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

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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.

5.0 from 1 reviews
Dairy-Free Soy-Free Pumpkin Pie
 
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For a gluten-free crust option, see the recipe below this one.
Serves: 8 dee-licious slices
Ingredients
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)
Instructions
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.
Notes
Spice Cheat: In a pinch, you can substitute the spices with 1½ to 2 teaspoons pumpkin pie spice.
  
5.0 from 1 reviews
Pamela's Gluten-Free, Dairy-Free Pie Crust
 
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Serves: 2 9-inch pie crusts
Ingredients
  • 1 bag (3½ cups) Pamela's Gluten-Free Bread Mix (do not use the yeast packet)
  • 8 tablespoons (1/2 cup) dairy-free buttery sticks (like Earth Balance Soy-Free)
  • 8 tablespoons (1/2 cup) palm shortening (like Spectrum or Nutiva)*
  • ½ cup ice water
Instructions
  1. Pour the bread mix into a bowl or food processor. Cut buttery sticks and shortening into flour mixture using two knives, a pastry blender, or by pulsing your food processor until pea-sized pieces form.
  2. Slowly add the ice water until the dough comes together, and is 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. Peel the top paper off the dough and invert into a pie dish. Peel off the second sheet of paper. Gently press the dough into the pie dish and crimp the edges.
  4. Repeat the step above with the remaining dough to make the 2nd crust.
  5. Bake as indicated in the recipe above, or bake unfilled in a 350°F oven on bottom rack for 28 to 30 minutes.
Notes
*If preferred, you can swap more buttery sticks for the shortening or use ¼ cup more buttery sticks and ¼ cup oil in place of the shortening.

About Author

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.

169 Comments

  1. I have made this pie in the past and loved it – but last night I forgot to turn down the temperature after the initial 15 minutes in the oven; about 20/25 minutes later (after the initial 15) I realized my mistake and pulled the pie out . I have to say it came out fantastic – tasted great, had great texture. The crust, of course, was a little overdone, but I think protecting it with foil might do the trick. Just thought I would pass this on as I will definitely bake it this way again.

  2. Can you make the pie the day before, but cook it the next day. Or would it be best to cook it all together and than bring it out of the refrigerator when ready to serve?

    • You can prep it ahead, but I would store the filling separate from the pie crust, and fill it just before baking. That said, I recommend baking the whole pie the day before and chilling overnight for the best flavor and consistency! Pumpkin pie loves being made ahead.

  3. I’m making this for Thanksgiving but want to check on the amount of coconut milk. We should use one cup – 8 ounces – in this recipe, not the entire 13.5 oz can? The traditional recipe calls for a 14 ounce can of condensed milk, so want to make sure that we should not not use an equal amount of coconut milk.
    I hope you can let me know as soon as possible…the pie in the photo looks delicious!
    Thank you!

  4. Pingback: Frosted Pumpkin Bars with Spiced Buttercream (Dairy-Free Recipe)

  5. Hi Alisa,
    Do you find that the pie has a hint of a coconut flavor? Or do the spices mask the flavor? My spouse is not a huge fan of coconut and loves pumpkin pie–we both prefer non-dairy.
    Thank you!

    • No coconut flavor, have no worries Michelle! If you’re really concerned, you can use light canned coconut milk, but do not use coconut milk beverage (it’s too thin). I like it best with full-fat coconut milk (richer!). Trust me, I just made this pie again and it just tastes like delicious pumpkin pie 🙂

  6. Amber Martinez on

    I have never made a pie using coconut milk before. Do you only use the thicker portion of the milk for this recipe, or do you also use the water that has separated out?

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