There’s nothing cozier than a slice of creamy, spiced pumpkin pie in the fall.
This vegan version tastes just like the classic — maybe even better.
It’s silky smooth, full of warm spices, and tucked into a flaky crust that no one will guess is dairy-free.
I make this every Thanksgiving and sometimes just because I want the house to smell like cinnamon and nutmeg.
Why I Love This Recipe
This is the recipe I pull out every time someone says vegan desserts aren’t as good. They take one bite and go quiet. That’s how I know it’s working. Here’s why I love it:
- It has that classic pumpkin pie flavor — no eggs or dairy needed
- The texture is so silky and smooth, it melts in your mouth
- It’s easy to make with just a blender and a pie crust
- You can make it ahead and it actually tastes better the next day
- It’s the perfect balance of sweet and spice
What You’ll Need
- 1 unbaked 9-inch vegan pie crust
- 1 (15 oz) can pumpkin purée
- 3/4 cup brown sugar, packed
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 teaspoon vanilla extract
- 1 1/4 cups unsweetened almond milk
Ingredients
Tools You’ll Need
- Mixing bowl
- Whisk
- Blender or food processor
- 9-inch pie dish
- Measuring cups and spoons
- Rubber spatula
- Oven
Pro Tips
- Don’t skip the cornstarch — it’s what makes the pie firm and sliceable
- Use canned pumpkin, not pumpkin pie filling — you want pure pumpkin
- Let the pie cool completely before slicing for the cleanest cut
- Chill it in the fridge for at least 4 hours, overnight is even better
- Serve with coconut whipped cream for a perfect finish
Substitutions and Variations
- Swap almond milk with oat, soy, or coconut milk
- Use maple syrup instead of brown sugar (reduce almond milk by 2 tbsp)
- Add 1 tbsp maple syrup for extra fall flavor
- Use arrowroot powder in place of cornstarch
Make Ahead Tips
Make the pie a day before and store it in the fridge. The flavors deepen and it slices even better the next day.
Servings and Time
Makes: 8 slices
Bake Time: 55 minutes
Cool Time: 4+ hours
Total Time: About 5 hours (mostly chill time)
Instructions
Step 1: Add Pumpkin, Sugar, and Spices to Blender
Add 1 (15 oz) can pumpkin purée, 3/4 cup packed brown sugar, 1/2 teaspoon salt, 1 1/2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves to a blender.
Step 2: Add Cornstarch, Vanilla, and Almond Milk
Pour in 1/4 cup cornstarch, 1 teaspoon vanilla extract, and 1 1/4 cups unsweetened almond milk. Blend until completely smooth.
Step 3: Pour Filling Into Crust
Pour the filling into your unbaked 9-inch vegan pie crust in the pie dish. Smooth the top with a spatula.
Step 4: Bake the Pie
Place the pie on the center rack and bake at 350°F (175°C) for 50–55 minutes. The edges will look set, and the middle may still be a little jiggly — that’s okay. It will firm up as it cools.
Step 5: Cool and Chill
Let the pie cool on the counter for at least 1 hour, then transfer to the fridge and chill for 4 hours or overnight before slicing.
Step 6: Slice and Serve
Slice the chilled pie and serve with coconut whipped cream or your favorite topping. Enjoy cold or room temp.
Leftovers and Storage
Store leftover pie covered in the fridge for up to 5 days. You can also freeze slices — wrap tightly and thaw in the fridge overnight before serving.
Why This Recipe Works (Quick Science)
Pumpkin purée and almond milk create a smooth base, while cornstarch acts as a binder that firms up when baked, replacing the structure eggs usually provide. Brown sugar adds moisture and deep caramel notes. The spice mix brings out the earthy sweetness of pumpkin, making it taste rich and nostalgic without any dairy or eggs.
Common Mistakes
- Using pumpkin pie filling – it already has sugar and spices, which can throw off the flavor
- Not letting it chill – warm pie will be too soft to slice cleanly
- Overbaking – the center should still jiggle slightly; it’ll set as it cools
- Using sweetened almond milk – makes the pie too sweet
What to Serve With
- Coconut whipped cream
- Hot apple cider
- Vegan vanilla ice cream
- Warm chai latte
- Toasted pecans or candied walnuts on top
FAQ
Can I use fresh pumpkin?
Yes, but make sure it’s roasted and puréed until completely smooth.
Can I freeze the whole pie?
Yes, wrap it well in foil and freeze up to 1 month. Thaw overnight in the fridge.
Can I make it gluten-free?
Absolutely. Just use a gluten-free vegan crust.
Does it taste “vegan”?
Not at all! It tastes just like the classic pumpkin pie — rich, spiced, and cozy.
Wrap-Up
This vegan pumpkin pie is one of those feel-good, can’t-stop-eating-it desserts that wins over everyone. It’s simple, comforting, and full of fall flavor. Make it once and it’ll be part of your seasonal traditions forever. If you give it a try, leave a comment and let me know how it turned out!