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Pumpkin pie is the heart of the holiday dessert table, bringing warmth, comfort, and that unmistakable spiced aroma to every gathering. But what if you could enjoy all that nostalgic flavor—without dairy, eggs, or processed ingredients?
This vegan pumpkin pie delivers everything you love about the classic version: a smooth, custard-like filling, just the right balance of sweetness and spice, and a golden, flaky crust.
Whether you’re hosting Thanksgiving dinner or simply craving a cozy autumn treat, this plant-based pie is guaranteed to impress. No one will miss the traditional ingredients—and you might just start a new tradition of your own.
Why Make This Vegan Pumpkin Pie Recipe?
Choosing this pie isn’t just about skipping dairy and eggs. It’s about embracing a healthier, more inclusive dessert that everyone at the table can enjoy. Here are a few reasons why this recipe belongs in your collection:
1. Authentic Flavor, Naturally
This pie doesn’t taste like a compromise. With real pumpkin puree, rich coconut milk, and classic pumpkin pie spices, you get the same flavor profile you’d expect from the traditional version—if not better.
2. Nutrient-Rich Ingredients
Pumpkin is high in fiber, vitamin A, potassium, and antioxidants. Swapping out heavy cream and eggs for plant-based alternatives reduces saturated fat while keeping all the indulgent texture.
3. Perfect for All Diets
Dairy-free? Egg-free? Want to avoid processed ingredients? This pie covers all the bases and can easily be made gluten-free as well.
4. Simple to Make
With one bowl for the filling and a straightforward crust, this pie is accessible to both novice and seasoned bakers.
5. Ideal for Holidays or Weeknight Treats
Whether it’s Thanksgiving, Christmas, or just a rainy Tuesday night, this dessert delivers comfort and celebration.
If you love plant-based twists on traditional favorites, you’ll find even more comforting, crowd-pleasing recipes inside the Plant-Based Cookbook – 200 Vegan Recipes.
Ingredients List
For the Vegan Pie Crust:
1 ¼ cups all-purpose flour (or gluten-free flour blend)
½ teaspoon salt
1 tablespoon cane sugar or coconut sugar (optional, for a slightly sweet crust)
½ cup cold vegan butter or solid coconut oil
3 to 5 tablespoons ice water
Time-saving tip: A store-bought vegan pie crust works well if you’re in a hurry.
For the Pumpkin Filling:
1 (15-ounce) can pumpkin puree (100% pure pumpkin, not pumpkin pie mix)
¾ cup full-fat canned coconut milk (shake the can well before opening)
½ cup pure maple syrup
¼ cup packed brown sugar or coconut sugar
2 tablespoons cornstarch (or arrowroot starch)
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon sea salt
1 teaspoon pure vanilla extract
These ingredients work together to create a luscious, well-spiced filling with just the right balance of sweetness and warmth.
Read More: Baked Banana Cheesecake
Step-by-Step Instructions
Step 1: Make the Crust
In a large bowl, whisk together the flour, salt, and sugar.
Cut in the cold vegan butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Gradually add the ice water, starting with 3 tablespoons and adding more as needed, just until a dough forms.
Shape into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes to chill.
Step 2: Roll and Par-Bake the Crust
Preheat the oven to 350°F (175°C).
On a lightly floured surface, roll out the chilled dough into a circle about 1/8-inch thick and 11 inches wide.
Carefully transfer the dough into a 9-inch pie plate, pressing it into the corners and trimming any excess overhang.
Prick the bottom with a fork to prevent bubbling. Line with parchment paper and fill with pie weights or dried beans.
Bake for 10 minutes. Remove the weights and parchment, then bake for another 5 minutes. Set aside to cool slightly.
Step 3: Prepare the Filling
In a large mixing bowl, whisk together pumpkin puree, coconut milk, maple syrup, sugar, cornstarch, spices, salt, and vanilla.
Stir until the mixture is smooth and evenly combined.
Step 4: Assemble and Bake
Pour the pumpkin filling into the pre-baked crust. Use a spatula to smooth out the surface.
Bake for 50 to 60 minutes, or until the edges are set and the center is slightly jiggly.
Let cool at room temperature for 1 hour. Then, transfer to the refrigerator and chill for at least 4 hours (preferably overnight) to fully set.
Step 5: Serve and Savor
Slice and serve with coconut whipped cream or a sprinkle of cinnamon. The pie is just as good the next day, making it a great make-ahead option for stress-free holidays.
Looking for more plant-based baking guidance? The Plant-Based Cookbook – 200 Vegan Recipes offers everything from no-fail crusts to time-saving tricks that help you bake with confidence.
Tips and Substitutions
Pumpkin Purée: Homemade pumpkin purée works beautifully if you have fresh sugar pumpkins. Be sure to strain excess water for a smooth, thick filling.
Milk Alternatives: Full-fat canned coconut milk provides the creamiest result, but oat milk or cashew cream can be used for a lighter version.
Sweeteners: Maple syrup adds richness, but agave nectar or date syrup are great alternatives.
Crust Tips: Chill your crust dough thoroughly before rolling to prevent cracking. If it does tear, patch with extra dough and press gently.
Make It Nut-Free: Use a nut-free milk option and ensure your crust and whipped topping are nut-free if needed.
Read More: Pumpkin Protein Balls
Recipe Variations
This base recipe is flexible and easy to adapt. Here are a few popular ways to change it up:
Gluten-Free: Use a gluten-free flour blend or almond flour crust to make the pie entirely gluten-free.
Mini Pies: Use a muffin tin to make individual pies. Reduce bake time to 25–30 minutes.
Pumpkin-Chai Pie: Add a teaspoon of chai spice or cardamom for a warming twist.
Sweet Potato Variation: Swap out the pumpkin for mashed roasted sweet potato for a deeper, sweeter flavor.
Pumpkin Pie Bars: Press the crust into a square baking dish, pour in the filling, and slice into bars after baking and chilling.
For more seasonal plant-based dessert ideas, download the Plant-Based Cookbook – 200 Vegan Recipes to explore pies, bars, and cakes that are perfect for holidays and everyday indulgence.
Nutritional Information (Per Slice)
Calories: ~280
Total Fat: 14g
Saturated Fat: 9g
Carbohydrates: 35g
Sugar: 18g
Fiber: 3g
Protein: 2.5g
Sodium: 180mg
Vitamin A: 180% DV
Iron: 6% DV
These values are based on 8 slices using a coconut milk filling and homemade crust. Using store-bought crust or different sweeteners may affect the numbers.
Read More: Chewy Apricot Coconut Bliss Balls
Storage and Serving Suggestions
Storage:
Cover and refrigerate leftover pie for up to 5 days. It actually gets better as it sits and the flavors meld together.
For longer storage, freeze individual slices wrapped in parchment and foil. Thaw in the fridge overnight before serving.
Serving Tips:
Serve chilled or at room temperature.
Top with coconut whipped cream, vegan vanilla ice cream, or a dusting of cinnamon.
Pair with a warm spiced tea, coffee, or oat milk latte.
The Plant-Based Cookbook – 200 Vegan Recipes also includes beverage pairings and dessert spreads for holiday hosting made easy.
Frequently Asked Questions
Can I make this ahead of time?
Yes. In fact, it’s recommended to prepare it the day before you serve it. The flavors deepen and the texture firms up beautifully overnight.
Does it taste like coconut?
Not noticeably. The spices and pumpkin dominate the flavor. However, if you’re sensitive to coconut, consider using oat cream or homemade cashew milk.
Why is my filling runny?
If your pie hasn’t set, it likely needs more time to chill. Let it cool completely, then refrigerate for several hours to firm up.
Can I use fresh pumpkin instead of canned?
Yes, just be sure to roast and purée it well, and strain excess liquid for a smooth texture.
Is this pie suitable for kids?
Absolutely. The familiar flavor and creamy texture make it a hit with children, and it’s a healthier option than many traditional desserts.
Conclusion
This vegan pumpkin pie recipe is everything a holiday dessert should be: comforting, rich, flavorful, and inclusive. Whether you’re serving guests with dietary restrictions or simply want a lighter, cleaner version of a traditional classic, this recipe delivers with every bite.
With wholesome ingredients, simple steps, and flexible options, it’s proof that vegan desserts can be just as indulgent and satisfying as any traditional treat.
