Dairy-Free Pumpkin Pie (Gluten-Free Variations!)

All my fellow pumpkin pie lovers, you are in for a treat! My dairy free pumpkin pie is the perfect fall-time dessert, and it’s going to knock your fuzzy socks off your feet.

This recipe was originally published on November 7, 2021. It was updated with new photos and information on October 18, 2022.

Why you’ll love this dairy-free pumpkin pie recipe:

Since starting my dairy-free journey, this has been my favorite pumpkin pie recipe, and I have no doubt it’ll be yours too! Aside from being absolutely delicious, this pumpkin pie is:

• Easy - The pumpkin pie filling comes together in one bowl, and there’s no need for a stand mixer. You can also make the pie crust without a food processor. If you’d rather not make your own crust, you can buy store-bought pie crust to make it even easier!
• Crack-Free - As long as you don’t overbake this pie, it won’t crack and ruin the surface of your pie.
• Perfectly Spiced & Creamy - Classic pumpkin pie spice and dairy-free condensed milk make this pie simply irresistible.
• Allergen-Friendly - Not only is this pumpkin pie dairy-free, it’s also nut-free and soy-free with the option of making it gluten-free!
• Family-Friendly - The filling especially is so easy to make, you can easily get your kids involved in the kitchen to stir the ingredients!

Replacing the dairy in pumpkin pie:

Traditional pumpkin pie uses evaporated milk in the filling and butter in the pie crust.

The dairy-free pumpkin pie filling is made using dairy-free sweetened condensed milk. I love using condensed milk because it’s thicker than evaporated milk and because it’s already sweetened, there’s no need to add extra sugar!

For the pie crust, I used a combination of vegan butter and shortening. Many vegan butters don’t have the fat content that's as high as regular dairy butter, so I compensate by adding shortening.

Ingredients

The ingredients are fairly simple but make for a delicious pie!

• Dairy-free pie crust. You can use storebought or homemade pie crust but make sure it doesn’t include any dairy butter. I made my own crust using all-purpose flour, almond flour (for flavor), and vegan butter among other ingredients.
• Canned pumpkin. Make sure you're using a can of pure pumpkin purée, not pumpkin pie filling!
• Vegan sweetened condensed milk. I used sweetened condensed oat milk by Nature's Charm, but you can use any non-dairy sweetened condensed milk. I've also tested this recipe using sweetened condensed coconut milk and it works great!
• Eggs. You'll need two whole eggs and two egg yolks. The egg yolks make the filling extra rich and creamy!
• Pumpkin pie spice. Make sure your pumpkin spice is fresh and hasn't been sitting in your spice cabinet since last year! Old pumpkin pie spice is going to make the pie taste dull... no thank you!
• Salt. You need salt in any dessert, to heighten the flavors and balance the sweetness!

Substitutions

• Dairy-free pie crust - You can use storebought pie crust! Dairy-free pie crust can usually be found in the freezer aisle of your grocery store and is often marketed as vegan pie crust.
• Canned pumpkin - You can use homemade pumpkin purée.
• Pumpkin pie spice - You can easily make your own if you can’t find it at the store.

How to make dairy free pumpkin pie

Make the pie crust

1. In a bowl, combine all-purpose flour, almond flour, cornstarch, sugar, salt, and baking powder.

2. Add the cold cubes of butter and shortening. Use your fingers, pinch the butter and shortening, and work them into the flour mixture.

3. Add the ice-cold water in 1 tablespoon at a time, until the dough comes together.
4. Shape the dough into a circular disk, wrap it up, and let it rest in the fridge for at least an hour.

5. Take the rested dough out onto a floured piece of parchment paper. Sprinkle more flour on the dough or add another layer of parchment paper on top and use a rolling pin to roll it out into a roughly 12-inch circle.
6. Take the dough and fit it into a 9-inch glass pie plate. Lift the edges of the dough, settle it into the pie plate, and press it down. Check the bottom of the pie plate and make sure there are no air bubbles between the pie plate and the dough.
7. Use scissors or a knife to trim off the edges of the pie crust. You can decorate the edges of the pie however you like. Prick the bottom and sides of the pie crust using a fork. Put the pie plate into the freezer for 10-15 minutes (it should be the same amount of time it takes for the oven to preheat).

8. Preheat the oven to 425°F (220°C). Take the pie plate out of the freezer, put a large piece of crumpled parchment paper into the pie crust, and fill it to the top with pie weights (use dry beans or uncooked rice as a cheap alternative).
9. Bake the crust in the preheated oven for 15 minutes. Take the pie out of the oven, remove the pie weights out of the crust by lifting the parchment paper, and put the pie crust back into the oven for another 10 minutes. Take it out of the oven and let it cool.

Make the filling

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, whisk together the pumpkin, condensed milk, eggs, egg yolks, pumpkin pie spice, and salt.

3. Pour the mixture into the cooled pie crust. Tent the edges of the pie crust with aluminum foil or a silicone protector to avoid burning. Bake the pie for 15 minutes. Without opening the oven door, lower the temperature to 320°F/160°C and bake for another 35-37 minutes, until the center is jiggly but not loose. You can check for doneness by inserting the tip of a sharp knife into the filling about an inch from the pie crust. It should come out moist but clean.
4. Let the pie cool completely on the counter before serving. Store in the fridge.

Recipe variation: how to make gluten-free dairy-free pumpkin pie

To make a gluten and dairy free pumpkin pie, simply use a gluten-free pie crust! You can use a premade crust like this one, or you can substitute gluten-free 1-to-1 flour blend (this one is my go-to) for the all-purpose flour.

Recipe pro-tips:

• Use chilled ingredients for the pie crust. For a crisp pie crust, it’s very important to use chilled butter and shortening, and ice water. To help the fats stay cold, you can even chill all the other pie crust ingredients.
• Use room temperature ingredients for the filling. Unlike the pie crust ingredients, the filling ingredients should all be at room temperature so it bakes evenly in the oven.
• Chill the pie dough before baking. To make sure the pie crust doesn’t melt away in the oven, chill it in the freezer for 10 to 15 minutes before baking it.
• Blind bake the pie crust. You want to fully bake the crust so that it can maintain its crispiness even after adding the pumpkin filling. No soggy bottoms for this non-dairy pumpkin pie recipe!
• Don't overbake the pie. Pumpkin pies are notorious for cracking. The culprit: overcooked eggs.
• Let it cool completely. The pie will continue to cook and set as it cools, so let it cool completely and chill it in the fridge before you cut into it.

Making non dairy pumpkin pie ahead of time:

You can make this lactose free pumpkin pie a day ahead and keep it in the fridge.

Make sure it’s completely cool before placing it in the fridge and cover the top with plastic wrap or aluminum foil.

Although you can make it ahead, pumpkin pies have a tendency to “weep”, where the moisture rises to the surface. If your pumpkin pie starts to weep, just blot the excess moisture with a clean paper towel.

Alternatively, you can make just the pie dough up to a month ahead. Wrap it in a few layers of plastic and keep it in an airtight bag in the freezer. When you're ready to use it, defrost it in the fridge for 12-24 hours before you roll it out.

Serving suggestions

Honestly, this pie is just perfection served on its own. That said, you could serve it with a dollop of whipped coconut cream, or dairy-free vanilla ice cream.

To make coconut whipped cream, chill a can of coconut whipping cream (I recommend either Nature’s Charm or Cha’s Organics) overnight, pour it into a chilled bowl and whip it for about 5 minutes until it becomes fluffy!

If you're like me and you love having pumpkin pie at Christmas, go ahead and serve the pie with a glass of eggnog!

Storage and freezing directions:

You can keep leftover slices in an airtight container or covered with plastic wrap in the fridge for up to 2 days.

Can I freeze pumpkin pie?

Yes, you can freeze pumpkin pie. If you’re planning to freeze the whole pie, bake the pie in a disposable pie pan.

Cool the pie completely, and wrap it tightly in a few layers of plastic wrap followed by a layer of aluminum foil. If you have a large freezer bag, you can put the wrapped pie in it for extra protection against freezer burn.

You can also follow the same steps to freeze individual slices of pie.

To thaw the frozen pie, put it in the fridge for 12 to 24 hours before serving.

Frequently Asked Questions

Tools needed to make this recipe

• Mixing bowls
• Measuring cups & spoons
• Whisk
• Silicone spatula
• 9 inch pie plate
• Parchment paper
• Pie weights (you can use dry beans or rice)

More Dairy-Free Desserts!

Here are 10 more dairy-free dessert recipes, and all of them happen to be gluten-free as well!

• Fudgy Brownies
• Cranberry Oat Bars
• Leche Flan
• German Chocolate Cake
• Christmas Cookies
• Pound Cake
• Apple Crumble Pie
• Vegan Pumpkin Pie
• 7 Layer Magic Bars
• Vegan Rice Pudding

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