Hey folks,

If you’ve ever stared at a classic pumpkin pie recipe and felt the mild dread of seeing “one can of evaporated milk” — this one’s for you. This dairy free pumpkin pie uses full-fat coconut milk instead, and I want to be upfront: it’s not a sad compromise. The filling comes out silky, rich, and deeply spiced, with that perfect wobble when you pull it from the oven. Honestly, the first time I served it at Thanksgiving, my aunt asked me for the recipe before she’d even put her fork down. She had no idea it was dairy free.

The coconut flavor is subtle, not tropical — especially once the warm spices hit. And this dairy free pumpkin pie recipe works with a homemade GF crust or a store-bought one if you’re short on time. I’ll give you the homemade version because it’s genuinely not hard and the texture is worth the extra fifteen minutes. But I won’t judge you for going store-bought. We’ve all been there during the holiday crunch.

One heads up before you start: make sure you grab full-fat coconut milk, not the lite stuff. That’s the single most important call in this whole recipe.

Why It Works

The classic pumpkin pie formula relies on evaporated milk to add fat, protein, and body to the custard filling. It helps the eggs set into something smooth rather than rubbery. Full-fat coconut milk does the same job — the high fat content (around 17–20% in a good can) gives you that silky, creamy texture without any dairy at all. According to USDA FoodData Central, full-fat canned coconut milk clocks in at roughly 20g of fat per half-cup serving, which is pretty close to what heavy cream delivers. That’s why this swap works when lite coconut milk just doesn’t — there’s not enough fat to create the right custard structure.

The cornstarch in this recipe is a small but important addition. It gives the filling a little extra insurance, helping it set firmly enough to slice cleanly without cracking. A lot of dairy free pumpkin pie filling recipes skip it and then wonder why the slices look sad and slumped. Don’t skip it.

The spice blend is classic — cinnamon, ginger, nutmeg, cloves — but I use a touch more cinnamon than most because that’s just how I like it. Feel free to pull back if you want a more subtle flavor.

Ingredients

Let’s talk about a few things before you start shopping.

Pumpkin puree — Use pure pumpkin puree, not pumpkin pie mix. Pie mix already has spices and sweetener added, and it will throw off your ratios completely. I made that mistake once and ended up with a filling that was both weirdly sweet and aggressively spiced. Not great.

Coconut milk — The full-fat, canned kind. Shake the can well before opening, or you’ll pour in a layer of solid coconut cream and then watery liquid separately, which will throw off the texture. If your can has separated in the pantry, that’s fine — just shake or stir it until it’s smooth before measuring.

Vegan butter — For the crust, cold vegan butter is non-negotiable. Room temperature butter makes a greasy, crumbly crust that falls apart when you cut it. I keep mine in the freezer for 10 minutes before making the dough.

GF flour for the crust — I use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, which already has xanthan gum in it. That matters for a pie crust — without it, GF flour crust tends to crack and fall apart when you roll it. If you’re using a different GF flour blend, check whether it has xanthan gum. If it doesn’t, add ¼ tsp to the dough.

Eggs — Yes, this recipe has eggs. If you need an egg-free version, I’ll cover that in Tips.

Instructions

1. Make the crust dough. In a large bowl, whisk together the GF flour, salt, and sugar. Add the cold, cubed vegan butter and use a pastry cutter (or your fingertips, working fast) to cut the butter into the flour until the mixture looks like coarse sand with some pea-sized butter pieces. Drizzle in the ice water one tablespoon at a time, mixing gently after each addition. Stop when the dough just comes together — it should hold when you squeeze a piece but not feel wet. Don’t overwork it.

2. Chill the dough. Shape the dough into a flat disk, wrap it in plastic wrap or a reusable wrap, and refrigerate for at least 30 minutes. This is important — skipping this step leads to a crust that shrinks badly in the oven.

3. Preheat and prep. Preheat your oven to 425°F. Let the chilled dough sit at room temperature for 5 minutes before rolling.

4. Roll out the crust. Roll the dough between two sheets of parchment paper to about ⅛-inch thickness. Carefully transfer it to a 9-inch pie dish. Press it gently into the bottom and sides. Trim the edges, leaving about a ½-inch overhang, then fold and crimp however you like. Prick the bottom a few times with a fork.

5. Blind bake the crust. Line the crust with parchment and fill with pie weights or dried beans. Bake at 425°F for 12 minutes. Remove the weights and parchment, then bake another 5 minutes until the bottom looks dry but not golden. Remove from oven and reduce the temperature to 375°F.

6. Make the filling. In a large bowl, whisk together the pumpkin puree, full-fat coconut milk, brown sugar, eggs, vanilla, cinnamon, ginger, nutmeg, cloves, salt, and cornstarch until completely smooth. No lumps — take your time here. A smooth filling bakes into a smooth custard.

7. Fill and bake. Pour the filling into the par-baked crust. Bake at 375°F for 50–58 minutes. The filling should be set around the edges but still have a slight jiggle in the very center — about a 2-inch wobbly circle. It’ll firm up completely as it cools. My oven runs a little hot, so I usually check at the 50-minute mark. If the crust edges start getting too dark, tent them with small strips of foil.

8. Cool completely before slicing. This is the part everyone skips and then regrets. Let the pie cool on a wire rack for at least 2 hours at room temperature, then transfer to the fridge for another hour before slicing. I know. It’s hard. But cutting into a warm pumpkin pie gives you pudding, not slices.

Tips & Substitutions

Egg-free version — If you want a truly vegan pumpkin pie without eggs, replace the 2 eggs with 3 tablespoons of cornstarch (in addition to the 1 tablespoon already in the recipe) plus an extra 2 tablespoons of full-fat coconut milk. The texture won’t be quite as custardy — it’s a little denser — but it slices cleanly and tastes genuinely good. This is my go-to recommendation if I’m bringing a dairy free pumpkin pie for Thanksgiving and I know some guests are fully vegan.

Coconut milk options — For this easy dairy free pumpkin pie coconut milk is really the best choice for richness and structure. Oat milk and almond milk are too thin — the filling won’t set properly. If you want to avoid even the faint coconut flavor, full-fat oat cream (the barista-style kind in a Tetra Pak) can work, but the filling will be slightly less firm.

Store-bought crust shortcut — If you’re using a pre-made GF pie crust, skip steps 1–5 and follow the package directions for blind baking. Most of them work well. Just make sure it’s fully cooled before you pour in the filling.

Spice level — The blend here is what I’d call traditionally spiced. If you want something with more warmth and complexity, add ¼ tsp cardamom and a tiny pinch of black pepper. It sounds weird. Try it.

Pumpkin pie without evaporated milk — That’s exactly what this is, and honestly once you make it this way you may never go back. The coconut milk gives the filling a slightly richer mouthfeel than evaporated milk. Side-by-side, you’d think this version was the “fancy” one.

Leftovers — Covered in the fridge for up to 4 days. The crust softens a bit by day 2, but the flavor actually deepens and gets better. I think it’s best on day 2, honestly.

Vegan pumpkin pie topping — Serve with coconut whipped cream. Chill a can of full-fat coconut milk overnight, scoop out the solid cream, and whip it with a tablespoon of powdered sugar and a drop of vanilla. It takes five minutes and it’s so good.

Frequently Asked Questions

How to make pumpkin pie without dairy? The easiest swap is full-fat canned coconut milk in place of evaporated milk or heavy cream. Use the same amount the recipe calls for — usually one 13.5-oz can. The high fat content mimics what dairy does in the custard, giving you a rich, smooth filling that sets properly. Make sure everything else in your recipe (butter in the crust, any whipped topping) is also dairy-free.

What milk is best for dairy free pumpkin pie? Full-fat coconut milk is the best option by a wide margin. It has enough fat to create a creamy, firm custard. Lite coconut milk, oat milk, and almond milk are all too thin — the filling may not set completely, and you’ll get a texture that’s closer to pudding than pie. If coconut isn’t an option, look for a barista-style oat cream as the next best substitute.

Can I make this pie ahead of time? Yes — and you should. Pumpkin pie actually tastes better the next day. Bake it a day before you need it, let it cool completely, then cover and refrigerate. Pull it out about 30 minutes before serving so it’s not ice cold when you slice it.

Can I use fresh pumpkin instead of canned? You can, but the results are less consistent. Canned pumpkin has a very controlled moisture level, which makes the custard ratio reliable. Fresh pumpkin puree tends to be wetter and sometimes stringy. If you go that route, roast your pumpkin, puree it smooth, then strain it through a cheesecloth for at least an hour to remove excess moisture. Honestly, canned is just better for pie.

How do I know when the dairy free pumpkin pie is done baking? The edges should be fully set and the center should still have a gentle jiggle — about a 2-inch circle that moves like Jell-O when you nudge the pan. If the whole surface is sloshing, it needs more time. If there’s no jiggle at all, it may be slightly overbaked (still fine to eat, just a touch denser). An internal temperature of 175°F is a reliable guide if you want to use a thermometer.

The Bottom Line

This dairy free pumpkin pie is genuinely the real thing. 🎃 Silky, deeply spiced, slices cleanly, holds up on a plate — everything you want from a Thanksgiving dessert. The coconut milk swap isn’t a compromise, it’s just a different path to the same delicious place. Make it the day before, top it with coconut whipped cream, and watch people go back for seconds without any idea it’s dairy-free.

If you’re planning a full holiday spread, check out our Gluten Free Apple Crisp for a second dessert option, or our Dairy Free Mashed Potatoes to round out the savory side of the table.