Dairy Free Pumpkin Pie Recipe From Scratch (Easy 4 Step Recipe)

Would you like to make a pumpkin pie out of a whole, fresh pumpkin? Learn how to make dairy free pumpkin pie from scratch!

This healthy pumpkin pie recipe can also be gluten free and sugar free if desired. We make four pies at a time to last our family of six 2-3 days. It’s so good we eat it for breakfast, lunch, dinner, dessert, snacks, you name it, so it doesn’t last long in our house. Best of all, it’s healthy and guilt free, with low carbs and no junk food ingredients! I make it so often, this is one recipe I have entirely memorized.

You can make a pie from any kind of pumpkin, it doesn’t have to be a “pie pumpkin”!

Making pumpkin pie from scratch is really not that hard, just follow these 4 easy steps!

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Step 1: Cutting the Pumpkin

If you are using canned pumpkin, you can skip this part, but to make pumpkin pie from scratch, first rinse the pumpkin in your sink and place it on a large cutting board.

Use a big, sharp kitchen knife to slice the pumpkin in half right across the middle. Cut slowly and carefully, keeping your fingers out of the way. It’s easy for the pumpkin or the knife to slip!

NOTE: Most pie pumpkins can be cut with a knife, but some kinds of pumpkins have a tougher skin that is hard to pierce. If needed, you can tap the back of the knife with a mallet to get it going. If you have a pumpkin that is very hard and stubborn, try dropping or hitting the pumpkin against cement. I like to use a cleaver to cut open a hard pumpkin!

Step 2: Removing the Seeds from a Pumpkin

Use a big metal spoon to scrape around the insides of the pumpkin, removing the seeds and as much of the stringy part as possible.

The seeds can be roasted and shelled for a healthy snack. They also make a nice treat for birds if you have chickens!

Want to save the seeds to plant next year? Learn how to save pumpkin seeds here!

Step 3: Cooking the Pumpkin

Preheat the oven to 350F.

Place the pumpkin halves cut side down on a baking sheet.

Bake until the flesh is tender and mushy. This can take 1-3 hours depending on the size of the pumpkin. To speed it up, you can cut the pumpkin into smaller pieces.

Remove the pan from the oven and let it sit until the pumpkins are cool enough to handle.

Step 4: Making Pumpkin Puree

The cooked pumpkin can be eaten as is, but for this dairy free pumpkin pie recipe you’ll want to mash or puree it.

Use a large spoon to scrape all the pumpkin out of the skins.

If the flesh is soft, it can be mashed with a potato masher. Some pumpkin varieties are more stringy than others. If the pumpkin seems chunky or stringy, it can be pureed with a little water in a food processor or Vitamix.

Your pumpkin is ready to use in a recipe!

Dairy Free Pumpkin Pie Recipe

Dairy free pumpkin pie is surprisingly easy, and yummy! This versatile dairy free pumpkin pie recipe can be made gluten free and cane sugar-free. It is mildly sweet, perfect for breakfast! You can find my gluten-free, paleo pie crust recipe at the bottom of the page. Or omit the crust for a delicious pumpkin pudding!

I get my spices, coconut sugar and coconut milk in bulk from Azure Standard, a natural foods co-op that delivers to most of the US. You can read more about Azure here!

1 deep dish pie crust (optional)
3 cups pumpkin puree
3/4-1 cup sugar or coconut sugar
3/4 cup full-fat coconut milk
3 eggs
1 tsp lemon juice
1 T cinnamon
1 tsp. allspice
2 tsp. fresh grated ginger, or 3/4 tsp. dry ginger
pinch salt

Preheat oven to 350F. Mix pumpkin, sugar, milk, eggs, lemon juice and spices. Pour into crust, and bake until the center is set (you can tell by jiggling the pan), 1 1/2-2 hours. If the crust starts to brown, cover the pie with foil.

Let cool and chill before serving. Dairy free pumpkin pie is even better with a little dairy free whipping cream!

Gluten-free Paleo Pie Crust Recipe

I also get my pie crust ingredients in bulk from Azure Standard, a natural foods co-op that delivers to most of the US. The almond flour is way cheaper there than in the supermarket. You can read more about Azure here! This recipe makes a great crust for a dairy free pumpkin pie!

1 cup almond flour
3/4 cup tapioca flour or arrowroot
1 T coconut sugar
2 tsp. xanthan gum (optional, helps the crust bind together better)
1/4 tsp. baking powder
Pinch salt
3 T soft coconut oil
1 small egg
cold water

Mix dry ingredients, add oil and egg. Add water as needed to form a thick dough. Roll out with additional flour, or press into an ungreased deep dish pie plate.

Enjoy your homemade dairy free pumpkin pie!