Does Pumpkin Pie Contain Milk? A Nutritional Deep Dive into Your Favorite Fall Dessert

November 9, 2025 •

4 min read

Approximately 60% of people worldwide have reduced ability to digest lactose, making dietary checks crucial. For those with dairy sensitivities or allergies, the question of whether does pumpkin pie contain milk? is a critical one. The answer is nuanced and depends largely on the specific recipe and preparation method.

Quick Summary

This article explores the milk content in various types of pumpkin pie, from traditional homemade custards to common store-bought options. It details the dairy ingredients typically used and provides a comprehensive look at dairy-free and vegan alternatives available today.

Key Points

Traditional recipes use milk: Classic pumpkin pie filling relies on dairy products like evaporated or condensed milk for its rich custard texture.
Store-bought pies often contain dairy: Many commercially produced pumpkin pies list nonfat milk or whey in their ingredients, so always check the label.
Dairy-free alternatives exist: For those with dietary restrictions, excellent alternatives like full-fat canned coconut milk, silken tofu, or cashew cream can create a delicious pie filling.
Thickening agents are key: When substituting milk, a thickener like cornstarch or tapioca flour is often necessary to achieve the proper pie consistency.
Check the crust, too: Many pie crusts are made with butter, so use a dairy-free substitute or a store-bought vegan crust for a fully dairy-free dessert.
Cooling time is crucial: Proper cooling, and often chilling, is essential for a dairy-free pie to set and firm up correctly before serving.

Unpacking the Ingredients: The Truth About Traditional Pumpkin Pie

Traditional pumpkin pie recipes are almost always made with milk. The classic, creamy, and custard-like filling that is the hallmark of a great pumpkin pie gets its rich texture and flavor from dairy ingredients. The most common form of milk used in classic recipes is evaporated milk. Evaporated milk is a shelf-stable canned milk product where about 60% of the water has been removed, resulting in a thick, concentrated milk that creates a dense, velvety custard. Another popular dairy ingredient is sweetened condensed milk, which is also heavily concentrated but, as the name suggests, is sweetened. Some recipes may even call for a combination of whole milk and heavy cream for an extra-rich filling. Additionally, the pie crust itself is often made with butter, which is another dairy product. Therefore, for someone with a dairy allergy, lactose intolerance, or following a vegan diet, a traditional pumpkin pie is not a suitable option without modification.

Milk Sources in Traditional Recipes

Evaporated Milk: Used for a classic, thick custard texture.
Sweetened Condensed Milk: A sweeter alternative, also provides a rich consistency.
Heavy Cream & Whole Milk: Used in some recipes for a creamier, more decadent filling.
Butter: A key ingredient in many traditional pie crusts.

The Lowdown on Store-Bought Pumpkin Pie

When it comes to mass-produced, store-bought pumpkin pies, milk is still a very common ingredient, but it's often listed in a slightly different form. For example, a popular version from Costco lists "nonfat milk" in its ingredients. Other processed pies may include milk derivatives like whey. It is critical to read the ingredient label carefully, especially for individuals with severe milk allergies, as cross-contamination can also be a risk. Store-bought crusts can also contain dairy, so checking the packaging is necessary for a fully dairy-free dessert.

Delicious Dairy-Free Pumpkin Pie Alternatives

Fortunately, for those who need or prefer to avoid dairy, there are numerous ways to create a rich and delicious pumpkin pie without milk. The keys are using plant-based milk alternatives and finding a suitable thickener. A plant-based butter substitute can also be used for the crust, or a store-bought vegan crust can be purchased. Common substitutions for the filling include:

Popular Dairy-Free Milk Substitutes

Coconut Milk: Full-fat canned coconut milk is a top choice due to its high fat content, which mimics the richness of evaporated milk without any coconut flavor in the final product.
Silken Tofu: This soy-based product has a smooth, creamy texture that blends well and acts as a fantastic binder and thickener, creating a firm, pudding-like consistency.
Cashew Cream: Soaking and blending cashews creates a thick, creamy paste that can replace dairy milk or cream. This is a favorite for those avoiding both dairy and soy.
Almond Milk: While a good liquid base, almond milk is much thinner than evaporated milk and may require a thickener like cornstarch or arrowroot powder to achieve the desired pie consistency.

Navigating the Dairy-Free Baking Process

Replacing dairy in a traditional pumpkin pie recipe requires attention to texture and consistency, not just flavor. The milk in a custard-style pie serves to thicken and bind the ingredients, and a simple liquid-for-liquid substitution often won't yield the same results. Using a thickener like cornstarch or tapioca flour alongside a plant-based milk is a common technique to ensure the pie sets properly. When baking a dairy-free or vegan pie, it is also recommended to use a pre-baked crust (or blind bake a homemade one) and to let the pie cool completely to allow the filling to set before slicing. For more information on dairy-free baking, King Arthur Baking offers useful tips and recipes for adapting traditional bakes.

Comparison: Traditional vs. Dairy-Free Pumpkin Pie


Feature	Traditional Pumpkin Pie	Dairy-Free Pumpkin Pie
Primary Milk Ingredient	Evaporated milk, sweetened condensed milk, or heavy cream	Full-fat canned coconut milk, silken tofu, cashew cream, almond milk
Crust Ingredients	Butter is a common ingredient	Dairy-free butter, coconut oil, vegetable shortening, or vegan store-bought crust
Filling Texture	Rich, dense, and custardy	Varies depending on the substitute, often creamy or pudding-like
Flavor Profile	Classic holiday spice flavor, very familiar	Can be slightly different depending on the milk sub, but spices are usually dominant
Binding Agent	Eggs and concentrated milk	Eggs (if not vegan), cornstarch, tapioca flour, or silken tofu
Considerations	Contains lactose and milk proteins; unsuitable for dairy allergies/intolerance	Needs careful recipe selection and thickening agents; can be suitable for vegans

Conclusion

In summary, the question, 'Does pumpkin pie contain milk?', typically results in a 'yes' for traditional recipes, whether homemade or store-bought. The signature creamy texture comes from dairy products like evaporated milk, condensed milk, or heavy cream. However, modern baking offers excellent and accessible solutions for those avoiding dairy. By using ingredients like full-fat canned coconut milk, silken tofu, or cashew cream, and a plant-based crust, a delicious and satisfying pumpkin pie can be enjoyed by everyone, regardless of dietary restrictions. Always be sure to read labels carefully for store-bought versions to ensure they are dairy-free.

Frequently Asked Questions

No, the Libby's famous pumpkin pie recipe typically calls for evaporated milk, which is a concentrated dairy product. The standard recipe is not dairy-free.

A great substitute for evaporated milk is full-fat canned coconut milk, which provides the rich, creamy texture needed for a custard-style filling. Silken tofu is another option for thickening and binding.

Yes, many traditional and store-bought pie crusts contain butter, a dairy product. For a dairy-free pie, you should use a vegan crust or make one from scratch with a dairy-free butter alternative or vegetable shortening.

Canned pumpkin pie filling is different from canned pumpkin puree. The filling often contains sugar, spices, and sometimes milk or milk derivatives. Canned pumpkin puree, however, is simply pureed pumpkin.

You can use almond milk, but because it is much thinner than evaporated milk or heavy cream, you will likely need to add a thickening agent like cornstarch or arrowroot powder to ensure the pie sets properly.

A traditional pumpkin pie is not vegan, as it contains both dairy (in the filling and often the crust) and eggs. However, many vegan pumpkin pie recipes exist that use plant-based ingredients.

Standard store-bought whipped cream is a dairy product. Look for vegan or dairy-free whipped toppings, which are widely available in stores and often made from coconut milk or other plant-based creams.

While the spices and pumpkin flavor remain the same, the texture and subtle notes from the milk substitute may be different. For example, coconut milk can provide a slightly different richness, but many alternatives are specifically chosen for their minimal impact on flavor.