How to Make the Best Dairy-Free Pumpkin Pie Recipe
Updated: Nov. 22, 2020
Just one ingredient swap transforms this traditional dessert into a rich and decadent dairy-free pumpkin pie recipe.
This pumpkin pie has a secret: it doesn’t need any dairy to be delicious. You can make our dairy-free pumpkin pie recipe using a nondairy milk alternative—we’re fans of almond milk—for a seasonal treat that’s perfect for everyone at the table.
Finding a Substitute for Evaporated Milk
In many cases, traditional pumpkin pie calls for evaporated milk. Luckily for anyone following a dairy-free diet, there are plenty of alternative milks to make it just as decadent.
To mimic the consistency of evaporated milk, place your almond milk on the stove and simmer; allow it to reduce and concentrate until it is thick. Coconut milk, which is naturally sweet and creamy, can be substituted without this extra step. (Just make sure to buy full-fat coconut milk so it’s not too watery.)
If you’re short on time, you can mix a tablespoon of cornstarch with your sugar and spices to help thicken the filling.
How to Make Dairy-Free Pumpkin Pie
The recipe below was originally submitted by Gloria Warczak of Wisconsin and modified by our Test Kitchen. It makes two 9-inch pumpkin pies.
Ingredients
For the crust:
- 2 cups all-purpose flour
- 3/4 teaspoon salt
- 2/3 cup shortening
- 4 to 6 tablespoons cold water
For the filling:
- 6 large eggs, room temperature
- 1 can (29 ounces) solid-pack pumpkin
- 2 cups packed brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon each ground cloves, nutmeg and ginger
- 2 cups nondairy milk (the Test Kitchen recommends almond milk)
Directions
Step 1: Create the crust
Mix flour and salt in a large bowl, then cut in shortening. The mixture should start to resemble crumbs. Add water slowly. Toss dough with a fork until it forms one ball. Then, cut the pastry in half.
Flour a flat surface to prevent the dough from sticking, and roll out each section until it fits a 9-inch pie plate. Place the pastry on the plates. Trim the dough to 1/2 inch beyond the edge. Flute the edges. Set the pastry shells in a safe place.
Test Kitchen tip: Want to save some time? We tested store-bought pie crusts to help you find a good one. Just be sure the one you buy is dairy-free!
Step 2: Mix the filling
In a large bowl, beat your eggs. Add pumpkin, brown sugar, cinnamon, salt, cloves, nutmeg and ginger. Combine the eggs with the canned pumpkin and spices. Slowly stir in your nondairy milk. Once combined, pour the mixture evenly into both of the pastry shells.
Step 3: Bake to perfection
Bake at 450°F for 10 minutes, and then reduce heat to 350°. Bake for an additional 40 to 45 minutes, or longer, depending on the type of milk you used (see Test Kitchen tip below). Cool on wire racks for an hour. Serve warm, or after refrigerating for at least 3 hours. Serve with a dollop of whipped coconut cream.
Test Kitchen tip: The creaminess of your dairy-free replacement could lengthen cooking time. To test, insert a knife into the center—if it comes out clean, the pie is ready. You can also gently shake the pie. The filling should be set and should not jiggle.
How to Store Pumpkin Pie
You can keep the leftover pie in the refrigerator for up to 3 or 4 days. If you can’t finish two, or want to make dessert in advance, you can freeze pie. Defrost in the refrigerator for at least 12 hours.
Looking for more dairy-free desserts? We’ve rounded up some of the best.
Don't Forget a Dairy-Free Thanksgiving Side!
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Thanks to fresh veggie dishes like this one, I almost forget I'm wheat- and gluten-free. Bacon adds another layer of flavor and depth to this gorgeous side dish. —Darla Andrews, Schertz, Texas
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When I was growing up on Cyprus, my mother would often make this side dish to have with roast lamb. Although I hated lima beans when I was a kid (who didn't?), I love them now. They always remind me of home. —Paris Paraskeva, San Francisco, California
Smoky Cauliflower Bites
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This recipe hits all the flavor points and makes a fantastic side throughout the year. Plus, you've got to love a dish that requires minimal effort and doesn't take up oven space. You can always omit the bacon if you need a vegetarian option. —Lauren McAnelly, Des Moines, Iowa
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When I was looking for something new, I started playing with flavors and came up with this very tasty dish. My German grandmother would be impressed, I think! The colorful side dish is just right with pork. —Ann Sheehy, Lawrence, MassachusettsPressure-Cooker Truly Tasty Turnip Greens
These savory greens are a hit at every church dinner. Adjust the seasonings as you please to make the recipe your own. .—Amy Inman, Hiddenite, North Carolina
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I followed the lead of cooks of Old West cattle ranges to come up with these savory beans. Sweet and smoky, they’re made extra hearty by the addition of sausage. —Nancy Moore, Bucklin, Kansas
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After I picked my first green beans one year, I wanted to make a savory dish that was unique, quick and packed with flavor. I loved this so much I couldn't stop eating it, so the next day I picked more beans and made this delicious side dish again. —Merry Graham, Newhall, California
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We love corn and are always looking for new ways to enjoy it. This tastes great right off the grill but leftovers are delicious in salads and tacos. I like to let the corn cool, cut it off the cob, then top it with butter and fresh cracked pepper. —Rachel Smith, Vicksburg, Michigan
Slow-Cooked Boston Beans
These slow-cooked beans have a little more zip than usual Boston baked beans, and the rum helps lighten the flavor. —Anne Sheehy, Lawrence, Massachusetts
Lemon Roasted Fingerlings and Brussels Sprouts
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Topped with dried cherries and walnuts, this side is downright delicious. Even people who aren't into sweet potatoes will grab a second scoop. —Sarah Herse, Brooklyn, New York
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This is one of my greatest hits for a potluck dish at church suppers. If you use some red cabbage, it will have very festive colors, light pink with green. It looks so pretty. —Winifred Winch, Wetmore, Michigan
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I first tasted roasted green beans in a Chinese restaurant and fell in love with the texture and flavor. This is my Americanized version and it's always a big hit at our holiday table. —Lily Julow, Lawrenceville, Georgia
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I lived on the Oregon coast for 20 years and had plenty of guests dropping by. I often turned to this quick and easy dish, serving it up with skillet cornbread or garlic bread. Judging by the requests for the recipe, everyone loved it! —LaBelle Doster, Vancouver, Washington
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Mother could always rely on peas and onions when she was in a hurry and needed a quick side. Besides being easy to prepare, this dish was loved by everyone in our family. It was handed down to my mother by my grandmother. —Santa D'Addario, Jacksonville, Florida
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I received this recipe from a good friend who is a fabulous cook. The colorful side dish gets its zesty flavor from spicy canned tomatoes with green chiles. —Donna Brockett, Kingfisher, Oklahoma
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