Vegan Pumpkin Pie Recipe
Ultra creamy, perfectly spiced vegan pumpkin pie wrapped in a flaky vegan crust—your must-have fall dessert for every table.
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Why This Vegan Pumpkin Pie Hits the Spot
You simply cannot beat the harmonious blend of warm autumn spices and silky pumpkin filling in a fully plant-based treat. As soon as the leaves start changing – in other words – when fall is in full swing, I find myself unable to resist. I want that pumpkin pie smell wafting through the kitchen.
I love how simple this recipe is. Regardless of whether you are an expert baker or making dessert for friends, it is easy. Using coconut milk results in a luscious texture without the need for cream. And the maple syrup lends a rich, deep flavor that works very well with spices such as cinnamon, ginger, and cloves.
Some ways I love enjoying this pie:
- With a hot cup of black coffee—it really brings out the pie’s cozy flavors.
- Sliced cold from the fridge as a late-night guilt-free snack.
- Even with a dollop of coconut whipped cream if I am feeling extra fancy.
If you are looking for a balanced pie that feels indulgent but fits a plant-based lifestyle, try this recipe. It has been a huge crowd-pleaser at every gathering, and honestly, sometimes even the non-vegans go for seconds.
Delicious Vegan Pumpkin Pie
A creamy, classic vegan pumpkin pie with warm spices and a flaky crust. Dairy-free, easy, and perfect for autumn gatherings.
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C).
- 2
In a large mixing bowl, combine pumpkin puree, coconut milk, maple syrup, cornstarch, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt. Whisk until smooth and well combined.
- 3
Pour the pumpkin mixture into the prepared vegan pie crust, smoothing the top with a spatula.
- 4
Bake in the preheated oven for 45-50 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.
- 5
Allow the pie to cool at room temperature, then refrigerate for at least 2 hours before serving. Enjoy chilled or at room temperature.
Notes
For gluten-free, use a gluten-free vegan pie crust.
Pie sets further as it cools in the fridge—don’t skip chilling.
Great with vegan whipped topping or coconut cream.
Nutrition Facts
Serves: 8 slices
Calories Per Serving: 210
Frequently Asked Questions About This Recipe
Yes, this pie is perfect for making ahead. Bake it a day in advance and refrigerate—it actually sets and develops flavor better overnight.
Store leftovers covered in the refrigerator for up to 4 days. The pie is delicious served cold or at room temperature.
Yes, you can freeze vegan pumpkin pie. Let it cool completely, then wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before serving.
It depends on your crust. If you use a gluten-free vegan pie crust, the whole pie will be gluten-free.
