This Vegan Maple Pumpkin Pie recipe is made with full fat coconut milk and is filled with warm fall spices. This luscious and super creamy pie is super easy to make and is totally dairy-free! Can be prepped ahead of time for fuss-free holiday baking!
Dairy-free, egg-free, and sweetened with maple syrup. This vegan pie will be your new favorite Thanksgiving dessert!
If you are looking for a traditional pie recipe, this vegan version is always loved by all! Since we started hosting a big Thanksgiving dinner here some years back, I always had a vegan guest or two. And now that we have dairy-free family members, this is our go-to holiday pie!
It is always a big hit!! When we would have our big holiday buffets and a table filled with desserts and pies, I always would save a little pie dough and make a letter “V” for vegan and place on top of the filling. That way everyone knew which was the vegan pie.
I have been making this same vegan pumpkin pie every year for 10 years! It’s a keeper kind of recipe. This year I had to come up with a vegan pie to bring to our friend’s house. I wasn’t sure how the filling would be. When I first baked this pie 10 years ago, I couldn’t imagine it without the eggs and the evaporated milk. Now I can no longer imagine it with them. This recipe is delicious.
When I first made made the crust and I ended up not having time to roll it out the same evening. It was in the refrigerator until the next morning and I’m so happy I waited. The dough was very easy to work with. The perfect crust for the delicious creamy filling.
This vegan pie recipe is delicious and always reliable! Maybe you’re just trying to cut back on eggs and dairy…try out this recipe! You will be delighted!!
You may be wondering what is the secret? I discovered it on a vegan blog many, many years back and it’s something you probably have in your pantry: CORNSTARCH! Yes, the simple and humble cornstarch is what helps give the filling that rich custardy texture. So smooth and so delicious, that first bite will take you away to pumpkin pie dreams!
In case you have your favorite store-bought vegan pie crust, use that! If you want to be adventurous and have extra time, but together this easy vegan pie crust. It is delightful!
Believe me when I tell you the pie is better chilled over night. CRAZY good pie.
Totally egg-free pumpkin pie!
So whether you’re vegan or dairy-free, or maybe you ran out of eggs making other things for your Thanksgiving table, this is the recipe you need in your life!
My husband who is not vegan and usually loves my dairy pumpkin pie, loved this pie at first bite! He couldn’t even tell the difference the first time I made it over 10 years ago. And that’s when I kept making it every year after that first huge success!!
The best tip for this fantastic pie is to bake it one day ahead and store it in the refrigerator.
What is in a Dairy Free Pumpkin Pie?
The filling of a traditional pumpkin pie, the one I made ever since I started baking on my own, is made with eggs and condensed milk. This vegan version subs out the condensed milk with full-fat coconut milk to make it totally dairy-free. The eggs are replaced with cornstarch, and yes, this combo works and results in a super creamy and dreamy pie!
Blind bake or not blind bake the pie crust
You should blind bake your crust for this pumpkin pie. Blind baking is simply pre-baking. And it’s super simple to do. Prep your crust and place it in your baking dish. Line it with parchment paper and fill it with pie weights, beans or rice. When it’s baked you have to toss out the rice or beans (if that’s what you used). Let the crust cool down a few minutes before adding in the filling.
I highly recommend doubling the pie crust recipe because I guarantee you’ll be making another pumpkin pie very soon!!
Prep the filling for vegan maple pumpkin pie
While your crust bakes, mix up the filling. All you need to do is beat the ingredients together with an electric mixer. Once it’s nice and smooth, pour it into your crust and bake your pie. I used full-fat coconut milk to get that rich and custard texture. You could use regular unsweetened coconut milk or almond milk (or even soy). But I prefer the result with full-fat coconut milk.
Does a pumpkin pie have to cool down?
Yes! The pie needs to cool down all the way. It never gets to cool down completely when I’m making it for only my family. The kids can’t wait for a slice! But for guest, it needs to be totally chilled in the fridge. Overnight is best! You want clean slices after that hard work you did making your gorgeous pie!!
This is the only slice photo I was ever able to get (and it’s the original one from 2011!). Every time I bake this pie, no one will let me take a photo of a slice! They grab the dish right out of my hands!
How long will my vegan maple pumpkin pie stay fresh?
The pumpkin pie will stay fine in the refrigerator for up to 3 days. Wrap up any leftovers tightly and place in the refrigerator. Slice any leftover pie and wrap very well (best kept wrapped in foil and in zipped lock freezer bag). Will keep in freezer for up to 2 months.
I found this recipe back in 2011 on Vegan Spoonful.
I adapted the filling recipe that a little and adjusted the recipe to reflect the spices as it is on my traditional pumpkin pie. We like our pie to be spicier and added more while mixing. Since the batter is egg-free, I felt comfortable tasting it as I adjusted and added more cinnamon and pumpkin spice. Adjust the spice in pie filling according to your palate.
Some other vegan recipes to enjoy:
- Vegan Cheese Sauce Pasta
- Vegan Pineapple Upside-Down Cake
- Italian Vegan Apple Cake
- Vegan Banana Snacking Cake
Originally posted in November 2011. Updated for content and photos in October 2021.
Vegan Maple Pumpkin Pie
- Pie Crust
- 1 ½ cups all purpose flour
- ¼ teaspoon salt
- ¼ teaspoon sugar
- ⅔ cup frozen margarine I used Earth Balance butter sticks, cut into 1/4-inch cubes
- 3-5 Tablespoons Ice water
- one 15 ounce can pureed pumpkin not pumpkin pie filling
- ¾ cup full-fat coconut milk
- ½ cup pure maple syrup I used organic (could sub with sugar)
- ¼ cup cornstarch
- 1 tsp cinnamon I used 2 tsp. Adjust according to your taste
- ¼ tsp ground ginger
- ½ tsp pumpkin spice started at 1/2 tsp and kept adding until tasted perfect for me which was around 2 tsp
- ½ tsp salt
- PIE CRUST
- Combine flour, salt and sugar in a food processor; pulse it one time to mix. Add the vegan butter pieces and pulse 4 times.
- The mixture should resemble coarse cornmeal, with butter bits no bigger than peas. Sprinkle the ice water over flour mixture one tablespoon at a time.
- Pulse once after you add each tablespoon of water. If you pinch some of the crumbly dough and it holds together, it’s ready. If the dough doesn’t hold together, keep adding water, a teaspoon at a time, pulsing once after each addition, until the mixture just begins to clump together.
- The dough could also be made completely by hand. You could use pastry cutters or just your hands to bring the dough together.
- Clean off your counter really well or use a pastry board or a nice cutting board. Flour your hands generously. Take the dough out of the food processor. Tilt the rolling pin and sprinkle it with flour as you rotate the rolling pin.
- Divide the dough into two balls and flatten each into a 4-inch wide disks. Sprinkle a little bit of flour on each disk and then wrap both separately in plastic wrap and refrigerate at least 1 hour before rolling.
- When you are flattening the disks, you are not working the dough. You are just simply flattening the shape into a disk. If you are making the pie that day, refrigerate for at least an hour.
- Preheat the oven to 400°.
- When it is time to roll the dough out to make pie, remove from refrigerator and let dough sit out for about 15 minutes before rolling.
- On a lightly floured surface, using a rolling pin, apply light pressure while rolling outwards from the center of the dough. Every once in a while you may need to gently lift under the dough You have a big enough piece of dough when you place the pie tin or pie dish upside down on the dough and the dough extends by at least 2 inches all around.
- When the dough has reached the right size, gently fold it in half. Lift up the dough and place it so that the folded edge is along the center line of the pie dish. Gently unfold and be sure to not stretch the dough to fit. Fold pastry into quarter folds and ease into plate, pressing firmly against bottom and side.
- Use a knife to poke a few holes in the bottom of the pie crust.
- Place parchment paper on the inside of the crust. Place on top of the parchment paper pie weights, rice dried beans, or rice.
- Place the crust into the oven and bake it for 15 minutes.
- While the crust bakes, in a large bowl, combine pumpkin, full-fat coconut milk maple syrup, cornstarch, salt, and spices. Mix on medium-low speed until well blended. The filling could also be mixed by hand. If doing by hand, be sure to scrape sides and bottom of the bowl and be sure to mix it well.
- Remove the pie crust from oven and let it cool down a few minutes. Turn the temperature down to to 350°.
- Pour the pumpkin filling into the crust. Use a spatula to smooth the filling out. Place the pie dish on a baking sheet and place in the oven (the filling is very wiggly and it’s hard to get to into the oven without a drop spilling, so the baking sheet helps keep oven clean)..
- Bake the pie until the center is just set, about 60-70 minutes.
- Check on the pie after 30 minutes. If crust is already a nice golden color, tent it with foil paper so it won’t brown too much during the rest of the baking.
- Let cool completely and then refrigerate overnight. We didn’t have the patience to wait until it was chilled and it enjoyed it when it cooled completely. Serve with your homemade vegan whipped cream, your favorite store-bought vegan whipped cream, or a scoop of vegan vanilla ice-cream.