Vegan Pumpkin Pie Recipe

Creamy, warmly spiced, and wonderfully cozy, this Vegan Pumpkin Pie has all the classic pumpkin pie flavor you want without eggs or dairy. The filling is smooth and rich, with pumpkin, maple syrup, brown sugar, and classic fall spices tucked into a flaky vegan crust.

It is an easy dessert for Thanksgiving, holiday gatherings, or any chilly afternoon when you suddenly decide pumpkin pie sounds like an excellent idea. 🎃

Ingredients

For the Pie

1 (15-ounce) can pumpkin puree
1 cup full-fat canned coconut milk
1/2 cup packed brown sugar
1/4 cup pure maple syrup
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 unbaked 9-inch vegan pie crust

For Serving

Vegan whipped cream, optional
A light sprinkle of cinnamon or nutmeg, optional

Instructions

1. Prepare the Oven

Preheat the oven to 350°F (175°C).

Place the unbaked vegan pie crust into a 9-inch pie dish if using a homemade crust. If using a prepared crust, make sure it is suitable for a 9-inch pie.

2. Make the Pumpkin Filling

Add the pumpkin puree, coconut milk, brown sugar, maple syrup, cornstarch, cinnamon, nutmeg, ginger, and salt to a large mixing bowl.

Whisk until the mixture is completely smooth and the cornstarch is evenly incorporated.

For an especially silky filling, you can briefly blend the mixture with an immersion blender.

3. Fill the Crust

Pour the pumpkin mixture into the prepared pie crust.

Smooth the surface with a spatula if needed.

4. Bake

Bake for 50 to 60 minutes, or until the edges of the filling are set and the center still has a slight jiggle when gently moved.

The pie will continue to firm up as it cools, so don't wait for the entire center to become completely firm in the oven.

If the crust begins browning too quickly, loosely cover the edges with aluminum foil.

5. Cool Completely

Remove the pie from the oven and place it on a cooling rack.

Allow it to cool completely before slicing. For the cleanest slices and best texture, refrigerate the cooled pie for several hours before serving.

Top with vegan whipped cream and a tiny sprinkle of cinnamon or nutmeg if desired.

Recipe Tips

Use full-fat coconut milk: It creates a richer, creamier filling. Shake the can well before measuring.
Don't use pumpkin pie filling: Choose plain canned pumpkin puree so you can control the sugar and spices.
Let it cool: The filling continues setting as it cools. Cutting into the pie while it is still warm can result in softer slices.
Want less coconut flavor? Use a neutral, creamy plant milk instead, although the finished pie may be slightly less rich.
Make it ahead: Pumpkin pie is an excellent make-ahead dessert. Refrigerate the fully cooled pie until ready to serve.

How to Store Vegan Pumpkin Pie

Cover the cooled pie and refrigerate it. It is best enjoyed within 3 to 4 days.

Because this pie contains a moist pumpkin-based filling, keep it refrigerated rather than storing it at room temperature for extended periods.

Can You Freeze It?

Yes! Allow the pie to cool completely, then wrap it well and freeze.

For the best texture, freeze the pie without whipped cream. Thaw it overnight in the refrigerator before serving.

Technical Note

Plant milks vary considerably in thickness. Full-fat canned coconut milk produces the most reliable creamy filling for this recipe. If using a thinner plant milk, the pie may require a little additional chilling time to reach its firmest texture. Pumpkin puree brands can also vary slightly in moisture, so allow the pie to cool completely before judging the final consistency.

Cozy Serving Idea

Serve a chilled slice with a generous spoonful of vegan whipped cream and a dusting of cinnamon. Add a mug of coffee, tea, or spiced cider, and you've officially entered pumpkin pie season. 🎃🍂