Craving a delicious and comforting pumpkin pie that's also vegan? This Vegan Pumpkin Pie offers all the warm, spiced flavors of the classic dessert, without any dairy or eggs.
Perfect for the holiday season or whenever you have a taste for something sweet, this pie is creamy, rich, and full of fall spices, making it a hit with both vegans and non-vegans alike.
This pie is easy to prepare, using simple ingredients that you likely already have in your pantry. It’s perfect for sharing at gatherings, bringing to potlucks,
or enjoying as a cozy treat at home. And best of all, it retains all the wonderful flavors and textures of a traditional pumpkin pie — but with a healthier twist!
– 1 9-inch vegan pie crust: Store-bought or homemade, made with dairy-free butter or shortening. – 1 3/4 cups pumpkin puree: Use canned pumpkin puree or homemade (make sure it’s not pumpkin pie filling). – 3/4 cup coconut milk (full-fat): Adds creaminess to the filling.
– 1/2 cup brown sugar: Provides a deep, caramel-like sweetness. – 1/4 cup maple syrup: Adds natural sweetness and a subtle maple flavor. – 1/4 cup cornstarch or arrowroot powder: Acts as a thickening agent. – 2 teaspoons pumpkin pie spice: A blend of cinnamon, nutmeg, ginger, and cloves for that classic flavor.
– Prepare the Crust: If using a homemade crust, roll it out and fit it into a 9-inch pie pan. Trim and crimp the edges as desired. Pre-bake the crust for about 10 minutes at 350°F (175°C) to ensure it stays crisp when the filling is added. Let it cool while you prepare the filling. –
– Make the Filling: In a large bowl, combine the pumpkin puree, coconut milk, brown sugar, maple syrup, cornstarch, pumpkin pie spice, vanilla extract, and salt. Whisk together until smooth and well combined. The mixture should be thick but pourable. –
– Pour and Smooth the Filling: Pour the pumpkin filling into the pre-baked crust. Use a spatula to smooth the top, ensuring an even surface. –
– Bake the Pie: Bake the pie in a preheated oven at 350°F (175°C) for 50-60 minutes, or until the filling is set and the edges are lightly browned. The center should still have a slight jiggle but will firm up as it cools. –
1. Cool Completely: Allow the pie to cool completely at room temperature, then refrigerate for at least 4 hours or overnight to set fully.