If you’ve listened to our podcast, you may know that Larissa doesn’t care for pumpkin, but that’s ok; I do! When fall rolls around, I look forward to one dessert in particular: pumpkin pie.
But not just any pumpkin pie. I’m talking about a rich, creamy, perfectly spiced vegan pumpkin pie that even the most traditional pie lovers in your life will adore.
For me, pumpkin pie is a non-negotiable at Thanksgiving, and truthfully, it makes regular appearances long before and after the holiday. Ready to make your new favorite fall dessert?
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Why You’ll Love This Vegan Pumpkin Pie
There are a lot of reasons this recipe has become a go-to in our kitchen:
- Creamy, custard-like filling that sets up beautifully without eggs
- Sweet, spiced pumpkin flavor that’s warm and cozy
- Naturally dairy-free thanks to full-fat coconut milk or cream
- Easy to make gluten-free with your favorite GF pie crust
- It holds up well for days—perfect for make-ahead holiday baking
Trust me, this one’s a crowd-pleaser—even for the omnivores in your family.
Ingredients You’ll Need
I love how simple these ingredients are, and you probably already have most of them on hand.
Wet Ingredients
- pumpkin purée (canned or homemade)
- full-fat coconut milk or coconut cream
- maple syrup or packed brown sugar
- vanilla extract
Dry Ingredients
- pumpkin pie spice (or use a mix of cinnamon, ginger, nutmeg, and cloves)
- cornstarch (or arrowroot or potato starch)
- sea salt
The Crust
- vegan pie crust (storebought or homemade)
How to Make Vegan Pumpkin Pie
Follow these simple steps and you’ll have a pie that’s ready to impress!
- Preheat oven to 350°F (175°C). If blind baking your crust, do that first and let it cool slightly before adding the filling.
- In a large mixing bowl, whisk together pumpkin purée, coconut milk, maple syrup, and vanilla.
- In a separate bowl, mix the dry ingredients: pumpkin spice, cornstarch, and salt.
- Combine wet and dry ingredients and mix until smooth. A food processor or high-speed
blender works great for extra creaminess. - Pour the pumpkin mixture into your prepared pie crust and smooth out the top with a spatula.
- Bake for 50–55 minutes, until the edges look set and the center has just a slight jiggle.
- Let it cool completely at room temperature, then refrigerate for at least 4 hours (overnight is even better) for a firm, sliceable texture.
Serving & Storage Tips
- Serve chilled or at room temperature. We love it topped with whipped coconut cream or a cinnamon-sugar sprinkle.
- Store leftovers in an airtight container in the fridge for 3–4 days.
- Freezer-friendly! Wrap tightly and freeze for up to 2 months.
Pumpkin Pie Tips and Troubleshooting
- Watery pumpkin purée? Drain it a bit with cheesecloth or use a thicker brand.
- Filling cracked? You may have overbaked—take it out when it still jiggles slightly in the middle.
- Crust getting too dark? Use a pie shield or cover edges with foil midway through baking.
Wrap-Up: A Slice of Classic Fall Comfort
Whether you’re prepping for a cozy fall weekend or putting together your Thanksgiving menu, this vegan pumpkin pie recipe is a tried-and-true favorite. The blend of pumpkin spice, creamy coconut milk, and just the right touch of maple syrup creates that classic dessert experience—without the dairy or eggs.
Love this recipe? Check out our full collection of vegetarian and vegan recipes for more delicious ideas, including Vegan Apple Pie and Vegan Sweet Potato Pie.
Vegan Pumpkin Pie
Ingredients
For the Filling
- 1 ¾ cups pumpkin purée canned or homemade
- 1 cup full-fat coconut milk or coconut cream
- ½ cup maple syrup or packed brown sugar
- 1 teaspoon vanilla extract
- 2 ½ teaspoons pumpkin pie spice or 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves
- 2 tablespoons cornstarch or arrowroot or potato starch
- ¼ teaspoon sea salt
For the Crust
- 1 9 inch vegan pie crust homemade or store-bought
Instructions
- Preheat oven to 350°F (175°C). If blind baking, bake crust for 10–15 minutes and let cool slightly.
- In a large mixing bowl, whisk together pumpkin purée, coconut milk, maple syrup (or brown sugar), and vanilla extract.
- In a separate bowl, combine pumpkin pie spice, cornstarch, and salt.
- Stir dry ingredients into wet until smooth. A food processor or blender can be used for extra creaminess.
- Pour filling into prepared crust and smooth the top.
- Bake for 50–55 minutes, or until edges are set and center slightly jiggles.
- Cool completely on the counter, then refrigerate for at least 4 hours or overnight before serving.
Notes
- For a thicker filling, chill overnight before slicing.
- Use a pie crust shield or foil to prevent crust edges from overbaking.
- Great topped with coconut whipped cream or cinnamon sugar.
FAQs About Vegan Pumpkin Pie
Can I use fresh pumpkin instead of canned?
Yes! Just be sure to puree it until smooth and strain any excess water. Homemade purée can be more watery than canned.
What’s the best non-dairy milk for pumpkin pie?
We recommend full-fat coconut milk for richness, but oat milk or cashew cream also work well. You can learn more about plant milk here.
Do I need to blind bake the crust?
Not required, but blind baking helps avoid a soggy bottom, especially with homemade crusts.
Is this recipe gluten-free?
Only if you use a gluten-free crust. The filling itself is naturally gluten-free.
Can I make this ahead of time?
Absolutely! It’s actually better when made the day before so it has time to fully chill and set.
