If you’re craving the warm, spicy embrace of a classic fall dessert but want to keep it entirely plant-based, this Vegan Pumpkin Pie Recipe will quickly become your go-to treat. It’s rich, creamy, and bursting with all the cozy flavors of pumpkin pie spice, yet completely free from eggs and dairy. Made with simple ingredients like pumpkin purée and full-fat coconut milk, this pie offers the perfect balance of sweetness and spice, making it a standout at any holiday table or cozy night in.
Ingredients You’ll Need
Gathering the right ingredients is the secret to nailing the perfect Vegan Pumpkin Pie Recipe. Each component plays a crucial role, whether enhancing texture, flavor, or natural sweetness.
- Vegan pie crust: Choose an unbaked, store-bought or homemade crust for that buttery, flaky base without any dairy or eggs.
- Pumpkin purée: The star of the show, providing the smooth, earthy pumpkin flavor central to this dessert.
- Full-fat coconut milk: Adds creaminess and richness, essential for that luscious pie filling texture.
- Brown sugar: Gives a deep, molasses-like sweetness that pairs beautifully with spices.
- Cornstarch: Acts as a natural thickener, ensuring your pie sets up perfectly without eggs.
- Pumpkin pie spice: A cozy blend of cinnamon, nutmeg, and other warming spices to infuse that unmistakable pumpkin pie aroma.
- Ground cinnamon: Amplifies the warmth and brings depth to the spiced profile.
- Ground nutmeg: Adds a hint of nutty sweetness and complexity.
- Salt: Balances sweetness and enhances all the flavors beautifully.
- Vanilla extract: A subtle touch that rounds out the overall taste with a fragrant sweetness.
How to Make Vegan Pumpkin Pie Recipe
Step 1: Prepare the Filling
Start by preheating your oven to 350°F (175°C). In a large mixing bowl, whisk together the pumpkin purée, full-fat coconut milk, brown sugar, cornstarch, pumpkin pie spice, cinnamon, nutmeg, salt, and vanilla extract until everything is smooth and fully blended. This mixture is what gives the pie its creamy texture and rich flavor, so smoothness is key.
Step 2: Assemble the Pie
Pour the velvety pumpkin filling into your unbaked vegan pie crust. Use a spatula to smooth the top evenly so it bakes up with a beautiful, glossy surface. The pie crust provides a flaky contrast to the creamy filling, making every bite a delight.
Step 3: Bake to Perfection
Bake the pie for 55 to 60 minutes. You’re looking for the center to be mostly set but just a tiny bit jiggly — kind of like a perfectly baked cheesecake. The edges should be slightly browned, signaling that all the flavors have melded together beautifully.
Step 4: Cool and Chill
Remove the pie from the oven and let it sit at room temperature for about an hour. This helps it set properly without cracking. Then transfer the pie to the refrigerator to chill for at least 4 hours or overnight, allowing the flavors to really develop and the filling to firm up to that perfect sliceable texture.
How to Serve Vegan Pumpkin Pie Recipe
Garnishes
Top your chilled vegan pumpkin pie with dairy-free whipped cream or a sprinkle of cinnamon for that extra festive touch. Toasted pecans or a drizzle of maple syrup also make lovely garnishes that complement the spices perfectly.
Side Dishes
Serve this pie alongside other fall favorites like vegan vanilla ice cream or a cup of spiced chai tea. These pairings highlight the pie’s flavors while creating a warming, comforting dessert experience.
Creative Ways to Present
For a stunning presentation, consider serving individual pie slices on rustic wooden boards with a sprig of fresh rosemary or sage for a pop of green. You could also layer pie filling into mini mason jars for easy, charming portions at gatherings.
Make Ahead and Storage
Storing Leftovers
Keep your leftover vegan pumpkin pie covered tightly in the refrigerator. It will stay fresh and flavorful for up to 4 days, perfect for enjoying a slice or two as a quick, sweet treat.
Freezing
To freeze, wrap the pie securely in plastic wrap and then foil to prevent freezer burn. It can be frozen for up to 2 months. Thaw it overnight in the fridge before serving, and it will taste just as delightful as fresh.
Reheating
If you prefer a slightly warm slice, reheat gently in a low oven at 300°F (150°C) for about 10-15 minutes. Avoid microwaving to preserve the texture, as the oven method helps maintain that creamy, smooth filling.
FAQs
Can I use fresh pumpkin instead of canned pumpkin purée?
Yes! You can roast and puree fresh pumpkin, but for the best texture and ease, canned pumpkin purée is recommended. It’s more consistent and has less water content, which helps the pie set properly.
Is full-fat coconut milk necessary?
Using full-fat coconut milk is key to achieving the creamy richness that replaces dairy in this recipe. Light coconut milk can result in a thinner filling that may not set as well.
Can I substitute the cornstarch for something else?
Definitely. Arrowroot powder makes a great one-to-one substitute if you want an alternative thickener. Just keep in mind it may change the texture slightly but still works beautifully.
How long does this pie keep in the refrigerator?
This delicious vegan pumpkin pie can be enjoyed up to 4 days stored in the fridge. Beyond that, it might start losing its texture and flavor, so it’s best eaten within that window.
Can I make the crust from scratch?
You absolutely can! A homemade vegan crust made with vegan butter or coconut oil offers a wonderful flavor and flaky texture. Plus, making it yourself lets you customize thickness and seasoning.
Final Thoughts
This Vegan Pumpkin Pie Recipe is truly a showstopper that proves plant-based desserts can be just as indulgent and comforting as traditional ones. Whether you’re celebrating a holiday or simply craving a delightful slice of fall, this recipe offers a perfect blend of spicy, sweet, and creamy. I can’t wait for you to try it and see how effortlessly it becomes a beloved classic in your kitchen!
Print
Vegan Pumpkin Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This Vegan Pumpkin Pie Recipe offers a creamy, spiced dessert perfect for the holidays or any occasion. Made with a flaky vegan pie crust and a smooth, pumpkin-spiced filling using coconut milk, it’s a delicious dairy-free and egg-free alternative to traditional pumpkin pie.
Ingredients
Pie Crust
- 1 (9-inch) unbaked vegan pie crust
Filling
- 1 (15 oz) can pumpkin purée
- 3/4 cup full-fat coconut milk (canned)
- 3/4 cup brown sugar
- 1/4 cup cornstarch
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie.
- Mix Filling: In a large bowl, whisk together the pumpkin purée, canned full-fat coconut milk, brown sugar, cornstarch, pumpkin pie spice, cinnamon, nutmeg, salt, and vanilla extract until the mixture is smooth and thoroughly combined.
- Fill Pie Crust: Pour the pumpkin filling into the unbaked vegan pie crust and smooth the top evenly with a spatula to ensure even baking.
- Bake Pie: Bake the pie for 55–60 minutes or until the filling center is set and the edges have slightly browned, indicating it’s fully cooked.
- Cool Pie: Remove the pie from the oven and let it cool at room temperature for 1 hour to allow it to set properly.
- Chill Pie: Transfer the cooled pie to the refrigerator and chill for at least 4 hours or preferably overnight to let flavors develop and texture firm up.
- Serve: Serve the chilled vegan pumpkin pie as is or topped with dairy-free whipped cream for an extra creamy touch.
Notes
- Use canned coconut milk for the creamiest texture and best flavor in the filling.
- Arrowroot powder can be substituted for cornstarch as a thickener if preferred.
- For a homemade crust, use a vegan butter or coconut oil-based crust recipe to maintain vegan integrity.
