Vegan Pumpkin Pie

This Vegan Pumpkin Pie is rich, creamy, and full of warm spices.

It tastes just like the classic version but without any dairy or eggs.

You can’t even tell it’s vegan! The filling is smooth and silky, and the crust gets perfectly golden.

It’s the kind of pie that makes your whole kitchen smell amazing.

Why I Love This Recipe

I started making this vegan pumpkin pie when a friend with dairy allergies came to Friendsgiving. I was nervous it wouldn’t taste the same, but honestly—this version blew everyone away. Now it’s the only one I make.

It’s super creamy, even without eggs or milk
Uses simple pantry ingredients
Tastes just like the classic, maybe even better
Easy to prep the day before
You can’t mess it up—it’s so forgiving

What You’ll Need

1 9-inch unbaked vegan pie crust (store-bought or homemade)
1 (15 oz) can pumpkin purée
3/4 cup full-fat coconut milk (from a can, shaken well)
2/3 cup brown sugar
1/4 cup cornstarch
2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/4 tsp salt
1 tsp vanilla extract

Pro Tips

Use full-fat coconut milk for the creamiest texture. Light coconut milk can make the pie too watery.
Don’t skip the cornstarch. It replaces the eggs and helps the pie firm up when cooled.
Let it cool completely before slicing—it sets more as it cools.
Chill before serving. The pie texture is best after at least 4 hours in the fridge.
Taste your filling before baking. You can adjust the sweetness or spice if you need to.

Tools Needed

Mixing bowl
Whisk
Rubber spatula
Measuring cups and spoons
9-inch pie dish
Oven

Substitutions and Variations

Coconut milk: Use oat cream or thick cashew cream if avoiding coconut.
Brown sugar: Maple syrup works too, just reduce coconut milk slightly.
Pumpkin pie spice: Make your own with cinnamon, ginger, nutmeg, and cloves.

Make Ahead Tips

You can make the whole pie a day ahead! Bake it, cool it completely, then cover and chill in the fridge overnight. The flavor actually gets better.

Instructions

Step 1: Preheat oven to 350°F (175°C)

No ingredients used yet.

Step 2: Mix the filling

In a large bowl, add:

1 (15 oz) can pumpkin purée
3/4 cup full-fat coconut milk
2/3 cup brown sugar
1/4 cup cornstarch
2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/4 tsp salt
1 tsp vanilla extract

Whisk until smooth and creamy.

Step 3: Pour filling into pie crust

Pour the smooth pumpkin mixture into the unbaked 9-inch vegan pie crust.

Step 4: Bake the pie

Carefully transfer the pie to the oven and bake at 350°F for 55–60 minutes, until the edges are slightly puffed and the center looks set but still soft.

Step 5: Cool the pie

Remove pie from oven and let it cool at room temperature for at least 2 hours.

Step 6: Chill the pie

Once cooled, place the pie in the fridge for at least 4 hours or overnight to fully set.

Leftovers & Storage

Store leftovers in the fridge, covered, for up to 4 days. The texture stays perfect! You can also freeze slices in an airtight container for up to 1 month. Thaw in the fridge overnight before serving.

Servings & Time

Makes: 8 slices
Prep Time: 10 minutes
Cook Time: 55–60 minutes
Cooling & Chilling Time: 6+ hours
Total Time: About 7 hours (mostly hands-off)

Macros (per slice, approximate)

Calories: 270
Fat: 13g
Carbs: 38g
Sugar: 22g
Protein: 2g

Why This Recipe Works (Quick Science)

This pie works thanks to cornstarch and coconut milk. The cornstarch replaces eggs—it thickens the filling as it bakes and cools. The fat in coconut milk gives the pie its creamy, rich texture, just like a traditional custard pie.

Common Mistakes

Using light coconut milk – It won’t firm up enough
Not cooling long enough – The pie needs time to set
Overbaking – The center should still jiggle a little when you take it out
Not shaking the coconut milk can – It separates, so shake well before using

What to Serve With

Coconut whipped cream
A hot mug of chai tea or coffee
Warm apple cider
Vanilla vegan ice cream

FAQ

Can I use homemade pumpkin purée?
Yes! Just make sure it’s smooth and not too watery.

Is it supposed to jiggle in the center?
Yes—just a little. It will set as it cools.

Can I make it crustless?
You can, but line the pan with parchment so it doesn’t stick.

Can I freeze this pie?
Totally! Wrap it well and freeze for up to a month.

Final Thoughts

This vegan pumpkin pie is one of those desserts that brings everyone to the table—vegan or not. It’s cozy, classic, and so simple to make. Give it a try, and let me know how it turned out for you in the comments! I’d love to hear if you made any fun twists or served it with something special.