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Vegan Pumpkin Pie Recipe

ByLucy
Jump to Recipe·5 from 7 reviews

If you’re on the hunt for a rich, cozy dessert that’s completely plant-based and downright delicious, this Vegan Pumpkin Pie Recipe might just become your new fall favorite. I’ve perfected this one over several seasons, and it nails that classic, creamy pumpkin pie flavor — without any dairy or eggs. Keep reading because I’m sharing all my insider tips to make sure your pie turns out perfectly silky, with a crust that’s tender and just crisp enough. Seriously, your friends won’t believe it’s vegan!

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Why This Recipe Works

  • Creamy Coconut Base: Using full-fat coconut cream gives this pie an amazingly smooth, custard-like texture without eggs or dairy.
  • Balanced Sweetness: A mix of brown and granulated sugars provides that perfect pumpkin spice sweetness—not too sugary, not too bland.
  • Simple Thickening: Cornstarch thickens the filling just right, so it sets beautifully after baking and chilling.
  • Versatile Crust Options: Whether you make my easy vegan crust or grab a store-bought one, your pie will come out flaky and delicious every time.
Vegan Pumpkin Pie, plant-based pumpkin pie, dairy-free pumpkin dessert, fall vegan dessert, vegan pie recipes - A pumpkin pie in a white scalloped pie dish sits on a white marbled surface, with eight slices clearly cut but still in place. The pie has a golden-brown flaky crust that surrounds a smooth, deep orange pumpkin filling. In the center, a thick layer of white whipped cream is spread over four slices, lightly sprinkled with cinnamon or nutmeg. Around the pie, there is a small bowl of whipped cream, a plate, a pecan bowl, and a rolling pin, all on the white marbled surface. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This vegan pumpkin pie comes together with familiar pantry staples that really bring out that warm, comforting fall vibe. Each ingredient plays a role in getting the texture and flavor just right—plus, I’ve got tips for snagging the best versions to make your life easier.

Vegan Pumpkin Pie, plant-based pumpkin pie, dairy-free pumpkin dessert, fall vegan dessert, vegan pie recipes - Flat lay of a smooth, rich orange pumpkin puree in a small glass jar, thick white coconut cream with creamy texture in a bowl, heaping spoonfuls of golden brown sugar and fine granulated white sugar side by side, warm brown cinnamon sticks and ground cinnamon powder dusted softly nearby, pale beige ground ginger and nutmeg powders arranged in small neat piles, deep brown whole cloves scattered gently, and a few bright green fresh bay leaves for color contrast, all beautifully arranged with natural lighting and soft shadows, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7
  • Pumpkin Puree: Canned pumpkin keeps things easy, but make sure it’s 100% pumpkin and not pie filling with added sugars or spices.
  • Coconut Cream: Thick, rich, and full-fat coconut cream is the secret to that custardy texture; avoid coconut milk swaps unless you scoop out the thick cream part.
  • Brown Sugar: Adds a lovely caramel note that’s essential in pumpkin pie spice blends.
  • Granulated Sugar: Balances the brown sugar and keeps the sweetness clean without overpowering.
  • Ground Spices (Cinnamon, Ginger, Nutmeg, Cloves): Classic warm spices that create that signature pumpkin pie flavor—don’t skip or sub out too much.
  • Salt: Enhances and rounds out the flavors, making everything pop.
  • Cornstarch: Helps the filling thicken in the oven for that perfect sliceable texture.
  • Vegan Pie Crust: I recommend using my Easy Vegan Pie Crust—flaky and buttery without the butter—but store-bought or gluten-free options work well, too.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this vegan pumpkin pie recipe is how easy it is to tailor to your taste and lifestyle. I love experimenting with different crusts or dialing back the sweetness just a notch depending on the crowd. Don’t hesitate to make this recipe your own—your guests will appreciate that personal touch!

  • Less Sweet: I’ve reduced the sugars by half before and still loved how the spices and pumpkin shine through, especially if you’re serving with sweetened vegan whipped cream.
  • Spiced Up: For a little extra warmth, try adding a pinch of cardamom or allspice—makes it feel fancy and festive.
  • Crust Variations: Sometimes I use a gluten-free crust for family gatherings and no one notices the difference.
  • Leafy Toppings: I like to bake extra pie crust leaves to decorate the top—makes the pie look so special when guests arrive.

Step-by-Step: How I Make Vegan Pumpkin Pie Recipe

Step 1: Preparing Your Pie Crust

First things first—get your oven preheated to 350°F and prepare your pie crust. If you’re making my Easy Vegan Pie Crust, go ahead and roll it out into a 9-inch pie plate, crimping the edges just so. You don’t need to pre-bake the crust, which means less fuss and a softer, more tender base. If you’re using a store-bought crust, just pop it in the pan and get ready for the filling.

Step 2: Mixing the Filling

Next, add the pumpkin puree, coconut cream, both sugars, all your warming spices, salt, and cornstarch into a blender or large bowl. I usually prefer using a blender because it makes the filling ultra-smooth without any lumps, but a good whisk and a little patience will work just fine. Blend or whisk until silky and combined.

Step 3: Baking Time

Pour your smooth filling into the prepared crust and spread it evenly. Pop it in the oven for one hour. The middle will still jiggle slightly when you take it out—that’s a good thing! After about 30 minutes, if you notice your crust edges browning too fast, cover them with aluminum foil or a pie shield to prevent burning.

Step 4: Cooling and Chilling

Once baked, let your pie cool on the counter for about 30 minutes. Then cover it loosely and transfer it to the refrigerator for at least 4 hours or overnight. This chilling step is critical—it firms up the filling, so every slice is clean and beautiful.

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Tips from My Kitchen

  • Don’t Rush the Chill: Waiting at least 4 hours in the fridge is key to that squirrelly pumpkin slice for picture-perfect servings.
  • Use Full-Fat Coconut Cream: I’ve tried swapping coconut milk with other plant milks, but the filling just wouldn’t set right—the fat content is essential!
  • Protect Your Crust’s Edges: Covering the crust edges halfway through baking prevents burning and keeps your pie pretty.
  • Extra Smooth Filling: Blending the filling instead of whisking helps eliminate any gritty texture from the pumpkin puree.

How to Serve Vegan Pumpkin Pie Recipe

Vegan Pumpkin Pie, plant-based pumpkin pie, dairy-free pumpkin dessert, fall vegan dessert, vegan pie recipes - This image shows a pumpkin pie cut into eight slices on a white scalloped pie plate. The pie has two layers: a thick, smooth, orange pumpkin filling on the bottom and a golden-brown, flaky crust around the edges. Four of the slices are topped with a dollop of white whipped cream, sprinkled with a light dusting of brown spice, likely cinnamon or nutmeg. The pie plate is sitting on a worn wooden surface with scattered crumbs. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a big fan of topping this pie with a generous dollop of vegan whipped cream—either homemade or store-bought—and a light dusting of cinnamon. Sometimes, I bake up some little pie crust leaves and scatter them on top; it adds such a festive, rustic charm that guests always admire. A sprinkle of toasted pecans or a drizzle of maple syrup also pairs beautifully for some added texture and richness.

Side Dishes

This pie shines as a dessert after a cozy fall meal, but I like serving it alongside spiced apple cider or warm chai tea to complement the pumpkin spice flavors. For gatherings, a platter of fresh fruit or roasted nuts adds a lovely balance without competing with the pie’s sweetness.

Creative Ways to Present

For special occasions, I like to serve the pie in clear glass pie dishes so everyone can admire those perfect layers. Another fun trick is to make mini versions by baking the filling in small tart pans—perfect for individual servings at a party. I’ve also layered this pie with vegan caramel sauce and toasted coconut flakes for a decadent twist at holiday get-togethers.

Make Ahead and Storage

Storing Leftovers

After enjoying your first slice, wrap leftover pie loosely with plastic wrap or place it in an airtight container and keep it in the fridge. It stays fresh for about 3-4 days—and honestly, I find it tastes even better the next day as the spices meld together.

Freezing

I’ve frozen this pie successfully a couple of times by letting it cool completely, wrapping tightly in several layers of plastic wrap, then a layer of foil to prevent freezer burn. When you’re ready to enjoy, just thaw in the fridge overnight. The texture remains surprisingly good!

Reheating

If you want to warm leftover slices, pop them in a 300°F oven for about 10-15 minutes. Avoid the microwave, if you can—it tends to make the crust soggy and the filling rubbery. This gentle reheating keeps everything just right.

FAQs

  1. Can I use pumpkin pie filling instead of canned pumpkin puree?

    It’s best to stick with pure canned pumpkin puree because pumpkin pie filling already contains added sugars and spices, which can throw off the flavor balance and sweetness of your vegan pumpkin pie.

  2. What if I can’t find coconut cream—is coconut milk okay?

    You can use canned coconut milk, but be sure to scoop out only the thick cream part for the best texture. Using the watery portion or other plant milks will make the pie runnier and prone to cracking.

  3. Can I make this pie gluten free?

    Absolutely! Just swap the pie crust for a gluten-free crust option. The filling itself is naturally gluten free, so you’re good to go.

  4. How do I know when the pie is done baking?

    The edges should be set and the crust golden brown. The center may still jiggle a bit—that’s perfectly normal because it will firm up as it cools and chills.

Final Thoughts

This Vegan Pumpkin Pie Recipe holds a soft spot in my heart because it means sharing cozy moments with family and friends, minus the animal products but full of love and flavor. It’s super approachable whether you’re new to vegan baking or a seasoned pro, and every time I bake it, I get the same excited smiles around the table. I can’t wait for you to try it and make it your own—it’s just that good!

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Vegan Pumpkin Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews
  • Author: Lucy
  • Prep Time: 5 minutes
  • Cook Time: 1 hour
  • Total Time: 5 hours 35 minutes
  • Yield: 8 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

This Vegan Pumpkin Pie offers a rich and creamy plant-based dessert perfect for any occasion. Made with pumpkin puree, coconut cream, and warm spices, it features a smooth custard-like filling baked in a vegan pie crust. Serve chilled with vegan whipped cream for a delightful, dairy-free treat.

Ingredients

Filling

  • 15 ounce can pumpkin puree
  • 1 cup coconut cream
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/2 teaspoon salt
  • 3 tablespoons cornstarch

Crust

  • 1 recipe Easy Vegan Pie Crust (or store-bought vegan pie crust, Graham cracker crust, or gluten free pie crust)

Optional Topping

  • Vegan whipped cream, for serving

Instructions

  1. Preheat Oven: Preheat the oven to 350 degrees F. Prepare a pie crust in a 9-inch pie plate.
  2. Make Filling: Add the pumpkin puree, coconut cream, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, salt, and cornstarch to a blender and blend until very smooth. Alternatively, whisk all ingredients together in a bowl until smooth.
  3. Assemble Pie: Pour the filling mixture into the prepared pie crust, spreading evenly with a spatula. Note that the crust does not need to be pre-baked.
  4. Bake Pie: Bake the pie at 350 degrees F for 1 hour. If the crust edges start to brown too much after 30 minutes, cover them loosely with aluminum foil or a pie shield to prevent burning. The filling will still look slightly jiggly when done.
  5. Cool and Chill: Allow the pie to cool at room temperature for 30 minutes, then cover and refrigerate for at least 4 hours or overnight to set properly.
  6. Serve: Slice and serve chilled with optional vegan whipped cream or store-bought non-dairy whipped topping.

Notes

  • Use full-fat coconut cream for best thickening results; canned coconut milk can be used but only the thick creamy part.
  • You can substitute cornstarch with arrowroot or tapioca starch if needed.
  • If desired, replace sugars with coconut sugar or reduce sugar amounts for a less sweet pie. Maple syrup can be used but only 1/2 cup, which results in a less thick filling.
  • Store leftover pie loosely covered in the refrigerator for 3-4 days or freeze tightly wrapped after completely cooled to prevent freezer burn.
  • Optional pie crust leaves decorate the pie by cutting extra dough with leaf cookie cutters, baking at 350 degrees F for 10 minutes, and placing on the chilled pie.
  • The crust does not require pre-baking for this recipe.

Nutrition

  • Serving Size: 1 slice
  • Calories: 280 kcal
  • Sugar: 20 g
  • Sodium: 250 mg
  • Fat: 14 g
  • Saturated Fat: 11 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 3 g
  • Protein: 3 g
  • Cholesterol: 0 mg

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