Soy, Gluten & Dairy Free Pumpkin Pie Recipe

soy and dairy free pumpkin pie recipe

When I hear people use the word ‘comfort food’, I immediately think of Pumpkin Pie.  It isn’t the pie so much as it was the people that made the pie so special.  Family, friends, cold nights, a roaring fire, playing card games until late, & watching The Sound of Music while my sister & I sang along – much to the horror of our poor brother who quickly abandoned us for his GI Joe’s.

Growing up, pumpkin pie meant a ‘factory baked, homemade’ Mrs. Smith’s Pumpkin Custard Pie that we bought when they went on sale 2 for $5 around Thanksgiving & Christmas.  We always had leftovers and I thought it tasted even better cold the next day.

Now, when the holidays roll around, I make our family a very special Soy, Gluten & Dairy Free Pumpkin Pie Recipe that allows us all to enjoy it without the allergies or gross ingredients… Sorry Mrs. Smith!  This recipe works fantastically with my Gluten Free Pie Crust.

soy and dairy free pumpkin pie recipeThe special tools featured in this recipe are:

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Soy, Gluten & Dairy Free Pumpkin Pie Recipe
Prep time
Cook time
Total time
Soy, Gluten & Dairy Free Pumpkin Pie Recipe - See my Gluten Free Pie Crust Recipe for instructions on how to prepare the crust. - Makes Filling for (1) 9" Pie
Recipe type: Dessert
Cuisine: Dairy Free
Serves: 1 Pie Crust or 8 Slices
  • ⅓ Cup Brown Sugar, firmly packed - See Sugar Alternatives Below
  • ¼ Cup White Sugar
  • 1½ Teaspoons Pumpkin Pie Spice
  • ½ Teaspoon Salt
  • If you're NOT Using Canned Coconut MIlk, then whisk in: 2 Tablespoon Thickener (such as Corn Starch, Tapioca Starch or Kuzu Root Powder).
  • 1 Teaspoon Vanilla Extract
  • 1 Cup Canned Coconut Milk OR Milk Alternative (see above for thickeners when using milk alternatives)
  • 3 Large Eggs (Unfortunately, Egg Substitutes don't work for this recipe.)
  • 1 15-ounce Fresh or Canned Pumpkin Puree
  • Use ¾ Cup of Any Crystalized Natural Sugar in place of the sugars listed above (ie. coconut / palm sugar, sucanat, maple sugar, date sugar, etc… ) However, I don't suggest using Honey since it doesn't always set-up well in this type of recipe.
  1. Preheat your oven to 425ºF.
  2. Whisk the sugars, spices, salt and thickener (if using) in a small bowl.
  3. Measure out the milk & vanilla in a measuring cup.
  4. In a large bowl or stand mixer, beat the eggs.
  5. Beat in the sugar mixture, pumpkin, and vanilla until smooth.
  6. Fold in the coconut milk, or milk alternative & vanilla.
  7. Pour the filling into the unbaked pie crust and bake at 425º for 15 minutes. (I recommend putting your pie tin on a larger cookie sheet lined in foil for baking. This helps with any unforeseen spills. Plus it makes putting in and taking out the pie easier)
  8. Reduce the temperature to 350º and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean. Center should be set nicely & firm, but will continue to firm up as it cools if seems a little underdone. You don't' want to risk burning the pie or crust.
  9. Remove from oven and cool on a wire rack for 2 hours.
  10. Serve or refrigerate until ready to serve.

Dairy Free Pumpkin Pie Recipe


  1. Karen says

    Brad’s favorite birthday pie. Will risk it all and try your recipe this year………do I trust you or what!.?!

    • says

      It’s my favorite too! =) I actually prefer it with the Almond Milk & Kuzu, but the Coconut Milk is delish too! Hopefully Brad will like it… if not, just bury it in homemade whipped cream! ;) Love you guys!! xo

    • says

      Thanks Joan!

      Yes, this is the one from yesterday… I’m glad you liked it! I’ll try to make it again soon and bring you some!

      Hugs & Love!
      xo ~E

  2. Caroline S says

    I used your recipe, pie crust and filling for making sweet potato pie. I did pre-cook the pie shell in the oven. It was wonderful. Thank you.

  3. says

    Hi. Thanks for these great recipes!! I wanted to offer one other sugar substitute. I have lately been using a can of frozen apple juice concentrate in lieu of sugar. It does add a bit of an apple-y taste, but I have read that the apple sugar has a longer polymer than other sugars and so is absorbed more slowly. I have no actual proof of this, but it sure feels good NOT to use sugar in my pie recipes. Of course, this requires some adjustment in other liquids, and possibly adding a bit of tapioca, arrowroot and/or xanthan (or guar) gum to assist in congealing of ingredients. I have also tried using a bit of nut flour (almond, cashew) to cut down on the carbs. Again, not critical and a bit less flaky, but fun to try.

    • says

      Hi Katie! A baked pie will last a few days in the fridge – But I wouldn’t recommend freezing an already baked pie. Several others have commented on being able to freeze/refrigerate the crust in advance with great success. But, I’m not sure how a pumpkin pie would freeze prior to cooking it (like you’d find at the store). Hope that helps! =) God Bless! ~Erika

  4. Jenn says

    Hi Erika! This sounds deelish! My allergic daughter is now old enough to realize she can’t eat everything we do so I’m trying to find her own versions of holiday goodies.
    I know you mentioned egg replacements don’t work in this recipe – anything I can use instead like applesauce? Or maybe leave the eggs out entirely? Not sure it will rise as much though. Just seeing if I can tweak it at all.. Thank you!

  5. sarah says

    Does it taste like coconut at all? Could I use a soy creamer and get the same result? Pumpkin Pie is my favorite and I just had to cut dairy completely out of my diet and I want it to be perfect for Thanksgiving!

    • says

      Hi Sarah! No, the pumpkin pie doesn’t taste at all like coconut when you used the canned coconut (full fat). The pumpkin & spices do a great job of masking the flavor & it comes out so delicious! I make these every year & everybody loves it! =) Hope that helps… God Bless! ~Erika

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