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Mom’s Famous Dairy-Free Pumpkin Pie (DF, V)

Pumpkin Pie Slice
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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

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Pumpkin Pie Filling

dairy-free vegetarian pumpkin puree thanksgiving recipe easy dessert snack

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!

homemade pumpkin pie spice with cinnamon, nutmeg, allspice, cloves, and ginger

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

  1. In a small bowl, add salt, sugar, and pumpkin pie spice. Mix until well-combined. Set aside.
  2. 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

  1. Preheat your oven to 425ºF.
  2. Remove the unbaked pie crust from the refrigerator and pour in the pumpkin filling. Bake for 15 minutes. 
  3. 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.
  4. 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.
  5. Top with dairy-free whipped cream and an extra sprinkle of cinnamon. ENJOY!

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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!

Pumpkin Pie Slice

Mom’s Famous Dairy-Free Pumpkin Pie (DF, V)

DWELL by Michelle
Finally, you can enjoy the classic Thanksgiving dessert – without the dairy! I'm glad to share with you Mom's Famous Dairy-Free Pumpkin Pie recipe that tastes even BETTER than ones you buy at the bakery. Made with fresh 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! Dairy-free and vegetarian.
Prep Time 15 mins
Cook Time 1 hr 10 mins
Cooling Time 2 hrs
Total Time 1 hr 25 mins
Course Dessert, Snack
Cuisine American
Servings 12 slices
Calories 208 kcal

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

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

Don’t have pumpkin pie spice on hand? No worries! Just mix:
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg or allspice
  • ¼ teaspoon ground cloves
Keyword coconut milk, dairy-free, easy recipes, mom’s homemade recipe, pumpkin pie, thanksgiving recipes, vegetarian

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