Dairy-Free Pumpkin Pie

Savor the creamy, spiced goodness of dairy-free pumpkin pie that delivers all the classic flavors without the dairy. This crowd-pleasing recipe blends rich pumpkin puree, warm spices, and eggs for a deliciously satisfying dessert perfect for Thanksgiving or Christmas.

Dairy free pie slice on a white plate. There's some whipped topping and a crust leaf on top.

Prep Time: 10 minutes
Cook Time: 50 minutes
Rest Time: 30 minutes +
Total Time: 1 hour and 30 minutes
Servings: 8
Preparation Level: Beginner +

What You’ll Love

  • Texture: The texture is smooth and creamy, just like your classic pumpkin pie.
  • Taste: The taste is rich, warmly spiced, and deliciously sweet with classic pumpkin pie flavors.
  • Ease: This recipe is super easy to make with simple ingredients and short prep time.
  • Tips: Use pure pumpkin puree, not pumpkin pie filling, to control the sweetness and spice.

If you’re looking for an amazing recipe for a dairy-free pumpkin pie, you’ve come to the right place. But, I gotta warn ya, everyone that loves pumpkin pie (that happens to have dairy) is going to be crossing over and eating all of this pie–guaranteed. So, you’d better make more than one.

Dairy free pumpkin pie on a plate with a bite take out of it.

Featured Comment

Michelle says, “Love this! Delicious dairy free pie that easy to make with easily available ingredients!
I make it for my dairy sensitive son every fall and winter holiday!”

Ingredients

  • Pre-made pie crust regular or gluten-free
  • Canned pumpkin
  • Eggs
  • Granulated sugar
  • Almond milk
  • Vanilla extract
  • Salt
  • Cinnamon
  • Ground nutmeg
  • Ginger
  • Ground cloves

Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.

Pumpkin pie on a counter. There are three crust leaves in the middle of the pie.

Step-By-Step Instructions

Gather your ingredients for the pie. Add them all to a large mixing bowl and mix until combined.

Next, pour the pumpkin pie into the pie crust and bake for 50 minutes or until a toothpick comes out clean.

I like to cover the edges of the crust with a pie shield or tin foil during the last 30 minutes while the pie bakes to keep the crust from burning around the edges. After it bakes, let it sit for at least 30 minutes or longer to set up completely.

Pumpkin Pie in a pie shell with a piece taken out.
Dairy free pie slice on a white plate. There's some whipped topping and a crust leaf on top.

The World’s Best Dairy-Free Pumpkin Pie

4.70 from 13 votes
Julie Pollitt
If you're looking for an amazing recipe for a dairy-free pumpkin pie, you've come to the right place. But, I gotta warn ya, everyone that loves pumpkin pie (that happens to have dairy), are going to be crossing over and eating all of this pie–guaranteed. So, you'd better make more than one.
Prep Time 10 minutes
Cook Time 50 minutes
Inactive Time 30 minutes
Total Time 1 hour 30 minutes
Course Pie
Cuisine American
Servings 8 pieces
Calories 214 kcal

Ingredients
  

  • 1 pre-made pie crust regular or gluten-free
  • 1 3/4 cup canned pumpkin
  • 2 eggs
  • 3/4 cup sugar
  • 3/4 cup almond milk
  • 1/2 tsp. vanilla
  • 1/2 tsp. salt
  • 3/4 tsp. cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ginger
  • 1/2 tsp. ground cloves

Instructions
 

  • Preheat oven to 400-degrees.
  • Prepare the pie crust. You can either make the crust or buy a pre-made frozen pie crust. (You can use a regular or gluten-free pie crust. I bought my GF crust in the freezer section at Whole Foods).
  • Combine the ingredients in a large bowl, and mix.
  • Pour the filling into the pie crust.
  • Bake at 400-degrees for 50 minutes.
  • (Cover the edges of the crust with a pie shield or tin foil for approximately 30 minutes while the pie bakes).
  • Pie is finished when a toothpick comes out clean.
  • Let the pie cool before cutting.

Video

Notes

Nutrition is approximate.
I like to cover the edges of the crust with a pie shield or tin foil during the last 30 minutes while the pie bakes to keep the crust from burning around the edges.

Nutrition

Serving: 1Calories: 214kcalCarbohydrates: 35gProtein: 4gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 4gCholesterol: 47mgSodium: 257mgFiber: 2gSugar: 22g
Tried this recipe?Let us know how it was!

 

 

 

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4.70 from 13 votes (12 ratings without comment)

4 Comments

  1. Kat (The Baking Explorer) says:

    I adore pumpkin pie! It’s nice to save some calories with this recipe!

    1. Julie Pollitt says:

      Hi Kat! Yes! Love to hear that you adore pumpkin pie. 🙂 I made this pie the first time for my son, who was eating gluten and dairy-free at the time. Everyone loved it more than any other pumpkin pie they’d ever had! So, now it’s our go-to pumpkin pie. You’ll love it. Thanks for stopping by!

  2. 5 stars
    Love this! Delicious dairy free pie that easy to make with easily available ingredients! I make it for my dairy sensitive son every fall and winter holiday!

    1. Julie Pollitt says:

      I love to hear that!

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