Easy Vegan Pumpkin Pie Recipe

No vegan Thanksgiving dinner would be complete without a pumpkin pie on the menu. Rich, creamy pumpkin custard with warm spices sparkling in every bite, no one can resist going in for seconds. This is the queen of the delicious dairy-free fall desserts!

And, if your craving for pumpkin can’t wait until dessert, how about making this dairy-free pumpkin milkshake for a quick snack to sustain you until after dinner? Pie Lovers, you should also consider this silky no-bake chocolate pie as a cozy companion recipe!

Why This is the Best Vegan Pumpkin Pie

• Makes Your Kitchen Smell Amazing. Cinnamon, nutmeg, and other cozy spices make the whole house feel extra inviting!
• Creamy Filling Is Completely Dairy-Free. You can get that rich, smooth, creamy pumpkin pie filling without any dairy at all.
• Every Slice Looks Like a Little Celebration. That gorgeous orange filling and golden crust make pumpkin pie especially pretty on a dessert table.
• Tastes Even Better the Next Day. Here’s a fun bonus: pumpkin pie is often just as delicious—or even more flavorful—after chilling overnight.
• Gives You an Excuse to Have Pie for Breakfast! Leftover vegan pumpkin pie with a cup of coffee (perhaps with pumpkin spice coffee creamer?) or tea? Yes, please!

Key Ingredients and Substitutions

Here’s what you need to make the best dairy-free pumpkin pie recipe:

• Pumpkin – Use plain canned pumpkin puree, not pumpkin pie filling, which already contains added sugar and spices. Homemade pumpkin puree also works, but make sure to drain off excess liquid if it seems watery. Canned butternut squash puree can work as a substitute in a pinch.
• Coconut Cream – Makes the filling rich, creamy, and extra smooth without using dairy. Use canned, full-fat coconut cream for the best results. Full-fat canned coconut milk can also work, although the pie may be slightly less rich. If you don’t want any coconut flavor, try a thick, unsweetened plant-based cream instead.
• Non-Dairy Milk – Unsweetened soy, oat, almond, or cashew milk are all good options. Choose plain, unsweetened milk so you have more control over the sweetness and flavor of the pie. If using a sweeter or flavored variety, you may want to adjust the sugar.
• Brown Sugar – Light or dark brown sugar will both work, although dark brown sugar has a richer molasses flavor. You can also use coconut sugar or granulated sugar. For a similar brown sugar flavor, mix white sugar with a little molasses.
• Cornstarch – Helps thicken the pumpkin filling so it sets properly as the pie bakes and cools. Arrowroot starch or tapioca starch can usually be used instead, although the final texture may vary slightly. Make sure to whisk the cornstarch well into the other ingredients to avoid lumps.
• Pumpkin Pie Spice – Gives the filling its classic warm and cozy flavor. Store-bought pumpkin pie spice is quick and easy, but you can make your own with individual spices:

3 tablespoons ground cinnamon

2 teaspoons ground ginger

2 teaspoons nutmeg

1 1⁄2 teaspoons ground allspice

1 1⁄2 teaspoons ground cloves

How to Make This Easy Vegan Pumpkin Pie Recipe

The following step-by-step shows the process of making this easy vegan pumpkin pie:

Step 1: Whisk Ingredients Together – Add all the ingredients (except the pie crust) in a mixing bowl and gently whisk to combine.

Step 2: Add to Crust and Smooth – Pour the filling into the par-baked vegan pie crust and smooth over the surface to pop any bubbles before baking.

Next, Step 3: Bake the Pie – Place the pie on a baking sheet for easier handling. Then transfer it to the oven and bake for 60–75 minutes, or until there’s only a bit of jiggle left in the very center of the pie. Check at the 40-minute mark and tent the pie with foil if the edges are getting too dark. If the pie is still jiggly at 75 minutes, that’s okay, it will firm up in the fridge!

Step 4: Remove from Oven and Cool – Turn the oven off, but keep the pie in the oven. Crack the oven door several inches (or open it all the way if it won’t stay cracked), and allow the pie to cool this way for at least an hour before transferring to a cooling rack. Once completely cooled, transfer the pie to the fridge to finish setting for at least 4 hours or ideally overnight.

Step 5: Let Pie Come to Room Temperature and Serve – Remove the pie from the fridge 15 minutes before serving for a slightly chilled pie, or at least 1 hour prior to serving for room temperature. Serve with whipped cream, if desired. Store leftover pie in the refrigerator.

Expert Tips

• Do not use a mixer or blender, or bubbles will form over the surface of the pie. For best results, whisk by hand.
• If there are any visible specks of coconut cream or cornstarch in the mixture, pinch with your fingers or remove them, otherwise they’ll show up in the finished pie.

Serving Suggestions

Great pumpkin pie needs little more than a fork to enjoy, but a few extra flourishes can really take it to the next level.

• Whipped Cream – You can make your own from coconut whipped cream or aquafaba whipped cream, or buy vegan whipped cream in aerosol cans.
• Ice Cream – A scoop of your favorite vegan ice cream is a particularly nice touch if you like to serve you pie warm. Try rocky road ice cream, matcha ice cream, or strawberry ice cream for a unique twist!
• Candied Pecans or Walnuts – For a satisfying crunch to cut through all that custard, try lightly toasted nuts such as pecans or these candied walnuts!
• Caramel Sauce – Drizzle with your favorite gooey vegan caramel sauce.
• Sea Salt – A pinch of flaky sea salt heightens natural flavors and balances out the sweetness.

Pie FAQs