Vegan Pumpkin Pie: A Creamy Fall Treat Anyone Can Enjoy

I’m so excited to share my favorite vegan pumpkin pie recipe with you! Holiday or no holiday, I’m always craving that classic autumn dessert. But being vegan doesn’t mean missing out on this seasonal treat.

My dairy-free version tastes just as rich and creamy as traditional pumpkin pie, with a flaky crust and warming spices. 

I use coconut milk to replace the eggs and cream, giving it that perfect silky texture and a blend of cinnamon, ginger, and nutmeg brings out the pumpkin’s natural sweetness.

Making this pie is super easy too. I just blend the filling ingredients, pour into a pre-baked crust, and bake until set. It’s become such a hit at my family gatherings that even the non-vegans ask for seconds! Give it a try and let me know what you think.

Why Pumpkin is Perfect in Vegan Dessert

Pumpkin is a fantastic ingredient for vegan desserts. It’s naturally creamy and adds moisture, which helps replace eggs and dairy. 

I use canned pumpkin puree for convenience, but fresh works too. It pairs well with spices like cinnamon, nutmeg, and ginger, plus pumpkin’s natural sweetness means I can often reduce added sugars.

In pies, pumpkin creates a smooth, custard-like filling without eggs. It’s also great in muffins, breads, and even vegan ice cream – I love how versatile it is!

The key to delicious vegan desserts is finding clever substitutes that mimic the texture and binding properties of traditional ingredients. It takes some experimentation, but the results can be amazing and I’ve found vegan baked goods are often just as tasty as conventional ones.

With this recipe in your arsenal you’ll be able to adapt any recipe from Caramel Apple Pumpkin Pie to Pumpkin Pecan Praline Pie to Chai-Spiced Pumpkin Pie and beyond, to fit your needs.

Vegan Pumpkin Pie Recipe

This vegan pumpkin pie is rich, creamy, and bursting with warm flavor. It’s made with a flaky vegan crust and a luscious pumpkin filling that everyone will love.

Ingredients

Crafting the perfect vegan pumpkin pie requires carefully chosen ingredients to capture that classic flavor and texture we all love. Let’s explore the key components that make this plant-based dessert a hit.

For the Crust:

1 ½ cups all-purpose flour (or gluten-free flour blend)

½ teaspoon salt

½ cup cold vegan butter or coconut oil, cubed

3-5 tablespoons ice water

For the Filling:

1 (15 oz) can pumpkin puree (not pumpkin pie mix)

¾ cup full-fat coconut milk (or other creamy non-dairy milk)

½ cup maple syrup

⅓ cup brown sugar or coconut sugar

2 tablespoons cornstarch (or arrowroot powder)

1 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

¼ teaspoon salt

For the Vegan Whipped Cream Topping (Optional):

I love crowning my pumpkin pie with a luscious vegan whipped cream. It’s easy to find in stores but if you’d like to make your own here’s what you’ll need:

1 can full-fat coconut milk, chilled overnight

2-3 tablespoons powdered sugar

1/2 teaspoon vanilla extract

1/4 teaspoon of xanthan gum (optional)

Pumpkin Purée vs. Fresh Pumpkin:

I’m a big fan of using canned pumpkin purée for convenience and consistency. It’s readily available and delivers reliable results every time. However, if you’re feeling adventurous, fresh pumpkin can add a wonderful homemade touch.

To use fresh pumpkin, I recommend choosing sugar pumpkins or pie pumpkins. They’re smaller and sweeter than carving pumpkins.

Finding the Right Dairy Alternatives:

For that creamy, silky texture we crave in pumpkin pie, I’ve found coconut milk to be a fantastic dairy substitute. Full-fat canned coconut milk adds richness without overpowering the pumpkin flavor.

I’ve also experimented with cashew cream, almond milk, and oat milk. Each brings its own unique qualities to the pie, it’s just a matter of preference. Cashew cream offers a neutral, creamy base, almond milk keeps things light, while oat milk adds a subtle sweetness.

You can even mix and match these alternatives to achieve the perfect consistency and flavor balance.

Instructions

Now you’ve got your ingredients, it’s time to get baking!

Prepare the Crust:

The key to a flaky crust is keeping everything cold, so I chill my flour and fat in the freezer before starting.

In a mixing bowl, whisk together the flour and salt.

Add the cold vegan butter or coconut oil, and use a pastry cutter or your fingers to mix until crumbly.

Gradually add ice water, one tablespoon at a time, until the dough holds together when pressed. Overmixing leads to a tough crust, so be careful not to overdo it.

Note: Sometimes, I add a splash of apple cider vinegar – it helps prevent gluten formation, resulting in a more tender crust.

Form the dough into a disk and trim the edges, wrap it in plastic wrap, and chill in the fridge for 30 minutes.

Make the Filling:

Preheat the oven to 350°F (175°C).

If you’ve opted for a whole pumpkin, cut the pumpkin in half and scoop out the seeds. Roast face-down at 350°F for 45-60 minutes, scoop out the flesh and purée.

In a large bowl, whisk together the pumpkin puree, coconut milk, maple syrup, brown sugar, and vanilla extract.

Add the cornstarch, cinnamon, ginger, nutmeg, cloves, and salt. Whisk until smooth and well combined.

Assemble and Bake:

Pour the filling into the chilled crust and smooth the top with a spatula.

Bake for 55-60 minutes, or until the filling is set but still slightly wobbly in the center.

Let the pie cool at room temperature, then chill in the fridge for at least 4 hours (preferably overnight) to fully set.

Make the Topping (Optional):

If you’ve gone for store-bought vegan whipped cream, you can skip this step! 

To make the topping, scoop out the solid coconut cream, leaving the liquid behind. Then whip it with sugar and vanilla until fluffy. This takes about 3-5 minutes with an electric mixer.

For a firmer topping, I sometimes add 1/4 teaspoon of xanthan gum. It helps stabilize the cream, especially if I’m not serving the pie right away.

Serve Your Pie:

Congratulations, you made a pie! Slice and serve with a dollop of vegan whipped cream or coconut cream and garnish with a sprinkle of cinnamon or a drizzle of maple syrup if desired.

If you’re feeling fancy you can also add a sprinkle of chopped pecans or walnuts for crunch, or arrange thin apple slices in a spiral pattern on top.

I always serve the pie at room temperature for the best flavor and texture. If I’m feeling extra, I warm individual slices slightly before topping with the whipped cream.

This pie is the perfect fall dessert—rich in pumpkin flavor with a silky texture and a buttery vegan crust.

Storing the Leftovers:

Storing your vegan pumpkin pie properly will help maintain its texture and flavor. Here’s how to do it:

For short-term storage (Up to 3 Days), let the pie cool to room temperature after baking. This prevents condensation and sogginess when stored. Wrap the pie tightly with plastic wrap or aluminum foil, or store it in an airtight container and store it in the refrigerator.

For long-term storage (Up to 1 Month) you’ll also need to let the pie cool completely. Use plastic wrap to cover it, ensuring there is no exposure to air, then wrap it again with aluminum foil to prevent freezer burn and place flat in the freezer.

To serve your frozen pie, thaw it in the refrigerator overnight. Avoid microwaving as it can make the crust soggy. If the crust has softened, you can reheat the pie in a preheated oven at 350°F (175°C) for 10-15 minutes to crisp it up.

And there you have it—an irresistible vegan pumpkin pie that’s as easy to make as it is to devour! Whether you’re serving it for the holidays, a cozy fall dinner, or just because you’re craving something sweet, this pie is sure to impress vegans and non-vegans alike.

The best part? It’s not only delicious but also packed with feel-good ingredients that’ll make you feel as warm and fuzzy as your favorite fall sweater. So grab a slice (or two), top it with a dollop of vegan whipped cream, and enjoy every creamy, spiced bite.

And why stop at pumpkin pie? Check out my recipe for Pumpkin Cheesecake Pie which can be easily adapted to suit a vegan diet.