There’s something magical about the aroma of a pumpkin pie baking in the oven—the way it fills your kitchen with warm, spiced notes of cinnamon and nutmeg, wrapping you in a comforting hug. This Easy Vegan Pumpkin Pie is my go-to dessert when I want something nostalgic yet refreshingly simple to make.
Perfectly creamy, rich with autumnal flavors, and free from dairy or eggs, it’s a recipe that delivers indulgence without compromise.
I first experimented with vegan pumpkin pie during a holiday potluck. I’ll admit, I was skeptical—would it really be set without eggs? Could coconut milk create that signature silky texture? The answer was a resounding yes. It became the highlight of the evening, with friends clamoring for seconds (and the recipe).
Here’s the kicker: this pie isn’t just for vegans. It’s a crowd-pleaser for anyone seeking a wholesome dessert without feeling overly heavy. Plus, pumpkin’s high beta-carotene content (over 200% of your daily needs in one cup!) makes this a dessert with a sneaky health boost.
Whether you’re hosting Thanksgiving, need a quick dessert for a cozy weekend dinner, or just want a little plant-based magic in your life, this pie has your back. Serve it with a dollop of whipped coconut cream and prepare to impress.
What Makes This Recipe Special?
- Velvety Texture, No Eggs Needed
Using full-fat coconut milk and cornstarch, this pie achieves a silky smooth consistency that rivals any traditional recipe. It’s hard to believe something this creamy is entirely plant-based. - One Bowl, Minimal Cleanup
You only need one bowl and a whisk to bring this recipe to life. Busy weeknights? No problem. - Perfectly Balanced Spices
The mix of cinnamon, nutmeg, and ginger creates a flavor profile that’s not overly sweet or overpowering—just pure pumpkin bliss. - A Hit for All Diets
Even non-vegans rave about this pie. It’s proof that plant-based doesn’t mean sacrificing flavor or indulgence. - Holiday-Ready in Under an Hour
From prep to plate, this recipe is quick, efficient, and makes you look like a pro.
Vegan Pumpkin Pie Recipe
Equipment
- Blender or large mixing bowl
- 9-inch pie pan
- Oven
- Cooling rack
- Measuring cups and spoons
- Whisk or spatula
Ingredients
- ¾ cup full-fat coconut milk
- Vegan Coconut Whipped Cream (optional)
- 1¾ cups pumpkin purée
- ½ tsp salt
- ½ cup brown sugar
- 1 tsp vanilla extract
- 1 9" frozen vegan pie crust
- ½ tsp ground cinnamon
- ¼ cup cornstarch
- 2 tsp pumpkin pie spice
- ¼ cup maple syrup
Instructions
- Preheat the oven to 350°F (180°C).
- Prepare your ingredients and an unbaked 9-inch pie shell, no prebaking needed.
- Blend or whisk together pumpkin, coconut milk, brown sugar, cornstarch, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt until smooth.
- Pour the mixture into the pie shell and spread it evenly with a spatula.
- Bake for 60 minutes until the edges crack slightly and the center remains wobbly.
- Let the pie cool, then refrigerate uncovered for at least 4 hours or overnight until firm.
- Slice and serve plain or with coconut whipped cream.
Notes
- Use pure canned pumpkin, not pumpkin pie filling, for the best flavor.
- Ensure the pie is fully chilled for clean slices and proper texture.
| Nutrition | Value |
| Calories | 272kcal |
| Carbohydrates | 42g |
| Fibre | 2g |
| Fat | 11g |
| Protein | 3g |
Variations That Will Help You Customize Your Dish!
- Sweetness Adjustments: Replace brown sugar with maple syrup for a richer flavor.
- Spice Customization: Add nutmeg or cardamom for extra warmth.
- Crust Alternatives: Use a ginger snap cookie crust for a spiced twist.
- Filling Twists: Add a layer of vegan chocolate ganache for a decadent touch.
- Topping Options: Top with coconut whipped cream for a classic finish.
