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Close up shot of slice of coconut milk pumpkin pie.

Dairy Free Pumpkin Pie with Coconut Milk

Fill your kitchen with the holiday aroma of pumpkin spice! This dairy free pumpkin pie with coconut milk is deliciously easy to make. A classic American Thanksgiving dish, ready to pop in the oven in 10 minutes!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 8 slices
Calories 380kcal
Cost $10


For the pie:

Optional toppings:


For the pie:

  • Pre-heat your oven to 220°C/430°F.
  • Take out 1 sheet of shortcrust pastry (thawed) and line a round pie dish. You can get as fancy or simple as you like with the crust - we just cut the corners off ours so they weren't hanging over the dish.
    1 shortcrust pastry sheet
  • In a medium mixing bowl (with stick blender) or blender, pop the pumpkin, coconut cream, brown sugar, eggs, cinnamon, ginger, nutmeg, cloves and salt and blend everything until smooth.
    400 g pumpkin, 400 g coconut cream, 3/4 cup brown sugar, 3 eggs, 1 tsp ground cinnamon, 1 tsp ground ginger, 1 tsp nutmeg, 1/4 tsp ground cloves, pinch salt
  • Pour the pumpkin mix into your pastry-lined pie dish, leaving a little space from the top of pie (around ½ cm or ¼ inch) so it doesn't overflow while cooking.
  • Carefully place the pie into the oven and cook for 15 minutes at 220°C/430°F, before reducing the heat to 180°C/350°F and baking for 1 hour.
  • Test if the pie is ready by inserting a toothpick and if it comes out clean - it's cooked!
  • Serve Warm: Serve immediately with chosen toppings.
    Serve Chilled: Cool on the bench for 1-2 hours before placing in the fridge and allowing to chill overnight.



  • Pumpkin – Use freshly cooked pumpkin for fresher flavour. You can use just about any pumpkin for pumpkin pie! Japanese pumpkin (kabocha) works well, or you can also look for ‘pie pumpkins’ depending on where you live. You can even sub with butternut squash or sweet potato. To prepare it, boil or steam the fresh pumpkin in a pot and on the stove for around 20-30 minutes until soft, then chop it up and allow to cool before proceeding with the recipe. Here’s a video on how to steam fresh pumpkin at home. Sub with canned pumpkin puree or pumpkin pie mix to save time if you prefer.
  • Coconut Milk – Look for full fat canned coconut milk with at least 60% coconut which will give you the best texture in the cooked pie filling without adding coconut flavour to the pie. Sub with canned coconut cream for a thicker filling. For a more traditional pumpkin pie, you can sub with thickened cream or heavy cream.
  • Spices – Either use a blend of spices (see recipe below) or sub with a store-bought pumpkin pie spice blend.
  • Brown Sugar – Sub with coconut sugar.
  • Shortcrust Pastry – Look for gluten free and/or dairy free shortcrust pastry, or sub with regular shortcrust pastry. You can also make your own shortcrust pastry if you prefer.
  • Cream Topping – Use a vegan dairy free whipped creamdairy free whipped coconut cream, coconut ice cream, or top with homemade whipped cream.
  • Optional Garnish – Sprinkle the top of your pie with desiccated coconut, pumpkin spice or icing sugar / powdered sugar. You could even use a paper doily to create a beautiful decorative pattern on top!
  • Leftover Pie Filling? – Depending on the size and depth of your pie dish, you may have leftover filling. If so, why not make another pie?
  • Stop Pie Crust Burning – If you have one, you can use a pie crust shield to stop the crust from overcooking.
  • Mini Pumpkin Pies – Make them as mini tarts using a muffin or tart tray.
  • Other Flavour Ideas – Season the pie filling with ground cardamom and/or vanilla essence for a unique flavour.


Calories: 380kcal | Carbohydrates: 38g | Protein: 6g | Fat: 25g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 119mg | Potassium: 409mg | Fiber: 2g | Sugar: 22g | Vitamin A: 4347IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 3mg