Almost Paula Deen’s Pumpkin Pie: The Dairy-Free Version


This dairy-free version of Paula Deen’s Pumpkin Pie Recipe was shared with us by Go Dairy Free viewer Liz. She adapted it from the Food Network.

Almost Paula Deen's Pumpkin Pie - The Dairy-Free Recipe (optionally gluten-free, nut-free and soy-free)

Special Diet Notes: Almost Paula Deen’s Pumpkin Pie

By ingredients, this recipe is dairy-free / non-dairy, optionally gluten-free, optionally nut-free, optionally soy-free, and vegetarian.

Almost Paula Deen’s Pumpkin Pie
Prep time
Cook time
Total time
I have adapted a Paula Deen pumpkin pie recipe to be dairy free and now my husband asks for it as often as he can!
Serves: 1 (9-inch) pie
  1. Place the pre-made pie dough into a 9-inch pie pan and gently press it into the bottom and sides. Pinch and crimp the edge to make a pretty pattern.
  2. Put the pie shell back into the freezer for 1 hour to firm up.
  3. Preheat your oven to 350ºF.
  4. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven.
  5. Bake for 10 minutes. Remove the pie weights and foil and bake for another 10 minutes or until the crust is dried out and beginning to turn golden.
  6. While the crust is baking, put the cream cheese alternative in a large mixing bowl and beat with a hand mixer until smooth. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs and yolks, coconut milk, and melted buttery spread and melted butter, and beat until combined. Add the vanilla, cinnamon, and ginger (if using) and beat until incorporated.
  7. Pour the filling into the warm prepared pie crust and even it out.
  8. Bake for 50 minutes, or until the center of the pie is set.
  9. Place the pie on a wire rack and let it cool to room temperature. Optionally refrigerate the pie for 2 hours or more to make it firmer.
  10. Slice the pie and optionally top each slice with dairy-free whip or ice cream to serve.

Key Pantry Supplies: Almost Paula Deen’s Pumpkin Pie

More Dairy-Free Pumpkin Desserts

Frosted Pumpkin Bars (nut-free & soy-free)

Dairy-Free Frosted Pumpkin Bars Recipe with Spiced Buttercream (nut-free and soy-free, too!)

Maple-Glazed Baked Pumpkin Donuts (nut-free & soy-free)

Maple Glazed Pumpkin Donuts

Pumpkin Pie Bread Pudding (gluten-free, optionally nut-free & soy-free)

Coconut Pumpkin Bread Pudding with Spiced Maple Syrup

About Author

Alisa is the founder of, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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