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Healthy recipe for dairy-free pumpkin pie that tastes the same as conventional recipes. Even better, this easy nondairy version uses less sugar than those using canned evaporated milk!
If there’s one thing I can’t stand, it’s cheap food. I admit it. I’m a dedicated Food Snob. Perhaps it’s my French heritage. Perhaps it is all those years I actually ate cheap food and suffered the inevitable consequences of dodgy health and a crabby disposition much of the time.
Truth be told, I would rather go hungry than actually stoop to eating fast food – even in a pinch. I’ve found through painful experience, that it is infinitely better to drink some water, chew gum or whatever I have to do to get to a decent restaurant. Better yet, simply go home and get something quality to eat.
Either of these options is far better than succumbing to the temptation of the drive-through. The result of such a decision is suffering the inevitable stomach ache, headache or worse a few hours later.
I’ve found very few places that beat my own kitchen for quality, lip-smacking, “wow, that was amazing” food. It’s just not worth it to settle for less. The really ironic and highly amusing part of my Food Snob confession is that I couldn’t even boil an egg when I first got married.
My husband was the chef; he was and still is, an excellent cook. He taught me the basics, and when the kids came along, I determined to learn everything the best that I could so that my kids would really learn to appreciate, and love quality food. It is, after all, one of the finer things of life!
That being said, with Thanksgiving right around the corner, you can imagine my dismay at all the processed versions of the classic dishes that abound in the grocery store. Most folks just don’t seem to get the concept of “homemade” anymore. A can of Libby’s pumpkin pie filling is not a satisfactory stand-in for a fresh from the field, seasonal pumpkin, baked in your own oven, and pureed to the perfect degree of smoothness in your food processor.
Most standard pumpkin pie recipes also call for a can of evaporated milk. What is that stuff anyway? Brace yourselves. Evaporated milk, “also known as dehydrated milk, is a shelf-stable canned milk product with about 60% of the water removed from fresh milk.
This commercial dairy creation is even more processed than pasteurized, homogenized milk if that’s possible. Evaporated milk is processed at such a high temperature that the final product is sterilized to the point where the canned version is shelf-stable for months or even years. Could one take canned, evaporated milk, add back the appropriate amount of water, add yogurt cultures and ferment into yogurt?
Absolutely not! The stuff is DEAD. It is a nutritionless, highly allergenic version of the fresh from the cow variety. Avoiding it in your Thanksgiving pumpkin pie recipe would be a favor to both you and your guests, to say the least. Incidentally, commercial sweetened condensed milk is just as bad! In that case, you make homemade sweetened condensed milk instead.
Perfect Nondairy Pumpkin Pie!
You’re probably now thinking that making a decent quality pumpkin pie would take at least a week and cost the equivalent of what you’re spending on the turkey. Not at all! Quality can always be convenient and taste fantastic too. Try this pumpkin pie recipe on for size.
By the way, if you prefer a crustless pumpkin pie, click over to the provided link for a recipe to make pumpkin pudding.
I filmed the short video included with the recipe on how to make pumpkin pie for the Today Show on News Channel 8 here in Tampa!
Dairy Free Pumpkin Pie Recipe
This easy recipe for pumpkin pie ditches the nasty evaporated milk and uses a far healthier option that results in a dairy-free dessert that all can enjoy.
Ingredients
- 2 cups baked and pureed pumpkin preferably seasonal and organic
- 9 oz whole coconut milk
- 2/3 cup evaporated cane sugar preferably organic
- 3 eggs preferably pastured or free range
- 2 tsp ground cinnamon
- 1 tsp ground allspice
- 1/2 tsp ground ginger
- 1 tsp ground cloves
- 1 tsp ground nutmeg
- 1/4 tsp sea salt
Instructions
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The best way to bake a pumpkin is to first, cut it in half, then remove the seeds and bake, skin side up, in a glass pan filled with 1 inch of filtered water at 400F for one hour). Scoop out the thoroughly softened pumpkin and puree in a food processor. Do this a few days in advance and store in the refrigerator, so making the pie on Thanksgiving morning is a 5-minute snap. Make enough so that you already have enough pumpkin puree for Christmas too. Freeze in 1 pint or quart containers for easy thawing/baking later.
Here's a video on how to make pumpkin puree if you are a more visual learner.
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Whip together pumpkin puree, sugar, coconut milk and spices in a large, glass bowl with a whisk. Add lightly beaten eggs. Mix until just combined.
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Pour into 2 standard pie crust shells.
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Bake in a 375 F/ 190 C oven for about 50 minutes or until a knife inserted in the middle comes out clean.
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Cool. Serve with homemade whipped cream or enjoy on it’s own.
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Refrigerate leftovers.
Recipe Video
Recipe Notes
To source the best, most flavorful pumpkin, check your local Farmer’s Markets. Pumpkin is a Fall crop and you can get one fresh from the field if you just ask. Any variety will do. Really. Don’t get hung up on the color or type of pumpkin. They all work fine in my experience.
Whole coconut milk is a wonderful, healthy stand-in for evaporated milk. Your pie will NOT taste coconut-y at all. Use only the thick white portion of the coconut milk and not the coconut water.
1/3 – 1/2 cup sugar and 4-6 drops of stevia may be substituted to make a lower sugar recipe if desired.
More Healthy Pumpkin Recipes
If you enjoy using pumpkin for baking, try these other traditionally inspired recipes:
What kind of crust do you use? I am trying not to eat any grains so how can I make a pie without a crust?
Hi Daryl,
I have not tried this yet myself, but ran across this suggestion to use a ginger snap cookie made with almond flour as a crust. enjoy! https://www.thehealthyhomeeconomist.com/grain-free-ginger-snaps/
I have a pumpkin cheesecake bar recipe that has a nut crust. It is measured for an 8-inch square baking dish so I don’t know how much more you would have to add but… here are the directions of the crust for the 8-inch dish. This is from The Vegetarian Mother’s Cookbook by Cathe Olson.
1 1/4 cups pecans
1 tablespoon unsalted butter or coconut oil
1 tablespoon maple syrup
Preheat oven to 350°. Lightly oil 8-inch square baking dish. Grind pecans in food processor to a coarse meal. Add butter or coconut oil and maple syrup. Pulse until dough holds together. Press into bottom and 1/4 inch up side of prepared pan. Bake 20 minutes. Cool on wire rack.
Well, you can make it right in your piepan with no crust, which is good. Or I just melt some butter and mix almond flour with it and press in the pan. Instant crust.
Thank you for this post. I just did 3 pumpkins. I tried to find an easy way to do it and failed. So after scooping out the seeds, I cut it in sections pared it and cut into chunks and steamed it. I was ready to give up, when I got your email. You saved 7 pumpkins from the compost. Thanks a million. What do you do with the seeds?
I,too, want to know about using and preparing the seeds, Sara. To wash clean or not is a question. Then to low heat dry or add good fat is the next question. Thanks!
Is there any reason not to use raw cream instead? I am a fan of buttermilk flavors, but most of my family doesn’t like it. The buttermilk pie sounds AMAZING to me (Dad and I would eat it ALL.) I would rather try that than coconut milk, but my family would prefer neither.
I look forward to trying this. I’ve used creamed coconut, which says to use double the amount of water to make coconut milk. Have you used creamed coconut, and if so, do you think that’s about the right consistency? Also, can you substitute date sugar for the sucanat/rapadura(it doesn’t seem quite as sweet in my experience).
Another suggestion. I always use buttermilk in my pumpkin pie recipe. Delicious. And even healthier now that I make my own buttermilk with raw milk. It contributes the thickness and also gives a great taste. Try it, I think you will like it!
How do you use buttermilk? What’s your recipe and amount you use?
Yes thanks for your reply, I have been using rice syrup, it works well. I love the Heavenly Organics sugar so will give the condensed milk a try. It still has all its minerals etc…better than the Carnation thats for sure!
Hi Natasha, I've never tried it, but rice syrup would probably work just fine. I have not found a suitable replacement for sweetened condensed milk, although I have seen a recipe online for making it yourself. It seemed rather time consuming though.
Perfect timing to see this post! Can you suggest the best substiture for corn syrup for pecan pie? I have already switched my sugars. Great tip for evaporated milk! Since holiday baking is coming, how about sweetened condensed milk replacements too? I know Heavenly Organics does a condensed milk that I may try…anything better to use? Thanks!
Hi –
I like to use Coconut Nectar in space of any type of corn syrup, rice syrup, molasses type of sugar-ly thick liquid.
It is simply amazing all the food items that coconut can produce!
But definitely try Coconut Nectar by Coconut Secret if you haven’t before.
I substitute honey for the corn syrup in pecan pie…delish! 🙂
Thanks so much for this post! I have a sister-in-law that expects pumpkin pie every Thanksgiving, but I am happier to make it healthier.
Great post! I took your suggestion on substituting the coconut milk in the 3 pumpkin pies I made yesterday–delicious not to mention much healthier. Knew the canned milk was bad, now I know why. My recipe was almost identical to yours! For a twist, try adding a topping of 1/2 cup crispy pecans, 1/2 cup organic brown sugar,1/2 cup flour mixed with 1/4 cup melted butter last 10 minutes of baking. It's from an old Southern Living recipe which I have WAPFified.
Have a great holiday!