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A slice of dairy-free pumpkin pie on a grey plate with a whipped coconut cream on the side.
5 from 4 votes

Dairy-Free Pumpkin Pie Recipe

Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 50 minutes
Pie Crust Baking Time: 25 minutes
Total Time: 1 hour 30 minutes
Servings: 10 slices
Calories: 437kcal
Author: Ai Willis
Pumpkin pie lovers, you are in for a treat! My perfectly spiced and creamy dairy-free pumpkin pie is the best fall-time dessert!
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Ingredients

Pie crust

Filling

Instructions

Make the pie crust

  • In a bowl, combine all-purpose flour, almond flour, cornstarch, sugar, salt, and baking powder.
  • Add the cold cubes of butter and shortening. Use your fingers, pinch the butter and shortening, and work them into the flour mixture.
  • Add the ice-cold water in 1 tablespoon at a time, until the dough comes together.
  • Shape the dough into a circular disk, wrap it up, and let it rest in the fridge for at least an hour.
  • 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.
  • 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.
  • 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).
  • 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).
  • 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

  • Preheat the oven to 425°F (220°C).
  • In a large bowl, whisk together the pumpkin, condensed milk, eggs, egg yolks, pumpkin pie spice, and salt.
  • 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.
  • Let the pie cool completely on the counter before serving. Store in the fridge.

Notes

How to make gluten-free dairy-free pumpkin pie: You can either use a store-bought gluten-free pie crust or follow the recipe and substitute 2 cups (296g) gluten-free 1-to-1 flour blend (make sure it includes xanthan gum) for the all-purpose flour.
Refrigerating: You can keep leftover slices in an airtight container or covered with plastic wrap in the fridge for up to 2 days. 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.
Freezing a whole 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 couple of layers of plastic wrap followed by a layer of aluminum foil. Put the pie in a large freezer bag for extra protection against freezer burn. Put the pie in the fridge for 24 hours to let it defrost.
Freezing individual slices: You can wrap each slice tightly in a couple of layers of plastic wrap followed by a layer of aluminum foil before putting it in a freezer bag or airtight container. Let it defrost in the fridge for at least 12 hours.
Serving suggestions: You can serve it with some coconut whipped cream, dairy-free vanilla ice cream, or with a glass of eggnog if you're having it for the holidays!
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Nutrition

Serving: 1slice | Calories: 437kcal | Carbohydrates: 46g | Protein: 6g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 3g | Cholesterol: 72mg | Sodium: 500mg | Potassium: 136mg | Fiber: 3g | Sugar: 21g | Vitamin A: 6719IU | Vitamin C: 2mg | Calcium: 188mg | Iron: 2mg