How to Make the Perfect Vegan Pumpkin Pie
American · Medium · 315 min · 8 servings
This vegan pumpkin pie delivers all the classic fall flavor you love without any dairy or eggs making it a perfect plant-based holiday dessert. The creamy spiced pumpkin filling sets beautifully in a flaky vegan crust for a showstopping vegan centerpiece.
Why this recipe works
This Vegan Pumpkin Pie recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 315 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 295 calories with 4g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 7 simple ingredients that you can find at any grocery store:
- 1 can pumpkin puree 15 oz
- 1 can full-fat coconut milk
- 0.75 cup coconut sugar
- 2 teaspoons pumpkin pie spice
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 unit vegan pie crust store-bought or homemade
Step by step instructions
Step 1: Preheat Oven
Preheat your oven to 350 degrees F. If using a store-bought vegan crust, let it thaw slightly at room temperature for 10 minutes before filling.
Step 2: Make the Filling
In a blender or large bowl, combine pumpkin puree, coconut milk, coconut sugar, pumpkin pie spice, cornstarch, and vanilla extract. Blend or whisk until completely smooth and creamy.
Step 3: Fill and Bake
Pour the pumpkin filling into the prepared pie crust spreading evenly. Bake at 350 degrees F for 55 minutes until the edges are set and the center has a slight jiggle.
Step 4: Cool Completely
Remove from oven and allow to cool at room temperature for 1 hour. Then refrigerate for at least 3 hours or overnight until fully set before slicing and serving.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- coconut milk → cashew cream made from blended soaked cashews and water
- cornstarch → arrowroot powder used in the same quantity
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Slicing the pie while it is still warm causing the filling to be runny and not fully set
- Using pumpkin pie filling instead of pure pumpkin puree which makes the pie too sweet
Nutrition facts
Per serving: 295 calories, 4g protein, 42g carbs, 13g fat, 3g fiber.
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