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.
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. Need Go Dairy Free now? Order the E-Book for immediate delivery or download it to your Kindle.
Reader Raves
Beyond the comments below, I’ve had a lot of feedback on this recipe on social media.
From Anna via Facebook:
I have been making this recipe since I went dairy free over 5 years ago. I have had people who don’t like pumpkin pie love this recipe.
From Summer via Facebook:
This is by far my familys favorite! been using thus recipe for several years now. its amazing!
From Michael-ann via Facebook:
My daughter is severely allergic. We have this every Easter, Thanksgiving and Christmas. Everyone can’t believe it is not dairy,
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.
- 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
- 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)
- Combine all of the ingredients in a medium bowl to form dough.
- Press the dough into a 9-inch pie pan.
- 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.
- 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
- 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.
- Slowly add the ice water until the dough comes together, and is 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. Gently press the dough into the pie dish and crimp the edges.
- Repeat the step above with the remaining dough to make the 2nd crust.
- Bake as indicated in the recipe above, or bake unfilled in a 350°F oven on bottom rack for 28 to 30 minutes.
178 Comments
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!!!
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.
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!
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.
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.
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!
Have you ever done this sugar free also in addition to gluten and dairy
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!
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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?
Technically yes, but it won’t be as rich. Can you use cashews?
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!
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!
Thanks for this recipe. I’m excited to try it today. Would canola oil work for either crust recipe?
Hi Brooke, yes canola oil should work fine!
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?
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.
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.
That sounds delightful Crystal! Thank you for sharing your adaptations, and let me know how you like it with the vegan egg sub, too!
Does the coconut milk leave any coconut flavor? Thanks!
Nope! Never had a single person notice it – in fact, most “normal” eaters have said it was the best pumpkin pie, ever!
Thanks! 🙂
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)!
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Really excited to try this recipe!
Can I use real pumpkin instead of canned?!
If so, how many cups of pumpkin needed?!
Thanks,
I haven’t tried it, but assume it would work well, as long as you drain it very well. About 1-3/4 cup pumpkin. This chart seems to be helpful: http://www.bhg.com/advice/food/substituions/how-do-i-use-fresh-pumpkin-in-a-recipe/
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…
So glad you and your family enjoyed it Genie! Thanks for the feedback!
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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.
Hi Tara, coconut can indeed be a dangerous allergen all its own! To better understand why the FDA requires it to be labeled as a tree nut even though it is not a tree nut (and has no relation to tree nut allergies) see my post on the topic: http://www.godairyfree.org/ask-alisa/ask-alisa-can-the-nut-allergic-use-coconut-based-dairy-alternatives
My son is also allergic to alot of things including milk, soy, and all nuts. We use rice milk in everything. I haven’t tried it in this recipe as of yet but I plan to.
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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!
Hi Rachel, I use canned coconut milk. I use regular, full-fat, but light works too, it just isn’t as rich.
I am not a baker but my son cannot have dairy. I made this so fast and it was absolutely delicious. Thank you!
So glad you enjoyed it Lee!
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!
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.
I tried it with coconut sugar and it worked beautifully!!! 🙂 THANK YOU SOO MUCH
Awesome! Thanks for the feedback Ally!