Name: Dairy-Free Pumpkin Pie (With Store Bought Crust)
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: store-bought pie crust; 2 eggs; 15oz can pumpkin puree; 1 cup canned coconut milk; 1/2 cup coconut brown sugar; 1 teaspoon pumpkin pie spice; 1 teaspoon cinnamon; 1/2 teaspoon salt

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I never tried pumpkin pie until I was a teenager. In South Africa, the traditional sweet pie Americans serve at Thanksgiving and Christmas just wasn’t a thing. But when I did finally try it, I absolutely loved it, and it became one of the first pies I experimented with baking. Now, with a pretty lactose-intolerant family in tow, I have adjusted this dessert into a dairy-free pumpkin pie.

Though making a pie could entail making a crust, I usually opt for a store-bought crust. Why? The real question is, why not?

Making a crust is fine on a slow weekend, but during the holiday rush when a million other things need to be cooked, the extra step really doesn’t seem necessary.

There are many suitable brands of store-bought crusts, and you can still keep your pie whole and healthy by checking the ingredients. (I’ll tell you what to look for below.)

You can easily make this a gluten-free pumpkin pie as well by using a gluten-free crust. The filling is naturally gluten-free.

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We love treats around here! If you’re looking for more sweet ideas, try these:

Why Make Pumpkin Pie Dairy-Free?

There are several reasons you could choose to make dairy-free pumpkin pie:

You are catering for yourself or others who may be lactose intolerant or allergic to dairy.
You’re avoiding dairy for other health reasons (congestion, inflammation, digestive issues, etc.)
You’re avoiding dairy for ethical reasons and/or you don’t have access to ethical dairy options
Dairy-free pumpkin pie is just as delicious as regular pumpkin pie and if you skip the dairy you make it easier for anyone at an event who might not feel comfortable bringing up why they might be avoiding dairy. (Talk about holiday spirit!)

Dairy-Free Pumpkin Pie Ingredients

To make dairy-free pumpkin pie, you will need:

pumpkin puree
brown sugar
canned coconut milk
eggs
pumpkin pie spice
cinnamon
salt
store-bought pie crust (they are usually dairy-free)

How To Make Dairy-Free Pumpkin Pie

How to Store Dairy-Free Pumpkin Pie

This pumpkin pie should be stored in the fridge. It can also be frozen. Before putting it away anywhere, make sure it is fully cooled to room temperature first. Once cooled, cover the pie tightly with plastic wrap or place it in an airtight container to prevent it from absorbing odors or drying out.

This pie can remain fresh for up to 4 days in the fridge, and up to a month in the freezer.

If you prefer warm pumpkin pie, heat individual slices in the microwave for 15–20 seconds or place the pie in a preheated oven at 350°F (175°C) for about 10 minutes.

Hunting for Holiday Classics?

This cozy butternut squash soup is the perfect starter for any holiday dinner. Packed with flavors and spices, this soup brings warmth and sweetness to every table.

View Butternut Squash Soup Recipe

Cozy Butternut Squash Soup

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Why Not Switch Things Up?

This mouthwatering roasted lamb and potatoes is a delectable trade at any holiday table. No need to stay traditional, we often swap a turkey for a leg of lamb around the holidays, and there’s never a complaint in the house!

View Roasted Lamb and Potatoes

Roasted Lamb and Potatoes

Don’t Forget Cranberry Sauce!

Maybe it’s the time of year for holiday classics, and nothing beats homemade cranberry sauce. Warm, sweet and citrusy, this sauce goes with any cozy meal when the snow starts falling.

View Cranberry Sauce With Orange Juice

Cranberry Sauce w/ OJ