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.

5.0 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.
5.0 from 1 reviews
Pamela's Gluten-Free, Dairy-Free Pie Crust
Prep time
Cook time
Total time
Serves: 2 9-inch pie crusts
  • 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
  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.
*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, 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. 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!

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  5. 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?

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  7. 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!

  8. 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.

    • 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.

  9. 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.

  10. 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!

  11. 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!

  12. 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

  13. Karen Beauregard on

    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

  14. 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!!!

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  16. 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!!

  17. Demetra Simmons on

    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?

  18. 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!)

    • 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.

      • 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!

      • 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?


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