Dairy Free Pumpkin Pie (with spiced Pecan Bottom)
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If you love the autumn classic but need a dairy free version, this dairy free pumpkin pie recipe is for you! This homemade pumpkin pie is creamy, cozy, and full of warm spice, yet made without any dairy or refined sugar. Using coconut milk for richness and coconut oil for a flaky crust, it's a healthier twist on the traditional holiday favorite. Perfect for gatherings or anytime you're craving a classic fall dessert with a wholesome upgrade. Don't forget to grab the free printable heirloom recipe card for your family recipe box!
I use our sourdough discard pie crust for this recipe. Simply swap the butter for cold coconut oil or tallow for a dairy-free crust. Be sure to top it off with our healthy whipped cream! Just use coconut cream in place of heavy cream for a dairy-free topping.
Table of Contents
I have a confession to make: there was a time in my life when I didn't enjoy pumpkin pie.
*gasp*
I knowwwwwww that sounds ridiculous. But it just seemed so bland compared to pecan pie.
You might be thinking, "Why should I make this girl's recipe? She doesn't even like pumpkin pie!"
You have a point, but it's because of my former aversion to pumpkin pie that you should try this recipe. Why? Because I put a lot of effort into making it SO MUCH BETTER than what you're used to (especially if you are used to sad, store-bought pie.)
I added a layer of spiced pecans to the bottom of a homemade sourdough discard pie crust and a swirl of vanilla extract to this pumpkin pie, creating a filling that is so decadent and flavorful, it tastes like all the best parts of autumn in one convenient dessert. It is my husband's absolute favorite pumpkin pie, and he has pretty high standards.
We love this pie so much that we bring it to Thanksgiving even if someone else is bringing one.
"You don't have to make pumpkin pie, I'm going to grab one from the grocery store."
*double gasp*
"That's ok, we'll bring extra just in case!"
You can go ahead and memorize this exchange, because you'll likely have it with your own family soon.
Why You'll Love This Dairy Free Pumpkin Pie
- Creamy texture from full-fat coconut milk. Full-fat coconut milk is the perfect substitute for cream because it yields the same silky texture without the dairy. Look for a high-quality coconut milk without any gums or fillers for the best results.
- Flaky crust with coconut oil or beef tallow instead of butter. To make the perfect dairy-free pie crust, simply substitute cold tallow or coconut oil for the butter. Nobody will know the difference.
- Naturally sweetened (no refined sugar). Using coconut sugar instead of brown or white sugar makes this healthy pumpkin pie easier to digest and gentler on blood sugar.
- A healthy pumpkin pie that's still indulgent. Absolutely no one will suspect this pie is dairy free!
- Perfect for Thanksgiving or fall celebrations. You can make this pie a day in advance for easier day-of preparation.
Ingredients You'll Need
Unbaked Pie Crust - Use your favorite homemade crust or a store-bought option. For a dairy free version, a crust made with coconut oil works beautifully and bakes up flaky.
Pumpkin Purée - Canned pumpkin keeps things simple, but you can also use homemade pumpkin purée for an extra "from scratch" touch.
Coconut Milk - Full-fat canned coconut milk gives the pie a silky, custard-like texture without dairy. Avoid light versions, which can make the filling watery.
Eggs + Egg Yolk - The eggs help the filling set, while the extra yolk adds richness and a smooth, creamy finish.
Coconut Sugar - A natural, unrefined sweetener that adds caramel-like depth of flavor. It makes this pie naturally sweetened without refined sugar. You could also substitute date sugar or brown sugar.
Cinnamon - The star spice of pumpkin pie, bringing warmth and cozy fall flavor. You can add a pinch of nutmeg, ginger, or cloves if you like a spicier pie.
Salt - Just a little enhances the sweetness and balances the flavors.
Vanilla Extract - Adds depth and rounds out the pumpkin and spice, making the filling taste full and rich.
Tools You May Need
- 9 inch pie pan
- Large stand mixer or mixing bowl
- Wisk, wooden spoon, pie spatula
How to Make Dairy Free Pumpkin Pie
Step 1: Preheat the oven to 450°F. Line an unbaked pie shell with parchment paper and fill it with pie weights or dry beans. Bake the pie crust for 10 minutes. Remove the pie crust from the oven and remove the parchment paper and pie weights.
Step 2:Combine pecans, ¼ cup coconut sugar, nutmeg, and cardamom in a food processor and pulse until the pecans are finely ground. Transfer the nut mixture to a small bowl, add the softened coconut oil, and stir to combine. Spread the nut mixture in the bottom of the par-baked pie shell and bake for 10 minutes.
Step 3: In a large mixing bowl, combine the pumpkin puree, eggs and egg yolks, coconut sugar, cinnamon, vanilla extract, salt, and coconut milk until smooth.
Step 4: Remove the pie shell from the oven and reduce the oven temperature to 325°F. Pour the pumpkin pie filling over the nut mixture in the pie shell. Return the pie to the oven and bake for 50-60 minutes. Because this is a custard pie, the center won't be entirely set straight out of the oven.
Step 5: Let the pie cool on a wire rack for 2 hours, then transfer it to the refrigerator until it is time to serve. Serve with whipped cream.
Grab the Free Heirloom Recipe Card!
Tips for Success
- Par-bake the crust: This helps prevent a soggy bottom once the filling goes in. Bake just until lightly golden before adding your pumpkin mixture.
- Use full-fat coconut milk: Light versions can make the filling watery. The richness of full-fat gives you that classic custard texture.
- Don't overbake: The center should still have a slight jiggle when you take it out of the oven - it will set as it cools.
- Cool gradually: Let the pie cool on a wire rack at room temperature for a few hours before refrigerating. Sudden chilling can cause cracks.
- Slice cleanly: For neat slices, chill the pie completely and use a sharp knife wiped clean between cuts.
Variations
- Gluten-Free: Swap the traditional crust for a gluten-free pie crust or an almond flour base.
- Sweetener Options: Instead of coconut sugar, try maple syrup, honey, or date sugar for a slightly different flavor.
- Mini Pies: Make individual servings in muffin tins or small tart pans - perfect for portion control or entertaining.
- Spice It Up: Add ginger, nutmeg, and cloves for a classic pumpkin pie spice blend, or keep it simple with just cinnamon.
How to Store
- Refrigerator: Once cooled, cover the pie loosely with foil or plastic wrap and refrigerate for up to 3-4 days.
- Freezer: To freeze, wrap the whole pie or individual slices tightly in plastic wrap, then foil. Freeze for up to 1 month. Thaw in the refrigerator overnight before serving.
- Make-Ahead Friendly: This pie actually tastes even better the next day once the flavors have melded, making it a great make-ahead dessert for the holidays.
FAQs
Does this pie taste like coconut?
Not strongly. The coconut milk adds creaminess, but the pumpkin, spices, and vanilla are the main flavors. If you're sensitive to coconut, you might notice a light undertone.
What can I use instead of coconut sugar?
Maple syrup, honey, or date sugar are all great natural sweeteners. Each one gives the pie a slightly different flavor, so choose based on your preference. If you use maple syrup or honey, I recommend adding two tablespoons of flour to balance the extra liquid.
Do I have to par-bake the crust?
Yes, it's recommended to par-bake the crust. Par-baking prevents the crust from turning soggy once the pumpkin filling is added.
How long does this pie last?
Pumpkin pie lasts in the refrigerator for 3 to 4 days.
Can I make pumpkin pie ahead of time?
Yes! It's even better the next day as the flavors develop. Make it the day before Thanksgiving or a gathering for stress-free serving.
How do I know when pumpkin pie is done?
Pumpkin pie is ready when the edges are set and the center still has a slight jiggle - similar to Jell-O. If you insert a knife or toothpick about an inch from the crust, it should come out mostly clean. Remember, the pie will continue to set as it cools, so don't overbake or the custard may crack.
Can Pumpkin Pie Be Fozen
Yes - pumpkin pie freezes really well! Since it's a custard pie, the filling holds together nicely after thawing if it's wrapped properly. To freeze: Let the pie cool at room temperature, then refrigerate until fully chilled. Freezing while warm can cause ice crystals and a watery texture. Wrap the entire pie (or individual slices) in plastic wrap, then a layer of aluminum foil for extra protection.
Dairy Free Pumpkin Pie
Equipment
- 1 9-inch pie pan
Ingredients
- 1 unbaked pie shell (see note 1)
- ⅓ cup pecans, ground into small pieces
- ¼ cup coconut sugar
- 2 tbs softened coconut oil
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom
- 3 eggs +
- 1 egg yolk
- 1 cup pumpkin puree
- ⅔ cup coconut sugar
- 1 cup canned coconut milk, full-fat
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Preheat the oven to 450°F.
- Line an unbaked pie shell with parchment paper and fill it with pie weights or dry beans. Bake the pie crust for 10 minutes. Remove the pie crust from the oven and remove the parchment paper and pie weights.
- Combine pecans, ¼ cup coconut sugar, nutmeg, and cardamom in a food processor and pulse until the pecans are finely ground. Transfer the nut mixture to a small bowl, add the softened coconut oil, and stir to combine. Spread the nut mixture in the bottom of the par-baked pie shell and bake for 10 minutes.
- In a large mixing bowl, combine the pumpkin puree, eggs and egg yolks, coconut sugar, cinnamon, vanilla extract, salt, and coconut milk.
- Remove the pie shell from the oven and reduce the oven temperature to 325°F. Pour the pumpkin pie filling over the nut mixture in the pie shell. Return the pie to the oven and bake for 50-60 minutes. Because this is a custard pie, the center won't be entirely set straight out of the oven.
- Let the pie cool on a wire rack for 2 hours, then transfer it to the refrigerator until it is time to serve. Serve with whipped cream.
Notes
- I use our sourdough discard pie for this recipe. To make it dairy-free, use cold coconut oil or tallow in place of butter.
Don't Forget your Free Printable!
Final Thoughts
This dairy free pumpkin pie proves that you don't need cream, butter, or refined sugar to enjoy a cozy holiday classic. It's a healthy homemade dessert that brings all the flavor of traditional pumpkin pie in a lighter, wholesome way. Whether you're serving it at Thanksgiving or just want a fall treat, this pie is sure to become a new seasonal favorite.
