Parve Pumpkin Pie Recipe for a Delicious Dairy-Free Treat

As the crisp autumn air rolls in and pumpkin patches bloom with vibrant orange gourds, it’s the perfect time to indulge in classic fall flavors. However, if you’re keeping a parve kitchen or simply want a pumpkin pie that’s free from dairy and eggs, this Parve Pumpkin Pie Recipe is your new go-to dessert.

This recipe captures the rich, warm spices and creamy texture of traditional pumpkin pie while adhering to parve guidelines, making it suitable for all kosher meals and perfect for sharing with everyone at your holiday table.

Whether you’re celebrating a festive occasion or just craving a seasonal treat, this pie promises a delightful balance of sweetness and spice wrapped in a flaky, golden crust. Plus, it’s surprisingly easy to make, requiring simple ingredients and straightforward steps.

Ready your pie plates and get ready to bake a dessert everyone will love!

Why You’ll Love This Recipe

This parve pumpkin pie is a delicious twist on a beloved classic that avoids dairy and eggs without sacrificing flavor or texture. It’s made with plant-based ingredients like coconut milk and vegetable oil, which create a smooth, rich custard that’s just as satisfying as the traditional version.

Beyond its dietary benefits, this recipe is incredibly versatile. It suits vegans, those with lactose intolerance, or anyone looking to enjoy a lighter pumpkin dessert.

The warm spices—cinnamon, nutmeg, and cloves—fill your kitchen with an irresistible aroma, making it a favorite for holidays or anytime you want to savor the season.

Plus, it pairs wonderfully with a variety of toppings, from whipped coconut cream to a sprinkle of toasted pecans, adding texture and flair to every slice.

Ingredients

• 1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
• 3/4 cup full-fat coconut milk
• 3/4 cup granulated sugar
• 1/4 cup vegetable oil (or melted coconut oil)
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 parve pie crust (store-bought or homemade; see notes)

Equipment

• 9-inch pie dish
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Spatula
• Oven
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Place the pie crust in the 9-inch pie dish and prick the bottom lightly with a fork to prevent bubbles. Set aside.
2. In a large mixing bowl, combine the pumpkin puree, coconut milk, sugar, and vegetable oil. Whisk until smooth and well combined.
3. Add the cornstarch to the mixture and whisk again until fully incorporated. This will help thicken the filling as it bakes.
4. Stir in the vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt. Mix thoroughly to distribute the spices evenly throughout the filling.
5. Pour the pumpkin filling into the prepared pie crust, smoothing the top with a spatula.
6. Bake in the preheated oven for 50-60 minutes. The pie should be set around the edges but slightly jiggly in the center.
7. Remove the pie from the oven and allow it to cool completely on a cooling rack. This usually takes at least 2 hours; chilling in the refrigerator afterward is recommended for best slicing results.
8. Serve chilled or at room temperature with your favorite parve topping, like whipped coconut cream or a dusting of cinnamon.

Tips & Variations

“For an extra flaky crust, try chilling your dough before baking and use coconut oil in the crust for a subtle hint of coconut flavor.”

If you want to add a nutty crunch, sprinkle toasted pecans or walnuts on top just before serving. To make this pie nut-free, simply omit the nuts and try a cinnamon-sugar sprinkle for an easy garnish.

For a more complex spice blend, add a pinch of cardamom or allspice. If you prefer a sweeter pie, increase sugar by up to 1/4 cup or drizzle maple syrup over each slice before serving.

Looking to make your own parve pie crust? Use a simple mix of flour, vegetable oil, water, and salt for a quick homemade option.

For store-bought options, double-check labels to ensure the crust is indeed parve (dairy-free).

Nutrition Facts

Serving Suggestions

This parve pumpkin pie shines when served with a dollop of whipped coconut cream or a scoop of dairy-free vanilla ice cream. For an added touch of elegance, sprinkle with freshly grated nutmeg or a drizzle of pure maple syrup.

For a lighter accompaniment, pair slices with a crisp green salad such as the Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas, which balances the pie’s sweetness with a refreshing bite.

If you’re looking for more comforting vegan dishes to complement your dessert, try the Vegan Potato Corn Chowder Recipe for Cozy Comfort Food or the classic Afghan Vegetarian Pulao Recipe Easy and Delicious Guide for a wholesome meal.

Conclusion

This Parve Pumpkin Pie is a delightful and inclusive dessert that brings the warmth of fall spices and the creamy texture of a traditional pumpkin pie without any dairy or eggs. It’s perfect for anyone following a parve diet, vegan lifestyle, or those with allergies looking for a festive treat.

With its simple ingredients, straightforward preparation, and rich flavors, this pie is sure to become a staple at your holiday table or any cozy autumn gathering. Don’t hesitate to experiment with the spice blend or toppings to make it uniquely yours.

Whether enjoyed fresh out of the oven or chilled, it’s a comforting slice of autumn that everyone can enjoy.

For more delicious parve and vegan recipes, explore our collection of plant-based meals and seasonal favorites to keep your kitchen exciting and inclusive all year round.

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