There’s something about making pumpkin pie that instantly makes the kitchen feel warmer, even before the oven has the chance to kick in. When I first started testing dairy-free versions, I wasn’t chasing perfection — I was chasing that familiar, nostalgic smell that fills the whole house. And honestly? I didn’t expect coconut milk to be the hero. But the moment I whisked it into the pumpkin puree… oh my goodness. It was silky, lush, and almost too easy.

I remember pulling my very first dairy-free pumpkin pie out of the oven and giving it that little wobble test. I laughed because it looked exactly like the classic version I grew up with, only deeper in color and somehow even smoother. Even if you’ve never made a pie before, this one is wildly forgiving. It’s one of those recipes you make once and think, “Wait… that’s it?”

What I love most is how the coconut milk melts right into the spices — no heavy coconut flavor, just a warm, custardy filling that tastes like fall took a deep breath. And when it chills overnight? Magic. The texture firms up beautifully, like the dreamiest slice of holiday comfort food.

So if you’re hosting someone dairy-free, or maybe you’re simply craving a lighter, gentler pumpkin pie, this version is your golden ticket. Let’s just say: after serving this at a family dinner, not a single person realized it was dairy-free until I told them.

Recipe Resume (Selling Points)

This pie sets perfectly thanks to full-fat coconut milk.
No complicated steps — everything mixes in one bowl.
The filling stays creamy even after chilling.
Warm spices blend smoothly with the coconut milk for deeper flavor.
This is an ideal make-ahead holiday dessert.
It slices cleanly, with bakery-level texture.
The coconut milk creates a naturally rich custard.
Perfect option for gatherings with mixed dietary needs.

Why This Dairy-Free Pumpkin Pie Is the Only One You’ll Ever Need

I swear this pie became a family staple by accident. One year, half the guests were avoiding dairy and the other half didn’t want to compromise on flavor. I hesitated — pumpkin pie can be temperamental. But this version shocked everyone. My cousin even asked where I bought it, which still makes me laugh. It’s that smooth, that balanced, that “wow.”
Cuisine Type: American

What You Really Need to Make This Amazing Dairy-Free Pumpkin Pie (Simplified)

• 1 unbaked 9-inch pie crust
• 1 can pumpkin purée
• 1 can full-fat coconut milk
• ¾ cup brown sugar
• 2 large eggs
• 1 tbsp cornstarch
• 1 ½ tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ginger
• ¼ tsp cloves
• ½ tsp salt
• 1 tsp vanilla

How to Master the Perfect Dairy-Free Pumpkin Pie (My Secret Method)

Start by whisking the pumpkin, sugar, and eggs until the mixture looks glossy and smooth — that shine is your sign that everything’s blending perfectly. Pour in the coconut milk and watch it transform into a silky batter that practically stirs itself. Sprinkle in your spices and cornstarch, letting them disappear into the mixture.

When you pour the filling into the crust, give the pie a gentle tap on the counter. This knocks out any tiny air bubbles that could cause cracks. Bake until the edges puff slightly and the center jiggles like soft jelly. It will set completely as it cools, so resist the urge to overbake — the magic happens off the heat.

Chef’s Notes and Tips for a Flawless Dairy-Free Pumpkin Pie

Let the pie cool fully before slicing; chilled overnight is even better. The coconut milk firms beautifully, giving you perfect slices without any weeping or separation. If the top cracks slightly, don’t stress — it’s normal with custard pies and won’t affect flavor one bit.

If you want a deeper flavor, add your spices a few hours early and let them “bloom” in the pumpkin and sugar. It creates a warmer, bakery-style profile that tastes like it simmered all day.

Get Creative! Easy Substitutions and Fun Variations

Swap brown sugar for maple syrup for a softer, more caramelized sweetness. Add pecans to the top before baking for crunch, or stir in a small spoonful of molasses for a richer depth. A gluten-free crust works beautifully here too.

Lighten It Up! Simple Swaps for a Healthier Dairy-Free Pumpkin Pie

Use light coconut milk for fewer calories, or replace the sugar with coconut sugar for a lower-glycemic option. A nut-based crust can also reduce carbs and add healthy fats.

And there you have it! Don’t forget to let us know how your pie turns out, and check out our other cozy holiday desserts.

Are You Curious About Anything Else? FAQs

1. Can I make this dairy-free pumpkin pie ahead of time?

Absolutely — this pie actually tastes better the next day. The coconut milk gives the filling time to firm up and develop a velvety texture. It keeps perfectly in the fridge for up to three days. For serving, I like to set it out for 20 minutes to soften slightly.

2. Does coconut milk really replace dairy in pumpkin pie?

Yes, full-fat coconut milk gives the same creaminess you’d get from evaporated milk. The spices mellow the coconut flavor, so most people never notice the swap.

3. Can I freeze dairy-free pumpkin pie?

You can! Wrap tightly and freeze up to a month. Thaw overnight in the fridge so the filling stays smooth.

4. Why did my pie crack?

Overbaking is the main cause. Remove the pie while the center still has a gentle jiggle — it sets as it cools.

5. Can I use homemade pumpkin purée?

Yes, just make sure it’s thick. Watery purée can prevent the pie from firming.

6. Can I make it egg-free too?

Use an egg replacer and add 1 extra teaspoon of cornstarch. Texture will be slightly softer but still delicious.

7. What pie crust works best?

Any store-bought or homemade crust works, including gluten-free or almond flour versions.

8. How do I keep the crust from getting soggy?

Blind-bake for 10 minutes before adding the filling. It creates a sturdy barrier and keeps the bottom crisp.

Dairy-Free Pumpkin Pie

Recipe by Salma Recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 unbaked 9-inch pie crust

• 1 can pumpkin purée

• 1 can full-fat coconut milk

• ¾ cup brown sugar

• 2 large eggs

• 1 tbsp cornstarch

• 1 ½ tsp cinnamon

• ½ tsp nutmeg

• ½ tsp ginger

• ¼ tsp cloves

• ½ tsp salt

• 1 tsp vanilla

Directions

• Start by whisking the pumpkin, sugar, and eggs until the mixture looks glossy and smooth — that shine is your sign that everything’s blending perfectly. Pour in the coconut milk and watch it transform into a silky batter that practically stirs itself. Sprinkle in your spices and cornstarch, letting them disappear into the mixture.
• When you pour the filling into the crust, give the pie a gentle tap on the counter. This knocks out any tiny air bubbles that could cause cracks. Bake until the edges puff slightly and the center jiggles like soft jelly. It will set completely as it cools, so resist the urge to overbake — the magic happens off the heat.