Vegan Pumpkin Pie Recipe

I think I’ve perfected the Best Vegan Pumpkin Pie with only nine ingredients, and I’m sharing the recipe because it’s the simplest, most reliable version I’ve made.

I never expected a pumpkin pie to make me second-guess every bakery I’ve ever loved. This Best Vegan Pumpkin Pie feels like a small kitchen miracle: custardy, dense yet silky, and somehow more luxurious than I deserve.

I use canned pumpkin puree and a splash of full-fat coconut milk to coax that tender, almost silken texture into the filling. It’s simple, but there’s a trick to the mouthfeel that I won’t give away here.

If you’ve been hunting a Vegan Pumpkin Pie Recipe that fools even devoted dairy eaters, this might be the one you keep coming back to.

Ingredients

• Pumpkin puree supplies fiber, vitamin A, gentle sweetness and velvety texture to the pie
• Full fat coconut milk brings richness, healthy fats and creamy mouthfeel, makes filling set
• Brown sugar gives caramelized depth and sweetness, adds moisture but mostly simple carbs
• Maple syrup adds sticky natural sweetness, subtle maple flavor and less processed sugar
• Cornstarch thickens the filling without flour, gives sliceable texture, essentially neutral in taste
• Pumpkin pie spice layers warm aromatics like cinnamon and cloves, boosts cozy fall notes
• Vegan pie crust provides buttery flakiness and structure, mostly carbs, makes bites satisfying

Ingredient Quantities

• 1 (9-inch) vegan pie crust
• 15 oz (425 g) canned pumpkin puree
• 1 cup (240 ml) full-fat coconut milk
• 3/4 cup packed brown sugar
• 1 tbsp maple syrup
• 2 tbsp cornstarch
• 2 tsp pumpkin pie spice
• 1 tsp vanilla extract
• 1/2 tsp fine sea salt

How to Make this

1. Preheat your oven to 375°F (190°C) and set the vegan pie crust in a 9 inch pie dish, crimp the edges a bit so it looks pretty; poke the bottom a few times with a fork if you want to avoid big air bubbles.

2. If you hate a soggy bottom, blind bake the crust for 8 to 10 minutes: line with foil, fill with pie weights or dried beans, bake, remove weights and foil, then bake 2 more minutes; otherwise you can skip this step and just fill the crust raw.

3. In a large bowl whisk together 15 oz pumpkin puree, 1 cup full fat coconut milk, 3/4 cup packed brown sugar and 1 tbsp maple syrup until smooth; a hand blender or food processor makes it extra silky, but a whisk works fine too.

4. Make the cornstarch slurry so you dont get lumps: stir 2 tbsp cornstarch into 2 to 3 tbsp of the coconut milk until dissolved, then whisk that into the pumpkin mixture.

5. Add 2 tsp pumpkin pie spice, 1 tsp vanilla extract and 1/2 tsp fine sea salt to the bowl, taste a tiny bit and adjust if you want it sweeter or more spice, but dont go overboard.

6. Pour the filling into the prepared crust, smooth the top with a spatula and gently tap the dish on the counter to release any air pockets.

7. Bake at 375°F (190°C) for about 45 to 55 minutes; the edges should look set and slightly puffed, the center will still be a little jiggly like custard, dont overbake or it will get dry.

8. If the crust edges brown too fast, tent them with foil or use a pie shield halfway through baking.

9. Let the pie cool on a wire rack to room temperature, then refrigerate for at least 4 hours or overnight to fully set; slice with a sharp knife dipped in hot water for cleaner cuts and serve with whipped coconut cream if you want.

Equipment Needed

1. Oven, preheat to 375°F (190°C)
2. 9 inch pie dish for the vegan crust
3. Large mixing bowl for the filling
4. Measuring cups and spoons (for sugar, milk, spices etc)
5. Whisk (or a hand blender/food processor if you want it extra silky)
6. Small bowl and spoon to make the cornstarch slurry
7. Aluminum foil plus pie weights or dried beans, if you hate a soggy bottom dont skip these
8. Rubber spatula, a fork to poke the crust, and a sharp knife for slicing; wire rack to cool the pie

FAQ

Vegan Pumpkin Pie Recipe Substitutions and Variations

• Full-fat coconut milk: swap with 1 cup canned coconut cream thinned with 2 to 3 tbsp water, or 1 cup unsweetened soy or pea milk plus 1 1/2 tbsp melted coconut oil to keep the filling rich and creamy.
• Cornstarch: use arrowroot powder or tapioca starch 1:1 (arrowroot gives a glossy, smooth set; tapioca works too but can get a touch chewier if overcooked).
• Brown sugar: replace with coconut sugar 1:1, or use 3/4 cup granulated sugar plus 1 tbsp molasses for that deep, caramel flavor.
• Pumpkin puree: swap with equal parts canned sweet potato puree or roasted butternut squash puree — very similar texture and flavor, just a bit sweeter so you might cut the sugar a smidge.

Pro Tips

1. blind-bake the crust if you hate a soggy bottom, even just 8 to 10 minutes helps; if the edges brown too fast tent them with foil halfway through. dont skip this if your crust is thin or store-bought and seems fragile.

2. make the cornstarch slurry super smooth, then for extra silkiness warm the filling briefly in a saucepan over low heat until it just starts to thicken, stirring constantly, cool a bit before pouring. this removes any raw starchy taste and gives a creamier texture.

3. use an instant-read thermometer: pull the pie when the center registers about 170 to 175°F (77 to 79°C) — it should still jiggle a little. cool slowly at room temp then chill overnight so it sets without cracking.

4. boost the flavor and finish nicer slices by warming a splash of coconut milk with the spices first to bloom them, add a tiny extra pinch of salt to make the sugars pop, and slice with a hot knife wiping it between cuts for clean pieces.