two sheets of parchment or wax paper. Peel the top paper off the dough and invert into a pie dish. Peel off the second sheet of paper, arrange the dough, and fix the crust edge. Bake as indicated in the recipe above, or bake unfilled in a 325° oven on bottom rack for 35 minutes.

Yields 8 dee-licious slices

  

For more dairy-free Q&A topics, see our Ask Alisa Page.

  

Alisa Fleming is the founder of GoDairyFree.org and author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. In addition to her own dairy-free lifestyle, Alisa has experience in catering to the needs of various special diets, including gluten-free, soy-free, egg-free, vegan, and multiple food allergies.

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About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

View all posts by Alisa Fleming →

Dairy-Free and Gluten-Free: A Whole Food Cookbook

58 Comments

  1. AllySeptember 27, 2012 at 9:56 amReply

    Hey I would like to make this pie but I can’t have sugar. Have you found any natural substitutes that work for this? I can use agave, maple syrup, honey. coconut sugar… but I’m not sure what would be best because sometimes when you add liquid to something that calls for granules the texture is thrown off… I don’t want a runny/watery pie! Please help!

    • Alisa FlemingSeptember 27, 2012 at 10:02 amReplyAuthor

      I haven’t tested liquid sweeteners as of yet, but coconut sugar should work. I would grind it in a spice grinder into a powder first (and perhaps blend it with the other ingredients in a blend before pouring) since coconut sugar doesn’t dissolve quite as well. The pie will be a touch less sweet, but should have a nice warm autumn flavor.

  2. LeeOctober 4, 2012 at 9:05 pmReply

    I am not a baker but my son cannot have dairy. I made this so fast and it was absolutely delicious. Thank you!

  3. RachelOctober 6, 2012 at 3:26 pmReply

    Hello! This recipe looks fabulous, and I want to try it this weekend. I am just wondering if the coconut milk is from the can or from the carton of coconut milk? Thanks!

    • Alisa FlemingOctober 6, 2012 at 5:47 pmReplyAuthor

      Hi Rachel, I use canned coconut milk. I use regular, full-fat, but light works too, it just isn’t as rich.

  4. Pumpkin Patch | PEARSEpectiveOctober 16, 2012 at 9:09 pmReply

    [...] about for 40 weeks of pregnancy must wait longer.  On the bright side, I did find a recipe for dairy free pumpkin pie.  Yes!  And eliminating dairy should help me shed the few more pregnancy pounds that I’m [...]

  5. TaraOctober 18, 2012 at 10:32 amReply

    Just a note… Coconut is indeed a tree nut. It’s a rare allergy, but my son can’t have it. Makes life being dairy-free a bit harder.

  6. Pumpkin Pie | Long Beach Boot CampOctober 29, 2012 at 11:29 amReply

    [...] http://www.godairyfree.org/ask-alisa/ask-alisa-do-you-have-a-good-pumpkin-pie-recipe-that-is-milk-fr… [...]

  7. genieNovember 3, 2012 at 7:00 amReply

    I just wanted to give RAVE reviews of this recipe! We are dairy free in our house due to intollerances and finding pumpkin pie recipe that is “normal” while lacking dairy has been a challenge over the years. This recipe has the perfect texture and taste combo while not bugging our guts. And, with organic pumpkin puree at our small grocery store, this is even better to make – I’m just so excited. Pumpkin pie is my all time favorite pie and the dairy issue just made it so hard!

    I should say though, be careful to not accidentally use the Lite version of coconut milk. The pie will not set up as well – but still tastes yummy!

    Thank you so much for the recipe…

    • Alisa FlemingNovember 3, 2012 at 7:07 amReplyAuthor

      So glad you and your family enjoyed it Genie! Thanks for the feedback!

  8. CliffNovember 7, 2012 at 2:52 amReply

    Really excited to try this recipe!

    Can I use real pumpkin instead of canned?!

    If so, how many cups of pumpkin needed?!

    Thanks,

  9. Pumpkin Pie Recipes | Recipe GirlNovember 9, 2012 at 3:01 amReply

    [...] Dairy-Free/ Soy-Free / Nut-Free Pumpkin Pie by Go Dairy Free [...]

  10. LauraNovember 13, 2012 at 1:09 pmReply

    Does the coconut milk leave any coconut flavor? Thanks!

    • Alisa FlemingNovember 13, 2012 at 1:20 pmReplyAuthor

      Nope! Never had a single person notice it – in fact, most “normal” eaters have said it was the best pumpkin pie, ever!

      • LauraNovember 14, 2012 at 1:33 pmReply

        Thanks! :)

  11. CrystalNovember 15, 2012 at 8:42 amReply

    This is a great recipe! I’ve been using it successfully with fresh pumpkin puree with sugar pie pumpkins from my garden. For those who need a low sugar tip- try it with 1/2 C date sugar. I use less sugar than the recipe calls for. Date sugar is one of the healthiest sweeteners you can use and will make this pie more rich and savory.

    Now if I can make it vegan it will be perfect. Will try with vegan egg substitute next.

    • Alisa FlemingNovember 15, 2012 at 9:38 amReplyAuthor

      That sounds delightful Crystal! Thank you for sharing your adaptations, and let me know how you like it with the vegan egg sub, too!

  12. NyreeNovember 16, 2012 at 9:23 amReply

    Thanks so much for this recipe! Do you think it would freeze well? I’m guessing I could cook it, freeze it, and then reheat on Thanksgiving??? Would that work?

    • Alisa FlemingNovember 16, 2012 at 9:36 amReplyAuthor

      I’ve never frozen pumpkin pie, so I couldn’t say for sure. If you have frozen pumpkin pie before successfully, then this should work well, too.

  13. BrookeNovember 17, 2012 at 6:07 amReply

    Thanks for this recipe. I’m excited to try it today. Would canola oil work for either crust recipe?

    • Alisa FlemingNovember 17, 2012 at 7:12 amReplyAuthor

      Hi Brooke, yes canola oil should work fine!

  14. Laura A.November 17, 2012 at 7:42 amReply

    I am making this for thanksgiving! Yum. Thank you for the recipe Alisa!

    I am planning on doubling the recipe and making some just as you described and making some in ramekins without crust. Has anyone tried this and do you have any suggestions about cooking time? I was intending to just use the clean knife guideline, and check at about half time, but I figured I’d check if anyone has done this.

    Also, super glad to know that people expecting “normal” pumpkin pie think this is delicious, as I personally fall into that category!

  15. ClairNovember 17, 2012 at 7:03 pmReply

    This was a delicious recipe, my son has never had pumpkin pie and he not only liked it but I assured him that it tastes just like the one with milk. I had my doubts when I was folding in the coconut milk ( I used So Delicious vanilla coconut milk, but used closer to 3/4 cup than a full cup) . Thank you for sharing a great recipe I will definitely be making this for Thanksgiving!

  16. A Gluten Free ThanksgivingNovember 19, 2012 at 9:56 amReply

    [...] priced as well.   I will use those as I have never had any luck with making my own GF pie crust. This recipe from Go Dairy Free will be the one we will enjoy!  I’m so excited I can barely stand [...]

  17. Mary SchroederNovember 19, 2012 at 11:48 amReply

    Have you ever done this sugar free also in addition to gluten and dairy

    • Alisa FlemingNovember 19, 2012 at 11:54 amReplyAuthor

      If you mean refined sugar-free, in terms of using something like coconut sugar, then I think that would work fine. Pre-grind the coconut sugar in a spice grinder before adding it to the recipe. The pie will be a little less sweet.

      If you mean using alternate no- or low-calorie sweeteners such as stevia baking blends, erythritol, or otherwise, I’m not a fan of the taste of those sweeteners, so it isn’t something that I’ve tested. If you like the taste of a particular sugar-free baking blend that substitutes for sugar 1:1, then I don’t see why it wouldn’t work!

  18. Timothy CloseNovember 19, 2012 at 1:32 pmReply

    Wow! This might be the best tasting pumpkin pie I have ever had. The coconut milk adds a very subtle and pleasant extra layer of flavor that goes extremely well with all of the other flavors. I made this recipe yesterday, had a slice last night when it reached room temperature and had another for lunch just now after refrigeration. It was nice last night, but is even better today. This is a fantastic pie, full of flavor, great texture, the pie crust is not soggy, and I’m going to have another slice after posting this message. I’m lactose intolerant and my son is allergic to cow’s milk protein, so we’ve not included pumpkin pie as part of our traditional Thanksgiving or Christmas meals at our house. Now we can! Thanks so much for this website full of ingredient-sensitive recipes.

    • Alisa FlemingNovember 20, 2012 at 6:32 amReplyAuthor

      That’s great Timothy! I’m so glad you enjoyed it and am happy that it will bring some delicious dessert to you and your son!

  19. LeiaNovember 20, 2012 at 1:58 pmReply

    Hi! I’m lactose intolerant but I use lactaid milk a lot. I make sweet potato pie but this year I’m making my own pumpkin pie as well. Can I use lactaid milk or should I use coconut milk? Thanks!

    • Alisa FlemingNovember 21, 2012 at 6:49 amReplyAuthor

      Leia, I use full fat canned coconut milk (this is not the thin coconut milk beverage in the cartons), so Lactaid would not be an equivalent ingredient (it is much, much thinner). That said, some who have commented said they used milk alternative with success, but had to use less. I believe I read about 3/4 cup. But for best results, use the canned coconut milk. There is a great brand at Walmart, I believe called Golden West (or similar name) for a good price, otherwise, I purchase Thai Kitchen.

  20. AllysonNovember 21, 2012 at 3:12 amReply

    Is it okay to use soy milk instead of coconut milk? I have all of the ingredients except the coconut milk but I have soy in my fridge. Thank you!!!

    • Alisa FlemingNovember 21, 2012 at 6:44 amReplyAuthor

      Allyson, I use full fat canned coconut milk (this is not the thin coconut milk beverage in the cartons), so soymilk would not be an equivalent ingredient. That said, some who have commented said they used milk alternative with success, but had to use less. I believe I read about 3/4 cup. But for best results, use the canned coconut milk. There is a great brand at Walmart, I believe called Golden West (or similar name) for a good price, otherwise, I purchase Thai Kitchen.

  21. suziNovember 21, 2012 at 9:48 amReply

    Do you “shake” the can of coconut milk first, or would it work to just use the thin coconut milk. Curious if you think it would set, as I was thinking the cream left in can could then be used for whipped “cream”. Also, for your whipped cream recipes- do you know if coconut creamer would work to make it (do you have a recipe?)? I find that I don’t ever have enough of the thick cream from the can leftover to make enough whipped cream (it’s sooo delicious!)

    • Alisa FlemingNovember 21, 2012 at 9:58 amReplyAuthor

      Hi Suzi, yes, shake or stir the milk. The cream is what helps it set up and have a more indulgent taste. I do not recommend just using the watery part, that is pretty much just coconut water.

      A friend of mine just posted a coconut creamer based whip, but she hasn’t sent me the link yet. I’ll post it here once she does.

      • SuziNovember 21, 2012 at 10:35 amReply

        Thank you, I look forward to trying the coconut creamer based whip. My dairy-free son devoured the whipped cream I made a couple weeks ago. Know we need LOADS more for our Thankgiving feast!

  22. Demetra SimmonsNovember 21, 2012 at 12:32 pmReply

    I usually make my pumpkin pies with no crust (a preference of my family) Do you think the baking time would change since you use an unbaked pie crust in yours?

    • Alisa FlemingNovember 21, 2012 at 2:08 pmReplyAuthor

      Good question. I haven’t tested it that way to confirm, but I would say that you would probably need the full baking time still. Maybe check in a little early.

  23. Sonia in MNNovember 21, 2012 at 6:01 pmReply

    Just had to send you a note of THANKS!!! My 4 year old has had an urge to try pumpkin pie, and I keep forgetting to pick up just a slice from a bakery for her. We had all the ingredients and made it today, hoping it would be tasty, as her first taste of what pumpkin pie can be. (We searched for a dairy-free recipe so Dad could help Mom eat it!!) I have enjoyed regular pumpkin pie all these years, and I should’ve been making this one instead!

    Use the full-fat coconut milk. Skimp on the sugar, if that’s an issue or concern. This pie is amazing. And we haven’t even had time to refrigerate it (which you said made it taste better or the texture was smoother). So excited to taste it in the morning and make it again for our Sunday family Thanksgiving!! Thank you Thank you Thank you!!

    • Alisa FlemingNovember 21, 2012 at 10:38 pmReplyAuthor

      Thank you for the sweet feedback Sonia! I hope everyone in your family loves the pie as much as you and your little one!

  24. AprilNovember 21, 2012 at 10:39 pmReply

    Do you think you can use Egg Replacer instead of eggs and get the same results? Thanks!

  25. Simplified Steps on How to Celebrate Thanksgiving OverseasNovember 22, 2012 at 6:37 amReply

    [...] A pumpkin was baked and pumpkin filling was made. Find the dairy-free primal pumpkin filling recipe here.   [...]

  26. BriNovember 22, 2012 at 10:20 pmReply

    I haven’t eaten pumpkin pie in about 6 years and this Thanksgiving I was determined to make one that I could eat. Honestly, I wasn’t expecting much but this pie turned out AMAZING!! It was the best pumpkin pie there and I ended up hiding it so I could bring some home. THANK YOU, THANK YOU, THANK YOU!!!

    • Alisa FlemingNovember 23, 2012 at 11:51 amReplyAuthor

      Now that is high praise indeed! So happy to hear you loved it as much as we do Bri!

  27. Karen BeauregardNovember 25, 2012 at 5:36 pmReply

    Thank you SO much for this recipe – it was a total hit with all family members even those with no problems with dairy!! Next time I make it, I may beat the egg whites separately, then fold in…just a thought. But the taste was wonderful! Do you by any chance have a recipe for a gf nut crust that stays crisp? Thank you again – Karen

    • Alisa FlemingNovember 26, 2012 at 9:28 amReplyAuthor

      Karen, I don’t off hand. I haven’t experimented a lot with nut crusts. But if I do find one, I’ll definitely share!

  28. dan weeseNovember 26, 2012 at 7:23 amReply

    we are a relatively new dairy soy and gluten free family – this is not our first GF/DF/SF thanksgiving but was our first G/D/SF pumpkin pie and it was transcendent – our non-G/D/SF relatives swore it was the best they’d had! We can hardly wait for the opportunity to make another!

    thanks again for posting the recipe

    • Alisa FlemingNovember 26, 2012 at 9:27 amReplyAuthor

      That’s awesome Dan! It’s so great to hear when non-dairy-free people love my recipes, too! That’s the goal! Happy holidays!

  29. GinaDecember 23, 2012 at 6:32 pmReply

    This is a delicous recipe. Thank you so much for posting it. I’m happy to have a dessert to eat for Christmas! My husband and son who both take dairy each had a slice and also really enjoyed it. One would never guess there isn’t dairy in it. Very very good!

  30. DonnaMarch 3, 2013 at 12:41 amReply

    Hi Alisa,
    This is the first time I have ever left a comment on a recipe! Just wanted to say how much we enjoyed this delicious pie…it was surprising that the pie did not have a coconut flavour :-) My family could not guess what was used in place of the milk. I used a fresh pumpkin straight from the garden, steamed. i made this recipe in my blender first adding the eggs, than the fresh cooked pumpkin, dry ingredients, and lastly the coconut cream (lazy way!) It turned out amazingly! I will definitely be adding this to our favourites book. Thanks so much for sharing!

  31. XeniaMarch 9, 2013 at 2:21 pmReply

    I never cared much for pumpkin pie in the past but since I know I am now lactose intolerant, I thought I would try this one for Thanksgiving and not tell anyone until after they had eaten it that it was dairy-free. Everyone loved it. Said best pumpkin pie they had ever eaten and person who said she hated pumpkin pie also loved it and wanted seconds. I would like the recipe for dairy-free whipped “cream” and the nutritional values and calories of 1/8 of pie though everyone ended up eating 2 x 1/8 slices.

    • Alisa FlemingMarch 11, 2013 at 7:56 amReplyAuthor

      So glad you enjoyed it Xenia! The whipped cream recipe I use is in my book – Go Dairy Free. It is coconut based, too :)

  32. RhondaJune 7, 2013 at 9:44 amReply

    I am also intolerant of eggs has anyone tried to replace eggs with flax meal? I thought I might try I’m not real keen on using fake egg replacement. I can’t tolerate sugar either so I will be using stievia too. I will let you know how it turns out. Any suggestions would be helpful? Its so hard to find anything to bake without dairy, eggs, sugar, soy, gluten, & corn. Usually I just don’t but am excited to try this one. Pumpkin is so good for you too and I don’t eat it because how else can you really eat pumpkin unless it in pie, lol.

    • Alisa FlemingJune 8, 2013 at 7:13 amReplyAuthor

      Hi Rhonda, that might work. I haven’t tested it with flax. I would lean toward the egg replacer as the flax may weigh the pie down, but it could also work nicely. Not sure without testing.

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