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Egg-free, dairy-free, gluten-free pumpkin pie on plate with whipped 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).

Prep Time 20 minutes
Total Time 20 minutes
Servings 10 people
Calories 249 kcal


  • 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


  1. In a medium saucepan, combine 1 1/2 cups coconut milk and granulated sugar. Bring to a boil over medium-high heat. 

  2. In a small bowl, whisk together cornstarch and remaining 1/4 cup coconut milk. Whisk cornstarch mixture into hot coconut-sugar mixture. 

  3. 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.

  4. 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.