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


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
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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 Author

Alisa is the founder of, 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.


  1. I wanted to thank you for this wonderful recipe!! I made this last Thanksgiving and it was a hit with my sisters who believed desserts are best made with milk- based ingredients. This year I finally made it for my coworkers since they always bring in food for us all to have. Now, I grew up eating Brazilian food and I am still learning how to make traditional American dishes, so, I was nervous my coworkers may doubt my cooking. But it was a hit!! Thank you!! I cannot want to continue to learn more! Now everyone always bug me to make the pumpkin pie for them and I have to make for it my family at least every other month.

  2. 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!

  3. 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!

  4. Hello!

    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?

    • 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!

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