Name: Vegan Pumpkin Pie Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 5 h 40 min
Cuisine: American
Ingredients: 15 ounce can pumpkin puree; 1 cup coconut cream; 1/2 cup brown sugar; 1/2 cup granulated sugar; 1 teaspoon cinnamon; 1 teaspoon ginger; 1/2 teaspoon nutmeg; 1/8 teaspoon cloves; 1/2 teaspoon salt; 3 tablespoons cornstarch; 1 recipe Easy Vegan Pie Crust (see Notes for alternative options); Vegan Whipped Cream, for serving

Jump to Recipe· 4.6 from 4 reviews

If you’re craving a cozy fall dessert that’s creamy, spiced just right, and totally plant-based, then you’re going to love this Vegan Pumpkin Pie Recipe. I’ve made this pie a dozen times now, and each batch feels like wrapping yourself in a warm blanket with a cup of tea. It’s smooth, perfectly balanced in sweetness and spice, and so satisfying you won’t believe it’s vegan. Stick with me—I’m going to share everything you need to nail this pie and maybe even impress your holiday guests!

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Why This Recipe Works

Creamy Texture: The coconut cream creates a luscious, silky filling that mimics traditional custard beautifully.
Flavor Balance: A warm blend of cinnamon, ginger, nutmeg, and cloves brings classic pumpkin spice notes without being overpowering.
Simple Ingredients: Uses pantry staples and one can of pumpkin – perfect for last-minute baking.
Flexible Crust Options: Works perfectly with homemade or store-bought vegan pie crusts, including gluten-free choices.

Vegan Pumpkin Pie, vegan pumpkin pie recipe, plant-based pumpkin pie, dairy-free pumpkin pie, easy vegan pumpkin pie - A pumpkin pie in a white scalloped pie dish sits on a white marbled surface, with eight slices clearly cut but still in place. The pie has a golden-brown flaky crust that surrounds a smooth, deep orange pumpkin filling. In the center, a thick layer of white whipped cream is spread over four slices, lightly sprinkled with cinnamon or nutmeg. Around the pie, there is a small bowl of whipped cream, a plate, a pecan bowl, and a rolling pin, all on the white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients for this Vegan Pumpkin Pie Recipe come together to create that classic pumpkin pie feel but without eggs or dairy. Each one plays a role in taste, texture, and stability—especially the coconut cream, which I can’t recommend enough for that silky finish.

Vegan Pumpkin Pie, vegan pumpkin pie recipe, plant-based pumpkin pie, dairy-free pumpkin pie, easy vegan pumpkin pie - Flat lay of a smooth, rich orange pumpkin puree in a small glass jar, thick white coconut cream with creamy texture in a bowl, heaping spoonfuls of golden brown sugar and fine granulated white sugar side by side, warm brown cinnamon sticks and ground cinnamon powder dusted softly nearby, pale beige ground ginger and nutmeg powders arranged in small neat piles, deep brown whole cloves scattered gently, and a few bright green fresh bay leaves for color contrast, all beautifully arranged with natural lighting and soft shadows, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Pumpkin Puree: The star of the show, it provides sweetness, moisture, and the unmistakable pumpkin flavor.
Coconut Cream: Thick and rich, it stands in for eggs and dairy, helping the filling set up nicely.
Brown Sugar: Adds depth and a slight molasses undertone that complements the spices.
Granulated Sugar: Balances sweetness and texture without overpowering.
Cinnamon, Ginger, Nutmeg, Cloves: Classic warming spices that combine for that cozy fall aroma and flavor.
Salt: Enhances all the sweet and spicy flavors perfectly.
Cornstarch: The magic thickener that helps the pie filling hold its shape after baking and chilling.
Pie Crust: A vegan-friendly crust provides the perfect buttery, flaky base; you can make your own or use a store-bought vegan crust.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love most about this Vegan Pumpkin Pie Recipe is how easy it is to customize. Over the years, I’ve played around with the sweetness and spice ratios to match my mood or the occasion, and here are a few ideas to inspire you to make it your own.

Less Sweet Version: Reduce the sugars by half and add a bit more spice to maintain flavor without too much sweetness; it’s perfect if you prefer your desserts less sugary.
Maple Twist: Swap the brown and granulated sugar for 1/2 cup of pure maple syrup for a richer, earthier sweetness.
Spice it Up: Add a pinch of cardamom or allspice if you want to elevate the flavor complexity—this always impresses my guests!
Diverse Crusts: Try a graham cracker crust or gluten-free crust to match dietary needs or add a different texture dimension.

Step-by-Step: How I Make Vegan Pumpkin Pie Recipe

Step 1: Get Your Oven and Crust Ready

First things first, preheat your oven to 350°F. While it’s warming up, prepare your pie crust—whether you’re rolling out my Easy Vegan Pie Crust recipe or using a store-bought one, make sure it’s nicely pressed into your 9-inch pie plate. I don’t prebake mine because the filling bakes thoroughly and helps crisp the crust perfectly.

Step 2: Blend or Whisk the Filling

Next, toss the pumpkin puree, coconut cream, sugars, spices, salt, and cornstarch into a blender. Blend until silky smooth—that’s the secret to that perfect custard-like texture. If you don’t have a blender handy, no worries! Just whisk everything together in a bowl until you have a homogenous mixture. Trust me, no lumps allowed here!

Step 3: Pour and Bake

Pour the mixture into your prepared pie crust and spread it out evenly. Pop it into the oven for about an hour. Around 30 minutes in, keep an eye on the crust edges—if they start browning too much, tent with foil or a pie shield. The center will still look a bit jiggly when it’s done; that’s a good sign it’s perfectly set after chilling.

Step 4: Cool and Chill

Once out of the oven, let the pie cool to room temperature for about 30 minutes, then cover and pop it in the fridge for at least 4 hours, or better yet, overnight. This step is essential to let the filling fully set and develop its flavor.

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Pro Tips for Making Vegan Pumpkin Pie Recipe

Use Full-Fat Coconut Cream: This is key for that creamy, custard-like texture. Don’t substitute with light coconut milk or other plant milks—trust me, I’ve tested it!
Don’t Skip the Chilling: Allowing the pie to chill completely is what helps the filling firm up perfectly—patience here really pays off.
Tenting the Crust: Protect the crust edges with foil if they brown quickly. I learned this the hard way after a few burnt crust disasters.
Smooth Filling: Blending the ingredients thoroughly ensures no graininess or lumps, making every slice silky smooth.

How to Serve Vegan Pumpkin Pie Recipe

Garnishes

I love serving this pie with a big dollop of homemade vegan whipped cream made from coconut cream—it adds a dreamy, fluffy contrast to the dense, spiced filling. If you’re in a pinch, store-bought non-dairy whipped toppings work great too. For a little extra flair, sprinkle on some toasted pecans or a dusting of cinnamon right before serving.

Side Dishes

This pie pairs wonderfully with simple sides like a cup of chai tea or coffee. If you’re serving it at a holiday meal, roasted nuts or a fresh fruit salad lighten the richness beautifully. I’ve even paired it with vegan vanilla ice cream for that “dessert extravaganza” vibe.

Creative Ways to Present

For special occasions, I like to cut out little pie crust leaves and bake them separately to decorate the top—this turns a simple pumpkin pie into a festive centerpiece. You can also drizzle a bit of maple syrup or vegan caramel sauce over the slices for a show-stopping presentation.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover vegan pumpkin pie covered loosely with plastic wrap in the fridge, and it stays fresh for about 3-4 days. The flavor actually improves overnight, so if you make it early, this pie holds up wonderfully.

Freezing

If you want to freeze your pie, make sure it’s completely cooled first. Then I wrap it tightly in plastic wrap and an additional layer of foil to prevent freezer burn. I’ve frozen slices successfully, then thawed them overnight in the fridge with no loss in texture or flavor.

Reheating

When reheating leftover slices, I pop them in a 300°F oven for about 10 minutes to warm gently without drying out. If you prefer, enjoy it chilled—it’s delicious either way!

FAQs

Can I use pumpkin pie filling instead of pumpkin puree in this Vegan Pumpkin Pie Recipe?

I don’t recommend it because pumpkin pie filling already contains added sugars and spices, which can throw off the balance in this recipe. Using plain pumpkin puree lets you control sweetness and spice perfectly.
Is it necessary to use coconut cream, or can I substitute other plant-based milks?

Yes, coconut cream is essential here to achieve the thick, custard-like texture. Other plant milks won’t thicken or provide the same rich mouthfeel. If you can’t find coconut cream, use the thick white part from canned full-fat coconut milk but avoid watery parts.
Can I make this pie gluten-free?

Absolutely! Use a gluten-free pie crust option. The filling itself is gluten-free, so just swap the crust and you’re good to go.
What’s the best way to cut vegan pumpkin pie without it crumbling?

Use a sharp knife dipped in hot water and wiped dry between cuts. This helps the knife glide through the filling and crust smoothly, giving you clean slices every time.

Final Thoughts

This Vegan Pumpkin Pie Recipe has quickly become a favorite in my kitchen, especially during fall and holiday seasons. It hits all the right notes—a rich, creamy texture paired with that nostalgic pumpkin spice flavor, all without any animal products. I love how approachable it is and how well it impresses both vegans and non-vegans alike. I hope you’ll give it a try and make it your own—nothing beats the joy of sharing a slice of homemade pie with loved ones. Enjoy every bite!