This Vegan Pumpkin Pie is a celebration of autumn’s coziest flavors, wrapped in a creamy, spiced filling and a flaky crust. The velvety texture of the pumpkin, blended with cinnamon, nutmeg, and ginger, creates a symphony of warmth in every bite. Perfect for gatherings or a quiet night in, this pie is as indulgent as it is wholesome, proving plant-based desserts can be just as decadent. With just 30 minutes of prep and an hour of baking, it’s surprisingly simple to make, leaving you plenty of time to savor the aroma filling your kitchen.
After chilling for four hours, the pie sets into a luscious, sliceable masterpiece that’s both smooth and rich. The golden crust adds a satisfying crunch, contrasting beautifully with the silky filling. Whether you’re vegan or simply exploring new flavors, this pie is a must-try that will leave everyone asking for seconds. Its comforting spices and creamy texture make it the ultimate dessert for any fall occasion, and it’s ready to enjoy in just over five hours. Trust me, one slice will have you hooked!
Ingredients for Vegan Pumpkin Pie
- 1 Vegan Pie Crust (store-bought or homemade, prepared up to 2 days ahead)
- 3 cups canned pumpkin puree (not pumpkin pie filling)
- 1 (13.5-fluid-ounce) can coconut cream (use both solids and liquid)
- ¾ cup brown sugar (packed, or substitute with coconut sugar)
- ¼ cup cornstarch (or arrowroot powder for thickening)
- 1 tablespoon pumpkin pie spice (or make your own blend with cinnamon, nutmeg, ginger, and cloves)
- 2 teaspoons vanilla extract
- ¼ teaspoon sea salt
- Vegan whipped cream or Coconut Whipped Cream (for serving, optional)
Step-by-Step Instructions
- Prepare the crust: Roll out the vegan pie dough and transfer it to a 9- or 9.5-inch pie plate. Crimp the edges, tent with plastic wrap, and chill in the refrigerator for 30 minutes.
- Preheat the oven: Set the oven to 350°F and position a rack in the lower third of the oven.
- Make the filling: In a blender, combine the pumpkin puree, coconut cream, brown sugar, cornstarch, pumpkin pie spice, vanilla, and salt. Blend until smooth, working in batches if needed.
- Assemble the pie: Pour the filling into the chilled pie crust and smooth the top with a spatula. Place the pie on a baking sheet for easier handling.
- Bake: Transfer the pie to the lower oven rack and bake for 55 to 70 minutes, or until the crust is golden brown and cracks form in the filling. The center will still be slightly jiggly.
- Cool and chill: Allow the pie to cool completely at room temperature, then cover and refrigerate for at least 4 hours or overnight to set.
- Serve: Slice the pie and serve with a dollop of vegan whipped cream or coconut whipped cream, if desired.
Perfect Pairings: Toppings and Serving Ideas
Elevate your Vegan Pumpkin Pie with a dollop of vegan whipped cream or coconut whipped cream for a creamy finish. For a crunchy contrast, sprinkle with toasted pecans or a drizzle of maple syrup. Serve with a side of vanilla dairy-free ice cream for a decadent dessert experience.
Make-Ahead Magic: Storage and Reheating Tips
This pie can be made up to 2 days in advance and stored covered in the fridge. For longer storage, wrap slices tightly in plastic wrap and freeze for up to 1 month. Thaw in the fridge overnight before serving. If you prefer a warm slice, reheat in the oven at 300°F for 10-15 minutes.
Time-Saving Tricks for Busy Bakers
Short on time? Use a store-bought vegan pie crust to skip the homemade dough step. You can also blend the filling ingredients the night before and store them in the fridge, so all you need to do is pour and bake the next day. Every minute saved counts!
Recipe Variations to Spice It Up
Experiment with flavors by adding 1 teaspoon of cinnamon or ½ teaspoon of cardamom to the filling for a unique twist. For a nutty flavor, mix in ½ cup of almond butter before blending. If you’re feeling adventurous, swap the pumpkin puree for sweet potato puree for a slightly different taste.
Essential Equipment for Pie Perfection
A 9- or 9.5-inch pie plate is ideal for this recipe. Use a blender or food processor to ensure the filling is silky smooth. A baking sheet underneath the pie plate prevents spills and makes transferring to the oven easier. Don’t forget a spatula for smoothing the filling!
Vegan Pumpkin Pie
Ingredients
Vegan Pie Crust
- 1 Vegan Pie Crust*
Filling
- 3 cups canned pumpkin puree
- 1 (13.5-fluid-ounce) can coconut cream, solids and liquid
- 3/4 cup brown sugar
- 1/4 cup cornstarch
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
- 1/4 teaspoon sea salt
- Vegan whipped cream, or Coconut Whipped Cream, for serving
Instructions
- Up to 2 days and at least 2 hours ahead, prepare the vegan pie crust according to this recipe.* Follow the instructions in the recipe to roll out the dough for one crust, then transfer it to a 9- or 9.5-inch pie plate and crimp the edges. Tent the crust with plastic wrap and chill in the refrigerator for 30 minutes.
- Preheat the oven to 350°F. Position a rack in the lower third of the oven.
- In a blender, place the pumpkin puree, coconut cream, brown sugar, cornstarch, pumpkin pie spice, vanilla, and salt. Blend until smooth, working in batches as necessary.
- Pour the filling into the chilled pie crust and use a spatula to smooth the top. Place on a baking sheet, then transfer to the low oven rack. Bake for 55 to 70 minutes, or until the crust is golden brown and cracks form in the filling. It will still be jiggly in the center.
- Allow to cool completely, then cover and chill for 4 hours or overnight.
- Slice and serve with vegan whipped cream.