Easy Vegan Pumpkin Pie Recipe

This easy vegan pumpkin pie is a silky, warmly spiced pumpkin pie made with full-fat coconut milk and sweetened with pure maple syrup. It's completely dairy-free and egg-free, sets up beautifully thanks to one humble pantry ingredient, and tastes even better when it's made a day ahead for fuss-free holiday baking.

If you're baking for a crowd, my classic Easy Pumpkin Pie from Scratch and Gluten-Free Pumpkin Pie are perfect next to this one, so every guest has a slice they can enjoy.

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I've been making this same vegan pumpkin pie every year for over 10 years. It's a keeper! Since we started hosting a big Thanksgiving dinner here, I've always had a vegan guest or two, and now that we have dairy-free family members, it's our go-to holiday pie. When I first baked it, I couldn't imagine pumpkin pie without eggs and evaporated milk. Now I can't imagine it with them.

At our big holiday buffets, with a table filled with desserts and pies, I always save a little pie dough and cut out a letter "V" for vegan to set on top of the filling, so everyone knows which one it is. My husband, who isn't vegan and loves my traditional pumpkin pie, loved this one from the first bite. He couldn't even tell the difference!

And the secret? I discovered it on a vegan blog many years ago, and it's probably already in your pantry: cornstarch. It's what gives the filling that rich, custardy texture. If you love easy vegan holiday baking, my Vegan Cranberry Coffee Cake is another one my family requests every year.

Believe me when I tell you this pie is better chilled overnight. CRAZY good pie.

Ingredients

Vegan Pie Crust

• All-purpose flour: The base of the crust, for structure.
• Salt and sugar: Just a pinch of each, to balance the flavor.
• Vegan butter or margarine: Use it frozen and cut into ¼-inch cubes. I use vegan butter sticks. Keeping it very cold is what makes the crust flaky.
• Ice water: Added a tablespoon at a time, just until the dough holds together.

Pumpkin Filling

• Canned pumpkin purée: One 15-ounce can of 100% pure pumpkin, not pumpkin pie filling.
• Full-fat coconut milk: Replaces the evaporated milk and makes the filling rich and creamy. Light coconut milk won't set as well.
• Pure maple syrup: Sweetens the filling naturally and pairs beautifully with pumpkin.
• Cornstarch: The secret ingredient. It replaces the eggs and helps the filling set into a smooth, sliceable custard.
• Cinnamon, ginger and pumpkin pie spice: I like my pie extra spiced, so I add more to taste.
• Salt: Balances the sweetness.

How to make this vegan pumpkin pie

FILLING

1. 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.
2. Remove the crust from the oven, let it cool for a few minutes, and reduce the oven temperature to 350°.
3. Pour the filling into the crust, smooth it out with a spatula, and place the pie dish on a baking sheet.
4. 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.
5. 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

1. Combine flour, salt and sugar in a food processor; pulse it one time to mix. Add the vegan butter pieces and pulse 4 times.
2. 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.
3. 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.
4. The dough could also be made completely by hand. You could use pastry cutters or just your hands to bring the dough together.
5. 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.

1. 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.
2. 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.
3. Preheat the oven to 400°.
4. 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.
5. 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.
6. 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.
7. Use a knife to poke a few holes in the bottom of the pie crust.
8. Place parchment paper on the inside of the crust. Place on top of the parchment paper pie weights, rice dried beans, or rice.
9. Place the crust into the oven and bake it for 15 minutes.

Recipe Tips

• Make it a day ahead: This is the best tip for this pie. Chilling overnight gives it the firmest, creamiest texture and frees up your oven on Thanksgiving.
• Always blind-bake the crust: Pre-baking keeps the bottom crisp under the creamy filling. Just remember to remove the weights before you add the filling.
• Use full-fat coconut milk: Shake the can well first so the cream and liquid are evenly mixed.
• Taste and adjust the spice: Because the filling is egg-free, it's safe to taste. We like our pie spicier, so I usually end up with about 2 teaspoons each of cinnamon and pumpkin spice.
• Don't overbake: Pull the pie when the center is just set, with only a slight jiggle. Overbaking is what causes cracks.
• Store-bought crust works: If you have a favorite store-bought vegan pie crust, use it! Check the label, since many contain butter or lard.
• Double the crust: I highly recommend doubling the crust recipe, because I guarantee you'll be making another pumpkin pie very soon.
• Make your own pumpkin spice: No pumpkin pie spice? Mix cinnamon, ginger, nutmeg and cloves.
• Swap the pumpkin: Puréed sweet potato or butternut squash also work, though the pie may be slightly sweeter.
• Make it gluten-free: The filling is naturally gluten-free, so just use a gluten-free vegan pie crust.

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!

Storage and Freezing

• Refrigerator: Cover the cooled pie and refrigerate for up to 4 days.
• Freezer: Wrap the fully chilled pie (or slices) tightly in plastic wrap and foil and freeze for up to 1 month. Thaw overnight in the refrigerator.
• Crust dough: The wrapped dough disk keeps in the fridge for up to 2 days.

Serving Suggestions

Serve chilled with homemade or store-bought vegan whipped cream, or a scoop of vegan vanilla ice cream. On our Thanksgiving dessert table, it sits next to my Amaretti Almond Pumpkin Pie (with its little "V" on top so no one mixes them up). For a fully vegan holiday menu, start with my Vegan Pumpkin Pasta with Sage.

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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5 from 5 votes

Vegan Maple Pumpkin Pie

This easy vegan pumpkin pie is made with full-fat coconut milk and filled with warm fall spices. Luscious, super creamy and totally dairy-free and egg-free! Make your own vegan pie crust or use your favorite store-bought one. Prep it ahead for fuss-free Thanksgiving baking.

Prep Time1 hour hr

Cook Time1 hour hr

Total Time2 hours hrs

Course: Dessert

Cuisine: American

Keyword: apple pie, dairy free, pie crust, pumpkin, Thanksgiving, vegan

Servings: 6 slices

Calories: 264kcal

Author: Lora

Equipment

• Food Processor
• 9-inch pie dish

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.

Notes

• Make ahead: This pie is best baked a day ahead and chilled overnight.
• Store-bought crust: Use your favorite vegan crust and blind-bake it the same way.
• Storage: Refrigerate, covered, up to 4 days. Freeze up to 1 month.
• Spices: The filling is egg-free, so taste and add more spice as you like.

Nutrition

Calories: 264kcal | Carbohydrates: 48g | Protein: 4g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 298mg | Potassium: 160mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1IU | Vitamin C: 0.3mg | Calcium: 44mg | Iron: 3mg

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