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.

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

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.

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.

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.

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.

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Inactive Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Pie

Cuisine American

Servings 8 pieces

Calories 214 kcal

Ingredients

  

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• 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

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