Dairy-Free Pumpkin Pie with Coconut Milk

5 from 4 votes

Delicious, decadent, and dairy-free!

Our dairy-free pumpkin pie with coconut milk is vegetarian-friendly!

Sticking to a nutritious diet can be a challenge, especially once the holidays arrive. This time of year, we’re bombarded with sweet treats like pumpkin pie. We only have so much will power, am I right? The truth is, you don’t always have to say no to these indulgent foods! All that you have to do is choose healthier versions and control your portions. Our dairy-free pumpkin pie is healthier than classic options but still packed with the flavors you adore!

A Vegetarian, Dairy-Free Dessert

Our dairy-free pumpkin pie is a sweet and healthy, holiday treat!

One of the best ways to end a beautiful holiday dinner is with a nice, hearty slice of pumpkin pie. It offers all of the best flavors of the season without being overly sweet or dense. We love pumpkin pie so much that we wanted to share it with more of our loved ones. That’s why we decided to create a dairy-free, vegetarian option made without dairy. You can make it without gluten, too!

Traditional pumpkin pie recipes use sweetened condensed milk or evaporated milk. Coconut milk makes an excellent substitute because it is naturally sweet and has a similar viscosity. Plus, coconut milk contains roughly half the number of calories as sweetened condensed milk. While coconut milk is plant-based, this recipe is not considered vegan because it does contain eggs. Most vegetarians still eat eggs though, so they can indulge in this tasty treat!

Make it Gluten-Free!

Try this moist and decadent pumpkin pie to finish off your holiday dinner!

Most store-bought pie crusts work fine for this recipe. The filling is the most important part, anyway! Look for a whole-wheat or gluten-free crust, if desired. Of course, homemade always tastes better, so feel free to make your own! We have several different healthy pie crust recipes to choose from:

Indulgent Flavors with Fewer Calories

this healthy and delicious pumpkin pie is dairy-free but tastes just as good as classic recipes.

This super easy dessert captures everything you love about the original. It still contains the rich pumpkin puree, sweet brown sugar, comforting vanilla, and nutty pumpkin pie spice. While full of holiday flavor, each slice only contains 249 calories. For some comparison, regular pumpkin pie recipes are well over 350 calories per slice.

If you want to splurge a little bit more, though, you can make this Clean Eating Whipped Topping to go along with your pumpkin pie. Just like this recipe, it’s also dairy-free, gluten-free, and vegetarian-friendly!

5 from 4 votes

Dairy-Free Pumpkin Pie with Coconut Milk

This pie captures everything you love about the original, but making it with coconut milk keeps it dairy-free. Make a gluten-free version by using gluten-free pie crust.
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Yield 8 people
Serving Size 1 slice
Course Dessert
Cuisine American


  • 1 9-inch pie crust gluten-free, if desired
  • 2 eggs large
  • 15 ounces pumpkin puree canned, or 2 cups of pureed cooked pumpkin
  • 1 teaspoon vanilla extract
  • 3/4 cup brown sugar
  • 1/2 teaspoon kosher salt
  • 1-1/2 teaspoons pumpkin pie spice
  • 1 cup coconut milk


  • Preheat the oven to 425 degrees Fahrenheit.
  • In a large bowl, beat together the eggs, pumpkin puree, vanilla extract, brown sugar, salt, and pumpkin pie spice until they’re well combined.
  • While stirring, add the coconut milk and mix until well combined.
  • Pour the filling into the prepared pie crust and bake for 15 minutes.
  • Reduce the heat to 350 degrees Fahrenheit and bake for an additional 35 to 50 minutes, or until the pie is set in the middle. You can test the filling with an instant-read thermometer. It will be finished when it reaches an internal temperature of 175 degrees.
  • Transfer the pie to a cooling rack and cool completely before moving the pie to the refrigerator, at least two hours.
  • If not serving immediately, store the pie in the refrigerator.

Nutrition Information

Serving: 1slice | Calories: 249kcal | Carbohydrates: 32g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 257mg | Potassium: 125mg | Fiber: 1g | Sugar: 20g | Vitamin A: 79IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg |
SmartPoints (Freestyle): 12
Keywords dairy-free, Holiday, Thanksgiving

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What did you think about this dairy-free pumpkin pie? Have you tried it yet? Are you planning to? Be sure to let us know in the comment section below!

More Healthy and Delicious Desserts

Try our Autumn-Inspired Pumpkin Pie Chia Pudding!

If you enjoyed this recipe, we think you’ll also want to try these yummy dessert options:

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Chef Lindsay

Lindsay D. Mattison is a professional chef, recipe developer, and food writer. After graduating from Cascade Culinary School, Lindsay worked as the executive chef of a farm-to-table restaurant in Bend, Oregon. She is passionate about using local, organic ingredients and loves teaching home cooks how to incorporate seasonal food into their diet. While she spends most of her time writing these days, she still exercises her culinary muscles on the regular, taking any opportunity to create beautiful meals for her family. She lives with her husband in Colorado, where she enjoys the trials and errors of gardening.

More by Lindsay D.


  1. The pumpkin pie filling was excellent. I had to add an additional 2 minutes so that the center of the pie was set. I used a gluten-free pie crust mix. The next time in use the the pie crust mix, I will and in some chopped, toasted pecans for some crunch. I definitely would recommend this recipe and will make it again.5 stars

    1. Debbie, We have not made this pie w/o the crust. However, if you do, use a non-stick spray om the bottom and sides, better yet use parchment paper. The baking time should be about the same.

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