Best Vegan Pumpkin Pie Recipe
Prep Time
20 minutes
Cook Time
55–65 minutes
Cooling Time
3 hours
Total Time
4 hours 25 minutes
Servings
8–10 slices
Ingredients
For the Pie Crust
- 1 vegan 9-inch pie crust, homemade or store-bought
For the Pumpkin Filling
- 1 can (15 ounces / 425g) pumpkin purée
- 1 can (13.5 ounces / 400ml) full-fat coconut milk
- ¾ cup brown sugar
- ¼ cup maple syrup
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
Optional Toppings
- Coconut whipped cream
- Cinnamon dusting
- Chopped pecans
- Maple syrup drizzle
Instructions
Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C).
Place the pie crust into a 9-inch pie dish and crimp the edges as desired.
Step 2: Make the Filling
In a large mixing bowl, combine:
- Pumpkin purée
- Coconut milk
- Brown sugar
- Maple syrup
- Cornstarch
- Vanilla extract
- Cinnamon
- Ginger
- Nutmeg
- Cloves
- Salt
Whisk until completely smooth and creamy with no lumps remaining.
Step 3: Fill the Pie Crust
Pour the pumpkin filling into the prepared pie crust.
Use a spatula to smooth the top evenly.
Gently tap the pie dish on the counter to remove any air bubbles.
Step 4: Bake
Place the pie on the center oven rack.
Bake for 55–65 minutes, or until the edges are set and the center has a slight jiggle.
The filling will continue to firm up as it cools.
If the crust begins browning too quickly, loosely cover the edges with foil.
Step 5: Cool Completely
Remove the pie from the oven and place it on a wire rack.
Allow it to cool at room temperature for about 1 hour.
Transfer to the refrigerator and chill for at least 2–3 hours, or preferably overnight, for the best texture.
Step 6: Garnish and Serve
Before serving, top with:
- Coconut whipped cream
- A sprinkle of cinnamon
- Chopped pecans
- A drizzle of maple syrup
Slice and serve chilled or at room temperature.
Tips for the Best Vegan Pumpkin Pie
Use Pumpkin Purée, Not Pumpkin Pie Filling
Pumpkin pie filling already contains sweeteners and spices that can affect the recipe.
Full-Fat Coconut Milk Is Essential
It provides richness and helps create a silky, custard-like texture.
Chill Thoroughly
The pie sets as it cools, so refrigeration is important before slicing.
Don’t Overbake
The center should still have a slight wobble when removed from the oven.
Let the Flavors Develop
The pie often tastes even better the next day after the spices have had time to blend.
Flavor Variations
Maple Pumpkin Pie
Replace all brown sugar with pure maple syrup and increase cornstarch by 1 tablespoon.
Pecan Pumpkin Pie
Sprinkle chopped pecans over the filling before baking.
Chocolate Pumpkin Pie
Add ¼ cup cocoa powder to the filling for a chocolate twist.
Chai-Spiced Pumpkin Pie
Add cardamom and allspice for a warm chai flavor.
Gluten-Free Pumpkin Pie
Use your favorite gluten-free pie crust.
What to Serve with Vegan Pumpkin Pie
- Coconut whipped cream
- Vegan vanilla ice cream
- Hot coffee
- Chai tea
- Spiced apple cider
- Caramel sauce
- Toasted pecans
- Maple-roasted nuts
Storage
Refrigerator
Store covered in the refrigerator for up to 5 days.
Freezer
Wrap tightly and freeze for up to 2 months.
Thaw overnight in the refrigerator before serving.
Why You’ll Love This Recipe
- Completely dairy-free and egg-free
- Rich, creamy pumpkin filling
- Perfectly spiced fall flavors
- Great for holidays and celebrations
- Easy to make ahead
- Smooth, custard-like texture
- Loved by vegans and non-vegans alike
