This vegan pumpkin pie is the perfect plant-based twist on the classic fall dessert! It’s rich, velvety, sweet but not too sweet, and packed with delicious pumpkin spice flavors. Just perfect for fall!
Why This Recipe Works
I’m actually not the biggest fan of pies. They’re often too sweet and gooey for me. But this plant-based pumpkin pie is just amazing and it has just the right amount of sweetness. I’ve already made it so many times and it’s a real crowd-pleaser.
Picture a velvety, perfectly spiced pumpkin filling in a flaky, buttery crust. The secret is creamy coconut milk, pumpkin puree, and corn starch blended together to create a filling that’s smooth, rich, and utterly decadent.
And the recipe is surprisingly easy! You basically just combine all of the ingredients in a food processor. Then just fill everything into a vegan pie crust and bake. Let it cool down overnight and serve it with vegan whipped cream. Easy peasy!
People won’t believe it’s completely dairy and egg-free! And those warm autumn spices – cinnamon, nutmeg, and cloves – add a depth of flavor that screams fall in every bite. I absolutely love to make this vegan pumpkin pie for Thanksgiving or cozy fall Sunday afternoons.
The ingredients are straightforward, and the steps are simple, so it’s the perfect recipe even for people who are new to vegan baking or baking in general. My recipe includes a homemade pie crust, but of course you could also use a store-bought one if you want to make things easier.
As I said, the recipe is incredibly easy! However, you have almost 2 hours of waiting time. Once when the dough for the vegan crust is chilling in the fridge and again when the pie is in the oven. So make sure you have enough time when you start making this recipe. But it’s totally worth it!
So gather your ingredients and give this vegan pumpkin pie a try. It’s the perfect proof that vegan recipes can be just as good as the original!
Ingredients & Substitutions
- Flour – I used all-purpose flour.
- Vegan Margarine or Butter – make sure it’s cold.
- Coconut Milk – you need full fat canned coconut milk. Do not replace it with any other kind of coconut milk for example coconut milk that comes in a carton like almond milk. It’s way too thin.
- Spices – ground cinnamon, ginger, nutmeg, and cloves – you could also use a pumpkin spice blend.
- Pumpkin Puree – canned or homemade.
- Brown Sugar – you could also replace it with coconut sugar.
- Maple Syrup
- Corn Starch – very important for the filling!
- Vanilla Extract – I used natural vanilla extract.
How to Make This Recipe
Make the Crust
1. Step: Start by making the pie crust. In a mixing bowl, combine flour, salt, sugar, and cinnamon.
2. Step: Transfer the flour mixture to a food processor. Cut the vegan butter or margarine into cubes and add them to the flour.
3. Step: Pulse several times. Don’t overmix. The mixture should have pea-sized clumps of butter throughout.
4. Step: Now, add the ice water. Pulse again until the dough begins to come together. Again, make sure not to overmix.
5. Step: Take the dough out of the food processor and form it into a ball. You could drizzle the dough with a bit more ice cold water if needed. But be careful and don’t use too much water. Cover the dough with plastic wrap and refrigerate for 1 hour.
Make The Filling
6. Step: In the meantime, make the filling. In a food processor, combine the pumpkin puree with the maple syrup, brown sugar, vanilla extract, salt, coconut milk, ground cinnamon, ginger, nutmeg, cloves, and cornstarch.
7. Step: Process until smooth.
8.-13. Step: Generously grease a 9-inch pie plate with vegan butter or margarine. Roll the dough out to 12 inches in diameter. Then carefully transfer it to your pie plate and gently fit it in. Trim any excess dough. If you want you could also decorate the edges.
Fill The Pie Crust
14. Step: Pour the filling into your crust. There is no need to pre-bake the crust first.
15. /16. Step: Spread it out until it’s smooth.
Bake
17. Step: Preheat your oven to 350 °F. Bake the vegan pumpkin pie for 50 minutes. If the crust becomes too brown, you can cover the pie with aluminium foil, but for me it worked perfectly without the aluminium foil.
18. Step: Let the pumpkin pie cool down completely on the counter. Then transfer it to the fridge overnight. This step is really important and gives the pumpkin pie enough time to firm up. Before you serve it, sprinkle it with some cinnamon and top it off with vegan coconut or soy whipped cream. Enjoy!
Tips & Tricks
- I used a homemade pie crust, but feel free to use a store-bought crust.
- I also used fresh pumpkin to make my filling for this recipe. Using canned pumpkin saves you a lot of time!
- Make sure that the vegan butter you use for the vegan pie crust is cold and straight from the fridge. Besides, the water should be ice cold. This is very important for the texture of the crust.
- If you’re making your vegan pumpkin pie for a special occasion like Thanksgiving you could decorate the top to make it look even nicer. Here are some funny ideas on how to decorate a pumpkin pie.
Storing
Covered and stored in the fridge, the vegan pumpkin pie will last 3-4 days.
Freezing
This recipe freezes well. Make sure to let it cool down completely after baking. Tightly wrap it in plastic wrap and an additional layer of aluminium foil. You can freeze it for up to 1-2 months.
Size of Pie Dish
I used a 9-inch round pie dish.
Related Recipes
I Love To Hear From You Guys!
I hope you like this vegan pumpkin pie as much as we do around here.
If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day! You might also like my vegan apple pie!
You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest!
Sina
Vegan Pumpkin Pie
Equipment
- 1 9 inch pie form
Ingredients
For the vegan pie crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup vegan butter or margarine
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 4 tablespoons ice cold water
- 1 teaspoon cinnamon
For the vegan pumpkin pie:
- 2 1/2 cups pumpkin puree
- 1/4 cup maple syrup
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup full fat canned coconut milk
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 cup cornstarch
Instructions
- Start by making the vegan pie crust. In a mixing bowl, combine flour, salt, sugar, and cinnamon.
- Transfer the flour mixture to a food processor. Cut the vegan butter or margarine into cubes and add them to the flour. Pulse several times. Don't overmix. The mixture should have pea-sized clumps of butter throughout.
- Now, add the ice water. Pulse again until the dough begins to come together. Again, make sure not to overmix.
- Take the dough out of the food processor and form it into a ball. You could drizzle the dough with a bit more ice cold water if needed. But be careful and don't use too much water. Cover the dough with plastic wrap and refrigerate for 1 hour.
- In the meantime, make the filling. In a food processor, combine the pumpkin puree with the maple syrup, brown sugar, vanilla extract, salt, coconut milk, ground cinnamon, ginger, nutmeg, cloves, and cornstarch. Process until smooth.
- Generously grease a 9-inch pie plate with vegan butter or margarine. Roll the dough out to 12 inches in diameter. Then carefully transfer it to your pie plate and gently fit it in. Trim any excess dough. If you want you could also decorate the edges.
- Pour the filling into your crust. There is no need to pre-bake the crust first. Spread it out until it's smooth.
- Preheat your oven to 350 °F. Bake the vegan pumpkin pie for 50 minutes. If the crust becomes too brown, you can cover the pie with aluminium foil, but for me it worked perfectly without the aluminium foil.
- Let the pumpkin pie cool down completely on the counter. Then transfer it to the fridge overnight. This step is really important and gives the pumpkin pie enough time to firm up.
Notes
- I used a homemade pie crust, but feel free to use a store-bought crust.
- I also used fresh pumpkin to make my filling for this recipe. Using canned pumpkin saves you a lot of time!
- Make sure that the vegan butter you use for the vegan pie crust is cold and straight from the fridge. Besides, the water should be ice cold. This is very important for the texture of the crust.
- If you’re making your vegan pumpkin pie for a special occasion like Thanksgiving you could decorate the top to make it look even nicer. Here are some funny ideas on how to decorate a pumpkin pie.
Yvonne
Unfortunately when I checked my can of what I thought was pumpkin puree, it was pumpkin mix, and I didn’t have time to make the correct pumpkin your recipe called for.
I decided to go ahead, and to only make 1/2 of the recipe. My ingredients were pumpkin pie mix, cornstarch, coconut cream and 1/2 teaspoon of vanilla. I put the mixture into small pastry shells, and baked them for 45 minutes.
They are delicious, and I love that they are dairy free. I will make these again, using pumpkin puree next time. I served them with plant based yogurt.
Thank you for a great recipe.
Jessica B
I have been making this recipe for a couple years now. I usually make it into individual tarts instead of a whole pie and it’s always a hit. Even for the non-vegans. Definitely one of the tastiest, easiest pumpkin pies.
Julie
I’m going to take a chance and use this recipe. I’ll let you know how it came out. I’m very skeptical of vegan pumpkin pie recipes because they are never firm. Instead they are gooey/slimy. Not like pumpkin pie at all. So, we’ll see. I’m hopeful! :)
Joanne lacombe
for
Canadian Thanksgiving Merci Délicieux
Carolyn
I made this for Thanksgiving. One of the best pumpkin pies I’ve ever had.
So good, in fact, I’m making another one just one week later.
Bravo! And thank you for sharing.
Courtney
Hi, could I use pumpkin pie spice in place of the separate spices that are broken down?
Joshua Howard
Wow! Than best pumpkin pie ever! It’s perfect for autumn. This recipe was amazing. So easy, and super delicious. I was shocked how amazing it turned out. Thank you!