Mom’s Famous Dairy-Free Pumpkin Pie (DF, V)
Our Family’s Best Kept Secret: Dairy-Free Pumpkin Pie!
If you’ve read my earlier recipe posts, you’ll probably know that my mother is a FANTASTIC baker. What you might not know, however, is that she doesn’t like dairy in treats she makes for herself (except for chocolate!). So growing up, I was very familiar with dairy-free substitutes in baking. And when Thanksgiving rolls around, there it is: Mom’s Famous Dairy-Free Pumpkin Pie! Once you take a bite of this, you won’t ever go back! And what’s been long a family best-kept secret, I’m now sharing with you.
Finally, you can enjoy the classic Thanksgiving dessert – without all the dairy! Mom’s Famous Dairy-Free Pumpkin Pie recipe tastes even BETTER than ones you buy at the bakery. Trust me! Made with fresh homemade pie crust, pure pumpkin puree, coconut milk, and lots of warming fall spices, you won’t believe just how delicious and creamy this pumpkin pie is!
P.S: Even our dairy-eating friends can’t tell this delicious pie is 100% dairy-free! No overwhelming coconut flavor here, just decadent flavors all around!
Ingredients to Make Dairy-Free Pumpkin Pie
Pie Crust
- 1 ⅓ cups all-purpose flour, sub gluten-free flour if GF
- ½ tsp salt
- 2 ½ tsp granulated sugar
- ½ cup plant-based butter, sub refined coconut oil
- 3 ½ tbsp cold water
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Pumpkin Pie Filling
- 1 (15 oz) can 100% pure pumpkin puree
- ½ tsp sea salt
- ¾ cup brown sugar, sub coconut sugar
- 2 tsp pumpkin pie spice (see notes below for homemade version)
- 3 large eggs
- 1 cup full-fat coconut milk, sub coconut cream for thicker texture
- 1 ½ tsp vanilla extract
What If I Don’t Have Pumpkin Pie Spice?
Don’t have pumpkin pie spice? No worries, just make your own!
In a small bowl, combine:
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg or allspice
- ¼ teaspoon ground cloves
That’s it! You’ve just made your own homemade pumpkin pie spice!
How to Make Dairy-Free Pumpkin Pie
Pie Crust
- Food processor method (recommended): Attach the “S” blade to your food processor, then add in flour, sugar, and salt. Pulse to combine. Add the vegan butter cubes and pulse a few times until the mixture looks like breadcrumbs. Transfer mixture to a large bowl and add water until the dough comes together. Press the dough into a 9-inch pie pan and set in the refrigerator.
- By-hand method: In a large bowl, add flour, sugar, and salt. Whisk to combine. Add the vegan butter cubes and cut the butter into the flour using a pastry cutter. Once it looks like breadcrumbs, add water until it forms a dough. Press the dough into a 9-inch pie pan and set in the refrigerator.
Pumpkin Pie Filling
- In a small bowl, add salt, sugar, and pumpkin pie spice. Mix until well-combined. Set aside.
- In a large bowl, beat the eggs and add in pumpkin puree, vanilla extract, and sugar mixture. Whisk until smooth. Slowly add in coconut milk/cream, and whisk to combine.
Putting It Together
- Preheat your oven to 425ºF.
- Remove the unbaked pie crust from the refrigerator and pour in the pumpkin filling. Bake for 15 minutes.
- Change the oven temperature to 350ºF and continue to bake for 55 to 60 minutes. The pie is done when a toothpick inserted comes out clean. Note that at this point, the pie may still be a bit jiggly.
- Set the pie on a wire rack and let it cool for at least 2 hours. Once done, the pumpkin pie will have firmed up, and is ready to serve or to be refrigerated until ready to serve.
- Top with dairy-free whipped cream and an extra sprinkle of cinnamon. ENJOY!
Want More Easy Fall Recipes?
- Fluffy Pumpkin Spice Bread (with GF/DF Options!)
- Instant Pot Chicken Wild Rice Soup (GF, DF)
- Easy & Delicious Pumpkin Pancakes (GF, DF, V Options)
- Maple Pumpkin Oat Bars (GF, DF, V)
- Cinnamon Swirl Pound Cake
- Easy Ratatouille (GF, DF, V)
- Almond Flour Carrot Muffins (GF, Paleo Options)
- Easy Caprese Toast with Pan-Roasted Tomatoes, Basil, and Fresh Mozzarella (V)
- Easy Sweet Potato Pone
- Super Easy Quaker Cornbread
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If you make this Dairy-Free Pumpkin Pie recipe, please drop a comment below! I’d LOVE to know what you think! Or take a picture and share it on Instagram by tagging @dwellbymichelle so I can repost it on my stories!
Mom’s Famous Dairy-Free Pumpkin Pie (DF, V)
Ingredients
Pie Crust
- 1 ⅓ cups all-purpose flour , sub gluten-free flour if GF
- ½ tsp salt
- 2 ½ tsp granulated sugar
- ½ cup cold plant-based butter (cubed) , sub refined coconut oil
- 3 ½ tbsp cold water
Pumpkin Pie Filling
- ½ tsp sea salt
- ¾ cup brown sugar , sub coconut sugar
- 2 tsp pumpkin pie spice * see notes for homemade version
- 3 large eggs
- 1 (15 oz) can 100% pure pumpkin puree
- 1 cup full-fat coconut milk , sub coconut cream for thicker texture
- 1 ½ tsp vanilla extract
Instructions
Pie Crust
- Food processor method (recommended): Attach the “S” blade to your food processor, then add in flour, sugar, and salt. Pulse to combine. Add the vegan butter cubes and pulse a few times until the mixture looks like breadcrumbs. Transfer mixture to a large bowl and add water until the dough comes together. Press the dough into a 9-inch pie pan and set in the refrigerator.
- By-hand method: In a large bowl, add flour, sugar, and salt. Whisk to combine. Add the vegan butter cubes and cut the butter into the flour using a pastry cutter. Once it looks like breadcrumbs, add water until it forms a dough. Press the dough into a 9-inch pie pan and set in the refrigerator.
Pumpkin Pie Filling
- In a small bowl, add salt, sugar, and pumpkin pie spice. Mix until well-combined. Set aside.
- In a large bowl, beat the eggs and add in pumpkin puree, vanilla extract, and sugar mixture. Whisk until smooth. Slowly add in coconut milk or coconut cream, and whisk to combine.
Putting It Together
- Preheat your oven to 425ºF.
- Remove the unbaked pie crust from the refrigerator and pour in the pumpkin filling. Bake for 15 minutes.
- Change the oven temperature to 350ºF and continue to bake for 55 to 60 minutes. The pie is done when a toothpick inserted comes out clean. Note that at this point, the pie may still be a bit jiggly.
- Set the pie on a wire rack and let it cool for at least 2 hours. Once done, the pumpkin pie will have firmed up, and is ready to serve or to be refrigerated until ready to serve.
- Top with dairy-free whipped cream and an extra sprinkle of cinnamon. ENJOY!
Notes
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg or allspice
- ¼ teaspoon ground cloves
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