Dairy Free Pumpkin Pie With Coconut Whipped Cream

Wednesday, October 31, 2018
Dairy Free  Pumpkin Pie with easy to make topped Coconut Whipped Cream in a Flaky Homemade Gluten Free Pie Crust. It's such a delicious version of Homemade Pumpkin Pie you don't need to have dietary restrictions for this to quickly become a favorite. 

Coconut Milk, Cinnamon, Ginger, Allspice, and Nutmeg makes this Dairy Free Coconut Milk Pumpkin Pie so creamy smooth with just the right balance of spice. Homemade Coconut Whipped Cream is completely dairy free and incredibly easy to make. The coconut milk adds a delicious body to this Pumpkin Pie.

A side shot of Dairy Free Pumpkin Pie topped with Coconut Whipped Cream on a white plate.
For the love of pie you have to try this Dairy Free Coconut Milk Pumpkin Pie. It is AMAZING!

Pumpkin, sugar and spice and everything nice. But wait it doesn't stop there!

See that big scoop of what almost looks like ice cream? It's whipped Coconut Cream, and I am here to say as a homemade whip cream connoisseur it is like heaven!

Colt scooped it with an ice cream scoop for some funny reason and it held it's shape gorgeously. The kids couldn't tell the difference from traditional whip cream, which says a lot because my kids gag at the site of cool whip.

It's light and fluffy but melts in your mouth just like whipped cream. With Thanksgiving quickly approaching I wanted to run through a few gluten free dairy free recipes for any sensitive guests we might have and this my friends is a keeper.
This Pumpkin Pie recipe is a jewel to be exact!  Here's how to make Dairy Free Pumpkin Pie:

A photos of a Gluten Free Dairy Free Pie Crust fluted in a pie pan.
First off you'll need a single 9" Unbaked Gluten Free Dairy Free Pie Crust. Use Earths Balance or similar dairy free butter if needing dairy free.

Dairy Free Gluten Free Pie Crust lines with tin foil to bake.
Poke holes all over the bottom and sides of pie with a fork.

Take a large piece of thick foil and place into pie crust making sure foil is pressed against sides and bottom of crust. Be careful not to bump the edges. Roll excess foil in so edge is exposed.

Bake crust in a 400 degree oven for 20 minutes on the center rack. Remove foil and bake 8 minutes more or until edges are starting to lightly brown. Remove and allow to partially cool while making filling.

Lower oven temperature to 350 degrees.

Pumpkin Puree, Brown Sugar, Eggs, Coconut Milk, Salt, Cinnamon, Ginger, Allspice and Nutmeg in a mixing bowl.
  • 15 ounces Pumpkin Puree or Canned Pumpkin
  • 1/2 cup plus 2 tablespoons Brown Sugar
  • 3 whole Large Eggs
  • 1 cup Coconut Milk
  • 1/2 teaspoon Salt
  • 1 1/2 teaspoons Cinnamon
  • 1/2 teaspoon Ground Ginger
  • 1/2 teaspoon Ground Allspice
  • 1/4 teaspoon Nutmeg
Mix until smooth.

Dairy Free Pumpkin Pie in oven.

Fill partially baked pie crust with pumpkin filling and place on lower rack of oven for 50-55 minutes. 

Or until edges are set but center is still slightly loose. Allow pie to cool completely. 

(Please ignore my messy oven it's in need of a cleaning! Also the pictures really out of focus. I'm not sure how that happened.)

A slice of Dairy Free Pumpkin Pie on a white plate topped with coconut whipped cream.
I am a bad friend I didn't take pictures of the coconut whip cream because it was late and the lighting was bad. So I will have to remake Coconut Whip Cream with step by step instructions for you later.

For now you'll just have to pretend. Place a can of Full Fat Canned Coconut Milk in the fridge overnight.

The coconut cream must be really solid to whip or you'll just have a runny mess and possibly be cursing me and I would hate for that to happen. So make sure it's very cold!

Open can of coconut cream and scoop off the solid coconut cream on top, save the coconut water below to drink or for another use.

Add powdered sugar and vanilla to taste, and beat until light and fluffy like whip cream.

Take a taste and adjust sugar as needed, the coconut creams fairly sweet so you might like it with out any sugar.

You  can thin the Coconut Whip Cream slightly by adding a teaspoon or two of the coconut milk from the bottom of the can if needed.

You might also love these other Pumpkin Recipes:
Dairy Free Pumpkin Pie, Pumpkin Pie with Coconut Milk, Coconut Milk Pumpkin Pie, Pumpkin Pie Coconut Milk, Coconut Pumpkin Pie, Gluten Free Dairy Free Pumpkin Pie, Gluten-Free Dairy-Free Pumpkin Pie, Pumpkin Pie Recipe with Coconut Milk, Pumpkin Pie made with Coconut Milk, Dairy and Gluten Free Pumpkin Pie, Coconut Milk in Pumpkin Pie, Dairy Free Pumpkin Pie Recipe, Dairy Free Pumpkin Pie Filling, Pumpkin Coconut Milk Pie, dairy-free pumpkin pie, dairy free gluten free pumpkin pie, gf df pumpkin pie, Pumpkin Pie Recipe, Pumpkin Pie, Thanksgiving, Recipe, Dessert Recipe, Pie Recipe, Pumpkin Pie Easy, Pumpkin Pie Homemade, Pumpkin Pie From Scratch, Pumpkin Pie Gluten Free, Pumpkin Pie Dairy Free, Gluten Free Pumpkin Pie, Pumpkin Pie Filling,
Dessert, Pumpkin Pie, Gluten Free, Dairy Free, Dairy Free Pumpkin Pie, Thanksgiving, Recipe,
Yield: 12
Author: Serena Bakes Simply From Scratch
Dairy Free Pumpkin Pie

Dairy Free Pumpkin Pie

Dairy Free Pumpkin Pie with easy to make topped Coconut Whipped Cream in a Flaky Homemade Gluten Free Pie Crust. It's such a delicious version of Homemade Pumpkin Pie you don't need to have dietary restrictions for this to quickly become a favorite.
Prep time: 20 MinCook time: 1 H & 15 MTotal time: 1 H & 35 M


Pumpkin Pie
  • 1 whole 9" Unbaked Gluten Free Pie Crust
  • 15 ounces Pumpkin Puree
  • 3 large Eggs, Beaten
  • 1/2 cup + 2 tablespoons Brown Sugar
  • 1 cup Coconut Milk
  • 1/2 teaspoon Salt
  • 1 1/2 teaspoon Cinnamon
  • 1/2 teaspoon Ground Ginger
  • 1/2 teaspoon Ground Allspice
  • 1/4 teaspoon Nutmeg
Coconut Whipped Cream
  • 15 ounce Canned Full Fat Coconut Milk, Refrigerated Overnight
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon Powdered Sugar Or To Taste


  1. Preheat oven to 400 degrees.
  2. Place pie shell in a pie plate and crimp edge as desired. Prick bottom and edges of pie with a fork. Line pie shell with heavy foil and press firmly against sides of crust. If foil is not pressed firmly against sides of crust the edges will droop. Roll excess foil in so edge of crust is exposed.
  3. Bake for 20 minutes on middle shelf of oven. Remove foil and bake an additional 5-8 minutes or until edges are lightly brown.
  4. Remove from oven, and allow to partially cool while making filling.
  5. Reduce oven temperature to 350 degrees, and lower oven rack to lower shelf of oven.
  6. In a mixing bowl combine pumpkin puree, eggs, brown sugar, coconut milk, salt, cinnamon, ginger, allspice, and nutmeg mix until well combined.
  7. Pour pumpkin mixture into pre baked pie shell.
  8. Bake on lower shelf of oven for 50- 55 minutes or until edges of pie are set but center is still loose when pan is moved.
  9. Cool to room temperature before serving. Store pie in the refrigerator.
Dairy Free Coconut Whip Cream
  1. Open canned coconut milk, and skim all the solid coconut cream off of the top of the milk. Leaving coconut milk in the bottom of the can. Use coconut milk for another use.
  2. Add vanilla and powdered sugar to coconut cream and beat until light and fluffy with the consistency of whip cream.
  3. You can add a teaspoon of two of coconut milk if needed from can to thin the Whipped Coconut Cream if needed.


Coconut Whip Cream refrigerates well and can be made ahead of time and stored in the refrigerator. Rewhip cream if needed.

Nutrition Facts




17.24 g

Sat. Fat

12.07 g


24.59 g


1.62 g

Net carbs

22.97 g


12.76 g


4.14 g


194.93 mg


46.5 mg

Calories are estimated.

Did you make this recipe?
Tag @serenabakessimplyfromscratch on instagram and hashtag it #SerenaBakesSimplyFromScratch

2 photos of Dairy Free Pumpkin Pie with white banner between the two with black text Dairy Free Pumpkin Pie.


  1. You've put me in the mood for pumpkin pie! And I'd love to have mine with whipped coconut cream...YUM!

  2. Beautiful pie, Serena! I make my pumpkin pies and whipped 'cream' the same way since I'm allergic to dairy...with coconut milk and coconut cream, respectively. Gorgeous gluten free pie crust, too. Thank you for sharing for those with food allergies! xo

  3. Doesn't this look smashing! I cleaned my oven yesterday and my photos would have been the same before. What a job. The food doesn't taste any better in a clean oven. :)

  4. I am craving pumpkin pie so darn bad right now, oh goodness, yum!

  5. This pumpkin pie looks wonderful! I cannot believe it's gf and dairy free.

  6. Does this recipe by chance have soy in it? My 3 1/2 yr old grand daughter is soy, gluten, and dairy intolerant.

    1. Hi Loufay! The filling and coconut whipped cream doesn't have any of those ingredients that I purchased but I would check the package of each item to make sure the coconut milk or coconut cream aren't processed in facility with any of those things or that a different manufacturer hasn't added any. You'll also need to check the pie crust ingredients the xantham gum I have was processed in a facility that process soy and nuts, also to confirm it has no soy. Shortening and Earth Balanced Butter will usually have soy oil in them, but Spectrum Organic Shortening is made with Palm Oil instead so I would look for a soy free shortening and make it with all shortening instead of half butter. I'm soy sensitive so I understand how difficult this all is and the first thing the allergist told me was Soy is in almost everything and boy was she right. Under the nutrition label on the packaging should have all the ingredients and then under that it should have writing about what type of facility it was processed in. -Serena


Serena Bakes Simply From Scratch Copyright © 2011-2023 All Rights Reserved. Powered by Blogger.