I love everything pumpkin.
Pumpkin pie is so popular during the holidays that warm spice, the creamy filling, the golden crust.
This vegan pumpkin pie is pure comfort in a crust.
It’s smooth, creamy, and perfectly spiced, the kind of dessert that instantly makes your home smell like fall.
Every bite tastes like cinnamon, nutmeg, and cozy evenings by the fireplace. I make this pie every year around Thanksgiving and Christmas, and it always disappears faster than anything else on the table.
The best part? It’s completely dairy-free and egg-free, yet unbelievably rich and silky.
I’m adding variations and substitutes at the bottom of the recipe.
Tips to Make This Easier:
- For the creamiest filling, use full-fat coconut milk (not light).
- To make blending easier, use a hand blender for a perfectly smooth texture.
- Chill the pie completely before slicing for clean, smooth cuts.
- Top it with coconut whipped cream for that classic bakery-style finish.
- If you like your pumpkin pie sweeter, stir in 2 tablespoons of brown sugar before baking.
Vegan Pumpkin Pie
Course: DessertDifficulty: Easy8
slices10
minutes55
minutesIngredients
1 ½ cups canned pumpkin purée
¾ cup full-fat coconut milk
½ cup maple syrup
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 ½ teaspoons pumpkin pie spice
½ teaspoon cinnamon
¼ teaspoon salt
1 unbaked 9-inch vegan pie crust
Optional toppings: coconut whipped cream, chopped pecans, and a dusting of cinnamon
Directions
- Preheat your oven to 350°F (175°C). In a large bowl, whisk together pumpkin purée, coconut milk, maple syrup, cornstarch, vanilla, pumpkin pie spice, cinnamon, and salt until smooth.
- Pour the filling into the prepared pie crust and smooth out the top with a spatula. Bake for 50–55 minutes until the edges look set but the center still has a slight jiggle.
- Let it cool completely at room temperature, then refrigerate for at least 4 hours (or overnight) before serving. Slice, top with coconut whipped cream, and sprinkle with pecans or cinnamon.
Important:
- Vegan pies can be a little tricky since the texture depends heavily on the exact pumpkin purée consistency and baking time. Cornstarch actually works great as a binder here, but if the purée is extra watery (some canned brands vary), it can definitely affect the final set. A few readers have had success adding 1–2 extra tablespoons of cornstarch or 1 tablespoon of tapioca starch when their filling seemed looser.
Variations and Substitutes
- No coconut flavor: Use unsweetened soy or oat cream instead of coconut milk.
- Maple-free: Substitute agave syrup or date syrup for the maple syrup.
- Crustless version: Pour the filling into a greased pie dish and bake for 40–45 minutes.
- Chocolate pumpkin pie: Add 2 tablespoons cocoa powder to the filling for a mocha twist.
- Nutty crust: Use a pecan or almond crust for extra texture and flavor.
Conclusion
This vegan pumpkin pie is the ultimate holiday dessert — rich, spiced, and silky smooth. It’s a crowd-pleaser even for non-vegans and tastes even better the next day after chilling overnight. Pair it with a cup of hot cocoa or coffee, and you’ve got the perfect cozy dessert moment.
If you love baking festive desserts, this ceramic pie dish set is perfect — it helps your crust bake evenly and looks beautiful on any holiday table.
