This is the BEST Dairy Free Pumpkin Pie you’ll ever taste or make. Even those who aren’t dairy free will ask for a second slice!
If you loved Pumpkin Pie and you’re now dairy free, fear not.. this is literally the BEST Dairy Free Pumpkin Pie! Our taste testers who aren’t dairy-free said this was the best pumpkin pie they’ve ever had! The seasonings are spot on, and this pie never makes it after the first day as everyone gobbles it up!
If you’re not dairy free you can use regular heavy cream instead of plant cream.
When making this recipe, I wanted a lot of flavor. I love pumpkin bread, but I hated how bland storebought pumpkin pie was. That’s why I am sharing this pie recipe. It is full of flavor and oh-so delicious!
Dairy free pumpkin pie ingredients
- Pie Crust – We use Pillsbury as it’s safe for our allergens.
- Eggs – We use large pasture raised eggs for a rich and creamy custard like filling.
- Brown Sugar – To sweeten our pumpkin pie we use brown sugar with hints of molasses.
- Cornstarch – We use cornstarch to help thicken the pie mixture.
- Spices – This dairy free pumpkin pie has the perfect amount of spices. We use ground cinnamon, ground ginger, ground cloves, nutmeg, and salt.
- Pumpkin Puree – You can use homemade or canned pumpkin puree but do not use pumpkin pie filling in the can.
- Dairy Free Heavy Cream – Country Crock Plant Cream is the best alternative to heavy cream that we’ve tried.
How to make dairy free pumpkin pie
Remove your pie crust from the fridge 10 minutes before making the pumpkin pie filling.
Shape the pie crust to your pie plate and lightly pierce with a fork. Add a layer of parchment paper a layer of foil, and pie weights.
Blind bake the pie in a 375 degree F preheated oven for 10-15 minutes.
Carefully the parchment, foil, and pie weights and then bake for another 5-7 minutes.
In a bowl, combine the eggs, sugar, cornstarch, and spices.
Then mix in the pumpkin pie puree and plant cream.
Once combined, pour the filling into the prepared pie crust, about 3/4 of the way full. Tap on the counter to remove any air bubbles.
We also like to cover the edges with foil to prevent the crust from burning.
Bake at 375 degrees F for 55-60 minutes. The pie is done when the center is just about set but still slightly wobbly.
Don’t panic; it will rise a bit but fall once cooled.
Allow the pie to cool on a wire rack for about 2 hours and then serve or refrigerate until you’re ready to serve.
Recipe tips and variations
- Remember to use pumpkin puree, not pumpkin pie filling.
- Our preferred dairy free heavy cream is Country Crock plant cream.
- If you can’t have cornstarch, you can omit it.
- This works well in mini pie pans as well. You’ll need to adjust the timing depending on the size.
Storage and reheating tips
- Refrigerate: Store any leftover dairy free pumpkin pie in an air-tight container in the refrigerator and enjoy within 3-4 days.
- Freeze: To freeze pumpkin pie place it in an airtight freezer safe container and freeze for about a month.
How to serve
We love serving with a dollop of whipped cream (you can use Country Crock plant cream for this!) or ice cream.
Frequently asked questions
The two main things to worry about in a pumpkin pie are typically the heavy cream in the pumpkin pie filling and butter in the pie crust. We use a dairy free pie crust and use plant cream instead of heavy cream.
Some use evaporated milk or condensed milk. While there are dairy free alternatives, we find that heavy cream alternatives work the best!
So nice to have you here! Did you try this recipe? ⭐ ⭐ ⭐ ⭐ ⭐ Be sure to leave a recipe rating! Also, tag us @courtneyssweets #courtneyssweets on Instagram so we can share it!
Dairy Free Pumpkin Pie
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Print Pin Recipe 🖤 SaveIngredients
- 1 pie crust remove from the refrigerator 10 minutes before using
- 3 large eggs
- 1 cup light brown sugar packed
- 1 1/2 tablespoons cornstarch
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/8 teaspoon ground cloves
- 1/8 teaspoon nutmeg
- 15 oz pumpkin puree or 2 cups fresh pumpkin puree
- 1 cup dairy free heavy cream we use country crock plant cream
Instructions
Pie Crust
- Prepare the dough in a 9-inch pie pan at least 1 1/2 inches deep, or use an already prepared pie crust. Ensure it's dairy free if needed for allergens.
- Parkbake pie crust: Preheat oven to 375 degrees F. Line the inside of the pie crust with parchment paper and then fill two-thirds of the way with pie weights. Bake the crust for 10-15 minutes in a preheated 375 degrees F oven. Use oven mitts to remove the pie from the oven, and then carefully lift and remove the parchment paper with weights. Bake for another 5-7 minutes and then fill and use as desired.
Pumpkin Pie Filling
- Beat the eggs in a large bowl, then whisk in the brown sugar, cornstarch, salt, cinnamon, ground ginger, cloves, and vanilla. Then add the pumpkin puree and dairy free heavy cream and mix until combined.
- Pour the pumpkin pie filling into the prepared pie crust, about 3/4 of the way full leaving some of the pie crust exposed on the edges. You will have extra pie filling, which you can fill into mini pie molds to bake. Tap on the counter to remove any air bubbles. Cover the parameter of the pie crust with foil to prevent burning.
- Bake at 375 degrees F for 55-60 minutes. The pie is done when the center is just about set but still slightly wobbly. Don't panic as it will have risen, but will fall once cooled.
- Allow the pie to cool on a wire rack for 2 hours and then serve or refrigerate until you’re ready to serve it.
Nutrition
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
So nice to have you here! Did you try this recipe? ⭐ ⭐ ⭐ ⭐ ⭐ Be sure to leave a recipe rating! Also, tag us @courtneyssweets #courtneyssweets on Instagram so we can share it!
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