This easy vegan pumpkin pie is the perfect fall dessert – packed with delicious spices, tasty pumpkin, and coconut cream. Save time by using a store-bought vegan pie crust and using canned pumpkin purée.
Fall is the time when pumpkins are ready to be harvested, so that’s why you often see pumpkin as an ingredient in recipes we typically associate with the season, such as this pumpkin pie! I use canned pumpkin in this recipe, but you can use 1.5 cups of cooked pumpkin as well.
Traditionally, pumpkin pies were made with cream, butter, and eggs, such as in this recipe from Libby’s. But we can make a vegan version that tastes just as good, if not better, without using any animal products.
vegan pumpkin pie Recipe
You will need to start making the pie about 4-5 hours in advance of when you plan to serve it. Most of this time will be to allow the pie to cool down. You can speed up the cooling by placing the pie in the fridge.
For this recipe, you will need:
- canned pumpkin purée
- brown sugar (organic white sugar works fine also)
- canned coconut milk (buy the good stuff!)
- corn starch (can sub with arrowroot powder)
- spices: ginger, cinnamon, and cloves
- a vegan pie crust
Step 1 – Prepare a pie crust
For this recipe I don’t pre-bake the pie crust. I just press the crust into the pie plate and then add the pie filling directly into it.
Step 2 – Mix pie filling ingredients
In a large bowl, mix together all the ingredients for the pumpkin pie filling until totally smooth. You could also blend them together in a blender, but I find it easier to just use my whisk.
Step 3 – Bake Pie for 1 hour
Before you put the pie in the oven, cover the edges of the crust with tinfoil. This helps the pie cook evenly. If you don’t cover the crust, it will likely become burnt. I folded three narrow strips of tinfoil together at the short edges first to make one long strip, then wrapped it around the crust.
Nordic Ware makes a pie crust shield that does the same job as the foil, but with ease!
Once your pie crust is shielded and your oven is heated to 350 degrees Fahrenheit, you’re ready to bake. Place the pie in the center rack of the oven and bake the it for one hour.
How to tell if pumpkin pie is done – You’ll know the pie is done when the center doesn’t appear jiggly or liquid-y when you gently rock the pie. A toothpick inserted into the pie will come out with clumps of pie stuck to it, but will not seem completely wet.
Let the pie cool before serving – Allow the pie to cool down completely before cutting it. You can serve it at room temperature or let it chill for a bit in the fridge and serve it cool.
This vegan pumpkin pie and my vegan apple pie make the perfect Thanksgiving dessert duo!
Find more Vegan Thanksgiving Recipes here.
Vegan Pumpkin Pie
Pumpkin Pie Filling
- 1 15oz can pumpkin purée
- 1 cup light brown sugar
- 1 cup coconut cream
- 3 Tbsp corn starch
- 1 tsp ginger powder
- ¾ tsp ground cinnamon
- ½ tsp salt
- ¼ tsp ground cloves
- Preheat oven to 350° Fahrenheit (175°C). Press pie crust into a 9" pie plate and use fingers to press edge into zig-zag shape.
- In a large bowl, add all ingredients and mix well with a whisk. Pour mixture into the pie crust.
- Cover the crust with thin strips of foil to prevent burning. Bake the pie for 1 hour. It should be done baking but since oven temps vary, if it seems too wet, bake an additional 5-10 minutes. Let the pie cool to room temperature for at least 1 hour. You can let it cool in the fridge after that.
- Use a good organic canned coconut cream for this recipe. Do not use refrigerated coconut milk.
- For a more orange colored pie, use organic white sugar instead of brown sugar.
- Keep pie in the fridge, covered, up to 4 days.
- To freeze pumpkin pie, cover completely with plastic wrap once it has cooled. Keeps up to 1 month in fridge.
- I like to dust the top of the pie with ground cinnamon. It’s also very good with a sprinkling of coffee or espresso powder.
- To make this recipe gluten free, use a gluten free vegan pie crust.