Easy Dairy Free Pumpkin Pie | Thanksgiving Recipe

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If you love classic pumpkin pie but need to skip the dairy, this easy dairy-free pumpkin pie is a simple Thanksgiving dessert that still tastes rich and creamy. Full-fat coconut milk replaces the usual evaporated milk or heavy cream, while a store-bought pie crust keeps prep time nice and easy.

Because honestly, by the time Thanksgiving dessert rolls around, I’ve probably already cooked approximately 47 other things. I am perfectly happy to let the grocery store handle the pie crust.

This pumpkin pie has all those cozy fall flavors you expect, with plenty of pumpkin and warm spices, but without the dairy.

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Why You’ll Love This Dairy-Free Pumpkin Pie

There are plenty of reasons to keep this recipe handy during the fall and holiday season.

• It’s completely dairy-free. Coconut milk gives the filling its creamy texture without evaporated milk, regular milk or heavy cream.
• It uses simple ingredients. Everything should be easy to find at a regular grocery store.
• A store-bought crust saves time. You can absolutely use homemade pie crust if that’s your thing, but I’m taking the shortcut where I can get it.
• It can be made ahead. Pumpkin pie needs time to cool anyway, so it’s a great dessert to prepare the day before Thanksgiving.
• It still tastes like classic pumpkin pie. The coconut milk adds richness without turning this into coconut pie in disguise.

Ingredients for Dairy-Free Pumpkin Pie

You’ll need:

• 1 frozen or refrigerated 9-inch deep-dish pie crust
• 1 can pumpkin puree
• 2 large eggs
• Light brown sugar
• Full-fat canned coconut milk
• Pumpkin pie spice
• Vanilla extract
• Salt
• Dairy-free whipped topping, optional

Pumpkin Puree vs. Pumpkin Pie Filling

Make sure you’re buying 100% pumpkin puree, not canned pumpkin pie filling.

Pumpkin puree is simply cooked pumpkin, while pumpkin pie filling already contains sugar and spices. Since we’re adding our own sugar and seasonings in this recipe, plain canned pumpkin is what you want.

It’s a tiny label difference that can make a very big difference once everything gets dumped into the bowl. Ask me how much I love realizing I bought the wrong can after I’ve already started cooking.

Why Use Coconut Milk in Pumpkin Pie?

Traditional pumpkin pie recipes often use evaporated milk or heavy cream to create that smooth custard texture.

Full-fat canned coconut milk works beautifully as a dairy-free replacement because it has enough fat to keep the filling creamy and rich.

You’ll want canned full-fat coconut milk, not the refrigerated coconut milk beverage you might pour over cereal. The refrigerated kind is much thinner and can change the texture of the finished pie.

Give the can a good stir before measuring because the coconut cream and liquid sometimes separate while sitting on the shelf.

How to Make Dairy-Free Pumpkin Pie

Prepare the Pumpkin Filling

Preheat your oven to 425°F.

In a large mixing bowl, whisk the pumpkin puree, eggs and brown sugar until smooth.

Add the coconut milk, pumpkin pie spice, vanilla and salt. Whisk again until everything is completely combined and the filling is smooth.

Fill the Pie Crust

Place the unbaked pie crust on a baking sheet. This makes it much easier to move the pie in and out of the oven and catches any accidental spills.

Pour the pumpkin filling into the crust and gently smooth the top if needed.

If the crust edges begin browning too quickly while the pie bakes, loosely cover the edges with aluminum foil or a pie crust shield.

Bake the Pumpkin Pie

Bake the pie at 425°F for 15 minutes.

Without removing the pie from the oven, reduce the oven temperature to 350°F and continue baking for about 40 to 50 minutes.

The outer portion of the filling should look set, but the center should still have a slight jiggle when you gently move the pie.

Don’t wait until the entire pie is completely firm in the oven. The filling will continue to set as it cools, and overbaking can cause pumpkin pie to crack or become dry.

Let the Pie Cool Completely

Place the baked pumpkin pie on a wire rack and allow it to cool for at least 2 hours.

Once it has cooled, you can serve it or cover and refrigerate it until you’re ready for dessert.

I actually prefer making pumpkin pie ahead of time. That’s one less thing competing for oven space while I’m trying to get turkey, dressing and every side dish known to mankind onto the table at the same time.

What to Serve With Dairy-Free Pumpkin Pie

Serve each slice plain or top it with a spoonful of dairy-free whipped topping.

Coconut whipped cream works especially well, but there are also several dairy-free whipped toppings available in most grocery stores now.

Just make sure you check ingredient labels if you’re preparing this pie for someone with a specific food allergy. Ingredients can vary between brands, especially when it comes to prepared pie crusts and whipped toppings.

Tips for the Best Dairy-Free Pumpkin Pie

A few little things can make a big difference with pumpkin pie.

Use full-fat canned coconut milk. Lower-fat coconut milk can make the filling thinner and less creamy.

Don’t overbake the pie. A little jiggle in the center is exactly what you want when you pull it out of the oven.

Give it plenty of cooling time. Pumpkin pie needs time to set before slicing. Cutting it while it’s still warm can leave you with pumpkin pudding in a pie crust. Delicious, maybe. Photogenic, not so much.

Make it the day before. Pumpkin pie keeps well in the refrigerator and is an easy Thanksgiving dessert to check off your list ahead of time.

Easy Dairy-Free Pumpkin Pie with Coconut Milk

Yield: 8 slices

Prep Time: 15 minutes

Cook Time: 1 hour 5 minutes 55 seconds

Additional Time: 2 hours

Total Time: 3 hours 20 minutes 55 seconds

This easy dairy-free pumpkin pie uses full-fat coconut milk instead of evaporated milk or heavy cream for a rich, creamy Thanksgiving dessert with classic pumpkin spice flavor.

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Ingredients

• 1 unbaked 9-inch deep-dish pie crust, frozen or refrigerated
• 1 (15-ounce) can pumpkin puree
• 2 large eggs
• 3/4 cup packed light brown sugar
• 1 cup full-fat canned coconut milk, well stirred
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• Dairy-free whipped topping, for serving, optional

Instructions

1. Preheat oven to 425°F. Place the unbaked pie crust on a baking sheet.
2. Add the pumpkin puree, eggs and brown sugar to a large mixing bowl. Whisk until smooth and well combined.
3. Add the coconut milk, pumpkin pie spice, vanilla extract and salt. Whisk until the filling is completely smooth.
4. Pour the pumpkin filling into the prepared pie crust.
5. Bake at 425°F for 15 minutes.
6. Without removing the pie from the oven, reduce the temperature to 350°F. Continue baking for 40 to 50 minutes, or until the outer filling is set and the center still has a slight jiggle.
7. If the crust edges begin to brown too quickly, loosely cover them with aluminum foil or a pie crust shield.
8. Remove the pie from the oven and place it on a wire rack. Allow it to cool for at least 2 hours before slicing.
9. Refrigerate until ready to serve. Serve chilled or at room temperature with dairy-free whipped topping, if desired.

Notes

Use 100% pumpkin puree, not canned pumpkin pie filling.

Use full-fat canned coconut milk, not refrigerated coconut milk beverage. Stir the coconut milk well before measuring because the cream and liquid may separate in the can.

The center of the pumpkin pie should still jiggle slightly when you remove it from the oven. The filling will continue to set as it cools.

For the cleanest slices, allow the pie to cool completely and refrigerate it before cutting.

If preparing this recipe for someone with a food allergy, check the ingredient labels on your pie crust, coconut milk and whipped topping to make sure the products you use meet their dietary needs.

Store leftover pumpkin pie covered in the refrigerator.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 282Total Fat: 14gSaturated Fat: 8gUnsaturated Fat: 5gCholesterol: 47mgSodium: 255mgCarbohydrates: 38gFiber: 2gSugar: 25gProtein: 4g

More Thanksgiving Recipes

If you’re planning your Thanksgiving dinner, I have plenty more recipes to help fill that table.

Use leftover turkey to make my Turkey Pot Pie, or serve your turkey with my family’s Grandma’s French Turkey Dressing or classic Turkey Bread Stuffing.

You can also browse my complete Thanksgiving menu full of recipes if you’d rather have someone else help figure out what in the world you’re putting on the table this year.

And if turkey isn’t happening at your house, this pumpkin pie would be just as happy sitting next to my Roast Beef Perfection, Roasted Garlic Mashed Potatoes and Yorkshire Pudding.

Whatever you’re serving, save me a slice of pie!!

Happy Thanksgiving!

Happy Thanksgiving from all of us at the Seghetti home! Wishing you all nothing but the very best this holiday season!

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