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Pumpkin pie with a slice cut out.

Pumpkin Pie (Egg-Free, Dairy-Free)

Enjoy this classic pumpkin pie recipe that has a luscious and creamy texture. You don’t even need any eggs or milk, and you can make this gluten-free! Add a dollop of whipped cream and you’re golden.
5 from 1 vote
Prep Time 10 mins
Cook Time 1 hr
Chill Time 6 hrs
Total Time 7 hrs 10 mins
Course Dessert
Cuisine American
Servings 8 Slices
Calories 250 kcal


  • 1 (9 inch) Unbaked Pie Shell (store-bought or homemade)
  • 1 3/4 Cups 100% Pure Pumpkin (NOT pumpkin pie filling)
  • 3/4 Cup Full-fat Coconut Milk (shake can before measuring)
  • 1/2 Cup Brown Sugar
  • 1/4 Cup Cornstarch
  • 1/4 Cup Maple Syrup
  • 1 tsp Vanilla Extract
  • 1 1/2 tsp Pumpkin Pie Spice
  • 1 tsp Cinnamon
  • 1/8 tsp Ground Cloves
  • 1/2 tsp Salt


  • Preheat oven to 350F. Prepare a 9" pie pan with the unbaked pie shell.
  • In a blender or large mixing bowl, add the pumpkin puree, coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, pumpkin pie spice, cinnamon, ground cloves, and salt. Blend until completely smooth.
  • Pour the mixture into the unbaked pie shell and use a silicone spatula to evenly smooth out the filling. Bake for 60-70 minutes or until the center slightly jiggles and the edges begin to form small cracks.
  • Let cool at room temperature for at least one hour, and then chill uncovered in the fridge for at least 6 hours (or up to 48 hours) to completely set.


High altitude: no adjustments needed.
Gluten-free: Use a gluten-free pie crust alternative and swap the cornstarch for an equal amount of arrowroot starch.
Keyword Creamy Pumpkin Pie, Easy Pumpkin Pie, Pumpkin Pie