Dairy free pumpkin pie has a smooth, spiced filling, a flaky crust, and none of the butter or cream found in the traditional version.
Pumpkin puree, maple syrup, brown sugar, and almond milk bake into a silky filling that slices cleanly once it cools. The crust comes together with cold dairy free butter and ice water, and the whole pie can be prepared ahead for Thanksgiving or any fall dinner.
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Why This Dairy Free Pumpkin Pie Recipe Works
Cornstarch gives the filling structure. Without eggs or cream to set the pie, a few tablespoons of cornstarch thicken the pumpkin as it bakes, so the slices stay neat rather than runny.
Maple syrup and dark brown sugar deliver warm sweetness. Together they replace the depth that cream and eggs usually add, and they pair naturally with pumpkin pie spice.
A cold, flaky crust balances the soft filling. Very cold dairy free butter and ice water create small pockets of fat that turn into layers in the oven, which gives each bite a light crunch.
Ingredients for Dairy Free Pumpkin Pie
- 1 1/4 cups flour of your choice, such as all purpose, whole wheat, or gluten free
- 1/4 teaspoon salt for the crust
- 6 tablespoons very cold dairy free butter
- 5 tablespoons ice cold water
- 2 3/4 cups pumpkin puree, not pumpkin pie filling
- 1/4 cup dark brown sugar
- 1/4 cup maple syrup
- 1/3 cup unsweetened almond milk
- 1 tablespoon olive oil
- 2 1/2 tablespoons cornstarch
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon coarse sea salt for the filling
Pumpkin puree. Use plain canned or homemade puree, never sweetened pie filling. Blot it with a paper towel if it looks very wet.
Dairy free butter. Keep it as cold as possible until it hits the flour. Warm fat melts into the dough and makes the crust tough instead of flaky.
Almond milk. Unsweetened almond milk keeps the filling smooth without adding extra sugar. Any plain, unsweetened dairy free milk works.
Olive oil. A tablespoon adds richness that cream normally supplies. A mild oil keeps the flavor clean.
Pumpkin pie spice. This blend adds cinnamon, ginger, and clove warmth. Mix your own if you prefer to adjust the balance.
How to Make Dairy Free Pumpkin Pie
1. Make the dough Whisk the flour and salt, then cut in the cold butter until the mix looks like coarse crumbs. Sprinkle in the ice water gradually and stir until a dough forms.
2. Shape the crust Roll the dough on a floured surface, fit it into a pie dish, press the edges, and prick the bottom with a fork.
3. Chill Refrigerate the crust while you make the filling so the fat stays firm.
4. Mix the filling Heat the oven to 350 degrees F. Whisk the pumpkin, sugar, maple syrup, almond milk, oil, cornstarch, spice, and sea salt until smooth.
5. Fill and bake Pour the filling into the chilled crust and bake for 50 to 60 minutes, until the center is set and the crust is golden.
6. Cool completely Let the pie cool fully before slicing. The filling firms up as it rests.
How to Serve Dairy Free Pumpkin Pie
Serve slices chilled or at room temperature with coconut whipped cream or a drizzle of maple syrup. The pie sits well next to a plate of soft pumpkin spice muffins and a tray of mini pumpkin cakes for a full dessert table. Start the meal with a bowl of velvety pumpkin soup, and offer fruity frozen treats for guests who want something lighter.
How to Store and Reheat Dairy Free Pumpkin Pie
Cover the pie and refrigerate for 3 to 4 days. Slice it cold for the cleanest edges, and let slices stand for a few minutes before eating to take the chill off.
Tips and Variations for Dairy Free Pumpkin Pie
Measure the flour carefully. Spoon flour into the cup and level it so the crust stays tender.
Use ice water. Add it a tablespoon at a time and stop as soon as the dough holds together.
Prick the base. Fork holes keep the bottom flat while the filling bakes.
Whisk well. Cornstarch clumps easily, so whisk until the filling looks completely smooth.
Protect the edges. Cover the rim with foil if the crust browns faster than the filling.
Add a crunch. Chopped pecans or toasted coconut on top add texture.
Cool fully. Slicing too early gives soft, messy pieces.
Store it safely. For general advice on keeping desserts cold and safe, see this Texas AgriLife Extension food safety guide before the pie goes to a gathering.
Frequently Asked Questions About Dairy Free Pumpkin Pie
What makes dairy free pumpkin pie set without eggs?
Cornstarch thickens the pumpkin as it bakes and firms up further while the pie cools, so slices hold their shape.
Can I use gluten free flour in dairy free pumpkin pie?
Yes. A gluten free all purpose blend works in the crust, though the dough may be more delicate to roll, so press it into the dish if it cracks.
How far ahead can I make dairy free pumpkin pie?
Bake it up to a day or two ahead, cool it completely, cover it, and keep it in the refrigerator until serving.
Can I use canned pumpkin pie filling?
No. Pie filling already contains sugar and spices, which would upset the balance here, so choose plain pumpkin puree.
Which milk works here?
Unsweetened almond milk is used in this pie, though other plain unsweetened dairy free milks should work.
Dairy Free Pumpkin Pie with Almond Milk
Equipment
- 9-inch pie dish
- Rolling Pin
- Large mixing bowl
- Whisk
- Pastry cutter or fork
Ingredients
Main Ingredients
- 1 ¼ cup flour all purpose, whole wheat, or gluten free
- ¼ tsp salt for the crust
- 6 tbsp dairy free butter very cold
- 5 tbsp ice cold water
- 2 ¾ cup pumpkin puree plain, not pie filling
- ¼ cup dark brown sugar
- ¼ cup maple syrup
- ⅓ cup unsweetened almond milk
- 1 tbsp olive oil
- 2 ½ tbsp cornstarch
- 2 tsp pumpkin pie spice
- ¼ tsp coarse sea salt for the filling
Instructions
Cooking
- Make the dough. Mix the flour and salt, cut in the cold dairy free butter, then add the ice water a little at a time until the dough comes together.
- Shape and chill. Roll out the dough, fit it into a pie dish, trim and press the edges, prick the bottom, and refrigerate while you mix the filling.
- Mix the filling. Heat the oven to 350 degrees F, then whisk the pumpkin puree, brown sugar, maple syrup, almond milk, oil, cornstarch, pumpkin pie spice, and sea salt until smooth.
- Bake. Pour the filling into the crust and bake for 50 to 60 minutes until the center is set and the crust is golden.
- Cool. Cool the pie completely on a rack before slicing.
