This Vegan 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.
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Why you will love this recipe
- Healthy and Delicious: This no egg pumpkin pie is not only delicious, but it's also made with wholesome ingredients that you can feel good about.
- Easy to Prepare: No fancy techniques needed, this recipe is straightforward and easy to follow, making it great for beginner bakers.
- Dairy-Free: Made with full-fat coconut milk, this pie is completely dairy-free, perfect for those with dietary restrictions.
- Customizable: Use your favorite store-bought pie crust or create your own, this recipe allows for customization to suit your personal preference.
- Seasonal: Brimming with warm fall spices, this dessert is perfect for the holiday season.
- Make-Ahead Friendly: Can be prepared in advance, making your Thanksgiving cooking less stressful.
- Creamy and Rich: Despite being vegan, this maple pumpkin pie does not skimp on creaminess or rich flavor.
Ingredients
The ingredients for the pie crust and their purpose are as follows:
- 1 ½ cups all-purpose flour: This is the base of the crust, providing the necessary structure.
- ¼ teaspoon salt: Enhances the flavor of the crust, balancing out the sweetness.
- ¼ teaspoon sugar: Adds a touch of sweetness to complement the savory elements.
- ⅔ cup frozen margarine: Introduces fat into the dough, which results in a flaky and tender crust when baked.
- 3-5 Tablespoons Ice water: Binds the dough together without activating the gluten too much, which would result in a tough crust.
The ingredients for the filling of this non dairy pumpkin pie are:
- One 15 ounce can pureed pumpkin: This is the base of the filling, providing the distinctive pumpkin flavor.
- ¾ cup full-fat coconut milk: Adds creaminess and richness to the filling.
- ½ cup pure maple syrup: Sweetens the filling naturally, complementing the pumpkin flavor.
- ¼ cup cornstarch: Acts as a thickener, ensuring the filling sets properly.
- 1 teaspoon cinnamon: Adds warmth and spice to the filling.
- ¼ teaspoon ground ginger: Complements the cinnamon, adding depth to the flavor profile.
- ½ teaspoon pumpkin spice: Adds a festive, warming blend of spices to enhance the pumpkin.
- ½ teaspoon salt: Balances the sweetness of the filling and enhances the overall flavor.
How to make this vegan pumpkin pie
FILLING
- 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.
- Remove the crust from the oven, let it cool for a few minutes, and reduce the oven temperature to 350°.
- Pour the filling into the crust, smooth it out with a spatula, and place the pie dish on a baking sheet.
- Bake the pie until the center is just set, which should take about 60-70 minutes. Check the pie after 30 minutes, and if the crust is already golden, cover it with foil to prevent over-browning.
- Let the pie cool completely, then refrigerate overnight. Serve with vegan whipped cream or a scoop of vegan vanilla ice-cream. Enjoy your vegan maple pumpkin pie!
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.
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.
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!!
Expert Tips
- TIP 1: Customize your spices. This recipe uses a traditional blend of pumpkin pie spice, but feel free to adapt the spices to your taste. For instance, if you love the warmth of cinnamon, add an extra dash.
- TIP 2: Avoid pie cracks. To prevent your pumpkin pie from cracking, avoid overbaking it. The center should be slightly jiggly when it's time to remove the pie from the oven.
- TIP 3: Use a water bath. For an extra smooth texture, consider baking your pie in a water bath. This method ensures even heating and a perfectly baked filling.
- TIP 4: Use homemade pumpkin puree. While convenient, canned pumpkin doesn't offer the same vibrant flavor as fresh. If you have the time, consider using homemade pumpkin puree.
- TIP 5: Make it ahead. Pumpkin pie is one of those dishes that actually tastes better after it has had a day to settle and chill. This makes it a perfect choice for holiday feasts where oven space is at a premium.
Variations and Substitutions
- VARIATION 1: Dairy-Free Pumpkin Pie - If you're catering to guests with dairy intolerance or prefer a vegan option, substitute the regular milk with coconut or almond milk. Remember to use a dairy-free pie crust as well.
- VARIATION 2: Gluten-Free Pumpkin Pie - For a gluten-free variation, use a gluten-free pie crust. There are many readily available in grocery stores or can be made at home using gluten-free flours like almond or coconut flour. The filling in this recipe is naturally gluten-free.
- VARIATION 3: Sugar-Free Pumpkin Pie - Cut calories without compromising taste by using a sugar substitute in place of granulated sugar. Options include stevia or erythritol, but remember to adjust the quantity depending on the sweetness level of the substitute you choose.
- SUBSTITUTION 1: Spice Substitution - Can't find pumpkin pie spice? No problem! You can create your own mix using cinnamon, ginger, nutmeg, and cloves.
- SUBSTITUTION 2: Pumpkin Substitute - Should you find yourself without pumpkin, you can use sweet potatoes or butternut squash as a substitute. They both offer a similar texture and flavor profile to pumpkin, but the pie might be slightly sweeter.
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!
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.
FAQ'S
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.
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!!
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!
Yes you can, however, it would have to be vegan.
No, it cooks the same amount of time as the filling.
It will stay fresh 3-4 days as long as it stays covered and in the fridge.
Indeed, this pie freezes exceptionally well! After the pie has cooled completely, encase it securely in multiple layers of cling film, followed by a wrap of aluminium foil for protection against freezer burn. This pie can be stored frozen for up to a month. Prior to cutting and serving the pie, allow it to thaw in the refrigerator.
Should you notice that the texture of your pumpkin filling resembles that of a soft pudding when you slice the pie, it may be an indication that the pie was not adequately baked or it did not receive sufficient time to cool and solidify in the refrigerator. This could also occur if a watery form of coconut milk or a non-dairy milk was utilized in the filling instead of the denser coconut cream.
Cracking can also occur if the pie is subjected to excessively high baking temperatures. You can prevent this by baking the pie at a reduced temperature, ranging from 300ºF to 325ºF, for an extended time period, approximately 1 ½ hours.
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.
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Vegan Maple Pumpkin Pie
Ingredients
- 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 ¼-inch cubes
- 3-5 Tablespoons Ice water
- Filling
- 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 teaspoon cinnamon I used 2 tsp. Adjust according to your taste
- ¼ teaspoon ground ginger
- ½ teaspoon pumpkin spice started at ½ teaspoon and kept adding until tasted perfect for me which was around 2 tsp
- ½ teaspoon salt
Instructions
- 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.
- Fatten the dough into a disk. Sprinkle a little bit of flour on the disk, wrap in plastic wrap, and refrigerate at least 1 hour before rolling.
- When you are flattening the disk, 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.
- FILLING
- 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.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
I'm lactose intolerant so this pumpkin pie recipe is perfect for me. So excited I can have some for Thanksgiving this year1
This is fantastic! Finding a truly delicious vegan pie that maintains that creamy texture can be tough, but this looks absolutely perfect. I'll be saving this recipe for sure!
I tried other vegan recipes for maple pumpkin pie, not great, now this recipe is perfection! Finally, one that works and also tastes really good.
This was so delicious. The flavor is amazing, and the texture is so silky!
This is a fantastic pie! I would never know it was vegan. I really liked it.
I just love how easy this crust is! It's WAY better than using a store-bought crust.Making another one this week!!!! Can't wait to taste it again!