Recipe

Vegan Pumpkin Pie

Silky pumpkin filling, warm spices, and a crisp crust. Classic holiday vibes without eggs or dairy, and yes, it slices clean.

By Matt Campbell

•

4.8

A single slice of vegan pumpkin pie on a dessert plate with a dollop of coconut whipped cream, photographed on a warm-toned kitchen table with soft natural light

Jump to Recipe

I love pumpkin pie, but I do not love fussy pie drama. I want a filling that sets up like the classic, slices clean, and still tastes like the inside of a cozy sweater. This vegan pumpkin pie gets there with a simple trick: canned full-fat coconut milk for richness and a little starch for structure, so you do not miss the eggs at all.

It is the kind of recipe you can bring to a mixed crowd and watch everyone go back for a second slice. No speeches, just crumbs.

Canned pumpkin puree, coconut milk, brown sugar, spices, and a pie crust arranged on a bright kitchen counter, ready for baking

Why It Works

Classic texture without eggs: A modest hit of cornstarch (or arrowroot) helps the custard set so your slices hold up without turning rubbery.
Big cozy flavor: Pumpkin plus cinnamon, ginger, and nutmeg, with a little vanilla and salt to keep it from tasting flat.
No weird ingredients: Everything is grocery-store friendly.
Crispier crust: A quick blind bake helps prevent sogginess.
Make-ahead friendly: Pumpkin pie is better after a chill, and this one is made for that.

Pairs Well With

Storage Tips

Refrigerator: Cover the pie and refrigerate for up to 4 to 5 days. The filling will continue to firm slightly as it chills.

Freezer: For best texture, freeze individual slices. Place slices on a sheet pan to freeze until firm, then wrap each slice tightly and store in a freezer bag for up to 2 months. Thaw overnight in the fridge.

Serving leftovers: Vegan pumpkin pie is best served cold or cool. If you want it slightly warm, microwave a slice in 10 to 15 second bursts. Do not blast it, or the filling can turn a little soft.

Common Questions

Can I use pumpkin pie filling instead of pumpkin puree?

Skip it. Pumpkin pie filling already has sugar and spices, so it will throw off the sweetness and the set. Use 100% pumpkin puree.

Why didn’t my vegan pumpkin pie set?

The usual culprits are underbaking, not letting it chill long enough, or using a thin milk. Use canned full-fat coconut milk, bake until the center jiggles like custard (not rippling like soup), then chill at least 6 hours.

Can I make this without coconut milk?

Yes, but the texture will be lighter. Use 1 cup unsweetened oat creamer or soy creamer (the thick kind). If it is thin, add an extra 1 tablespoon cornstarch.

How do I prevent cracks?

Cracks happen from overbaking or rapid temperature changes. Pull the pie when the edges are set and the center still has a soft jiggle. Let it cool at room temp before refrigerating.

Do I have to blind bake the crust?

Technically no, but I strongly recommend it. Pumpkin filling is wet, and blind baking is your best friend for a crisp bottom.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9-inch pie dish
Mixing bowl
Whisk
Measuring cups and spoons
Rubber spatula
Baking sheet (to catch drips)
Pie weights or dried beans (for blind baking)

The first time I tested a vegan pumpkin pie, I got cocky. I skipped the chill time, cut a slice too early, and basically served pumpkin lava in a crust. Delicious, yes. Photogenic, absolutely not. Now I treat pumpkin pie like a good friendship: give it time to set up, do not rush it, and it shows up for you when it counts.

Vegan Pumpkin Pie

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 55 minutes

Total Time 1 hour 15 minutes plus cooling and chilling

Servings 8 slices

Ingredients

Crust

1 (9-inch) unbaked pie crust, store-bought or homemade (make sure it is vegan)

Filling

1 (15-ounce) can pumpkin puree (about 1 3/4 cups)
1 cup canned full-fat coconut milk, well stirred
3/4 cup packed brown sugar
2 tablespoons maple syrup
3 tablespoons cornstarch (or arrowroot starch)
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves (optional but nice)
1 teaspoon vanilla extract
1/2 teaspoon fine salt

Optional topping

Coconut whipped cream
Toasted pecans
A pinch of cinnamon

Instructions

Heat the oven. Preheat to 375°F. Place a rack in the lower third of the oven. Set your pie dish on a baking sheet to make transfers easy and catch any oily leaks.
Blind bake the crust (recommended). Fit the pie crust into a 9-inch pie dish. Crimp the edges. Line the crust with parchment, fill with pie weights or dried beans, and bake for 15 minutes. Remove the parchment and weights, then bake 5 minutes more. This helps keep the bottom crisp.
Whisk the filling. In a large bowl, whisk together pumpkin puree, coconut milk, brown sugar, maple syrup, cornstarch, cinnamon, ginger, nutmeg, cloves (if using), vanilla, and salt until very smooth. Scrape the bowl with a spatula and whisk again so there are no dry starch pockets.
Fill the crust. Pour the filling into the warm crust and smooth the top.
Bake. Bake at 375°F for 15 minutes, then reduce heat to 350°F and bake for 35 to 40 minutes more. The edges should look set, and the center should jiggle like custard. If you like numbers, aim for about 175 to 180°F in the center. If the crust edge is getting too dark, cover it with a pie shield or a ring of foil. If your oven runs hot on one side, rotate the pie halfway through the 350°F bake.
Cool, then chill. Cool the pie at room temperature for 2 hours. Refrigerate uncovered for 1 to 2 hours until fully cool (this helps avoid condensation), then cover and chill until fully set, at least 6 hours and preferably overnight.
Slice and serve. Slice cold for the cleanest wedges. Top with coconut whipped cream and toasted pecans if you want the full holiday moment.