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A slice of pumpkin pie served on a dessert plate with a dollop of fluffy vegan coconut whipped cream on top and a sprinkle of cinnamon. The rest of the pie is visible in the background

Vegan Pumpkin Pie Recipe

This creamy vegan pumpkin pie is a delightful twist on the classic dessert. Infused with warm spices and rich flavors, it’s the perfect treat for holiday gatherings or cozy evenings!
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 272
Ingredients Equipment Method

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)

Equipment

  • Blender or large mixing bowl
  • Spatula
  • 9" pie pan (with pie crust)
  • Oven

Method
 

  1. Preheat the oven to 350°F (180°C) and prepare a 9" unbaked vegan pie crust. No need to prebake.
    A 9-inch unbaked vegan pie crust placed in a pie dish, ready for the filling. The crust edges are neatly crimped, and the oven is preheating to 350°F (180°C).
  2. 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.
    A blender or large mixing bowl filled with pumpkin purée, coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, pumpkin pie spice, cinnamon, and salt. A hand mixer or whisk is blending the ingredients into a smooth, creamy filling
  3. Pour the mixture into the prepared pie crust. Use a spatula to spread it evenly and smooth the top.
    The smooth pumpkin mixture being poured into the prepared vegan pie crust. A spatula is being used to evenly spread and smooth the top of the filling.
  4. Bake for 60 minutes. The edges will be slightly cracked, and the center will appear wobbly when done.
    The pumpkin pie in the oven, baking at 350°F (180°C). The edges of the pie are just beginning to set, while the center remains slightly wobbly
  5. Allow the pie to cool to room temperature, then chill uncovered in the refrigerator for at least 4 hours or overnight until fully set.
    The pumpkin pie uncovered in a refrigerator, chilling for at least 4 hours. The filling looks firm and glossy after being fully set.
  6. Serve as-is or with a dollop of vegan coconut whipped cream. Enjoy!
    A slice of pumpkin pie served on a dessert plate with a dollop of fluffy vegan coconut whipped cream on top and a sprinkle of cinnamon. The rest of the pie is visible in the background