Dairy-Free Pumpkin Pie

This amazing dairy-free pumpkin pie is a total game-changer for anyone who loves classic fall desserts but needs to avoid dairy! Your vegan friends and family members with dairy sensitivities will absolutely adore this creamy, perfectly spiced treat. Plus, the whole-wheat crust adds such a wonderful nutty flavor that makes this pie extra special.

Recipe Details

Timing & Servings: Prep Time: 20 minutes, Additional Time: 12 hours 10 minutes, Total Time: 12 hours 30 minutes, Serves: 10 people, Yield: 1 pie.

Nutrition Profile: Nut-Free, Dairy-Free, Soy-Free, Vegan, Vegetarian, Egg-Free.

Nutrition Facts (per serving): 279 Calories, 14g Fat, 37g Carbs, 3g Protein.

Ingredients You’ll Need

Whole-wheat flour: You’ll need 1 cup of this nutty flour that gives our crust amazing flavor and texture. It’s what makes this pie crust so much better than regular ones!

All-purpose flour: Just ½ cup helps balance out the whole-wheat flour perfectly. This combo gives you the best of both worlds – great taste and good texture.

Kosher salt: One teaspoon total, but you’ll divide it up. Salt brings out all those wonderful flavors in both the crust and filling.

Vegetable shortening: You’ll want ½ cup that’s been cubed and frozen. The cold shortening is the secret to getting that perfect flaky crust!

Ice water: About 4-5 tablespoons of super cold water helps bring the dough together. Keep it icy cold for the best results.

Pumpkin puree: One 15-ounce can gives you all that creamy pumpkin goodness. Make sure it’s pure pumpkin, not pumpkin pie filling.

Light coconut milk: ¾ cup creates that rich, creamy texture we all love in pumpkin pie. Don’t forget to shake the can really well before measuring!

How to Make Dairy-Free Pumpkin Pie

Step 1: Pulse both flours and ¼ teaspoon salt in your food processor 3-4 times until combined. Add the frozen shortening cubes and pulse 8-10 times until it looks like coarse meal. Drizzle 4 tablespoons ice water over everything and pulse 5-6 times until moist clumps form. Add up to 1 more tablespoon water if needed. Gather into a ball, flatten into a disk, wrap in plastic, and chill for 30 minutes.

Step 2: Heat your oven to 400°F and spray a 9-inch pie pan with cooking spray. Roll the chilled dough into a 12-inch circle on a floured surface. Fit it into your prepared pan, fold the edges under, and crimp them pretty. Prick the bottom and sides all over with a fork.

Step 3: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment. Keep baking 6-8 more minutes until edges are lightly browned. Let it cool completely on a wire rack for about 1 hour.

Step 4: Turn your oven down to 350°F while the crust cools. Whisk together pumpkin, coconut milk, brown sugar, cornstarch, vanilla, and all the spices in a large bowl until super smooth. Pour this gorgeous filling into your cooled crust.

Step 5: Bake for 45-50 minutes until the center is almost set but still slightly jiggly. Cover the crust edges with foil after 20 minutes so they don’t get too brown. Cool completely on a wire rack for 2 hours, then cover and refrigerate for at least 8 hours or overnight.

Easy and Quick Dairy-Free Pumpkin Pie Version

Want to save some time? You can totally use a store-bought vegan pie crust instead of making your own! Just make sure it’s dairy-free and follow the same blind-baking steps. This cuts your prep time down to just 10 minutes, and you’ll still get that amazing homemade pumpkin filling that everyone will rave about.

Serving Ideas

This pie is absolutely perfect on its own, but that coconut whipped topping takes it over the top! Serve it with some hot coffee or chai tea for the ultimate fall dessert experience. It’s also wonderful with a sprinkle of extra cinnamon or a drizzle of maple syrup.

Storage

Keep your pie covered in the fridge for up to 3 days. You can serve it cold right from the fridge, or let it sit at room temperature for 15-20 minutes before serving. The flavors actually get even better after a day or two!

Substitutions

No coconut milk? You can use any unsweetened plant milk like almond or oat milk instead. If you don’t have vegetable shortening, try using cold vegan butter. You can also swap the brown sugar for coconut sugar or maple syrup – just reduce the liquid slightly if using syrup.

Pro Tips

Keep everything cold: Cold shortening and ice water are your best friends for a flaky crust!
Don’t overmix: Pulse just until the dough comes together – overmixing makes tough crust.
Shake that coconut milk: Always shake and stir canned coconut milk before measuring.
Test for doneness: The center should be almost set but still have a tiny jiggle when done.
Be patient: Let it chill overnight for the best texture and easiest slicing.

FAQs

Can I make this pie ahead of time?

You bet! This pie actually tastes better after sitting overnight in the fridge. You can make it up to 24 hours ahead, which makes it perfect for holiday prep. Just add the whipped topping right before serving.

What if I don’t have pie weights?

No worries at all! You can use dried beans, rice, or even clean pennies wrapped in foil. The key is having something heavy to keep the crust from puffing up while it bakes.

Can I freeze this pie?

Sure! You can freeze the whole pie for up to 2 months. Just wrap it really well in plastic wrap and foil. Thaw it overnight in the fridge before serving. The texture might be slightly different, but it’ll still taste amazing.

Why is my filling not setting up?

The most common reason is not baking it long enough or not letting it chill long enough. Make sure the center is almost set when you take it out, and give it that full 8-hour chill time. The cornstarch needs time to work its magic!

I’d love to hear how your dairy-free pumpkin pie turns out! Drop me a comment and let me know if you tried any fun variations. Happy baking, friends!