pumpkin pie dairy free nut free


It’s not autumn until you have a slice of pumpkin pie topped with a dollop of dairy free Coco Whip. This recipe will really hit the spot! This dairy free nut free pumpkin pie is super simple to make.

This pie will be great served at a gathering. It’s so rich and delicious, nobody will know that it’s dairy free! Or if you’re anything like me, bake this pumpkin pie and “forget” to serve it at the party. When everyone has left, serve yourself one slice each day until it’s gone!


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pumpkin pie dairy free nut free

Pumpkin Pie (Nut-free, Dairy-free)

DAIRY FREE, NUT FREE. This easy to make mouth-watering pumpkin pie will really hit the spot!

Course Dessert, Snack
Total Time 1 hour
Servings 8


  • 1 ready-made pie crust
  • 1 15 oz can pumpkin puree
  • 1 Cup regular canned coconut milk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 Tablespoons maple syrup
  • ¼ Cup brown sugar
  • ¼ Cup white sugar
  • 2 teaspoons pumpkin pie spice
  • ¼ teaspoon salt


  1. Preheat oven to 350°F.

  2. Press the pie crust into a pie pan if not already in one.

  3. Mix everything except for the pie crust in a bowl.

  4. Pour into pie crust.

  5. Bake for 50-60 minutes or until a toothpick inserted in center comes out clean.

  6. Let the pie cool for 3 hours, then place in fridge. It will firm up during this time.

  7. Serves 8.

Recipe Notes

  1. Use full fat coconut milk from a can for best results.
  2. Serve with CocoWhip Whipped Topping.
  3. Keep in the fridge.

Adapted from Go Dairy Free

pumpkin pie dairy free nut free

It couldn’t be any simpler. Just mix all the ingredients together until smooth, pour into the pie shell, and bake! The hardest part is waiting for it to cool down.

Some of the ingredients: pumpkin puree, coconut milk.

For a pie crust from a peanut and tree nut free facility, try the Gluten-free pie shells from Wholly Wholesome. I’ve seen them at Whole Foods, Trader Joe’s, Nob Hill Foods, and Mollie Stones.

Wholly Wholesome pie shell

pumpkin pie dairy free nut free

What’s your favorite autumn dessert?

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A dairy free, nut free mouth-watering pumpkin pie will really hit the spot!


  1. Would love to make this for my 3 year old grandson….what should I substitute for the eggs? This is all new to me. Will use gluten free pie
    shell or “smash” his vanilla cookies……any other suggestions?

  2. Hi Mary! I haven’t tried it, but I found this for you. Let me know if it works! 🙂

    option 1.
    The basic ratio is one tablespoon of flax seeds and three tablespoons of water to replace one egg. You’ll need to grind the flax seeds into a fine powder using a coffee or spice grinder (or use 2 1/2 teaspoons pre-ground), and then you simply whisk in the water until it becomes gelatinous. https://www.thekitchn.com/egg-substitutes-in-baking-try-95072

    option 2.
    Use 1/4 cup of unsweetened applesauce in place of one egg in most baking recipes. Some sources say to mix it with 1/2 teaspoon of baking powder. If all you have is sweetened applesauce, then simply reduce the amount of sugar in the recipe. Applesauce is also a popular healthy replacement for oil in many baked goods. https://www.sheknows.com/food-and-recipes/articles/955371/baking-without-eggs

  3. Any new suggestions for egg substitute. The pie looks delicious. I do use an egg replacement for my basic baking but have not had luck in custard style recipes. I am allergic to all tree nuts but peanuts are fine, eggs, dairy, corn and several fruits. I am so glad I came across your website.

    My husband bought me a bread maker and I was really having a hard time finding some basic recipes. I came across your 7 ingredient recipe and will be buying supplies tomorrow. I can’t wait to see what other recipes and information you have.

  4. Looking for a pumpkin pie dairy free and nut free. All the recipes I find have coconut milk as a sub. This is from a nut-my grandson is allergic to this also. Any suggestions?

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