This vegan pumpkin pie recipe is the one I make every single Thanksgiving now, and nobody at the table has ever guessed it is dairy free and egg free.
The filling comes out silky and spiced, the crust turns flaky and golden, and the whole thing sets up perfectly with just a can of pumpkin, some coconut milk, and a handful of pantry spices.
If you have been nervous about trying a vegan version of this holiday classic, this is the recipe that will convince you it can taste just as good, if not better, than the original, much like my maple pumpkin pie recipe convinced skeptics of the maple version.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 60 minutes |
| Total Time | 4 hours 20 minutes (includes cooling) |
| Servings | 8 slices |
| Difficulty Level | Easy |
Why You’ll Love This Vegan Pumpkin Pie Recipe
This pie tastes every bit as rich and spiced as the traditional version, but it skips the eggs and dairy completely.
Full fat coconut milk does all the heavy lifting here, giving the filling that same velvety, custardy bite you remember from childhood.
It also happens to be one of the easiest pies you will ever make, since the filling comes together in one bowl with no tempering, no water bath, and no fuss.
Another favorite of mine for the holiday table: Pumpkin Pie Recipe From Scratch
- Completely dairy free, egg free, and easy to make gluten free with a swap of crust
- Smooth, custardy texture thanks to full fat coconut milk
- Warmly spiced with classic pumpkin pie flavors everyone recognizes
- One bowl filling, no mixer or double boiler required
- Bakes up perfectly for Thanksgiving, Friendsgiving, or any fall gathering
- Freezer friendly, so you can make it well ahead of the holidays
Ingredients
You only need a handful of pantry staples and one can of coconut milk to make this filling taste rich and traditional.
I always use my vegan pie crust recipe for the base, since it bakes up flaky and holds the filling beautifully, but a store bought vegan crust works too if you are short on time.
- 1 unbaked 9 inch vegan pie crust, homemade or store bought
- 15 ounces canned pumpkin puree (not pumpkin pie filling)
- 1 cup full fat canned coconut milk, well stirred
- 3/4 cup packed brown sugar
- 1/4 cup pure maple syrup
- 3 tablespoons cornstarch
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
Kitchen Equipment Needed
Nothing fancy is required for this recipe, though a few tools make the process smoother and help the crust bake evenly.
Read Also: Gluten Free Pie Crust Recipe
- 9 inch pie dish
- Large mixing bowl and whisk, or a blender
- Pie weights or dried beans for blind baking
- Measuring cups and spoons
- Aluminum foil or a pie crust shield
Recommended Products for This Recipe
These are a few products I personally reach for every time I make this pie, based on years of testing pumpkin pies in my own kitchen.
For a shortcut, my almond flour pie crust recipe also pairs nicely with this filling if you want a grain free option.
1. Ceramic Pie Weights
These distribute heat far more evenly than dried beans, which means a crisper, more evenly browned crust on the blind bake.
They also last for years, unlike beans that eventually need replacing after repeated use.
2. Emile Henry Ceramic Pie Dish
A heavy ceramic dish holds heat steadily, which helps the bottom crust bake through instead of turning soggy under a wet pumpkin filling.
It also looks beautiful enough to bring straight from the oven to the table.
3. Full Fat Canned Coconut Milk
This is the ingredient that makes or breaks the texture of a vegan pumpkin pie, so I always keep a few cans of a trusted brand on hand.
Skipping the light version matters here, since the extra fat is what gives the filling its custardy set.
4. Pie Crust Shield
An adjustable silicone shield saves the edges of the crust from burning during the long bake time this pie needs.
It is reusable and far less fiddly than wrapping strips of foil around the edges every time.
Step-by-Step Instructions: How to Make Vegan Pumpkin Pie
1. Blind Bake the Crust
- Preheat your oven to 350 degrees Fahrenheit.
- Roll out the vegan pie crust and fit it into a 9 inch pie dish, crimping the edges however you like.
- Prick the bottom of the crust a few times with a fork so steam can escape while it bakes.
- Line the crust with parchment paper and fill it with pie weights or dried beans.
- Bake for 10 minutes, then remove the weights and parchment and set the crust aside to cool slightly while you make the filling.
2. Mix the Pumpkin Filling
- In a large mixing bowl, whisk together the pumpkin puree and full fat coconut milk until smooth.
- Add the brown sugar, maple syrup, cornstarch, pumpkin pie spice, vanilla extract, and salt.
- Whisk everything together vigorously for about a minute, until the cornstarch is fully dissolved and no lumps remain.
- If you prefer an ultra smooth filling, you can blend all of the ingredients together in a blender instead of whisking by hand.
3. Fill and Bake the Pie
- Pour the pumpkin filling into the warm, partially baked crust and smooth the top with a spatula.
- Cover the edges of the crust with a pie shield or strips of foil to prevent over browning.
- Bake at 350 degrees Fahrenheit for 50 to 60 minutes, until the edges of the filling are set and the center still has a slight jiggle.
- The filling will continue to firm up as it cools, so do not worry if the very center looks slightly underdone when you pull it out.
4. Cool and Chill
- Let the pie cool at room temperature on a wire rack for about an hour.
- Transfer it to the refrigerator and chill for at least 3 hours, or overnight, so the filling fully sets.
- Slice with a sharp knife once fully chilled for the cleanest cuts.
This same coconut milk trick works beautifully in my Sweet Potato Pie Recipe if you want to try it in another holiday classic.
Tips for The Best Vegan Pumpkin Pie
A few small details make a big difference in how this pie turns out, especially since there are no eggs to fall back on for structure.
I also love finishing slices with a dollop of coconut whipped cream, the same way I top my whipped pumpkin pie recipe.
- Always shake the can of coconut milk well before opening so the fat and liquid are fully combined
- Do not skip the blind bake, or the bottom crust will turn soggy under the wet filling
- Whisk the cornstarch in thoroughly to avoid any lumps in the finished filling
- Let the pie chill fully before slicing, since it needs time to set completely
- Cover the crust edges early to prevent burning during the long bake
Serving Suggestions
This pie is rich enough to stand on its own, but a few toppings and pairings make it feel extra special for the holidays.
You might also enjoy: No Bake Pumpkin Cheesecake
- A generous swirl of coconut whipped cream on top of each slice
- A light dusting of extra cinnamon or nutmeg for presentation
- A scoop of dairy free vanilla ice cream on the side
- A drizzle of extra maple syrup for a sweeter finish
- Alongside a warm mug of spiced cider for a cozy fall dessert spread
Variations of Vegan Pumpkin Pie
Once you have the base recipe down, it is easy to switch things up depending on what you are craving.
If pecans are more your style, my vegan maple pecan pie recipe uses a similar approach with a completely different filling.
- Swap the pie crust for a graham cracker or gingersnap crust for a different texture
- Add a tablespoon of bourbon or dark rum to the filling for extra depth
- Stir in a pinch of black pepper along with the spices for a subtle warmth
- Top with a crumbled pecan streusel instead of whipped cream
- Make it gluten free by using a gluten free vegan pie crust
Storage and Reheating
Because this pie is dairy free, it actually holds up in the fridge just as well as a traditional version, if not longer.
Another favorite: Pumpkin Cheesecake Recipe
- Store leftover pie covered in the refrigerator for up to 5 days
- Freeze whole or sliced pie, wrapped tightly, for up to 2 months
- Thaw frozen pie overnight in the refrigerator before serving
- Serve chilled or at cool room temperature, since this filling is not meant to be reheated
Nutritional Facts
These values are estimated per slice, based on 8 slices per pie, and will vary depending on the exact crust and brands you use.
If you are looking for something a little lighter, my pumpkin mousse recipe is a good lower calorie alternative.
| Nutritional Facts (Per Slice) | |
|---|---|
| Calories | 290 |
| Total Fat | 14g |
| Saturated Fat | 8g |
| Carbohydrates | 39g |
| Sugar | 22g |
| Fiber | 2g |
| Protein | 3g |
| Sodium | 190mg |
Health Benefits of Key Ingredients
Beyond being dairy free, this pie actually leans on a few ingredients that bring real nutritional value to the table.
Pumpkin itself is the star, and it happens to be one of the most nutrient dense squashes you can cook with.
Read Also: Dark Chocolate Pumpkin Tart Recipe
- Pumpkin puree is rich in beta carotene, which the body converts into vitamin A for eye and skin health
- Coconut milk provides healthy medium chain fatty acids and a dairy free source of richness
- Cinnamon and ginger both carry natural anti inflammatory properties
- Maple syrup offers a more natural sweetness compared to refined sugar, along with trace minerals
- Cloves and nutmeg are both rich in antioxidants, even in small amounts
FAQs About Vegan Pumpkin Pie
1. Can I use a different plant based milk instead of coconut milk?
You can, but full fat coconut milk gives the richest, most custardy texture of any option.
Almond or oat milk will work in a pinch, though the filling will be noticeably thinner and less rich.
2. Why is my vegan pumpkin pie filling runny?
This usually means the pie has not chilled long enough, since the cornstarch needs time in the fridge to fully set.
Give it at least 3 hours, and ideally overnight, before slicing.
3. Can I make this pie ahead of time?
Yes, this is actually one of the best make ahead desserts for the holidays.
You can bake it up to 2 days in advance and keep it chilled in the refrigerator until you are ready to serve.
4. Is canned pumpkin the same as pumpkin pie filling?
No, and it is important not to mix these up.
Pumpkin pie filling already contains added sugar and spices, while plain canned pumpkin puree is just cooked, pureed pumpkin with nothing else added.
5. Can I use fresh pumpkin instead of canned?
Absolutely, as long as it is well drained and pureed until completely smooth.
For more detail on that process, my fresh pumpkin pie recipe walks through how to roast and puree fresh pumpkin from scratch.
Vegan Pumpkin Pie
Ingredients
- 1 unbaked 9 inch vegan pie crust homemade or store bought
- 15 ounces canned pumpkin puree 425g, not pumpkin pie filling
- 1 cup full fat canned coconut milk 240ml, well stirred
- 3/4 cup brown sugar 150g, packed
- 1/4 cup pure maple syrup 60ml
- 3 tablespoons cornstarch
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- coconut whipped cream
- ground cinnamon for dusting
- ground nutmeg for dusting
- dairy free vanilla ice cream
- extra maple syrup for drizzling
Equipment
- 9-inch pie dish
- Large mixing bowl
- Whisk
- Blender (optional, for ultra smooth filling)
- Pie weights or dried beans
- Measuring cups and spoons
- Aluminum foil or pie crust shield
Method
- Preheat oven to 350°F. Roll out crust and fit into a 9 inch pie dish, crimping edges. Prick bottom with a fork. Line with parchment and fill with pie weights or dried beans. Bake for 10 minutes, then remove weights and parchment. Set aside to cool slightly.
- In a large mixing bowl, whisk together pumpkin puree and full fat coconut milk until smooth. Add brown sugar, maple syrup, cornstarch, pumpkin pie spice, vanilla, and salt. Whisk vigorously for about 1 minute until cornstarch dissolves and no lumps remain. For ultra smooth filling, blend all ingredients in a blender.
- Pour filling into the warm, partially baked crust and smooth the top. Cover crust edges with a pie shield or foil. Bake at 350°F for 50-60 minutes, until edges are set and center still has a slight jiggle. The filling will continue to firm up as it cools.
- Cool pie at room temperature on a wire rack for about 1 hour. Transfer to refrigerator and chill for at least 3 hours, or overnight, so filling fully sets. Slice with a sharp knife once fully chilled.
Nutrition
Notes
- Always shake the can of coconut milk well before opening so the fat and liquid are fully combined.
- Do not skip the blind bake, or the bottom crust will turn soggy under the wet filling.
- Whisk the cornstarch in thoroughly to avoid any lumps in the finished filling.
- Let the pie chill fully before slicing, since it needs time to set completely.
- Cover the crust edges early to prevent burning during the long bake.
- This pie can be baked up to 2 days in advance and kept chilled in the refrigerator.
- Freeze whole or sliced pie, wrapped tightly, for up to 2 months. Thaw overnight in the refrigerator before serving.
- Serve chilled or at cool room temperature, since this filling is not meant to be reheated.
- Make it gluten free by using a gluten free vegan pie crust.
- Swap the pie crust for a graham cracker or gingersnap crust for a different texture.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This vegan pumpkin pie recipe proves that you do not need eggs or dairy to get that classic, nostalgic slice of fall.
It is creamy, warmly spiced, and easy enough to make even if this is your first holiday pie.
I would love to hear how yours turns out, so drop a comment below once you have given it a try.
Do share a photo so I can see your beautiful pie, and feel free to pass this recipe along to anyone who could use a good vegan dessert this season.
Recommended:
- Pumpkin Chiffon Pie Recipe
- Pumpkin Pie With Sweetened Condensed Milk
- Thanksgiving Recipes
- Quick and Easy Thanksgiving Desserts
- Maple Brown Butter Pumpkin Pie Recipe
