Dairy-Free, Soy-Free Pumpkin Pie Perfection
Was that dairy-free AND soy-free I said? Yes, I just couldn’t bear another tofu pumpkin pie recipe, so this year I went for a soy-free version that is oh so easy and delicious. Even better, both the filling and the crust use everyday pantry ingredients. Okay, hopefully you don’t keep eggs in your pantry, but you get the idea.
Speaking of eggs, I did attempt to make this pie egg-free / vegan using Bryanna’s recipe as a guide, but no go. The cornstarch-y texture and taste were both too “off” for our tastebuds. However, some good ol’ Ener-G eggs may do the trick. I have never used them, so I can’t vouch, but if you want a tofu-free, egg-free pumpkin pie, it may be worth a test!
If you do use eggs in baking, I can attest that this pumpkin pie recipe is a definite winner. It tastes fantastic and is a great make-ahead option. Growing up, I remember how the famous Libby’s Pumpkin Pie recipe would leave you with a soggy crust when stored overnight, but this recipe keeps a nice firm crust, and refrigerating it allows the flavors to meld … actually both my husband and I preferred it after a night of chilling …
Dairy-Free, Soy-Free Pumpkin Pie
This recipe is Dairy-Free, Soy-Free, Nut-Free, and optionally Gluten-Free. See my notes above on egg-free / vegan.
- 1/2 Cup Brown Sugar, firmly packed
- 1/4 Cup White Sugar
- 1 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Ground Ginger
- 1/4 Teaspoon Ground Nutmeg or Allspice
- 1/4 Teaspoon Ground Cloves
- 1/2 Teaspoon Salt
- 2 Large Eggs
- 1 15-ounce Can Pumpkin Puree
- 1 Teaspoon Vanilla Extract
- 1 Cup Canned Coconut Milk (this is the stuff sold in the Asian section of most grocers – I use the full-fat version, but have received feedback from people that the Lite canned version works well too)
- 1 Unbaked Pie Shell (see below for my regular or whole wheat recipe, or for a gluten-free option, try this recipe, substituting soy-free Earth Balance for the butter)
Preheat your oven to 425ºF.
Combine the sugars, cinnamon, ginger, nutmeg or allspice, cloves and salt in a small bowl. In a large bowl, beat the eggs. Beat in the sugar mixture, pumpkin, and vanilla until smooth. Fold in the coconut milk.
Pour the filling into the unbaked pie crust and bake for 15 minutes. Reduce the temperature to 350ºF and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean. It may be a bit wobbly still, but it will firm-up as it cools.
Allow the pie to cool on a wire rack for 2 hours (Be patient! This is important). Serve or refrigerate until ready to serve.
Easy Peasy Pie Crust
- 1-1/2 Cups All-Purpose or Whole Wheat Pastry Flour (I used ww pastry flour, and it was still excellent)
- 1-1/2 Teaspoons Sugar
- 1/2 Teaspoon Salt
- 6 Tablespoons Grapeseed or Vegetable Oil
- 3 Tablespoons Cold Water
Combine all of the ingredients, and press the dough into a 9-inch pie pan. Fill and bake as directed above.
Yields 8 dee-licious slices
Blog Events:
- I submitted this post/recipe to the Holiday Food Fest – Fall Dessert edition at Hoosier Homemade.
- I submitted this recipe (the gluten-free crust version!) to A Gluten-Free Holiday – Desserts at Simply Sugar & Gluten-Free
123 thoughts on “Dairy-Free, Soy-Free Pumpkin Pie Perfection”
LOVE this version!
Thank you so much for this. Now I know what I can bring to thanksgiving!
I made a gluten, dairy, egg, soy free, vegan pie –both filling and crust–last week. Love that you’re featuring allergen-free recipes. Here was what I came up with. Mine’s no-bake.
http://www.loveveggiesandyoga.com/2009/11/vegan-no-bake-pumpkin-pie-gluten-soy.html
If nothing else the crust is an all purpose 5 min at home thing so you never have to buy a pie shell again. Well, I cant eat gluten so I wont ever buy one again LOL
Very cool, interesting to make soy free too. I bet my sis would like this so maybe I will pass this recipe along to her.
this recipe looks great! i’ll have to try creating it (without eggs) for thanksgiving…
Hey Alisa,
I just made a pumpkin pie this weekend with an AMAZING crust from a vegan cookbook I have. It was literally just:
2 cups rolled oats
1/4 cup sweetener (I use agave nectar)
1/4 cup oil (I use coconut)
1 tsp cinnamon
That’s it! You just prebake the crust at 350F for 10 minutes before you fill it with the pumpkin part … and it turns out amazingly. Awesome texture and flavour!
This pie looks perfect! I am going to try it with egg replacer and see if it works out. 🙂
Can’t wait to try it. I tweeted it too!
That pie looks amazing! I’ve been hearing alot about coconut milk. Thanks for joining in the fun at the Holiday Food Fest! I hope you plan on joining us next Thurs. too.
~Liz
Pumpkin pie is one of my weaknesses, especially this time of year – yours looks delicious!
Hi Alisa,
Your pie looks super yummy! For an egg-free pumpkin pie I use a combination of arrowroot powder and agar flakes. The trick is to have the pumpkin hot when blending it with the agar. I also use cashew cream to replace the dairy. Anyways, just thought you might want to know of more options! -Ali 🙂
Thanks Leora, Avery, and Ali, your suggestions all sound great!
Also, I forgot to note, if you want to use an all natural sweetener, you should be able to sub evaporated cane juice, maple sugar, or palm sugar for the sugar (though they will produce a slightly less sweet pie). I will need to do some testing before I can confirm on the success of liquid sweeteners though.
This sounds too delicious! I love the use of coconut milk in it. I bet it gave it such a great flavor.
ooh, i love the coconut milk addition to this pie! i don’t think i can convince my mom to switch up her beloved pumpkin chiffon 😉 i’ll have to try it another time!
Yum! This sounds delicious! Gorgeous pie =D.
I’m so glad you made it soy free!! It looks terrific and with coconut milk, I know it tastes fabulous. I love Leora’s suggestion on a crust made from oats. 🙂
Thanks for sharing your recipe!
Shirley
Heaven on a plate!
My niece who is allergic to soy (and so many other things) will be coming for Thanksgiving, so I’m going to give this a try! Thanks!
(For those with food allergies, please read about BAX 3000 therapy. I’m trying it now and if it works for me, I’m going to recommend it to my niece to relieve the symptoms of her allergies. http://www.biovedawellness.com
Thanks!
Jennifer
Forgot to ask, where can I find coconut milk? Can I find it in a regular grocery store?
Thanks!
Love the photos here! The lighting is beautiful!
Yum, baking is so hard free of the Big Bad 8, this looks just delicious!
Hi! I wanted to let Frugal Foodie know that I referenced this recipe in my guest blog for BioVeda Wellness! You can check it out at the link below. It’s about having an allergy-free Thanksgiving feast!
http://biovedawellness.com/2009/11/allergy-free-thanksgiving-feast/
Thanks again for the recipe!
Jennifer
Looks like BioVeda already posted it! Sorry for the duplicate!
Jennifer
This was really yummy! I did 1 and 1/2 of the recipe, and used Wild Oats Pie Crust Recipe cuz I heard it was really good. I can’t wait to taste it tomorrow to see if it tastes even better!
I made this for thankgsiving yesterday and everyone enjoyed it! I wasn’t sure about the baking time…I baked for 75 minutes after turning down to 350 degrees as it just didn’t seem done yet (and knife inserted wasn’t close to coming out clean). The next day, it still seemed like maybe it could have cooked a few minutes longer? But could just be the difference of using coconut milk. I’m really happy I could eat some pumpkin pie this year, as my breastfeeding boy doesn’t like either soy or dairy. Thank for sharing the recipe!
Great recipe. I made it with my gluten-free dairy-free soy free pie crust (Palm tree oil shortening is the key).
My roommate loved it.
I have a cute little pumpkin sitting on my table that is waiting to be turned into this. I’m excited to try our pumpkin pie sans dairy since I recently discovered the allergy. Thanks, from a fellow Las Vegas girl! 😉
p.s. I have really enjoyed all of the other recipes here too. I will be back!
WOW! it turned out great! Thanks for the recipe. 😉
I tried this recipe with EnerG egg replacer, and it worked fine. I also used soymilk instead of coconut milk, since I am allergic to dairy and eggs, but not soy. Usually my pumpkin pies are a little watery, so I used just a little less milk than it called for (between 3/4 and 1 cup). I thought it was very flavorful pie, and although it didn’t stand up quite the way a pie with eggs does, it was close enough that the filling didn’t leave the crust when I served it. THANK YOU for this lovely recipe, I’ll probably use it for years to come.
Looking forward to trying this for Thanksgiving! I eat grain free as well as gluten free though so I’ll likely put it in an almond flour crust!
Note for “Victoria”: Coconut milk has NO DAIRY. (just like peanut butter has no butter) Coconut milk is far better than soy! Soy is compressed BEAN and gives you so much gas and has a rotten flavor. I use Coconut or vanilla almond milk for all kinds of recipes, drinks, smoothies, etc. (all non-sweetened)
QUESTION! I love the taste, but my pumpkin pie pulled very far away from the crust. How do I avoid this? I closely followed the directions, but am sugar free, so used Stevia. Was that the problem? Also, it was not as tall as the picture. Does anyone know?
Thanks!
Sugar-Free Dairy-Free girl – If you followed the ingredients exactly (used eggs instead of egg alternative and used full fat coconut mik), then I would assume the results you received were due to swapping with stevia. I have made the pie several times, and haven’t had any of these issues, and haven’t received report from anyone else of it being shorter (unless they used an egg alternative) or pulling away.
Hello Alisa,
I have intolerances to both dairy and soy, but also have a secondary intolerance to cane sugars. Since sugar is a minor intolerance, I can have cane sugar, just not a lot of it.
Given the above, do you have any suggestions/comments on making this with agave or honey?
Thanks so much for the recipe! With or without cane sugar, I’m going to give it a go this Thanksgiving.
Cathie – I haven’t tested it, so I can’t give you a firm response on what would work best. But in general, if you are switching to a liquid sweetener like honey or agave, you would want to reduce the sweetener a bit. This recipe calls for 3/4 cup sweetener, so I would probably use about 2/3 cup (or maybe start with 1/2 cup) honey or agave in its place. If you don’t want to experiment too much with liquids, you can always use coconut/palm sugar or maple sugar in place of all of the sugar. The results with using different sweeteners will vary slightly, but should still be delicious (possibly even better?). Since you are subbing out sugars, your results will be best if you are able to use eggs (since other sweeteners are a bit heavier than white sugar). I hope that helps!
I’ll try it, but using butter instead of vegetable oil for crust, since veg oil contains soy.
I love the idea of being able to satisfy all our family this Thanksgiving! We are an omnivore family: Our parents are carnivores and refuse to budge. My sister is vegan. I am vegetarian. One of my daughters has celiac disease and I suspect the other one does also. My question: all I have on hand for the milk is almond milk and vanilla coconut milk. Which do you think will have the best results?
We made this pie, two of them actually, for a group of people. We are gluten and dairy free, and one of our friends sons is soy free as well. Every single person said it was the best pumpkin pie they ever tasted! Sooooo….thank you so much for sharing this awesome recipe. I am back to make it for Thanksgiving today!
:)Lisa
Thank you for answering my prayers for a dairy/soy free pumpkin pie. I won’t feel left out this holiday!
You just made my day. I wanted to make a pumpkin pie that would also satisfy my guests who are not dairy-free, and this recipe was absolutely PERFECT. I will make this time and time again! I did use the gluten-free pecan crust recipe from the Whole Life Nutrition Cookbook though, which I thought was a great compliment (found at wholelifenutrition.com). Thanks so much for sharing!
Hi – I am interested in this Dairy-free, Soy-free pumpkin pie recipe – but where is the Gluten-free pie crust? I see it referred to as an option but can’t find it anywhere. Did I miss something?
thank you so much –
susan h.
Hi.
I am trying to replace the sugar for Xylitol. How do I do it?
Please help me on this.
Thank you
Ericka P <3
Hi Ericka – I’ve never used Xylitol myself, so I couldn’t tell you. I’d assume the package would have some directions for how to use it as a sub for sugar?
hi, i want to make this pie for my boyfriend this weekend. he has a lot of allergies/sensitivities. no gluten, no egg, no dairy, no nuts, and NO coconut…which can makes things difficult. i don’t like to use soy..but recently have started using hemp milk. do you think i could replace the coconut milk with the hemp milk or do you need the thickness of the coconut milk for the recipe to work out? i’m having difficulty finding a pumpkin pie recipe where the filling doesn’t include either dairy or coconut milk. any suggestions would be so much appreciated! thank you.
Hi Cicely, I think the hemp milk would work. The main problem would be that it would have less fat and the flavor of the hemp milk might be noticable. The fat of the coconut milk helps it to set up, but others have made it with light coconut milk with success.
Soooooo good 🙂 Thanks!
Glad you enjoyed it Allison!
Hi. What’s “regular coconut milk”? I cook a lot of Asian food with coconut milk (canned). I get that kind of milk from the Asian aisle in the grocery store. I also give coconut milk (in carton) to my daughter who’s allergic to dairy, soy, and gluten. Those are in the aisle with the other drinking milk – dairy, soy, almond, rice, etc. I’m not sure which kind to get.
Thanks,
Marian 🙂
Hi Marian, I created this recipe before “coconut milk beverage” – the milk-like stuff in cartons – hit the shelves. So this is definitely regular, full-fat canned coconut milk in this recipe. Though I have received positive feedback from those who have used light canned coconut milk in the recipe.
In newer recipes, I specifically write “coconut milk beverage” if it is the milk in cartons and try to remember to put canned coconut milk when using the stuff in the Asian section, but to me the canned stuff is still “regular coconut milk!” I’m going to edit this recipe now to be more clear.
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