Delicious Dairy-free, Nut-free Pumpkin Pie

Categories Recipes
dairy free pumpkin pie

It has been seven years since I’ve been able to eat my grandma’s yummy pumpkin pie, but this year I made my own dairy-free, nut-free pumpkin pie…and I’ve got to say, it was delicious! I actually just ate a piece of the pie before I sat down to write this.

delicious dairy free pumpkin pie

My husband is the best taste-tester because he does not have any food allergies or restrictions – so if he loves it, then we are good! And thankfully he loved this too. For this recipe, the dairy is substituted with full fat coconut milk. You can taste a hint of the coconut milk when you eat it, but it works really well with the flavors, and the texture is exactly the same as normal pumpkin pie.

I made both the pie and the crust from scratch, and I’m sharing the recipes for both here.


Pie Crust
(eggless, nut-free, and dairy-free)


  • 1 1/2 cup all-purpose flour
  • 1/4 tsp. salt
  • 1/4 tsp. sugar
  • 1/2 cup and 1 T. vegetable shortening
  • 1/4 cup soy milk

**I doubled the recipe in order to make the turkey decoration for the top of the pie.


  1. Mix together flour, salt, and sugar.
  2. Cut the vegetable shortening in cubes and add into mix. Use fork to combine shortening and mix into a crumbly texture.
  3. Slowly add milk to mix and use fork to combine. (Try not to over-mix!)
  4. Put in fridge until ready to spread into pie pan.


Pumpkin Pie Filling
(nut-free, and dairy-free)


  • 15oz. can pumpkin puree
  • 3 eggs
  • 12oz. full fat coconut milk
  • 3/4 cup granulated sugar
  • 2 tsp. pumpkin pie spice
  • 1/2 tsp. vanilla extract
  • pinch of salt


  1. Preheat oven to 425 degrees.
  2. Mix pumpkin, sugar, eggs, spices, vanilla, and salt.
  3. Shake coconut milk, and mix in slowly.
  4. Pour mix into pie crust, and bake for 15 minutes.
  5. Reduce temperature to 375 degrees and bake for about 40 minutes.

**For the turkey decoration, I baked the turkey on a separate pan for the last 15 minutes that the pie was baking. In the last 5 minutes, the pie filling was hard enough to place the turkey on top, and brown.


Fresh out of the oven!!

Caitlin has grown up in Los Angeles acquiring food allergies, a Bachelor's Degree in Child Development, a loving husband, and an amazing job as a Children's Librarian. She enjoys spending time with family, trips to the beach with her husband, Sundays at church, and writing. Having food allergies is a struggle, but Caitlin hopes with more resources available, people can learn to thrive with food allergies.

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