One bite of this dairy-free pumpkin pie recipe without evaporated milk, and you’ll never go back! The creamy and fluffy pumpkin pie filling is made from scratch with almond milk, maple syrup, and pumpkin pie spice for a healthy, lower sugar, naturally dairy-free dessert. Simple to make and the perfect option for Thanksgiving! {Dairy-free & Gluten-free-friendly}
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Easy Pumpkin Pie Recipe without any Canned Milk!
Pumpkin pie is one of my favorite Thanksgiving recipes, but if you’re dairy-free or gluten-free, then you already know how hard it is to find a recipe that tastes good and meets your dietary needs.
Fortunately, it’s so easy to make it from scratch with just a handful of simple ingredients!
The secret is to add a little thickener alongside your favorite plant-based milk (I use arrowroot starch and almond milk), which makes it rich and creamy without the evaporated milk. Just don’t forget the dairy-free whipped cream!
For more healthy pumpkin recipes, be sure to check out this Pumpkin Applesauce Cake and Almond Flour Pumpkin Bread!
Ingredients for Dairy-Free Pumpkin Pie
- 100% Pure Pumpkin Puree: This forms the base of the pie filling and is a great source of vitamin A and C. Just make sure you use pure unsweetened canned pumpkin puree and not pumpkin pie filling as it’s made with extra sugar and spices.
- Eggs: The combination of whole eggs and an egg yolk will make the filling have a custard-like consistency.
- Maple Syrup: For sweetness without the need for refined sugar. For the best taste, I recommend 100% pure maple syrup or, swap it out for honey, if you prefer.
- Arrowroot Starch: Helps to thicken up the filling slightly so that it sets and is easier to cut. If you don’t have arrowroot starch, cornstarch works just as well.
- Almond Milk: When combined with arrowroot, almond milk can be used to magically replace the evaporated canned milk and provide a creamy texture. Use plain unsweetened almond milk.
- Seasonings and flavorings: Vanilla extract, pumpkin pie spice, cinnamon and salt create a classic sweet and spicy pumpkin pie flavor we all love.
- Pie Crust: Using a store-bought pie crust makes baking a breeze, plus you can easily choose one that fits your dietary needs. It’s surprisingly easy to find gluten-free or dairy-free pie crusts at the grocery store these days!
How to Make Pumpkin Pie Spice: To make your own pumpkin pie spice, simply mix together 3 tablespoons cinnamon, 2 teaspoons ground ginger, 2 teaspoons nutmeg, 1 1/2 teaspoons ground allspice and 1 1/2 teaspoons ground cloves. Measure out 2 teaspoons of the spice mix for the pie!
How to Make Pumpkin Pie without Evaporated Milk
Step 1: Prepare Pumpkin Pie Filling
- Preheat the oven to 350 degrees F.
- Add the pumpkin puree, eggs, egg yolk, maple syrup, almond milk, arrowroot, vanilla extract, and spices to a large bowl. Whisk together until all of the ingredients are just combined.
Step 2: Bake in the Oven
- If using an aluminum pie tin, place it inside a glass pie plate or on a baking sheet. Or, place the pie crust directly inside a 9-inch pie plate.
- Pour the prepared pumpkin pie filling into the crust.
- Bake for 50-60 minutes. Serve with whipped cream or desired topping.
How to Tell when Pumpkin Pie is Done
Every oven bakes a little differently, so you’ll want to check for doneness after 50 minutes. You’ll know your almond milk pumpkin pie is finished when a knife inserted into the center of the pie comes out clean.
Also, if the edges of the pie are set, but the middle is still slightly jiggly, that’s a good indication that your pie is ready to come out of the oven to cool.
Scroll to the recipe card below for the full printable recipe!
Tips for the Best Pumpkin Pie Recipe
- The pumpkin filling makes enough to fill two shallow 9-inch pie crusts or one 9-inch deep dish pie crust. You can either make your own homemade pie crust (try this one from this whole wheat apple pie) and place the pie dough in a deep dish 9-inch pie pan or purchase the crusts already made.
- The pumpkin pie filling may seem quite runny when you first pour it into the pie crust(s). Don’t worry, it will firm up when baking and continue to set while cooling.
- Chill the pie in the fridge for at least 4 hours or overnight before serving (let it cool fully before placing it in the fridge). This will give the pie filling a chance to set.
- If using an aluminum pie tin, place it inside of a glass pie plate, then bake as usual. The glass dish will transfer the heat more evenly through the aluminum and result in a more well cooked pie. It also makes it easier to transfer both in and out of the oven.
- For the photos, I used a store-bought frozen pumpkin pie crust that I allowed to thaw out at room temperature. I then fluted the edges using this technique. It’s a personal preference if you want to customize your pie crust.
- If the edges of the crust start to brown too fast, use a pie shield or piece of aluminum foil to cover it.
Recipe FAQs
If your pumpkin pie cracks in the center, it’s likely because it was over baked. To prevent this from happening, be sure to keep an eye on it in the oven and watch for signs of doneness. In addition, follow the instructions precisely, and place your pie on the lower rack so it’s farther away from the heat.
For the best texture and flavor, you’ll want to let your pie cool for at least four hours before serving. You really want to let it chill in the fridge overnight to let all those spices and flavors come together. I highly recommend baking your pie the day before you need it, and then let it come to room temperature just before serving.
According to the FDA, fully baked pumpkin pies can sit out at room temperature for up to 2 hours and still be considered safe. Note that the two-hour time period doesn’t include the time needed to allow the baked pie to cool completely, which is equally important for food safety.
Storage Guidelines
Refrigerator: Keep your pie covered with plastic wrap, or store individual slices in an airtight container for up to 3-4 days.
Freezer: Let your pie cool completely, and then tightly wrap it in plastic wrap followed by tin foil. Then, place it on a level shelf in your freezer for up to 1 month.
To defrost: When you’re ready to eat, remove your pumpkin pie from the freezer, remove the tin foil and plastic wrap, and let it thaw in the fridge for at least 12 hours before slicing and serving.
How to Serve Homemade Pumpkin Pie
Most commonly, pumpkin pie is sliced and served cold or at room temperature, but feel free to warm it up a bit if you prefer. Either way, it’s super tasty on its own.
You can also boost the flavor and top this healthy pumpkin pie with homemade whipped cream (dairy-free or regular), vanilla ice cream, chopped walnuts or pecans.
Recipe Variations
- Make your own pumpkin puree: Roast a fresh pumpkin and blend the pumpkin flesh until creamy. So good!
- To make low sugar/sugar-free: Use a sugar-free maple syrup instead of regular maple syrup.
- To make nut-free: Use coconut milk instead of almond milk.
- For crustless pumpkin pie: Skip the crust and pour the pumpkin pie filling in a 9-inch pie dish.
More Healthy Pumpkin Recipes
- Pumpkin Oatmeal Breakfast Cookies
- Pumpkin Pie Spice Pancakes
- Healthy Pumpkin Oatmeal Muffins
- Pumpkin Date Balls
- Healthy Pumpkin Cheesecake Bites
Did you make this recipe? Scroll down to leave a star rating and review!
Dairy-Free Pumpkin Pie
Ingredients
- 1 15oz can 100% pure pumpkin puree (or 2 cups pumpkin puree)
- 2 whole eggs plus one egg yolk, whisked
- 1/2 cup maple syrup
- 1/2 cup unsweetened almond milk
- 2 tablespoons arrowroot powder (or cornstarch)
- 1 tablespoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 9-inch deep dish pie crust (or 2 shallow 9-inch pie crusts)
Instructions
- Preheat the oven to 350 degrees F.
- Add the pumpkin puree, eggs, egg yolk, maple syrup, almond milk, arrowroot, vanilla extract, pumpkin pie spice, ground cinnamon, and salt to a mixing bowl. Whisk all of the ingredients together until combined.
- If using an aluminum pie tin, place inside a glass pie plate. (If you don't have a pie plates, you can also place the tin on a baking sheet). Alternatively, you can place the pie crust directly in a 9-inch pie plate. Pour the pumpkin pie filling into the crust.
- Bake for 50-60 minutes or until a knife inserted into the centre comes out clean.
- Remove the pie from the oven and allow it to cool on a wire rack. For best results, allow the pie to cool for at least 4 hours to firm up before cutting.
- Serve at room temperature with a dollop of whipped cream and a sprinkle of cinnamon, if desired.
Notes
- The pumpkin pie filling makes enough to fill two shallow 9-inch pie crusts or one 9-inch deep dish pie crust. You can either make your own homemade pie crust and place the pie dough in a deep dish 9-inch pie pie pan or purchase the crusts already made. You can usually find pre-made crusts in the freezer section of your grocery store or health food store.
- The pumpkin pie filling may seem quite runny when you first pour it into the pie crust(s). Don’t worry, it will firm up when baking and continue to set while cooling.
- Allow the pumpkin pie to sit in the fridge for at least 4 hours or overnight before serving (let it cool fully before placing it in the fridge). This will allow sufficient time for the pie filling to set.
- If using an aluminum pie tin, place it inside of a glass pie plate, then bake as usual. The glass dish will transfer the heat more evenly through the aluminum and result in a more well cooked pie. It also makes it easier to transfer both in and out of the oven.
- For the photos, I used a store-bought frozen pumpkin pie crust that I allowed to thaw out at room temperature. I then fluted the edges using this technique. It’s a personal preference if you want to customize your pie crust.
- To prevent cracking: Familiarize yourself with the signs that a pumpkin pie is done baking to prevent over-baking the pie. Another helpful trick is to bake the pie in the lower third of the oven. This will help brown the crust of the pie while keeping the filling further from the top heating element.
- If the edges of the crust start to brown too fast, use a pie crust shield or piece of foil to cover it.
Nutrition
This recipe was originally posted in September 2022 and the text, some photos and formatting were updated in November 2025.
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