Vegan Pumpkin Pie

If you're looking for a Vegan Pumpkin Pie for the holiday season (or just because you feel like pie), this is the recipe for you! This pie tastes EXACTLY like the classic pumpkin pie you love, just without any of the eggs or dairy. It can even be made gluten-free with a simple crust swap! Let's learn how to make the best ever Vegan Pumpkin Pie!

Pumpkin Pie is an absolute staple in our culture, especially around the holiday season. What makes this recipe simple and delicious is the use of our amazing Vegan Pie Crust recipe.

This recipe is flaky and buttery in equal parts and can be made in a bowl or in a food processor. Our post also contains tons of great tips to help you achieve success. It takes this Vegan Pumpkin Pie from great to sensational.

If you're looking for more awesome vegan pies to make during the holiday season, be sure to check out our Vegan Chocolate Fudge Pie and our Vegan Apple Pie.

Vegan Pumpkin Pie Ingredients

Here’s a breakdown of why each ingredient is included in this vegan pumpkin pie recipe:

Crust Recipe

• Single Piecrust: This provides a sturdy base for the pie, adding texture and contrast to the creamy filling. A pre-made or homemade vegan pie crust is essential to ensure the recipe is plant-based.

Filling Ingredients

• Pumpkin Puree (1 15oz can): The primary ingredient gives the pie its characteristic pumpkin flavor, creamy texture, and vibrant orange color. Do not use pumpkin pie mix!
• Full Fat Coconut Milk (1 cup): Coconut milk adds richness and creaminess to the filling, replacing dairy cream in traditional recipes. The fat content ensures a smooth, custard-like consistency. You won't taste the coconut!
• Sugar and Brown Sugar (½ cup each): The combination of sugars balances the natural earthiness of the pumpkin and adds sweetness. Brown sugar also provides a hint of molasses flavor, enhancing the pie’s depth.
• Cornstarch (¼ cup): Cornstarch acts as a thickening agent, helping the filling set properly as it bakes, creating a firm but creamy texture.
• Vanilla Extract (1 teaspoon): This enhances the overall flavor and adds a warm, sweet undertone to the pie.
• Salt (½ teaspoon): Salt balances the sweetness and enhances the spices, making the flavors more pronounced.
• Spices: These warm spices are classic in pumpkin pie, creating the signature fall flavor profile. Together, they complement the pumpkin and add depth and complexity.

Why You'll Love this Pie

Everyone (vegans and non-vegans alike) will absolutely love this pie. Here are some reasons why:

• Rich and Creamy Texture: The combination of pumpkin puree and coconut milk creates a silky, custard-like filling.
• Classic Fall Flavors: Warm spices like cinnamon, ginger, nutmeg, and cloves evoke cozy autumn vibes.
• Sweet and Balanced: The mix of granulated and brown sugar offers just the right amount of sweetness with a hint of caramel.
• Crisp, Flaky Crust: A classic pie crust adds the perfect contrast to the smooth filling.
• Customizable Topping: The non-dairy whipped cream is light and airy, adding a delightful finishing touch, but it can also be swapped for nuts, caramel, or other toppings.
• Easy to Make: Straightforward ingredients and preparation make this a no-fuss recipe.
• Decadent but Light: The filling is indulgent without being too heavy, making it ideal after a big meal.

How to Make a Vegan Pumpkin Pie

Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.

Begin by preparing your pie crust. A pre-made, store-bought pie crust can be substituted here. Roll out dough and fit to a 9 inch pie pan. Crimp edges, brush with nondairy milk and sprinkle with coarse sugar.

Add all of the filling ingredients to a high speed blender and blend until completely smooth. This may take up to 1 minute.

Pour filling into prepared pie crust and wrap edges of crust carefully with foil. Bake on the center rack of an oven that has been preheated to 350 degrees F (175 C) for about 1 hour. Center of pie will still be slightly wobbly.

Allow pie to cool completely at room temperature before transferring to the refrigerator to chill for at least 4 hours. Overnight works best.

To make the homemade whipped cream, add dairy free heavy cream, powdered sugar and vanilla extract to a large bowl. Beat with an electric hand mixer until stiff peaks form. Chill until ready to serve.

Tips for Making a Perfect Vegan Pumpkin Pie

Here are some tips to ensure your vegan pumpkin pie turns out perfectly:

1. Chill the Crust: Keep your crust cold until you're ready to bake to ensure it stays flaky and crisp. Chill the ingredients before use and chill periodically as recipe directs.
2. Use Full-Fat Coconut Milk: Coconut milk adds richness and helps the filling set properly. Avoid light versions for the best texture.
3. Blend the Filling Well: Mix the filling thoroughly to ensure the cornstarch and spices are evenly distributed. A smooth mixture bakes more evenly.
4. Don’t Over-bake: Bake the pie until the edges are set but the center is slightly jiggly—it will firm up as it cools. Over-baking can lead to a cracked surface.
5. Use a Pie Shield: Cover the edges of the crust with foil or a pie shield while baking to prevent over-browning.
6. Cool Completely: Let the pie cool to room temperature before refrigerating. This helps the filling set fully and makes slicing easier.

Is Canned Pumpkin Vegan?

Yes, canned pumpkin is vegan! It typically contains 100% pure pumpkin or a blend of winter squashes, with no added animal-derived ingredients.

Always check the label to ensure it doesn’t include non-vegan additives, but most standard canned pumpkin products are completely plant-based. You want the only ingredient in the can to be "pumpkin" or "pumpkin puree."

Frequently Asked Questions

Substitute for Evaporated Milk in Pumpkin Pie

If a recipe calls for evaporated milk in pumpkin pie, you can easily replace it with plant-based or dairy-free alternatives. Here are some substitutes:

For Vegan or Dairy-Free Options

1. Full-Fat Coconut Milk: This is the best substitute for evaporated milk. It provides a rich, creamy texture and works well in pumpkin pie. Use it in a 1:1 ratio.
2. Soy Milk or Almond Milk (Reduced): Simmer these plant-based milks on the stove to reduce them by half, mimicking the thicker consistency of evaporated milk.
3. Cashew Cream: Blend cashews with water to create a thick, creamy consistency. Use this as a 1:1 substitute.
4. Oat Milk: Choose a creamy oat milk or reduce it slightly to make it thicker.

For Non-Vegan Options (if applicable)

5. Half-and-Half: This provides a rich texture but isn’t dairy-free or vegan.
6. Heavy Cream (Diluted): Mix ¾ cup heavy cream with ¼ cup water to mimic evaporated milk.

How Long Can Vegan Pumpkin Pie Sit Out?

Vegan pumpkin pie can safely sit out at room temperature for about 2 hours. After this time, it should be refrigerated to prevent the growth of bacteria, especially if the filling contains perishable ingredients like coconut milk or plant-based cream.

Here’s a quick guide:

1. During Serving: Keep the pie out for up to 2 hours while serving. If it’s a long gathering, place it back in the fridge in between servings.
2. Storing Leftovers: Cover the pie tightly with plastic wrap or foil and refrigerate. It will stay fresh for up to 3–4 days.
3. Transporting or Displaying: If the pie will be sitting out longer (e.g., at a potluck), consider placing it on a chilled surface or serving it in a cool environment to maintain freshness.

Serving Vegan Pumpkin Pie

Here are some tips and ideas for serving vegan pumpkin pie to make it extra special:

1. Slice and Plate: Use a sharp knife to cut clean slices. For the cleanest cuts, wipe the knife blade with a damp paper towel between slices.
2. Add Whipped Cream: Top each slice with a dollop of non-dairy whipped cream for a classic presentation.
3. Garnish for Style: Sprinkle whipped cream with spices, add texture with chopped pecans or candied nuts, or drizzle in maple syrup or vegan caramel sauce.
4. Pair with Drinks: Serve with coffee, chai tea, or hot cider for cozy autumn vibes. Pair with almond milk, oat milk lattes, or a spiced cold brew for a refreshing contrast.

Storage

This pie is best stored in an airtight container in the refrigerator. It will keep like this for 3-4 days. Do not freeze this pie.

Avoid storing the pie at room temperature for extended periods (over 2 hours), as this can lead to spoilage.

Add whipped cream or garnishes just before serving, as they don’t store well.

If you make this recipe please tag @censoredbaker on Instagram and leave a review below!

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More Vegan Pie Recipes

• Vegan Chocolate Fudge Pie
• Vegan Apple Pie
• Vegan Chocolate Bourbon Pecan Pie
• Vegan Banana Cream Pie

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