The Ultimate Vegan Pumpkin Pie Recipe

Looking for a plant-based twist on a classic dessert? This vegan pumpkin pie recipe is everything you love about the traditional treat, without the eggs or dairy. Perfectly spiced, beautifully creamy, and nestled in a golden, flaky crust, it’s a fall favorite you won’t want to miss. Whether you’re hosting a Thanksgiving feast or just craving something sweet, this indulgent yet wholesome pie will satisfy every pumpkin lover at the table.

Get ready to discover not only how easy vegan baking can be but also enjoy a guilt-free slice of pie that’s made with love—and cruelty-free ingredients.

Here’s everything you’ll need, step by step, to whip up the ultimate vegan pumpkin pie.

Ingredients for the Perfect Vegan Pumpkin Pie

For the crust:

• 1 ½ cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup vegan butter (cold, cubed)
• 3-5 tablespoons ice water

For the filling:

• 1 can (15 oz.) pumpkin puree
• 1 cup canned coconut milk (full-fat)
• 3/4 cup brown sugar
• 1/4 cup cornstarch (or arrowroot powder)
• 2 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

How to Make Vegan Pumpkin Pie

Step 1: Prepare Your Crust

The foundation of a good pie starts with a flaky crust. Here’s how to make it vegan and foolproof.

1. Mix dry ingredients in a large bowl—combine flour and salt.
2. Add vegan butter. Using a pastry cutter (or your fingers), mix until the texture resembles coarse crumbs.
3. Slowly add ice water, one tablespoon at a time, mixing gently, until the dough comes together without being too sticky.
4. Form into a disk, wrap in plastic, and chill for at least 30 minutes.

Step 2: Make the Pumpkin Filling

While the crust chills, it’s time to prepare that luscious pumpkin filling.

1. Whisk together pumpkin puree, coconut milk, and sugar in a large bowl until smooth.
2. Add cornstarch, pumpkin pie spice, cinnamon, and salt. Stir until everything is evenly incorporated.
3. Mix in vanilla extract for a touch of warmth.

Bonus tip: Use a hand mixer or blender for an extra silky filling!

Step 3: Roll Out and Pre-Bake the Crust

1. Lightly flour a clean surface and roll out your chilled dough to fit a 9-inch pie pan.
2. Carefully transfer the dough to the pan, trimming any excess and crimping the edges for a decorative finish.
3. Pre-bake the crust by lining it with parchment paper and filling it with pie weights (or dried beans). Bake at 375°F for 10-12 minutes. Remove weights and bake for another 5 minutes.

Step 4: Assemble and Bake the Pie

1. Pour your pumpkin filling into the pre-baked crust, smoothing the top with a spatula.
2. Bake at 350°F for 55-60 minutes, or until the edges are set and the center is slightly jiggly (it will firm up as it cools).
3. Cool on a wire rack, then chill in the fridge for at least 4 hours—overnight is even better.

Step 5: Serve and Enjoy

Top your pie with a dollop of coconut whipped cream and a sprinkle of cinnamon for that extra fall flair. Serve chilled or at room temperature—it’s perfect either way!

Why You’ll Love This Recipe

1. Simple Ingredients

This vegan pumpkin pie uses pantry staples you likely already have, making it both budget- and eco-friendly.

2. Dairy-Free, Egg-Free Magic

No need for eggs or cream—coconut milk and cornstarch deliver the creamy, custard-like texture you crave.

3. Warm, Nostalgic Flavors

From pumpkin spice to vanilla, every bite tastes like a warm hug on a chilly autumn day.

4. Perfect for Every Occasion

Thanksgiving, Halloween, or just because! This pie is a crowd-pleaser that fits any event.

Expert Tips for Pie Perfection

• Use chilled ingredients for the crust to prevent it from becoming greasy or tough.
• Don’t skip pre-baking the crust—it prevents that dreaded soggy bottom!
• Adjust sweetness to your preference by tasting the filling before baking. Prefer maple syrup? Swap it for part of the sugar.
• Storage: This pie keeps well in the fridge for up to 4 days. You can also freeze it for up to a month—just thaw in the fridge overnight before serving.

Why Pumpkin Pie Lovers Are Turning Vegan

More and more dessert aficionados are opting for vegan alternatives—and for good reason. Not only are plant-based pies kinder to animals and the planet, but they also offer a lighter, digestible treat that’s less likely to leave you with that post-dessert drowsiness.

With ingredients like coconut milk and pumpkin puree, you’re getting wholesome nutrition in every bite. Plus, baking vegan encourages you to experiment with new textures and flavors—making every pie a unique adventure.

Your Next Great Bake Starts Here

Whether you're a seasoned baker or just starting your vegan baking journey, this pumpkin pie is fail-proof, fabulous, and full of flavor. Gather your ingredients, fire up your oven, and enjoy the process of creating a dessert that’s as kind as it is delicious.

Don’t forget to share your culinary creations! Tag us on Instagram with #VeganPumpkinPie and show off your masterpiece.