Pumpkin pie is the quintessential dessert of the fall season, and believe it or not, creating a vegan version is not only possible but can be just as delicious—if not more! Whether you’re vegan, have dietary restrictions, or just want to add a plant-based option to your holiday table, this recipe is here to impress. Bonus? It’s easy to make, creamy, and bursting with warm, spiced pumpkin flavor.
Why You’ll Love This Recipe
- It’s rich, creamy, and has all the fall vibes you love.
- Perfect for Thanksgiving or any cozy autumn gathering.
- It uses simple ingredients easily found at your local grocery store.
- Suitable for vegans and non-vegans alike!
Now, grab your apron, and let’s get started.
Ingredients
Here’s what you’ll need to whip up this incredible vegan pumpkin pie.
For the Crust:
- 1 ½ cups all-purpose flour (or gluten-free flour for a GF version)
- ½ teaspoon salt
- ½ cup coconut oil or vegan butter (cold)
- 4-6 tablespoons ice-cold water
For the Filling:
- 1 can (15 oz) pumpkin puree (not pumpkin pie mix)
- ¾ cup full-fat coconut milk (or any other creamy plant-based milk)
- ½ cup brown sugar
- ¼ cup maple syrup
- 3 tablespoons cornstarch (or arrowroot powder)
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon vanilla extract
- A pinch of salt
Instructions
Step 1. Make the Crust
- Mix the dry ingredients – Combine flour and salt in a mixing bowl.
- Work in the coconut oil – Cut cold coconut oil or vegan butter into the flour until it forms a crumbly texture.
- Add water – Gradually add ice-cold water, 1 tablespoon at a time, until the dough holds together (but isn’t sticky).
- Chill the dough – Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step 2. Prepare the Filling
- Combine ingredients – Add pumpkin puree, coconut milk, brown sugar, maple syrup, cornstarch, cinnamon, ginger, nutmeg, cloves, vanilla extract, and salt to a bowl. Whisk until smooth and fully combined.
- Taste and adjust – Taste the mixture. Adjust the spices or sweetness according to your preference.
Step 3. Assemble the Pie
- Roll out the dough – Once chilled, roll the dough on a floured surface to fit a 9-inch pie pan. Gently transfer it to the pan and trim the edges as needed.
- Pour the filling – Pour the prepared pumpkin mixture into the crust and smooth the top with a spatula.
Step 4. Bake the Pie
- Preheat oven – Heat the oven to 375°F (190°C).
- Bake – Place the pie in the oven and bake for 60-65 minutes, or until the filling is set and the crust is golden. The pie might jiggle slightly in the center—this is normal and will set as it cools.
- Cool completely – Allow the pie to cool at room temperature before transferring it to the fridge for at least 4 hours (or overnight) to fully set.
Serving Suggestions
When your vegan pumpkin pie is ready, serve it chilled or at room temperature. For an extra decadent touch, top it with vegan whipped cream or a scoop of dairy-free vanilla ice cream. Sprinkle a dash of cinnamon on top for added flair!
Tips for Success
- Don’t skip the chilling – Refrigerating the crust ensures it’s easy to handle and avoids shrinking when baking.
- Use full-fat coconut milk – This adds creaminess to the filling, making it rich and smooth.
- Make ahead – This pie can be made a day in advance, giving you extra time to prepare for your gathering.
Final Thoughts
This vegan pumpkin pie brings the flavors of fall to life. Warm spices, creamy consistency, and a flaky, buttery crust—it’s everything you love about pumpkin pie, minus the dairy and eggs. Whether you’re serving long-time vegans or curious omnivores, this dessert will be a hit for everyone at the table.
Enjoy, and happy baking! 🍂 🎃
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