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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
Course Dessert
Cuisine American
Servings 8
Calories 272 kcal

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.
    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).
  • 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
  • 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.
  • 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
  • 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.
  • 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