Easiest Pumpkin Pie with Dairy Free Filling
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This is my absolute favorite dairy free pumpkin pie! It uses a store-bought crust which makes it fast and convenient – something we all need around the holidays. All you need to prep is the super easy pumpkin filling. No one at Thanksgiving dinner will ever even guess that it’s dairy free!
I’ve been bringing frosted pumpkin bars and this dairy free pumpkin pie to Thanksgiving dinner for a couple years now and it took me many tries to perfect. But the result is a not-overly-sweet, perfectly spiced, silky pumpkin pie filling.
I usually top it with dairy free whipped cream but you can also serve it with your favorite dairy free vanilla ice cream.
I think some times pies get a reputation for being difficult and time consuming to make, but I’m a big believer that a lot of that difficulty goes right out the window if you use a store-bought pie crust!
The holidays are so much fun but can also be chaotic, so the simpler the better! That being said, you can absolutely use a homemade pie crust for this pie if you have a favorite dairy free recipe or go-to.
With either option, you can easily make the pie ahead of time since it’s served refrigerated or at room temperature.
Ingredient Notes
- Pumpkin Puree: you can use canned or homemade, but just be sure to check the labels so you don’t accidentally buy pumpkin pie filling. Pumpkin puree is 100% pumpkin but pumpkin pie filling is spiced and sweetened already which is not what we want here!
- Coconut Milk: it should be the canned, full fat kind! I tested this recipe with both coconut cream and coconut milk and the difference was almost undetectable. I also tested the recipe with oat milk instead of coconut milk and the texture did not turn out good. I test these recipes so that you don’t have to, so please don’t be tempted to substitute with other dairy free milks!
How To Make This Pumpkin Pie
Mix pumpkin, eggs, and coconut milk together.
Add sugars and spices!
Pour into the pie crust and bake!
Recipe Developer Tip
- The pie absolutely must chill for at least 2 hours after baking, and it’s even better if you refrigerate it overnight. The filling needs time to set and firm up before serving.
More Pumpkin Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Baking FAQ
These are the topics I’m asked about most frequently:
You can get these answers and more in my frequently asked questions post!
Easiest Pumpkin Pie with Dairy Free Filling
Ingredients
- 1 store-bought deep pie crust or your favorite homemade pie crust
- 15 oz (425 g) pumpkin puree, (canned or homemade)
- 3 eggs
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) brown sugar
- 1¼ cup (300 ml) canned full fat coconut milk, (or coconut cream)
- ½ tsp salt
- 1½ tsp ground cinnamon
- ½ tsp ground ginger, See Notes
- ¼ tsp ground nutmeg, See Notes
- ¼ tsp ground cloves, See Notes
Instructions
- Preheat the oven to 350℉ (180℃). Prepare your pie dish with the pie crust.
- Add pumpkin puree, eggs, and coconut milk to a large bowl. Use a whisk or a hand held mixer to mix until combined.
- Add in sugar, brown sugar, salt, and spices and mix again to combine.
- Pour the filling into your pie crust.
- Bake for 65-80 minutes, or until a knife inserted in the middle comes out clean. It will likely seem a little jiggly still.
- Let the pie cool for at least 2 hours, to allow it to fully firm up and set – or refrigerate overnight for best results.
- Serve with dairy free whipped cream or vanilla ice cream!
Equipment
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Photography by: Kelly at Bake & Bacon