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
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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.
5.0 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. I use Annies gluten free graham crackers..crush them in my blender..then add 6’ish T of Earth Balance Sweet Cinnamon culinary spread… need to melt..just out of the container..into the blender with the crushed graham cracker..then spread it into the pie plate and back at 375 for 7 min or till it is firm..Great crust for many tofu pies as well…

  2. karen pasquini on

    Does a frozen pie crust need to be defrosted for this recipe to work? I am using a frozen, whole-wheat pie crust tomorrow and trying this out.

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  4. Question: Can this recipe be modified to use a fresh pumpkin instead? Someone gave me this basketball-sized pumpkin after it had been used for a holiday decoration (We don’t celebrate that particular holiday, being Jewish) and I can’t think what else to do with it but make pies, or else cut it up and throw it in the soup like I usually do with butternut squash.

    (My daughter (7) is the only one in the family who must be dairy-free due to a milk protein allergy, but we tend to avoid cooking dairy stuff for the rest of the family so she doesn’t feel left out.)

    • Hi Shalom, I believe a couple people commented that they did use fresh pumpkin, but keep in mind that you want to use sugar pie pumpkin for baking. It sounds like yours may be a large decorative pumpkin, which isn’t as great for baking. And don’t worry, EVERYONE will love this pie, not just your daughter.

  5. I made this pie for Thanksgiving, and it was wonderful!! I used the crust recipe for my apple pie as well, and it got rave reviews. I used pastry flour, rather than all purpose, and the crust was light and flakey. I will definitely be using both the crust and the pie recipe many times to come!

      • Yes, double crust. I rolled the crust for the top crust. So stinkin’ easy it was ridiculous! I’ve never had any luck with traditional pie crusts, and am totally thrilled to have found one that even I can’t mess up. Oh, I used the crust for our turkey pot pie on Sunday as well 🙂 Thank you so much for a truly awesome recipe!

  6. Thank you for this recipe, I found a similar one last year but lost it, It is waiting in my kitchen for Thanksgiving tomorrow as my mother-in-law has many allergies (even had to replace the egg) . A lot of ones I have found in the past are tofu based (which aren’t as yummy) or cashew based (which caused my daughter an ER visit) so I am happy for a normal tasting non allergen one…

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  8. With a dairy-allergic husband to consider, I just whipped up 3 of these pies for the impending holiday (using homemade crusts). The filling tastes fantastic, though it concerns me it wasn’t the least bit liquidy going into the pans like traditional pumpkin pie; more like a squash puree. I did use the called-for amount of full-fat coconut milk and didn’t substitute any ingredients. I wouldn’t necessarily be on the alert except your pie looks smooth on top, whereas mine are baking away with the ridges from my spatula still visible. I’m curious how I will test for doneness when, without a liquidy center to begin with, the pies won’t necessarily “set.” :/

    Thank you for developing recipes for those of us obviously inept at such things! 😉

    • That is a little strange that you couldn’t pour it in. Was your coconut milk liquid when you added it or mostly a thick, spoonable cream? It should be mostly liquid at room temperature, even though it is full-fat. Coconut cream or a couple brands (like So Delicious Culinary) can be quite thick, even at room temperature. If using one of those, I would heat the coconut milk just slightly to get it to full liquid form before adding. This will allow for a smooth pie that will still thicken nicely when it chills. I hope you enjoy the pies Hannah!

  9. How far in advance will this keep in the fridge? Can I make it Tuesday and serve it for Thanksgiving on Thursday? Thanks! My little allergy guy is very excited to finally try pumpkin pie!!!

    • Hi Katie, good question – it should keep as well as any standard pumpkin pie. That said, I’ve never made this recipe more than a day in advance so I don’t want to make promises on two days! However, we always enjoy any leftovers (if there are any!) the next day.

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    • Hi Candace, milk beverage is very watery compared to full-fat coconut milk, so I don’t recommend it. That said, I believe some others have used milk beverage and liked it in this pie (it won’t set up quite as rich and firm), check the comments to see if that is the case. You can also make your own cashew cream instead – blend 1/2 cup cashews (can pre-grind the cashews) with 1/2 cup water and strain to remove any little bits. I think that will yield richer results if you want to go the cashew route.

  11. The recipe calls for egg, is there a substitute I could use instead of egg (allergy to egg)? Like, water and ground flax seed or something? any idea how it would affect the texture/taste?

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  13. 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.

  14. 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!

  15. 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!

  16. 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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