Pumpkin pie has been a staple in my kitchen every fall, and this vegan version is just as satisfying as the classic. I appreciate how it balances the creamy texture of pumpkin with warm spices, all without any animal products. The aroma of cinnamon and nutmeg filling the kitchen while it bakes is always comforting.

I serve this pie at holiday gatherings and casual dinners alike, often with a dollop of coconut whipped cream. The crust is flaky yet sturdy, and the filling sets up smooth and custard-like, making each slice easy to serve. It’s a recipe I return to because it’s reliable and crowd-pleasing.

What makes this pie special is how simple the ingredients are, yet the flavor is rich and layered. The pumpkin puree blends perfectly with the spices and a hint of maple syrup for sweetness. It’s a recipe that feels homemade and approachable, perfect for anyone wanting a classic dessert without eggs or dairy.

Quick Facts

Why You’ll Love It

This vegan pumpkin pie delivers all the comforting flavors of the traditional version with plant-based ingredients. It’s easy to make, uses pantry staples, and yields a creamy, spiced filling that sets beautifully. Whether you’re vegan or just looking for a lighter pie, this recipe fits the bill.

• Reliable weeknight option
• Minimal ingredients
• Rich, crowd-pleasing flavor
• Scales well for guests

Ingredients

The ingredients list is straightforward and uses common vegan pantry items. Pumpkin puree forms the base, enhanced by a blend of spices and natural sweeteners. The crust is made from flour, vegan butter, and a touch of sugar for a flaky finish.

• 1 9-inch vegan pie crust (store-bought or homemade)
• 1 15-ounce can pumpkin puree (not pumpkin pie filling)
• 3/4 cup full-fat coconut milk
• 3/4 cup maple syrup
• 1/4 cup cornstarch
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

Step-by-Step Instructions

Follow these steps to prepare and bake the vegan pumpkin pie. The filling comes together quickly in a bowl, and the pie bakes until the edges are set and the center is just firm. Letting the pie cool completely is key for clean slices.

1. Preheat your oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish and set aside.
2. In a large bowl, whisk together pumpkin puree, coconut milk, maple syrup, cornstarch, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract until smooth and fully combined.
3. Pour the filling into the prepared pie crust, smoothing the top with a spatula.
4. Bake the pie for 50-55 minutes, or until the edges are set and the center slightly jiggles but is not liquid.
5. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to firm up.
6. Once cooled, refrigerate the pie for another 2 hours before slicing and serving.

Chef Tips

Here are some tips to ensure your vegan pumpkin pie turns out perfectly every time. Paying attention to the crust and cooling process will help achieve the best texture and flavor.

• Use full-fat coconut milk for a richer filling.
• Don’t overbake; the filling should be slightly jiggly when done.
• Cool the pie completely before slicing to avoid a runny filling.
• If using a store-bought crust, check that it’s vegan.
• Whisk spices well to evenly distribute flavor.

Substitutions

If you need to make adjustments based on what you have or dietary preferences, these substitutions work well without compromising the pie’s texture or taste.

• Replace maple syrup with agave nectar or brown rice syrup.
• Use arrowroot powder instead of cornstarch for thickening.
• Swap coconut milk for another plant-based milk, but use full-fat versions for creaminess.
• Use a gluten-free pie crust to make the recipe gluten-free.

Storage & Reheating

Proper storage will keep your vegan pumpkin pie fresh and delicious for several days. Refrigeration is essential due to the coconut milk in the filling.

• Cover the pie loosely with plastic wrap or foil.
• Store in the refrigerator for up to 4 days.
• For longer storage, freeze the pie wrapped tightly for up to 1 month.
• Thaw frozen pie overnight in the refrigerator before serving.

Perfect Pairings

This pie pairs well with simple, complementary flavors that enhance its warm spices and creamy texture. Consider these options when serving.

• Coconut whipped cream or vegan vanilla ice cream
• Chai tea or spiced black tea
• Light-bodied white wine like Riesling
• Roasted autumn vegetables as a savory side

FAQs

Here are answers to common questions about making and serving vegan pumpkin pie to help you troubleshoot and perfect your baking.

Nutritional Note

This vegan pumpkin pie is moderate in calories, with natural sugars from maple syrup and healthy fats from coconut milk. It provides some fiber and vitamins from pumpkin but should be enjoyed as a dessert treat.