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This image shows a vegan pumpkin pie in a round dish with a rich, spiced filling in the center. A dollop of creamy vegan coconut whipped cream sits elegantly on top, ready to be enjoyed.

Vegan Pumpkin Pie Recipe

This Easy Vegan Pumpkin Pie is a creamy, spiced delight perfect for autumn gatherings. Made with simple pantry staples, this pie is rich, flavorful, and requires no fancy techniques. Enjoy a slice topped with coconut whipped cream for the ultimate dairy-free dessert experience.
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 4 people
Calories 272 kcal

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.
    This image shows various ingredients, including pumpkin purée, brown sugar, and spices, neatly arranged on a countertop, ready to be combined for the vegan pumpkin pie filling.
  • Blend or whisk together pumpkin, coconut milk, brown sugar, cornstarch, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt until smooth.
    This image shows a bowl filled with pumpkin purée, brown sugar, and spices being whisked together to create a smooth and aromatic filling for the vegan pumpkin pie.
  • Pour the mixture into the pie shell and spread it evenly with a spatula.
    This image shows the silky pumpkin pie filling being poured into a pre-baked crust, spreading evenly to form the base of the vegan dessert.
  • Bake for 60 minutes until the edges crack slightly and the center remains wobbly.
    This image shows the pumpkin pie baking in the oven, with the filling setting and developing a golden-brown surface, ready for cooling.
  • Let the pie cool, then refrigerate uncovered for at least 4 hours or overnight until firm.
    This image shows the freshly baked vegan pumpkin pie resting on a wire rack, cooling completely before being refrigerated to set its texture.
  • Slice and serve plain or with coconut whipped cream.
    This image shows a perfectly sliced piece of vegan pumpkin pie topped with a generous dollop of vegan coconut whipped cream, highlighting the creamy filling and flaky crust.

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.