This non dairy pumpkin pie delivers the creamy, spiced filling and flaky crust you love — completely free of dairy and full of cozy autumn flavor.
A non dairy pumpkin pie is one of those recipes that surprises people the moment they take their first bite — not because it tastes different, but because it tastes exactly right. Whether you are cooking for someone with a dairy sensitivity, following a plant-based lifestyle, or simply curious about swapping out the cream and butter, this pie holds its own at any holiday table. The filling is silky, the spice blend is warm and balanced, and the crust comes together without a single drop of dairy.
The secret to making this version work is understanding what dairy actually contributes to a classic pumpkin pie: fat for richness, liquid for body, and a neutral creaminess that lets the spices shine. Full-fat coconut milk checks all three boxes beautifully. It has enough fat content to give the filling that lush, custardy texture, and its flavor is mild enough that you will not taste coconut in the finished slice — especially once the cinnamon, ginger, nutmeg, and cloves do their work. Pair that with a plant-based butter crust and you have a pie that stands confidently beside any traditional version.
Why This Non Dairy Pumpkin Pie Works So Well
Recipe Card
Non Dairy Pumpkin Pie
A velvety, warmly spiced pumpkin filling nestled in a flaky golden crust, set perfectly smooth and sliceable — all without a drop of dairy or eggs.
Prep
15 mins
Cook
55 mins
Total
70 mins
Serves
8 servings
Ingredients
Instructions
- 1. Preheat your oven to 190°C (375°F) and place the unbaked pie crust in a 9-inch pie dish, crimping the edges as desired.
- 2. Combine the pumpkin purée, coconut milk, brown sugar, cornstarch, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract in a large mixing bowl and whisk until completely smooth and no lumps remain.
- 3. Pour the filling into the prepared pie crust and smooth the surface with a spatula.
- 4. Bake on the center rack for 50–55 minutes until the edges are set and the center has a very slight jiggle when gently shaken.
- 5. Remove from the oven and allow the pie to cool on a wire rack for at least 1 hour at room temperature.
- 6. Transfer to the refrigerator and chill for a minimum of 3 hours or overnight until fully set and sliceable.
- 7. Slice into wedges, top each piece with a swirl of coconut whipped cream, and dust lightly with cinnamon before serving.
Tips & Notes
- – Use full-fat coconut milk (not light) for the creamiest, firmest set filling.
- – Cornstarch is the key binder here — measure it level for the best texture.
- – The pie must chill completely before slicing or the filling will be too soft; overnight chilling gives the cleanest slices.
- – Cover the crust edges with foil strips or a pie shield after 30 minutes if they brown too quickly.
- – Store covered in the refrigerator for up to 4 days.
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The reason this pie succeeds where some dairy-free attempts fall short comes down to two things: fat content and baking temperature. Full-fat coconut milk is non-negotiable here — the light version does not have enough fat to set the filling properly, and you will end up with a pie that is too loose after cooling. The full-fat version, especially the kind where the cream has separated to the top, gives you the same richness you would get from heavy cream in a traditional recipe.
Plant-based butter, particularly the stick variety rather than the spread in a tub, behaves very similarly to conventional butter when worked into a pie crust. It has a comparable fat ratio, it cuts into flour with clean, pea-sized crumbles, and it produces layers when baked. The result is a crust that is tender, slightly flaky, and not at all greasy — which is a common concern people have when they first try dairy-free baking.
Eggs are kept in this recipe because they are the structural element that binds and sets the custard. If you need a fully egg-free version, the variations section below covers that swap. For the base recipe, eggs are what give you that clean, sliceable slice that holds its shape on the plate.
What You’ll Need to Build Your Pie
For the crust, you need all-purpose flour, a pinch of salt, cold plant-based butter cut into cubes, and ice-cold water added tablespoon by tablespoon until the dough just comes together. Keeping everything cold is the key to a tender crust — if the butter melts before the pie goes into the oven, you lose the flakiness. You can also use a store-bought dairy-free pie shell if you want to save time; just make sure to check the ingredient label, as some pre-made shells contain dairy-derived ingredients.
For the filling, gather one standard can of pure pumpkin puree (not pumpkin pie mix, which already has spices and sweeteners added), one can of full-fat coconut milk, two large eggs, three-quarters of a cup of light brown sugar, two tablespoons of cornstarch, and your spice blend. The spice blend is one teaspoon of ground cinnamon, half a teaspoon of ground ginger, a quarter teaspoon of ground nutmeg, a pinch of ground cloves, and a pinch of fine salt. A teaspoon of alcohol-free vanilla rounds everything out and adds warmth without competing with the spices.
You will also want a nine-inch pie dish, pie weights or dried beans for blind baking, parchment paper, and a kitchen towel or aluminum foil to tent the crust edges if they brown too quickly during the second bake.
How to Make This Pie from Scratch
Start with the crust. Whisk your flour and salt together in a large bowl, then add the cold plant-based butter. Work it in with your fingertips or a pastry cutter until the mixture looks like rough, uneven crumbs with some pea-sized pieces of butter still visible — those pieces are what create flaky layers. Drizzle in ice water one tablespoon at a time, stirring with a fork after each addition, until the dough holds together when you press a small piece between your fingers. Do not add more water than necessary. Form the dough into a disc, wrap it tightly, and refrigerate it for at least one hour or overnight.
When you are ready to bake, preheat your oven to 375 degrees. Roll the chilled dough out on a lightly floured surface into a circle about twelve inches across and about an eighth of an inch thick. Drape it gently over your pie dish, press it into the corners without stretching, and trim the edges leaving about half an inch of overhang. Fold the overhang under itself and crimp the edge with your fingers or a fork. Line the crust with parchment paper, fill it with pie weights or dried beans, and blind bake for fifteen minutes. Remove the weights and parchment, then bake for another five to seven minutes until the bottom looks dry and very faintly golden. Set it aside to cool slightly while you prepare the filling.
For the filling, combine the pumpkin puree, full-fat coconut milk, eggs, brown sugar, cornstarch, all the spices, salt, and vanilla in a large bowl. Whisk until completely smooth — take your time here and make sure there are no streaks of egg white or lumps of cornstarch. The cornstarch works alongside the eggs to help the filling set firmly as it cools, which gives you cleaner slices. Pour the filling into the par-baked crust carefully, going slowly to avoid splashing.
Reduce the oven temperature to 350 degrees and bake the filled pie for 55 to 65 minutes. The filling is done when the edges are set and puffed very slightly, but the center still has a gentle wobble — like a very soft jello when you nudge the pan. It will continue to firm up as it cools. If the crust edges start browning too deeply before the filling is done, tent them loosely with strips of foil. Let the pie cool completely at room temperature for at least two hours before slicing, then refrigerate until you are ready to serve.
Tips for the Best Results Every Time
- Open your can of full-fat coconut milk without shaking it first. Spoon the thick cream off the top and use that along with some of the liquid beneath it. This gives you the richest possible filling.
- Do not skip blind baking. A soggy bottom crust is the most common issue with custard pies, and those fifteen minutes in the oven make a significant difference.
- Mix the filling only until smooth. Overwhisking adds air bubbles that can cause the surface of the pie to crack as it bakes.
- Let the pie cool fully before refrigerating. Moving it to the fridge while it is still warm can create condensation under the filling and make the crust soft.
- A fully chilled pie slices more cleanly than one that is still slightly warm, so plan to make this the day before if you are serving it at a gathering.
- Use a sharp knife and wipe the blade clean between cuts for neat, tidy slices.
Ways to Change It Up
Once you have the base recipe down, there are several directions you can take it depending on your preferences or dietary needs.
- Egg-free version: Replace the two eggs with three tablespoons of cornstarch total (so increase it by two tablespoons). The filling will be slightly denser but still sliceable and satisfying. Add an extra tablespoon of full-fat coconut cream to compensate for the missing moisture.
- Oat milk or cashew milk: If you do not have coconut milk on hand, full-fat oat milk or homemade cashew cream (blended soaked cashews and water) can substitute. The texture will be slightly less rich but still very good.
- Brown sugar alternatives: Maple syrup works beautifully here — use half a cup in place of the three-quarters cup of brown sugar, and reduce the coconut milk by two tablespoons to account for the extra liquid. The flavor is subtly different, warmer and more complex.
- Gingersnap crust: Crush dairy-free gingersnap cookies into fine crumbs, mix with melted plant-based butter, and press into the pie dish for a no-roll crust that adds a spicy, caramelized note underneath the filling.
- Mini pies: Use the same filling in a muffin tin lined with rounds of crust dough for individual portions that are easy to serve at a party without slicing.
- Pumpkin spice swirl: Swirl two tablespoons of nut butter through the top of the filling just before baking for a rich, nutty layer that bakes right into the pie.
How to Store and Reheat Your Pie
Pumpkin pie should be stored in the refrigerator, tightly covered with plastic wrap or in an airtight container. It keeps well for up to four days. The texture actually improves after the first day as the filling continues to set and the flavors deepen and meld together.
For longer storage, you can freeze baked pumpkin pie. Let it cool completely, then wrap individual slices or the whole pie tightly in plastic wrap followed by a layer of aluminum foil. Freeze for up to one month. Thaw overnight in the refrigerator before serving — do not try to thaw it at room temperature, as the filling can become watery.
This pie is delicious cold straight from the fridge, but if you prefer it warm, place individual slices on a baking sheet in a 300-degree oven for about ten minutes. Avoid the microwave if you can — it tends to make the crust rubbery and can cause the filling edges to overcook before the center warms through.
Frequently Asked Questions
- Can you taste the coconut? In the finished, fully baked and cooled pie, the coconut flavor is very subtle and mostly masked by the warm spices. Most people do not notice it at all unless they are specifically looking for it.
- Why did my filling crack? Cracking usually happens when the pie is overbaked or cooled too quickly. Pull the pie when the center still has a slight wobble, and let it cool slowly at room temperature away from drafts.
- Is canned pumpkin already cooked? Yes, canned pumpkin puree is cooked before being canned, which is why you can safely taste the raw filling to check seasoning before baking.
- Can I make the crust ahead of time? Absolutely. The dough can be made up to three days in advance and kept wrapped in the refrigerator, or frozen for up to three months. Thaw overnight in the fridge before rolling.
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