Vegan Pumpkin Pie
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.
A silky smooth vegan pumpkin pie with warm spices baked in a flaky dairy-free crust.
Nutrition per serving
Ingredients
Filling
Crust
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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