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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