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Vegan Pumpkin Pie Recipe

Vegan Pumpkin Pie

This Vegan Pumpkin Pie is rich, creamy, and perfectly spiced, featuring a flaky vegan crust and a smooth pumpkin filling. Sweetened with maple syrup and coconut milk, it's a crowd-pleasing dessert perfect for Thanksgiving and other festive occasions. Top it with vegan whipped cream for an irresistible finish.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 Slices
Course: Dessert
Cuisine: American, vegan
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups pumpkin puree
  • 1 cup sweetened condensed coconut milk
  • 1/2 cup maple syrup
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 premade Vegan Pie Crust store-bought or homemade

Method
 

  1. Preheat the Oven: Set oven to 350°F (175°C).
  2. Mix the Filling: Whisk together pumpkin puree, condensed coconut milk, maple syrup, cornstarch, vanilla, and spices in a bowl until smooth.
  3. Prepare the Crust: Place the pie crust in a 9-inch pie pan, crimp edges as desired.
  4. Fill the Crust: Pour in the pumpkin filling and smooth the top.
  5. Bake: Bake for 45–50 minutes, or until set and a toothpick comes out clean.
  6. Cool: Let the pie cool at room temperature, then refrigerate for at least 2 hours.
  7. Serve: Slice and enjoy with a dollop of vegan whipped cream.

Notes

For a firmer texture, refrigerate overnight. You can add a pinch of clove or allspice for deeper spice flavor. Use a gluten-free crust for a gluten-free version.