Dairy-Free Soy-Free Pumpkin Pie
Prep time
Cook time
Total time
This beloved recipe is a true favorite. And don't worry, it doesn't taste like coconut! Please note that the Prep time is hands on time only, not cooling time. Which means this is a great make ahead recipe! The easy peasy pie crust s adapted from my book, Go Dairy Free: The Guide and Cookbook.
Serves: 8 dee-licious slices
Easy Peasy Pie Crust (alternatively use the recipe below this one for a gluten-free crust, or use a store-bought shell)
  • 1½ cups all-purpose or whole wheat pastry flour
  • 1½ teaspoons sugar
  • ½ teaspoon salt
  • 6 tablespoons oil (your baking oil of choice)
  • 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 (see egg-free note above for vegan option)
  • 1 15-ounce can pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 cup regular, full-fat, canned coconut milk (see Notes below)
Easy Peasy Pie Crust
  1. Put the flour, sugar, and salt in a bowl and whisk to combine. Make a well in the flour, add the oil and water, and stir until it forms dough.
  2. Press the dough into a 9-inch pie pan.
Pumpkin Pie Filling and Baking
  1. Preheat your oven to 425ºF.
  2. In a medium bowl, whisk together the sugars, cinnamon, ginger, nutmeg or allspice, cloves and salt.
  3. In a large bowl, beat the eggs. Beat in the sugar mixture, pumpkin, and vanilla until smooth. Fold in the coconut milk.
  4. Pour the filling into your 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.
  5. Allow the pie to cool on a wire rack for 2 hours (Be patient! This is important). For the firmest pie, refrigerate it for 4 hours or more before serving.
Coconut Milk Notes: How thick the pie sets up will depend on the richness of your coconut milk (NOT coconut milk beverage). If a lot of coconut cream forms when the can is chilled, then your pie will set up more firmly. But you can shake the can before using the coconut milk in this recipe.

Spice Cheat: In a pinch, you can substitute the spices with 1½ to 2 teaspoons pumpkin pie spice.
Recipe by Go Dairy Free at https://www.godairyfree.org/ask-alisa/ask-alisa-do-you-have-a-good-pumpkin-pie-recipe-that-is-milk-free-and-soy-free