Classic Pumpkin Pie Made Dairy-Free

Get ready to bake the most delicious pumpkin pie this Thanksgiving and it’s actually dairy-free! But I guarantee, even if you’re not dairy-free, you are going to LOVE this pie. It’s ridiculously easy to make since it starts with a frozen pie crust. Each slice has 254 calories and 12 grams of fat. Cut the WW points way down by not using a crust and topping it with dairy-free whipped topping. Or you can choose a different crust that’s lower in points. 
Classic Pumpkin Pie Made Dairy-Free

Helpful Tips About this Recipe

Shopping TipsDairy free products
I used Marie Callender’s frozen pie shell. You can find it in most supermarkets. It’s dairy-free. I created the SKINNY FACTS based on this crust.  You could also use a frozen pie crust you form yourself. Another option is a graham cracker crust or use your favorite store-bought crust.
Nature’s Charm Condensed Coconut Milk Sweetened is a naturally dairy-free alternative for those who love the taste of sweetened condensed milk. Nature’s Charm can be used in any recipe calling for traditional sweetened condensed milk. It’s dairy-free, lactose-free,  gluten-free, vegan. You’ll find it at Whole Foods or online sites such as Amazon, Instacart, Vitacost, and Yummy Bazaar.
Nestle’s makes lactose-free sweetened condensed milk. It’s perfect if you are a little lactose intolerant but not 100% on a dairy-free diet.
You can top this pie with dairy-free coconut whipped topping. I bought mine at Trader Joe’s. Redi-Whip also makes a dairy-free whipped topping.

WW Freestyle SmartPoints
WW SmartPoints
WW Points Plus 7
SKINNY FACTS: for 1 slice
254 calories, 12g fat, 7g sat. fat, 37mg chol, 35g carbs, 4g prot, 138mg sod, 2g fiber, 22g sugar
FACTS: for Freestyle SmartPoints
224 calories, 7g sat. fat, 2g protein, 20g sugar


Classic Pumpkin Pie Made Dairy-Free

Classic Pumpkin Pie Made Dairy-Free

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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 10
Calories 254 kcal


  • 1 (9-inch) unbaked deep-dish pie crust, I used Marie Callender’s frozen deep-dish pastry pie shell, see shopping tips
  • 2 large eggs
  • 1 (15 oz.) can 100% Pure Pumpkin
  • 1 teaspoon vanilla
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • 1 (11.25 oz.) can Nature’s charm sweetened condensed coconut milk, see shopping tips


  • Preheat oven to 425 degrees. Follow the back of crust package to prep it but use these baking temperatures and baking times.
  • Beat eggs lightly in a large bowl or standing mixer. Stir in pumpkin, vanilla, cinnamon, pumpkin pie spice, and salt. Mix well. Stir in sweetened condensed coconut milk. Blend until smooth.Pour into the pie shell.
  • Bake for 15 minutes. Reduce temperature to 350 degrees. Bake for 45 to 50 minutes, until the center of the pie, looks set. Cool for 30 minutes then chill in the refrigerator for 2 hours, to set. Refrigerate any leftovers. (Do not freeze as this will cause the crust to separate from the filling).


Serving: 1sliceCalories: 254kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 7gCholesterol: 37mgSodium: 138mgFiber: 2gSugar: 22gBlue Smart Points: 11Green Smart Points: 11Plus Points: 7
Tried this recipe?Let me know how it was!

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