This dairy-free Pumpkin Pie is a healthy version of the classic fall dessert that’s sweetened with pure maple syrup. Creamy and homemade with a whole grain crust, it’s a pumpkin pie everyone will love. Serve with dairy-free whipped cream or ice cream.
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Recipe Highlights
- Easy, homemade and the perfect Thanksgiving dessert recipe to make ahead.
- Whether you’re dairy-free or not, everyone will enjoy this homemade pumpkin pie!
- Made with simple ingredients.
- Choose a homemade pie crust or go with store-bought for an even quicker recipe.
What’s in Dairy Free Pumpkin Pie
This healthier pumpkin pie is broken down into the pie dough and filling ingredients. Here’s a thorough look at each one:
homemade pie dough:
- whole wheat pastry flour – I love whole wheat pastry flour for it’s light texture. Feel free to swap it out for all-purpose flour or 1/2 all-purpose flour + 1/2 whole wheat flour to still sneak in some whole grains.
- coconut sugar – just a little bit of sweetness goes a long way in pie crust. There will be flecks of coconut sugar in the dough, but you won’t see them once the pie is filled. You can also use regular granulated sugar, if desired.
- salt – to enhance those buttery flavors!
- unsalted butter – the key to super flakey pie crust is SUPER COLD butter. I like to cube it and place it in the freezer for 30 minutes while I gather together the rest of the ingredients.
- apple cider vinegar – ACV tenderizes the pastry and makes the crust extra flaky. You can swap it out for plain ol’ vodka instead.
- ice cold water – the water needs to be ICE COLD to prevent the pea size pieces of butter from melting. Remember – cold chunks of butter mean flaky dough!
recipe shortcut: feel free to use store-bought crust or go crustless for an even quicker recipe! Simply pour the filling in a greased pie pan and bake as directed.
Pumpkin pie filling:
- canned pumpkin puree – pick up one 15-ounce can of pure pumpkin pureée (not pumpkin pie filling). Rows of cans should be easy to spot in grocery stores this time of year.
- pumpkin pie spice – use store-bought or homemade pumpkin pie spice. I found 1 teaspoon to be just the right amount, but you can add up to 2 teaspoons if you like your pumpkin pie more spicy.
- cinnamon – an extra dose of cinnamon adds another layer of warming spice.
- fine sea salt – for flavor and to balance the sweetness. Use fine sea salt or kosher salt for baking.
- pure maple syrup – the pie is naturally sweetened with pure maple syrup, which I find adds some much flavor as well as sweetness.
- coconut sugar – a little bit of coconut sugar adds another level of richness. The filling for pumpkin pie will be a little darker with coconut sugar, so you can use regular granulated sugar, if preferred.
- coconut cream – go for full-fat coconut cream and either blend or vigorously shake until smooth. Using full-fat coconut milk may work, but I didn’t not test this way.
- vanilla extract – to compliment the pumpkin and spices.
- whole eggs + egg yolk – I tested this recipe multiple times and found two eggs, plus an egg yolk to be just the right amount of eggs. The key is to whisk them separately before adding to the filling, that way you do not overmix. Make sure to save the extra egg white, which you can use to egg wash the crust right before baking.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
How to Make Homemade Pumpkin Pie
A homemade pumpkin pie recipe takes a little bit of time and patience, but your efforts will most certainly be rewarded in the end. Plus, most of the time is chilling, baking, or resting time, so you can go about doing other things while the delicious scent of pumpkin pie wafts throughout your home.
Make the Pie Dough
Place the flour, sugar, and salt in the bowl of a food processor with the steel blade and pulse a few times to mix. Add the butter and pulse 8-10 times, until the butter is the size of peas. Open the feed tube and pour the apple cider vinegar, then the ice water while simultaneously pulsing until the dough begins to form a ball (you may not need all the water). Dump the dough out on a lightly floured surface and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes – 2 hours.
Roll the Dough
Roll the dough ball out on a well-floured surface into a 12-inch circle, rolling from the center to the edge, turning and flouring the dough so it doesn’t stick to the board. (You should see bits of butter in the dough.) Roll the dough onto itself on the rolling pin, ease it into the pie pan without stretching, and unroll to fit the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork.
Chill the pie crust in the refrigerator while you prepare the filling.
Make the Filling
Preheat the oven to 350°F.
In a large bowl, whisk together the pumpkin puree, spices, salt, maple syrup, coconut sugar, coconut cream, and vanilla. Whisk the eggs in a small bowl and add to the pumpkin mixture. Stir until just combined.
Bake
Place the prepared pie pan on a baking sheet. Pour the filling into the unbaked pie shell. Lightly beat the extra egg white and brush the crust for extra color.
Bake for 50-60 minutes, until the middle is still somewhat jiggly.
Cool
Transfer the pie to a wire rack to cool completely, or at least 2 hours. Then, chill in the fridge until cold.
Serving Suggestions
Nothing says Thanksgiving more than pumpkin pie, but you can make this for Christmas or any time throughout the holiday season for a sweet treat. Serve it with:
- Coconut whipped cream
- Scoop of dairy-free ice cream
- Sprinkle of cinnamon
How to Make Ahead, Store and Freeze
Homemade pumpkin pie actually tastes better the day or two after it is made, and the texture is even smoother as it has time to chill in the fridge. Here’s how I like to make ahead, store, and freeze:
- Make Ahead: The pie dough and filling can be made 2-3 days in advance. Store the pie dough wrapped in plastic wrap and the filling in an airtight container, both in the fridge.
- Storage: Baked pumpkin pie will keep for up to 4 days tightly wrapped in plastic wrap in the fridge. Or, slice it and store in an airtight container in the fridge.
- Freeze: Double wrap the entire pie in plastic wrap, then wrap in foil. Freeze for up to 1 month. Thaw overnight in the fridge.
Recipe Tips to Prevent a Cracked Pie:
For a healthy pumpkin pie recipe without any cracks, make sure to follow these expert tips:
- Do not overmix: Overmixing will create too much air in the batter, which will cause it to rise in the oven, then fall and crack once cooled.
- Keep an eye on baking time: Pumpkin pie has eggs, so the key to preventing a cracked pie is to not overbake. Cracked pies happen when the protein in the eggs are baked for too long. Since all ovens operate differently, start checking at the 45-minute mark. The top of the pie should be smooth and silky, while the center should still have a little jiggle to it.
- Do not cool the pie too quickly: Do not be tempted to put the pie in the fridge soon after baking as the cold temperature will shock the filling. A long and slow cool down to room temperature is what we need.
- Watch the crust: If you find the crust is getting a little too brown, cover it with aluminum foil or a pie shield.
More Thanksgiving Desserts You’ll Love:
If you make this dairy free Pumpkin Pie recipe, be sure to leave a comment and star rating on the blog! I love hearing from you, and it helps others learn more about the recipe too. Xx Ashley
Dairy Free Pumpkin Pie
Ingredients
Pie Crust
- 1 ¼ cups whole wheat pastry flour
- 1 ½ teaspoons coconut sugar
- ½ teaspoon fine sea salt
- 8 tablespoons very very cold unsalted butter, cut into ½-inch cubes (freeze butter for 30 minutes)
- 1 tablespoon apple cider vinegar
- 2-3 tablespoons ice cold water
Filling
- 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- ¼ cup pure maple syrup
- ¼ cup coconut sugar, or regular granulated sugar
- ½ cup blended or well-shaken coconut cream
- 1 tablespoon vanilla extract
- 2 large eggs, whisked
- 1 large egg yolk, whisked (save the egg white for egg wash)
Instructions
Pie Crust:
- Place the flour, sugar, and salt in the bowl of a food processor with the steel blade and pulse a few times to mix. Add the butter and pulse 8-10 times, until the butter is the size of peas. Open the feed tube and pour the apple cider vinegar, then the ice water while simultaneously pulsing until the dough begins to form a ball (you may not need all the water). Dump the dough out on a lightly floured surface and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes – 2 hours.
- Roll the dough ball out on a well-floured surface into a 12-inch circle, rolling from the center to the edge, turning and flouring the dough so it doesn’t stick to the board. (You should see bits of butter in the dough.) Roll the dough onto itself on the rolling pin, ease it into the pie pan without stretching, and unroll to fit the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork.
- Chill the pie crust in the refrigerator while you prepare the filling.
Filling:
- Preheat the oven to 350°F.
- In a large bowl, whisk together the pumpkin puree, spices, salt, maple syrup, coconut sugar, coconut cream, and vanilla. Add the whisked eggs and stir until just combined.
- Place the prepared pie pan on a baking sheet. Pour the filling into the unbaked pie shell. Lightly beat the extra egg white and brush the crust for extra color. Bake for 50-60 minutes, until the middle is still somewhat jiggly. Transfer the pie to a wire rack to cool completely, or at least 2 hours. Then, chill in the fridge until cold. Serve with your favorite whipped topping or ice cream.
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