A decade ago, a reader named June emailed me asking for a good dairy-free soy-free pumpkin pie recipe. Unfortunately, all of the tried-and-true recipes she found were vegan versions made with tofu.
I had received this request so many times during the holidays that I knew I had to come up with a reliable milk-free and soy-free recipe before the next Thanksgiving. And after several rounds of pumpkin pie trials, I created a recipe that my family thinks is one of the most delicious pumpkin pies they have ever tasted, dairy-free or not. And many of you agree! Since I first posted the recipe, way back in 2009, this dairy-free soy-free pumpkin pie has become a beloved recipe in so many households.
Today I’m giving this post a big update with some new photos that I recently took and several reader tips. But the time-tested recipe remains untouched.
This is The Best Dairy-Free Soy-Free Pumpkin Pie
This delicious recipe for dairy-free soy-free pumpkin pie uses everyday ingredients and is a great make-ahead option. We now consider it a staple on our Classic Dairy-Free Thanksgiving Menu.
As a kid, I remember how the famous Libby’s Pumpkin Pie recipe would leave a soggy crust when stored overnight. But this recipe keeps a nice firm crust, allowing the filling to firm up and the flavor to develop as it chills in the refrigerator. In fact, Tony and I actually prefer this pie after a night of refrigeration.
For additional dairy-free holiday dessert options, you can enjoy more of my recipes in Go Dairy Free: The Guide and Cookbook. Need it now? Go Dairy Free is also available in all major eBook formats.
Reader Feedback: Dairy-Free Soy-Free Pumpkin Pie
You can read tons of comments on this post, but many of you left feedback on our social media or on my other blog (where I originally posted this recipe). Here are some of those comments, which include answers to many of your questions!
How Does It Taste?
I have been making this recipe since I went dairy free over 5 years ago. I have had people who don’t like pumpkin pie love this recipe. ~ Anna
This is by far my family’s favorite! been using thus recipe for several years now. its amazing! ~ Summer
My daughter is severely allergic. We have this every Easter, Thanksgiving and Christmas. Everyone can’t believe it is not dairy. ~ Michael-ann
THANK YOU!! Made this last night and it turned out absolutely amazing, it was my practice run before thanksgiving which this year will be entirely dairy/soy free so i can eat everything!!! Thanks again .. I’m headed for another slice right now! ~ Trinidy
Finally, a dairy free pumpkin pie that tastes great!! I tried three different dairy free recipes last year and they were all disasters. I used coconut cream instead of milk and it was perfect. ~ Susan
This is the best pumpkin pie I have ever had! ~ Katy
I have made your pumpkin pie recipe for the last two years and it’s a big hit! In fact, we prefer it to the traditional recipe! ~ Becky
I wanted to make a pumpkin pie that would also satisfy my guests who are not dairy-free, and this recipe was absolutely PERFECT. I will make this time and time again! For gluten-free, I did use the pecan crust recipe from the Whole Life Nutrition Cookbook though, which I thought was a great compliment. ~ Sharon
We made this pie, two of them actually, for a group of people. We are gluten and dairy free, and one of our friends sons is soy free as well. Every single person said it was the best pumpkin pie they ever tasted! I am back to make it for Thanksgiving today! ~ Lisa
But Can You Taste the Coconut?
Didn’t taste like coconut – all pumpkin pie. Making another one tomorrow to use my 2nd “Wholly Wholesome” pie crust (from Whole Foods). Thanks again for the recipe! ~ Amy
Can I Make It Sugar-Free?
I just want to say, “Thank you” AGAIN! This recipe is just AMAZING!!! I have made it 5 times in the last year! It’s past New Year’s, but, I don’t care. This pie is SOOO good and soo guiltless (I use xylitol sweetener). I also tried stevia. The taste was great, but it did cause the pie to pull away from the crust. ~ Adelaide
Did You Try Any Other Modifications?
For the first time ever my dairy allergic daughter was able to eat pumpkin pie! And she loved it, as did everyone else who ate it. I tweaked it just a bit by adding an extra egg white and about a 1/2 TBS of cornstarch. The texture was absolutely identical to traditional pumpkin pie. Can not wait to make this again (and again, and again, and again…)!!! ~ Kim
I have made these twice and rave reviews. And shared it with Kim who commented above! I too tweaked it some and subbed 3/4 cup coconut crystals for the white and brown sugar. And I used 3 large eggs in mine. ~ Deb
I tried this recipe with EnerG egg replacer, and it worked fine. I also used soymilk instead of coconut milk, since I am allergic to dairy and eggs, but not soy. Usually my pumpkin pies are a little watery, so I used just a little less milk than it called for (between 3/4 and 1 cup). I thought it was very flavorful pie, and although it didn’t stand up quite the way a pie with eggs does, it was close enough that the filling didn’t leave the crust when I served it. THANK YOU for this lovely recipe, I’ll probably use it for years to come. ~ Victoria
My daughter is 21 and never been able to enjoy pumpkin pie and that was her wish this Thanksgiving. Thanks to your recipe it made 2 pies. I used 3 eggs and 1/2 tsp of cornstarch. My husband said it was even better than “regular” pumpkin pie. ~ Carol
Special Diet Notes: Dairy-Free, Soy-Free Pumpkin Pie
By ingredients, this recipe is dairy-free / non-dairy, optionally gluten-free, nut-free, peanut-free, soy-free, and vegetarian.
For an egg-free and vegan soy-free pumpkin pie, several readers have had good luck substituting a powdered egg replacer like Ener-G for the eggs. I also recommend aquafaba as a substitute. The egg-free version rises up a little less.
Dairy-Free Soy-Free Pumpkin Pie
Ingredients
Method
- Put the flour, sugar, and salt in a bowl and whisk to combine. Make a well in the flour, add the oil and water, and stir until it forms dough.
- Press the dough into a 9-inch pie pan.
- Preheat your oven to 425ºF.
- In a medium bowl, whisk together the sugars, cinnamon, ginger, nutmeg or allspice, cloves and salt.
- In a large bowl, beat the eggs. Beat in the sugar mixture, pumpkin, and vanilla until smooth. Fold in the coconut milk.
- Pour the filling into your unbaked pie crust and bake for 15 minutes. Reduce the temperature to 350ºF and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean. It may be a bit wobbly still, but it will firm-up as it cools.
- Allow the pie to cool on a wire rack for 2 hours (Be patient! This is important). For the firmest pie, refrigerate it for 4 hours or more before serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!
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275 Comments
This pie was AMAZING!!! I served it after lunch today and no one could tell it was dairy free. I baked it in a Maine Co. gluten free pie crust and it was the hit of the meal! It is now my go-to forever!
That’s so great to hear! And thank you for sharing the pie crust you enjoyed it with.
Amazing recipe and super easy. I may try to make the crust this time. I’ve been using the Whole Foods crust. My husband loves this pie and he is not a fan of pumpkin pie like I am. Thank you for sharing 🙂
That’s wonderful! So glad you both enjoyed it Marisa.
Could you use canned coconut cream instead of the coconut milk?
Yes, it will set up a little firmer and might have a slight coconut taste since coconut cream is denser in coconut. If using canned coconut cream, shake the can – don’t refrigerate and skim off the cream.
Is it okay to make this the day before and leave it in the fridge for about 24 hours before eating?
Yes, you can make it ahead!
Hi. I’m making this for the first time and wondering how “clean” the knife needs to be. I’ve extended the baking time by quite a lot and there is still pumpkin on the knife when I remove it.
Thank you!
Hmm, you shouldn’t need to bake it a long time. I’m wondering if your coconut milk isn’t very thick. There have been more watery brands on the market in recent years. It usually comes out pretty clean – just a wee bit of pumpkin on the knife is normal though. I would hesitate to bake it too long as the crust and filling will dry out. If the coconut milk is fatty enough, it will set up more as it cools.
Thank you for taking the time to respond! I know this is an old post :). I’m wondering if you have a coconut milk brand that you recommend at this point. I foolishly chilled it a bit to solidify the cream and that could be one of the reasons it wasn’t firmer (I should have read the comments :)). It still tastes good. I just wanted to make sure it would be cooked enough/safe considering it has egg in it :). Thank you!
No such thing as an old recipe post! Recipes get better with age, lol. It’s tough to recommend brands these days as it almost varies by batch. But Thai Kitchen has a 2 ingredient variety sold in larger, resealable cartons that has been quite reliable. Brands I would definitely avoid are 365 (Whole Foods generic) – it’s become so watery consistently – and the really cheap brands with lots of additives. I haven’t found one of those that works well, and they sometimes clump rather than thicken due to the additives. A good quality 2 ingredient one with just coconut and water (and not too much water!) is best when possible.
Wow, no one could tell this pie was dairy free! We will make it again and again!
That’s wonderful! Thank you for the feedback Esther.
This is my second year making this pie…everyone loves it and no one recognizes that it is gluten and dairy free. The spicing is spot on. Even if I didn’t need to accommodate wheat and dairy allergies, I would still use this recipe. Thank you!
Thank you for sharing your experience with my recipe Pat and I’m so glad you all enjoyed it!!
I made this pie for Thanksgiving (2021). Instead of making the crust – I have never made a pie crust in my lift (71 years) I purchased lard free (sister is allergic to lard) walnut pie crust already made. I wasn’t sure if walnut and pumpkin went together, but tried it anyway. Unfortunately, I forgot to put the eggs in! I realized it after I saw them on the counter after it was in the oven. I was going to throw it out and then thought, no, my sister will tell me if it’s bad or not so I took it with me. It seemed to be more-jiggly than I thought it should be when I took it out of the oven. We cut into in on Wednesday night because I didn’t want to take it with me to dinner if it wasn’t good. Believe it or not, it was delicious! I was pleasantly surprised and pleased. My great niece, a three-year-old, gobbled it up! So, it can be egg free for those who can’t eat eggs. What I loved about it was the spices were nice and strong. Thank you for your recipe, someday I will try the crust – it looks easy enough.
That’s fantastic! Thank you for sharing your feedback.
Do you use everything in the canned coconut milk or just the liquid part (Do I scrape out the solid cream as well?)
Give it a good shake or stir and measure it out! It’s regular coconut milk for this recipe – which means a thick, rich liquid.
Can the coconut ilk be replaced with homemade cashew milk.
I haven’t tested with cashew milk, but if I did, I would make it cashew cream -> https://godairyfree.org/recipes/dairy-free-heavy-cashew-cream
Regular cashew milk would be too watery. It might be good with heavy cashew cream, or perhaps a lighter cream with 1 cup nuts to 2 cups or 2.5 cups water.
Pie crust is impossible to form, literally any other pie crust would be better. The filling is really good though, I must say
I wish I could tell you what the issue might be, but we use this often and never have a problem, and it’s a pretty timeless crust recipe. Keep in mind, it’s a push-in pie crust. It’s not meant to be rolled. Some people say they have rolled it out with success, but I prefer to use this recipe if rolling and shaping the edges – > https://godairyfree.org/recipes/dairy-free-buttery-pie-crust
Glad you enjoyed the filling!
This is wonderful!! Thanks you for sharing this recipe. Sadly I had been using another DF pumpkin pie recipe that was lacking. I made this exactly as written, using the pumpkin pie spice. I just finished deleting the old recipe so there will be no mistaking the fact that this recipe is the best.
Thank you Christy! And I’m so glad you found it 🙂
Do you think Chobani extra creamy oat milk would work in this instead of coconut milk? (Trying to adjust grocery lists!)
I haven’t had luck with regular milk alternatives, they are too thin and don’t set up. I haven’t tested Chobani specifically, but think it might still be too thin.