The BEST Creamy Dairy-Free Pumpkin Pie for Thanksgiving

There’s nothing more comforting than a slice of creamy pumpkin pie in November — but finding a dairy-free version that actually tastes like the real thing can be tricky. So many recipes call for coconut milk (which I cannot stand) or lactose-free creams that don’t agree with me. Last weekend, determined to create a rich, classic pumpkin pie without any dairy, I finally tried using Natures Charm Sweetened Condensed Oatmilk… and friends? It worked beautifully.

We made this pie for our family’s annual “pre-Thanksgiving Thanksgiving,” a cozy little tradition where we cook our favorites before the chaos of the big extended family holiday. Everyone loved it — Arbor even declared she wants pumpkin pie instead of a birthday cake. That’s how good this dairy-free version is.

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✨ Why You’ll Love This Dairy-Free Pumpkin Pie

• No coconut flavor. Truly classic pumpkin pie taste.
• Ultra creamy texture. The condensed oat milk works like magic.
• Simple ingredients you may already have.
• Kid-approved. My girls devoured it.
• Great make-ahead dessert. It thickens even more after an overnight chill.

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🥧 Ingredients

• 1 premade dairy-free pie crust
• 1 can Sweetened Condensed Oatmilk (11.25 oz)
• 1 can pumpkin puree
• 2 eggs
• 1 teaspoon vanilla extract
• 3 teaspoons pumpkin pie spice
• Pinch of salt

Optional: A drizzle of maple syrup if you like your pie a little sweeter.

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Creamy Dairy-Free Pumpkin Pie Instructions

1. Preheat

Preheat your oven to 350°F.

2. Whisk the Eggs

Add eggs to a large mixing bowl and whisk until smooth.

3. Mix in Remaining Ingredients

Add pumpkin puree, condensed oat milk, vanilla, pumpkin spice, salt, and maple syrup (if using).
Stir until everything is fully combined.

4. Fill the Crust

Pour the pumpkin filling into your dairy-free pie crust. Use a spatula to spread the filling evenly.

5. Bake

Bake for 1 hour and 5 minutes, or until the center is set.

6. Cool

Let the pie cool completely on a wire rack. For best results, store in the refrigerator overnight — it becomes perfectly thick and sliceable.

7. Serve

Slice and serve cold with dairy-free whipped cream on top.

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Tips & Notes

• I accidentally used a gluten-free crust, and it wasn’t my favorite — next time I’ll use a regular dairy-free crust or make a dairy-free graham cracker crust.
• This pie gets thicker and creamier if you chill it overnight.
• Maple syrup adds a subtle warmth and sweetness but isn’t necessary.

Creamy Dairy-Free Pumpkin Pie for Thanksgiving

Dairy Free Pumpkin Pie

A creamy, rich, and completely dairy-free pumpkin pie made without coconut milk. This easy recipe uses sweetened condensed oat milk for the perfect classic flavor — a family favorite for Thanksgiving and beyond!

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Ingredients

• 1 premade dairy-free pie crust
• 1 can Natures Charm Sweetened Condensed Oatmilk (11.25 oz)
• 1 can pumpkin puree
• 2 eggs
• 1 teaspoon vanilla extract
• 3 teaspoons pumpkin pie spice
• Pinch of salt

Instructions

1. Preheat

Preheat your oven to 350°F.

2. Whisk the Eggs

Add eggs to a large mixing bowl and whisk until smooth.

3. Mix in Remaining Ingredients

Add pumpkin puree, condensed oat milk, vanilla, pumpkin spice, salt, and maple syrup (if using). Stir until everything is fully combined.

4. Fill the Crust

Pour the pumpkin filling into your dairy-free pie crust. Use a spatula to spread the filling evenly.

5. Bake

Bake for 1 hour and 5 minutes, or until the center is set.

6. Cool

Let the pie cool completely on a wire rack. For best results, store in the refrigerator overnight — it becomes perfectly thick and sliceable.

7. Serve

Slice and serve cold with dairy-free whipped cream on top.

Notes

I accidentally used a gluten-free crust, and it wasn’t my favorite — next time I’ll use a regular dairy-free crust or make a dairy-free graham cracker crust.

This pie gets thicker and creamier if you chill it overnight.

Maple syrup adds a subtle warmth and sweetness but isn’t necessary.