Vegan Pumpkin Pie

Three slices of vegan pumpkin pie topped with whipped cream in front of a jug of milk and a cup full of cinnamon sticks.

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If you’re looking for a vegan pumpkin pie that tastes exactly like the classic, this is the recipe for you!



For the Crust

1 single piecrust

For the Filling

1 15 oz can pumpkin puree

1 c full fat coconut milk

1/2 c sugar

1/2 c light brown sugar

1/4 c cornstarch

1 tsp vanilla extract

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground nutmeg

1/4 tsp ground cloves


  1. Make Piecrust: Begin by making a single piecrust following this recipe. After your dough has chilled as a wrapped disk in the fridge for 2 hours, roll it out on a heavily floured surface into a circle that is roughly 10-11 inches in diameter (1/8-1/4 inch thick). Carefully transfer the dough to a 9-inch pie can using your rolling pin. Tuck the edges of the dough under and crimp using your thumb and forefinger or a fork. Poke holes in the bottom and sides of the crust using a fork to aid in ventilation. Place piecrust in the freezer to chill while you prepare the filling.
  2. Prep: Preheat oven to 350 degrees F (175 C).
  3. Make Filling: Add all of the filling ingredients to a high-speed blender. Blend until mixture is completely smooth and homogenous. This can take up to a minute depending on the power of your machine.
  4. Assemble: Remove piecrust from the freezer and brush the crimped edges of the crust lightly with nondairy milk. Generously sprinkle the dampened edges with coarse sugar. This will provide flavor and give your crust that nice, golden color. Pour the prepared pumpkin filling into the unbaked pie shell. Wrap the crust edges tightly with tinfoil to prevent burning.
  5. Bake: Place pie on center rack of preheated oven and bake for 60 minutes. Remove pie from oven once time has elapsed. The center of the pie will still look wobbly.
  6. Set: Allow pumpkin pie to cool completely at room temperature before transferring it to the refrigerator to chill for at least 4 hours. Chilling overnight typically rears the best results. Serve with nondairy whipped cream if desired.



*Pumpkin pie will keep in an airtight container in the refrigerator for 3-4 days. This recipe is not freezer-friendly.

*If your pie has been chilling in the fridge for a while it’s a good idea to let it sit out for about 15 minutes before serving.

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