Vegan Pumpkin Pie Recipe

If you’re anything like me, the mere thought of a rich, creamy, perfectly spiced pumpkin pie gets your autumn-loving heart racing—and I’m so excited to share my Vegan Pumpkin Pie Recipe with you! This pie is the kind of dessert that feels indulgent yet comforting, and best of all, it’s 100% plant-based without sacrificing any of those classic pumpkin pie flavors. Whether you’re making it for a holiday feast or just because, this recipe delivers that silky smooth texture and warm spice blend that’ll have everyone asking for seconds. Ready to dive in? Let’s go!

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Ingredients & Why They Work

Each component in this Vegan Pumpkin Pie Recipe is carefully picked to give you that perfect pumpkin pie experience, just plant-based and a little lighter. Some ingredients I recommend sourcing mindfully, especially the coconut cream and pumpkin puree—they’re the stars here!

• Pumpkin Puree: Use pure pumpkin—canned pumpkin puree is convenient and consistent in texture.
• Coconut Cream: Full-fat coconut cream is critical for thickening the filling and adding rich creaminess; avoid using thinner coconut milk.
• Brown Sugar: Adds a moist, caramel-like sweetness that pairs beautifully with pumpkin.
• Granulated Sugar: Balances sweetness and helps create a smooth custard texture.
• Cinnamon, Ginger, Nutmeg, Cloves: Classic pumpkin pie spices that bring warmth and depth—freshly ground if possible for extra flavor.
• Cornstarch: This is what thickens the filling perfectly, giving it that luscious custardy set without eggs.
• Salt: Just a pinch—enhances all those sweet and spicy flavors so the pie isn’t flat.
• Vegan Pie Crust: A good crust supports the creamy filling; I love my Easy Vegan Pie Crust recipe, but store-bought vegan crusts work fine too.
• Vegan Whipped Cream (Optional): For serving—it adds that classic finishing touch.

Tweak to Your Taste

One of my favorite things about this Vegan Pumpkin Pie Recipe is how easy it is to make it your own. I like to adjust the spice levels depending on the season or who I’m serving it to, and there’s lots of room for creative swaps that keep the texture just right.

• Less Sweet: Sometimes I cut the sugars in half to suit my taste or if I’m serving it with a sweetened vegan whipped cream.
• Spicier Pie: Adding a dash more ginger or even a pinch of cardamom can turn this into a pie with a bit more personality.
• Crust Variations: I’ve had success swapping the pie crust for a gluten-free or graham cracker crust, both add unique textures and flavors.
• Maple Syrup Swap: I’ve swapped sugars for maple syrup (use 1/2 cup), but keep in mind the filling is a bit softer and less thick.

Step-by-Step: How I Make Vegan Pumpkin Pie Recipe

Step 1: Get Your Oven and Crust Ready

First thing, preheat your oven to 350°F (175°C)—always let it get fully hot before the pie goes in. While the oven heats, prepare your pie crust in a 9-inch pie plate. I usually either use my go-to Easy Vegan Pie Crust recipe, but if you’re short on time, a store-bought vegan crust works just fine. No need to pre-bake the crust here, which saves you a step!

Step 2: Blend the Filling to Silky Smoothness

In a blender, add the pumpkin puree, full-fat coconut cream, both sugars, spices, salt, and cornstarch. Blend until the texture is ultra smooth—no lumps. I sometimes just whisk everything vigorously in a bowl, but blending ensures uniform creaminess. This step really helps the filling set nicely and taste perfectly spiced.

Step 3: Pour, Spread, and Pop Into the Oven

Pour your silky filling into the prepared pie crust. Use a spatula to evenly spread it out. Then, place the pie on the middle rack of your oven. Plan to bake for about 1 hour. If you notice your crust edges starting to brown too fast after about 30 minutes, gently cover the edges with aluminum foil or a pie shield to keep things from burning.

Step 4: Cool and Chill to Perfection

When you pull the pie out, the center will still jiggle a bit—that’s how you know it’s perfect, so don’t overbake! Let the pie cool at room temperature for 30 minutes, then cover it loosely and transfer it to the refrigerator for at least 4 hours or overnight. This chilling step is key for that creamy, custard-like slice you’re craving.

How to Serve Vegan Pumpkin Pie Recipe

Garnishes

I’m a big fan of topping the pie with a cloud of homemade vegan whipped cream—coconut or soy-based whipped toppings both work beautifully. For a little extra flair, a sprinkle of cinnamon or some toasted pecans on top adds a lovely crunch and festive look.

Side Dishes

This pie pairs wonderfully with a cup of spiced chai or robust coffee. If you’re serving a full spread, light sides like a maple-glazed roasted sweet potato or a crisp apple salad balance the richness perfectly.

Creative Ways to Present

One fun idea I tried recently was cutting out little pie crust leaves with cookie cutters, baking them separately, and arranging them delicately on top after chilling—the rustic autumn vibe is adorable and impresses guests every time. You can also drizzle vegan caramel sauce or scatter pomegranate arils for a festive touch.

Make Ahead and Storage

Storing Leftovers

I store leftover pumpkin pie loosely covered in the fridge, and it keeps beautifully for 3 to 4 days. Make sure not to seal it airtight right away as the pie needs some breathing room to avoid soggy crust.

Freezing

Freezing works if you want to prep ahead: once the pie has cooled completely, wrap it tightly in plastic wrap, then a layer of foil to protect from freezer burn. It keeps well for up to 2 months. I recommend thawing in the fridge overnight before serving.

Reheating

Since this pie is best served chilled, I usually just slice it straight from the refrigerator. If you prefer it warm, a quick zap of 20-30 seconds in the microwave does the trick without melting it too much.

FAQs

Final Thoughts

This Vegan Pumpkin Pie Recipe has become my go-to for fall and holiday celebrations because it checks all my boxes: easy, delicious, and insanely creamy without any dairy or eggs. I love how it brings people together—whether it’s a casual get-together or a festive dinner, this pie feels like a warm hug. Trust me, once you try it, you’ll be making it year after year. So grab your blender and pumpkin puree, and let’s make some magic happen in your kitchen!

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