Dairy Free Classic Pumpkin Pie

Total time4 hr

Prep time30 min

Cook time1 hr

This spiced pumpkin pie starts with a homemade flaky crust, blind-baked until golden and crisp so it holds up perfectly under a silky filling. That filling is where the real magic happens: pumpkin purée gets whisked with brown sugar, cinnamon, ginger, nutmeg, and cloves until deeply fragrant, then eggs are added one at a time for structure and richness. Baked low and slow, the custard sets into that classic gentle wobble in the center while the edges puff just slightly, giving you the texture every good pumpkin pie should have. Once it's cooled completely, you get clean, tidy slices with a smooth, spiced filling and a sturdy, golden base. It's a holiday classic that comes together with straightforward pantry staples and a little patience, and it's a great pick for a dairy free dessert table.

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Ingredients

8 servings

For the crust

1 ¼ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 tbsp granulated sugar
½ tsp salt
½ cup (1 stick) unsalted butter, cut into ½-inch cubes and chilled
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3–4 tbsp ice water

For the filling

1 can (15 oz) pumpkin purée
¾ cup packed light brown sugar
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
½ tsp salt
3 large eggs
1 ¼ cups heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
1 tsp vanilla extract

For serving

whipped cream, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
In a large bowl, whisk together the flour, sugar, and salt. Add the chilled butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
2
Drizzle in 3 tbsp of ice water and stir with a fork until the dough just begins to come together; add the remaining 1 tbsp water only if the dough still looks dry and crumbly. Turn the dough out onto a lightly floured surface, press it into a flat disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

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