There’s something magical about the aroma of pumpkin pie baking in the oven. It fills your home with warm, spiced scents that promise comfort and joy. This Vegan Pumpkin Pie takes the classic dessert to a whole new level—rich, creamy, and perfectly spiced, with a flaky, tender crust that melts in your mouth.
I made this recipe for the first time when I wanted to bring a vegan option to a holiday gathering. It was a hit, and no one even realized it was dairy-free!
The combination of pumpkin purée, creamy coconut milk, and warm spices creates a silky filling with just the right balance of sweetness and spice. Paired with a homemade or store-bought vegan pie crust, this pie is a must-have for any holiday table—or any time you’re craving a slice of fall nostalgia.
Serve it with a dollop of Vegan Coconut Whipped Cream for a finishing touch that’s light and luscious.
Why I Love This Recipe?
- Creamy & Indulgent: The coconut milk adds a velvety richness that rivals any traditional pumpkin pie.
- Perfectly Spiced: A blend of pumpkin pie spice and cinnamon delivers the quintessential fall flavor.
- Simple Ingredients: Pantry staples like cornstarch and maple syrup make this recipe accessible and easy to prepare.
- Holiday-Ready: Perfect for Thanksgiving, Christmas, or cozy nights by the fire.
- Naturally Vegan: It’s dairy-free, egg-free, and can easily be made gluten-free with the right crust.
Vegan Pumpkin Pie Recipe
Equipment
- Blender or large mixing bowl
- Spatula
- 9″ pie pan (with pie crust)
- Oven
Ingredients
- 1 ¾ cups pumpkin purée
- ¾ cup full-fat coconut milk
- ½ cup brown sugar
- ¼ cup cornstarch
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 Recipe Easy Vegan Pie Crust or 1, 9″ frozen vegan pie crust (gluten-free if preffered)
- Vegan Coconut Whipped Cream (optional)
Instructions
- Preheat the oven to 350°F (180°C) and prepare a 9″ unbaked vegan pie crust. No need to prebake.
- In a blender or large mixing bowl, combine pumpkin purée, coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, pumpkin pie spice, cinnamon, and salt. Blend or mix until smooth.
- Pour the mixture into the prepared pie crust. Use a spatula to spread it evenly and smooth the top.
- Bake for 60 minutes. The edges will be slightly cracked, and the center will appear wobbly when done.
- Allow the pie to cool to room temperature, then chill uncovered in the refrigerator for at least 4 hours or overnight until fully set.
- Serve as-is or with a dollop of vegan coconut whipped cream. Enjoy!
Nutritional Info:
| Nutrition | Value |
|---|---|
| Calories | 272kcal |
| Carbohydrates | 42g |
| Fibre | 2g |
| Fat | 6g |
| Protein | 3g |
| Sugar | 21g |
Tips You Should Keep in Mind!
- Pumpkin Purée: Ensure you use pure pumpkin purée and not pumpkin pie filling, which contains added spices and sweeteners.
- Coconut Milk: Use full-fat coconut milk for a rich, creamy texture. Shake the can well to mix the cream and liquid before measuring.
- Cornstarch: This acts as a thickening agent. Whisk it thoroughly to prevent lumps for a silky-smooth filling.
- Spices: If you don’t have pumpkin pie spice, mix cinnamon, nutmeg, ginger, and cloves for a homemade blend.
- Baking: The filling should jiggle slightly in the center when you remove the pie from the oven. It will firm up as it cools.
- Cooling and Chilling: Allow the pie to cool completely before refrigerating. Chilling is essential for the pie to set properly.
- Crust Options: For a gluten-free crust, ensure the store-bought option is certified gluten-free, or use a homemade almond flour crust.
- Topping: Vegan coconut whipped cream adds a delightful, fluffy finish. Chill your coconut cream overnight and whip the hardened top layer for best results.
Joe Miller is the passionate founder of Food Landscape Insight, where he shares his love for cooking and culinary experiences. Growing up in a family-run diner, Joe was immersed in the vibrant world of food from an early age. The kitchen became his canvas, and food, his way of storytelling.
Through years of experimentation and learning, Joe honed his skills and started his blog to inspire others to embrace the joy of cooking. Each recipe he shares is a blend of tradition, creativity, and the heartfelt memories that food brings to life, all with the aim of fostering a deeper connection to food.
