Egg-Free, Dairy-Free Pumpkin pie is possible! This recipe makes a traditional pumpkin pie but without any eggs or dairy. The filling is similar to a creamy pudding. Perfect for Thanksgiving!
If you or someone you love follows a diet that’s egg-free, dairy-free, AND gluten-free, you know how tough it can be. And on Thanksgiving one recipe is a little tougher than others to make: pumpkin pie.
When I set out to create a pumpkin pie without eggs or dairy, I knew it would be tough. For a long time, this recipe stumped me.
Here’s what I wanted in my egg-free, dairy-free pumpkin pie:
- a pie that was easy to make
- a pie that tasted like a classic pumpkin pie
- a pie that everyone–even those not a special diet–would enjoy
Dairy-Free Pumpkin Pie
I knew that creating a dairy-free pumpkin pie filling would be relatively easy. I could swap the evaporated milk with a dairy-free milk. tBut instead of using a dairy-free milk substitute, I wondered if full fat coconut milk would be a better choice.
If you’ve ever had coconut-pumpkin soup, you know that these flavors work incredibly well together. The coconut coaxes more flavor out of the pumpkin, making this the most pumpkin-y pumpkin pie I’ve ever eaten. However, if you are allergic to coconut (or just dislike the flavor) feel free to replace it with an equal amount of gluten-free, dairy-free milk.
Egg-Free Pumpkin Pie
With the dairy conundrum solved, I focused on the eggs. Eggs play an important role in custard, providing texture and lending a delicate flavor. I knew the coconut milk would more than make up for the missing flavor of the eggs, so I focused on the texture. Without eggs to set up the custard, the filling would not require baking. But if you go the totally no-bake route, using gelatin to set the filling, the result is more like a pudding pie than a true custard. Not only did I dislike this texture for the filling but I realized that if I got rid of the gelatin, the filling would be vegan, making the pie even more accessible to those on special diets.
So instead of a no-bake filling, try a stove-top cooked filling using cornstarch as the thickener. The cooked and cooled “custard” has a smooth texture, somewhere between pudding and, surprisingly, a soft custard. While the filling requires no baking, it does need to chill overnight; so be sure to make it the day before Thanksgiving.
Egg-Free, Dairy-Free Pumpkin Pie: How to Make It
- Bake and cool your pie crust. (Want a classic gluten-free pie crust? Here’s a recipe.)
- Heat the coconut milk with sugar.
- Add the cornstarch. Whisk.
- Bring the mixture to a boil. This thickens it.
- Add the spices and pumpkin. Stir.
- Spoon into the pie crust.
- Chill overnight.
- Serve with whipped coconut cream.
Egg-Free, Dairy-Free Pumpkin Pie
Easy to make Egg-Free and Dairy-Free Pumpkin Pie Recipe. Perfect for Thanksgiving. Filling tastes like classic pumpkin pie with the texture of pudding (or soft custard).
Ingredients
- 1 9-inch gluten-free pie crust, baked and cooled
- 1 (13.5 ounce) can coconut milk, divided (unsweetened)
- 3/4 cup granulated sugar
- 4 tablespoons cornstarch
- 1 3/4 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 (15 ounces) can pure pumpkin
Instructions
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In a medium saucepan, combine 1 1/2 cups coconut milk and granulated sugar. Bring to a boil over medium-high heat.
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In a small bowl, whisk together cornstarch and remaining 1/4 cup coconut milk. Whisk cornstarch mixture into hot coconut-sugar mixture.
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Continue whisking and cook until filling boils and thickens. Add pumpkin pie spice and salt. Whisk to combine. Reduce heat to low. Add pumpkin. Whisk until thoroughly combined.
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Spoon filling into prepared pie crust. Press plastic wrap onto the top of the pie or a skin will form. Chill pie overnight before serving.
Charity says
Loved the texture on this. Boil until it gets super thick before you add the spices and pumpkin. Very smooth and I’ll be using this again!
Elizabeth says
So glad you liked it!
Pam says
So in the ingredients it says Coconut milk (divided)…are you talking about the Coconut milk that comes in a can? It comes separated, so in step 1 do you mix it up before starting?
Elizabeth says
Yes. If yours has separated, whisk it together first.
C. A. says
I was apprehensive on making this version because I have never done pumpkin filling on a stovetop. I have attempted different oven baked dairy-free, egg-free, gluten-free versions and they were edible, but not good. This stovetop version is INCREDIBLE!! Thank you so much for sharing your recipe. It tastes exactly like pumpkin pie. Seriously delicious! Also, after refrigerating the pie over night, i left one slice out on the counter for 10 hours because I wasn’t sure if it would hold its form once its room temp. It held up beautifully. I am over the moon with this recipe. Thank you again!
Elizabeth says
Ahhh. This makes me so happy! I’m glad you enjoyed the pie!
YP says
Thank you for this recipe! I modified it a little bit. I used coconut oil as the fat in my crust (I chilled it first.) I also used honey instead of cane sugar. I will be making this again!
Linda says
How much honey ?
Jodi says
I used a half a cup plus a tablespoon. Ours is chilling right now, so I can’t say for sure, but I tasted it while cooking it.
Start with a half a cup and then taste it to see if you want it sweeter. My honey was crystallized, so keep that in mind. Maybe look up what half a cup of crystallized honey is to liquid honey. Try a smaller amount and then add until you think it’s sweet enough for you. 🙂
Nirvana says
I tried this recipe and once I tasted it,it was absolutely amazing!! I love this recipe so much and I’ll of course be using this recipe again for next thanksgiving!!
Jay says
Thank you so much for this recipe! I’ve been on a special elimination diet for six months, and I’m so excited for this. The filing tastes amazing, and It’s currently chilling in the fridge, so hopefully it sets up!
A couple of substitutions I made to be compliant for me are:
Swapped out corn starch for tapioca flour
Did a combo of maple syrup, granulated date sugar, and coconut sugar
I also added 1/2 tsp of vanilla
Jeff says
I would also like to substitute the corn starch for tapioca flour. how much did you use?
Mariam says
Thank you so much for sharing this recipe I am so excited to try it! Would I be able to use regular milk instead of coconut? My husband has a gluten and egg allergy but he’s okay with milk. If so, what kind do you recommend and how much?
Thanks!!
Elizabeth says
Yes! You can use traditional milk! I’d use evaporated milk or half and half.
Enjoy!
Mariam says
Thank you!! Also when you say chill do you mean just leave out to chill? Or in the refrigerator?
Thanks again!
Elizabeth says
Chill in the refrigerator.
Lynette Westerman says
Love my pumpkin pie but my grandson has an egg allergy. Reading the good reviews on this, I made two of these for Thanksgiving dinner and they turned out wonderful! (My 4-yr. old grandson loved it, too!) Easy to make, as well. Thank you so much!
Jordan says
Absolutely delicious, and fool-proof. I would know, because I accidentally put the pumpkin in at the beginning & boiled it – so was worried it wouldn’t set properly. However, after a night in the refrigerator it as so tasty & as good as any pumpkin pie I’ve ever had (+ so much easier!)
Coastal says
This recipe was a lifesaver this Thanksgiving when my little sister ended up bringing an international student to spend the holiday with me and my brother and he turned out to be allergic to eggs. I always make the Libby’s can recipe for Thanksgiving and I was really glad this recipe was a simple adaptation of that. I was also very grateful for the comment that said it would be fine to use evaporated milk as normal since I’d already bought the can (and my brother thought it would be gross to use coconut milk lol), and I just added 1/4 cup of half & half to bring it up to the right amount. One thing I tried different was after putting the filling in the crust, I baked it for about 15 minutes or so at 375 because I thought it looked kind of pale, which might have helped the texture as it did not form any kind of skin on top even though I didn’t cover it with anything when I put it in the fridge. My little sister said she liked it a lot more than regular pumpkin pie 😀
Elizabeth says
Yay! Glad you enjoyed it!
KAREN REED says
I made for my mom who is egg, gluten, corn and dairy free. I was able to swap out equally the cornstarch for arrowroot and it worked just fine. She hasn’t had pumpkin pie in over 40 years. My parents raved about it and requested it for Christmas. Thank you so much!!!
Cari says
I was worried about it tasting coconuty because I’m not a fan of coconut but can’t have eggs or dairy due to allergies. I haven’t had a pumpkin pie in about 3 years due to allergies that appeared as an adult. Tried this and loved it! Didn’t taste the coconut at all! May try to make again with oat milk as that’s the milk I usually use but this was great! Thanks for giving me pumpkin pie back! I hate trying new recipes for them to be gross or okay at best… this one was amazing!
Anne says
How long and at what temp should i cook this?
Elizabeth says
Hello. The filling is a no-bake filling. There is no oven temperature.
Paula says
I accidentally grabbed a can of pureed sweet potato, but it still came out delicious! I am not a baker by any means, but this recipe was easy to pull together and tasty. Thanks so much for sharing! 🙂
Sheri says
I made this for the first time last Thanksgiving and am going o make it again. My college age daughter was diagnosed with dairy, egg, and soy sensitivities. It was a HUGE hit! So much that the family wants this version for now on! I had to swap out the pumpkin spice because my daughter cannot have cinnamon either, so I used Allspice, ginger and nutmeg instead. I found a coconut based whip cream to serve on top of each slice:)
Nirvana A. says
I tried this recipe and once I tasted it,it was absolutely amazing!! I love this recipe so much and I’ll of course be using this recipe again for next thanksgiving!!
Maria Perkins says
Loved the taste of this. This is my third time making it, but unsure where I wemt wrong. Mine seems quite watery. I’m hopin thay once in fridge it will thicken. If anybody jas hints how to thicken it before I start the spooning in my pie crust, I would really appreciate it.
Ethan says
This recipe is great! I ended up with a lot of carrots from the food bank that I wasn’t able to eat in time, so I pureed them and used it in place of the pumpkin. It tastes almost exactly the same, save for a slight yam-y taste. I also have a corn allergy, so I used 4 TBSP King Arthur’s Gluten Free Flour instead of corn starch as a thickener. I will never burn a pumpkin pie again.💪
Michelle C says
Delicious! Great & easy recipe- I have made this egg free, dairy free pumpkin pie maybe a dozen times! Always perfectly delicious. This recipe is so easy to make, I’ve had to make last minute substitutions a few times based on what I’ve had on hand- tapioca starch- other milk- and last time I didn’t have enough pumpkin so I added in some baked sweet potato. Still yummy!
This is my easy go-to for family holidays & get togethers… and sometime middle of the week just because hubby loves pumpkin pie!
Elizabeth says
I love the idea of using sweet potato!!
Nella says
Any difference in using fresh pumpkin purée vs canned?
Elizabeth says
Fresh pumpkin contains more water. So the texture might be off.
Dayna says
Can you use 4 TBSP xantham instead of cornstarch?
Elizabeth says
Nope. That’s way too much xanthan gum. I don’t know how much xanthan you’d use to thicken this or if it would even work. Sorry.
Felicia says
I love the taste. Unfortunately, my pie never thickened…even after a day in the fridge. I must have done something wrong.