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

Posted on by Alisa Fleming in Ask Alisa, Nutrition Headlines with 119 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.

Delicious Dairy-Free Soy-Free Pumpkin Pie

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.

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 sectionNeed Go Dairy Free now? Order the E-Book for immediate delivery or download it to your Kindle.    

Special Diet Notes: Dairy-Free, Soy-Free Pumpkin Pie

By ingredients, this recipe is dairy-free / non-dairy, optionally gluten-free, nut-free, peanut-free, soy-free, and vegetarian.

Egg-Free / Vegan Option: Please note, I did attempt to make this pie dairy-free, soy-free pumpkin pie recipe egg-free / vegan, too, 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 (see the comments in this post below – others have successfully trialed this recipe egg-free). You can also see the comments where I posted it on Alisa Cooks.

5 from 1 reviews

Dairy-Free Soy-Free Pumpkin Pie
Prep time

Cook time

Total time


For a gluten-free crust option, see the recipe below this one.
Serves: 8 dee-licious slices

Easy Peasy Pie Crust
  • 1-1/2 cups all-purpose or whole wheat pastry flour
  • 1-1/2 teaspoons sugar
  • ½ teaspoon salt
  • 6 tablespoons grapeseed, rice bran, or non-GMO canola oil
  • 3 tablespoons cold water
Dairy-Free Soy-Free Pumpkin Pie Filling
  • ½ cup brown sugar, firmly packed
  • ¼ cup white sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg or allspice
  • ¼ teaspoon ground cloves
  • ½ 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 non-hydrogenated shortening or Earth Balance buttery spread for the butter)

Easy Peasy Pie Crust Prep:
  1. Combine all of the ingredients in a medium bowl to form dough.
  2. Press the dough into a 9-inch pie pan.
Filling and Baking:
  1. Preheat your oven to 425ºF.
  2. 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.
  3. 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.
  4. Allow the pie to cool on a wire rack for 2 hours (Be patient! This is important). Serve or refrigerate until ready to serve.

Spice Cheat: In a pinch, you can substitute the spices with 1½ to 2 teaspoons pumpkin pie spice.


5 from 1 reviews

Pamela’s Gluten-Free, Dairy-Free Pie Crust
Prep time

Total time


Serves: 1 9-inch 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 grapeseed, rice bran or non-GMO canola oil
  • ½ cup ice water

  1. Pour the bread mix into a bowl. Cut margarine through flour mixture using two knives, until mixture resembles small pea sized shapes.
  2. Add oil, mix with fork, then slowly add ice water until dough comes together, not sticky. Add 1 teaspoon additional water if too dry.
  3. Roll out half of the dough between two sheets of parchment or wax paper.
  4. 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.
  5. Bake as indicated in the recipe above, or bake unfilled in a 325° oven on bottom rack for 35 minutes.

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 →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living


  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.

      • AllyJuly 18, 2013 at 3:53 pmReply

        I tried it with coconut sugar and it worked beautifully!!! :) THANK YOU SOO MUCH

  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.

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  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. 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!

  7. 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?!


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  9. 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! :)

    • KayleenNovember 21, 2014 at 6:13 pmReply

      Actually, yes it does have a coconut flavor right alongside the vanilla flavor. It is almost mistaken as too much vanilla by some peoples taste. If you are very sensitive to the flavor of coconut, perhaps because you don’t like it, then you will most likely be able to taste it here. It may vary depending on the brand of coconut milk you use, I used Imperial Dragon brand and I haven’t made it again with another brand yet. I loved it though, tastes like the perfect pumpkin pie to me(texture was perfect as well)!

  10. 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!

  11. 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.

  12. 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!

  13. 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!

  14. 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!

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

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    • ShannonNovember 5, 2013 at 5:24 pmReply

      My daughter can’t have cane sugar, coconut, or dairy. I use date sugar but I was wondering if you can use almond milk instead?

      • Alisa FlemingNovember 5, 2013 at 6:18 pmReplyAuthor

        Technically yes, but it won’t be as rich. Can you use cashews?

  16. 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!

  17. 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!

  18. 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.

  19. 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.

  20. 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!

      • Kelly WarnerNovember 25, 2013 at 7:34 amReply

        Hi Alisa,
        For the coconut milk, do you refrigerate and skim off the top to use the creamy part, or just shake, open room-temp can, and use 1 cup of the mixed coconut milk?


        • Alisa FlemingNovember 25, 2013 at 8:17 amReplyAuthor

          Hi Kelly, give it a shake as this recipe uses coconut milk. If it was for coconut cream specifically, I would specify. Enjoy!

  21. 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.

  22. 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!

  23. AprilNovember 21, 2012 at 10:39 pmReply

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

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  25. 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!

  26. 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!

  27. 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!

  28. 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!

  29. 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!

  30. 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 :)

  31. 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.

  32. katieAugust 15, 2013 at 12:12 pmReply

    Hi, this is such a great idea! One question about pre bakingthe dough. I cant have dairy or soy in my crust, so i was thinking about using this crust for a savory quiche type dish. The original recipes says that i need to pre bake the crust with weights for 20mins and then 10 mins without weights. but with your dairy/soy free crust…do you think I should still prebake it? Thanks for ur insight!

    • Alisa FlemingAugust 15, 2013 at 12:31 pmReplyAuthor

      I wouldn’t think so, but I haven’t tested it with quiche.

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  34. ArhOctober 25, 2013 at 12:24 pmReply

    I have a family member who is dairy-free and am planning to try this pumpkin pie recipe for Thanksgiving this year – thank you! Do you have or know of a good dairy-free, soy-free recipe for green bean casserole?

    • Alisa FlemingOctober 26, 2013 at 8:27 amReplyAuthor

      Hi Arh,

      There is a recipe in my book, Go Dairy Free. It includes an easy and spot on condensed crème of mushroom soup recipe that is both dairy-free and soy-free :)

  35. karlOctober 28, 2013 at 5:57 pmReply

    What about using coconut oil instead of coconut milk?

    • Alisa FlemingOctober 28, 2013 at 7:22 pmReplyAuthor

      I don’t believe this would yield suitable results and could be quite dense/greasy.

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  39. Organic MomNovember 16, 2013 at 2:08 pmReply

    There are many requests for dairy-free whipped cream equivalent. We have lots of food sensitivities in our family and we LOVE the tapioca-based whipped topping from Trader Joe’s. OR the Tru-Whip, which is soy-based in the can like Redi-whip when you need to be fancy! There is another brand as well that is tapioca-based and fairly easily found in Fred Meyer and other grocery stores. These are found in the freezer section and looks like Cool-Whip but the ingredients are healthier and we like the tapioca-based whip much better. Just remember to take it from the freezer and put it in the refrigerator the night before you need it. It can be re-frozen but we rarely have any left over!

  40. PaulaNovember 19, 2013 at 9:09 pmReply

    I made this using an egg replacement by Bob Mill’s and it turned out GREAT! I also used Soytoo whip from the box, not can (the can version is not very good at all) and it was delicious on this pie. This one is a keeper and so glad it’s vegan and has no tofu. Thank you for sharing.

    • Alisa FlemingNovember 20, 2013 at 10:25 amReplyAuthor

      Awesome! Thanks for sharing your adaption Paula!

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  43. CarolynNovember 25, 2013 at 3:35 pmReply

    Have you ever used coconut oil in the pie crust instead of vegetable oil? Do you think it would be an acceptable substitute?

  44. Olga D. GrovicNovember 25, 2013 at 4:20 pmReply

    Can Ener-g (moistened) be used as a substitute for eggs for us vegans? Thanks!

    • Alisa FlemingNovember 25, 2013 at 5:30 pmReplyAuthor

      See the comments Olga – I believe a few people have trialed it and reported back.

  45. TonyaNovember 26, 2013 at 9:09 amReply

    So excited to try this :) do you know if I can use coconut creamer instead of a can of coconut milk? It is thicker than the cartons of milk and I already have it here at home which would be convenient :)

    • Alisa FlemingNovember 26, 2013 at 11:43 amReplyAuthor

      Hi Tonya, I think creamer will work fine, but I haven’t tested it. It isn’t as rich as canned coconut milk or cream, so it may not set up as well.

  46. AshleyNovember 26, 2013 at 9:46 amReply

    Does the recipe call for confectioners sugar or came sugar?

    • Alisa FlemingNovember 26, 2013 at 11:42 amReplyAuthor

      Just plain cane sugar! You can sub an alternate sweetener (evaporated cane juice or coconut sugar – finely ground) if desired for a different sweetness.

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  49. Fran from Washoe ValleyDecember 5, 2013 at 8:50 pmReply

    Thank you for posting this tasty recipe. I was slightly afraid it would have a coconut flavor but you were right! It tasted like a traditional pumpkin pie with a lovely light and fluffy texture. I saved this one with my favorites.

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  51. KellyJanuary 7, 2014 at 6:56 pmReply

    I wanted to thank you for the recipe!!! I am the only lactose intolerant person in my family so my younger sisters always makes faces of the things I make to exclude dairy. This recipe has proved to my sisters who LOVE milk that these recipes can taste good. First time I made this pumpkin pie, it was gone within an hour. Now my sisters beg me to make it. Thank you!!! It is a very delicious and others cannot believe it doesn’t include milk products.

    • Alisa FlemingJanuary 8, 2014 at 10:37 amReplyAuthor

      Yes, it has fooled many dairy lovers! Glad you all like it Kelly!

  52. Gene KennedyJanuary 22, 2014 at 11:05 pmReply

    Hi Alisa,

    I wanted to find a replacement “base” for my pecan pie, which had the traditional tons of brown sugar, white sugar, and corn syrup. My pecan pie had evolved into a pecan/cranberry pie and it was very well received, but I wondered if I could use pumpkin pie instead of the sugar and corn syrup base. The following dessert was the result. I thought you might be interested — people are raving about it.

    I found your webpage called “Ask Alisa” that gave a recipe for a soy-free and dairy-free pumpkin pie. Then, with my wife’s counsel, I replaced the brown sugar with coconut sugar and the white sugar with organic evaporated cane juice sugar, and doubled the amounts of all the spices that she recommended. (My wife suggested 3 to 4 times the amounts of the spices plus molasses, but I ended up by splitting the difference between Alisa and my wife and left out the molasses. — it made for a black pie!) I would still like to experiment with finding a true alternative to the white sugar (maybe stevia?) but I haven’t done that experiment yet.

    Here’s the recipe for Gene’s Pumpkin/Pecan/Cranberry Pie, based on your original recipe:

    • 1/2 Cup Coconut Sugar, firmly packed
    • 1/4 Cup Organic Evaporated Cane Juice Sugar
    • 2 Teaspoons Ground Cinnamon
    • 1 Teaspoon Ground Ginger
    • 1/2 Teaspoon Ground Allspice (or Nutmeg, but I didn’t use that)
    • 1/2 Teaspoon Ground Cloves
    • 3/4 Teaspoon Salt
    • 2 Jumbo Eggs
    • 1 15-ounce Can Pumpkin Puree
    • 1 Teaspoon Vanilla Extract
    • 1 Cup Regular Canned Coconut Milk (I use the full-fat version)
    • 1 Cup Dried Cranberries, packed
    • 1 Cup or so of Toasted Pecan Halves (enough to cover the surface of the pie)
    • 1 Unbaked Pie Shell (I tried both gluten-free shells and Trader Joe’s shells; I did not make my own crust — I am a neophyte at this cooking thing!)

    Preheat the oven to 425° Use a pie pan which allows for a fairly deep pie. I used a 9-inch glazed ceramic pan which was deeper.

    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.

    Spread the dried cranberries all over the bottom of the pie shell to make a bottom layer.

    Pour the filling into the unbaked pie crust, and then place the pecans as close to each other as possible over the entire surface of the filling. Then bake for 15 minutes.

    Reduce the temperature to 350ºF and continue to bake for 50 to 60 minutes ( I used 60 minutes because my pie was thicker), 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.

  53. Dianne AveryJanuary 28, 2014 at 11:12 amReply

    I just found pumpkin pie recipe and wonder if I can use almond milk instead . thank you

  54. LexieNovember 14, 2014 at 7:30 amReply

    Now that we can do eggs, I tried this recipe and this house gave it rave reviews. Dianne, I used Silk almond milk (reduced to 2/3 from 1). Also used cane sugar and subbed coconut sugar for the brown sugar. Mmmmmm!!! Thanks Alisa!

    • Alisa FlemingNovember 14, 2014 at 7:38 pmReplyAuthor

      Yay for adding a food back! Thanks for sharing your subs Lexie – great to know the coconut sugar worked well!

  55. TrudyNovember 20, 2014 at 7:48 pmReply


    Do you have to bake the crust before hand if you make it from scratch? Or do I just put the filling in right after I press the dough into the pan…

    • Alisa FlemingNovember 20, 2014 at 8:28 pmReplyAuthor

      Hi Trudy, it’s in the instructions: “pour into the unbaked pie crust”. Enjoy!

  56. CatieNovember 21, 2014 at 11:47 amReply

    Hi Alisa! I’m really excited to try your recipe in a few days. I am wondering if I can use pumpkin pie spice in place of the spices listed and if so, how much do you think? I have it on hand already. Thank you!!

    • Alisa FlemingNovember 21, 2014 at 3:56 pmReplyAuthor

      2 teaspoons, or to taste!

      • CatieNovember 21, 2014 at 7:22 pmReply

        Thanks so much for your help and replying so quickly! Happy Thanksgiving :)

  57. LaurieNovember 24, 2014 at 1:47 pmReply

    I am confused as to why this is listed as nut free when it contains coconut milk??

    • Alisa FlemingNovember 24, 2014 at 3:43 pmReplyAuthor

      Hi Laurie, a valid question considering the confusion of the FDA labeling law – this was actually a big topic of discussion at a recent food allergy conference in which all doctors who spoke still stood by the fact that coconut is not a tree nut and the studies haven’t shown any cross-reactivity issues with tree nut allergies. See this post for more details – http://www.godairyfree.org/ask-alisa/ask-alisa-can-the-nut-allergic-use-coconut-based-dairy-alternatives. That said, coconut allergy does exist on its own. Those with concern of food allergies should be tested for it specifically!

  58. LoganNovember 24, 2014 at 1:53 pmReply

    Best pumpkin pie ever. Made for 2 years.. I have eaten 3 this year. I like your ez crust too! Thanks so much

    • Alisa FlemingNovember 24, 2014 at 3:43 pmReplyAuthor

      Lovely! So glad it is one of your favorites too :)

  59. Wholly Wholesome Crusts: Pizza, Pie, Gluten-Free (Review)November 25, 2014 at 7:50 amReply

    […] whole, frozen dairy-free pies before. But for you do-it-yourselfers, or those like me who love this dairy-free, soy-free pumpkin pie filling, the Wholly Wholesome bake-at-home pie shells are worth […]

  60. angieNovember 25, 2014 at 3:31 pmReply

    Question about the coconut milk: do you use the entire can including the liquid? Or do you just use the cream at the top?

    • Alisa FlemingNovember 25, 2014 at 5:16 pmReplyAuthor

      Hi Angie, I use coconut milk. I would specify in the ingredients or the instructions if you were supposed to use coconut cream. Just give the can a shake for this recipe!

  61. MollyNovember 26, 2014 at 3:51 pmReply


    My boyfriend has to be dairy free and he loves pumpkin pie,… But with a graham cracker crust.

    I have a recipe for the crust (mix, form, chill) but I need to bake it for 8-10 minutes. How much should I adjust the baking instructions? Or would reducing the cook time affect the setting drastically?

    • Alisa FlemingNovember 28, 2014 at 7:58 amReplyAuthor

      Hi molly, sorry, I didn’t see your email sooner! Crusts baked without filling always bake in 10 minutes or so. You should not pre-bake, but bake with the filling in it for the full time. To prevent the edges from browning too much, you can tent them – but yes, you do need to bake the filling for the full time!

  62. BriNovember 27, 2014 at 12:23 pmReply

    I commented on this recipe 2 years ago and have been making this pie ever since. Today is Thanksgiving day and I am thankful for what you have given me, Alisa! This recipe changed my perspective completely…. for so many years I just accepted that I would never be able to eat certain foods for the rest of my life. Not so! There are so many possibilities, you just need to be creative. Alisa, thank you again for opening my mind to that!!

    My pie notes:
    1. DON’T SKIMP ON THE CRUST!! The filling is fantastic, but a great crust puts this pie over the top!
    2. I don’t recommend doubling for multiple pies. It takes a few more minutes per pie, but ensures consistent flavor and texture for each one.
    3. The amount of coconut milk used mostly affects the quantity of filling. I’ve used a little less for a smaller pie shell and a little more for bigger ones. Taste and texture were still great!

    • Alisa FlemingNovember 28, 2014 at 7:59 amReplyAuthor

      Aw, I am so honored to be a part of your thankful wishes Bri! Love the tips, thanks for sharing these :)

  63. KimberlyNovember 28, 2014 at 10:55 pmReply

    I have had this recipe bookmarked for a couple of years, but finally made it this year for Thanksgiving. It is a hit! This will be a pie I make every year going forward. Thanks so much!

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