Easy Vegan Pumpkin Pie with Coconut Milk – Rich, Creamy & Dairy-Free

If there’s one dessert that instantly brings me back to cozy fall gatherings, it’s pumpkin pie. And now that our family has gone mostly plant-based, I needed a version that’s just as rich and creamy without the eggs or dairy. After several test bakes and a few too-soggy pies, I landed on this Easy Vegan Pumpkin Pie with Coconut Milk—and it’s been our go-to Thanksgiving dessert ever since.

It’s smooth, spiced just right, and gets all its richness from full-fat coconut milk. And if you’re thinking, “Wait, isn’t coconut milk going to make this taste tropical?”—don’t worry. The pumpkin spice totally dominates, and the coconut milk just adds that creamy texture we all love in classic pie.

Let’s make pie magic together.

Why You’ll Love This Easy Vegan Pumpkin Pie with Coconut Milk

This recipe is a cozy, plant-based twist on the traditional favorite. Here’s why I love it (and you will too):

• Totally dairy-free and egg-free—yet rich, smooth, and sliceable
• No special equipment—just a bowl, whisk, or blender
• Kid-approved (even my picky eater gave it two thumbs up!)
• Naturally lower in refined sugar with maple syrup
• Easily gluten-free if you choose a GF crust
• Perfect for holidays, potlucks, or a quiet weekend bake

And honestly, it’s just plain easy. It’s one of those recipes I make ahead of the chaos, chill overnight, and serve with pride the next day.

Ingredients You’ll Need

Grab your apron and let’s talk ingredients. You probably have most of these in your pantry already!

• 1 3/4 cups pumpkin purée (from one 14 oz can – not pumpkin pie mix)
• 3/4 cup full-fat canned coconut milk
• 1/2 cup packed brown sugar
• 1/4 cup cornstarch (helps set the pie without eggs)
• 1/4 cup pure maple syrup
• 1 tsp vanilla essence
• 2 tsp pumpkin spice blend
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1 9-inch vegan pie crust (gluten-free if needed)
• Optional: vegan coconut whipped cream for serving

Quick Tips:

• No coconut milk? Use oat milk + 2 tbsp vegan butter.
• Less sugar? Use 1/3 cup brown sugar and a little more maple.
• Crustless version? Yes! Grease a pie dish and bake just the filling.

How to Make Easy Vegan Pumpkin Pie with Coconut Milk

This is a no-fuss recipe even a beginner can nail. Here’s exactly how I make it:

Step 1: Preheat and Prep the Pie Shell

1. Preheat oven to 350°F (180°C).
2. Place your unbaked 9-inch vegan pie shell on a baking sheet.

Pro tip: You don’t need to prebake the crust. That’s one less dish to wash.

And Step 2: Mix the Pumpkin Filling

1. In a large bowl (or blender), combine:
   • Pumpkin purée
   • Coconut milk
   • Brown sugar
   • Cornstarch
   • Maple syrup
   • Vanilla
   • Pumpkin spice
   • Cinnamon
   • Salt
2. Blend or whisk until the mixture is completely smooth.

Taste test here is key! Want more spice? Add a pinch more cinnamon or nutmeg.

Step 3: Fill the Pie Crust

1. Pour the filling into your prepared pie crust.
2. Use a spatula to spread it out evenly and smooth the top.

Step 4: Bake

1. Bake for 60 minutes.
2. The edges may crack slightly, and the center will still jiggle—that’s exactly what you want.

And Step 5: Cool and Chill

1. Let the pie cool at room temperature.
2. Then, refrigerate it uncovered for at least 4 hours, preferably overnight.

Don’t skip this step! It helps the pie fully set so it slices like a dream.

Step 6: Serve and Enjoy

1. Top with whipped coconut cream if you’re feeling fancy.
2. Slice, serve, and watch it disappear.

Real-Life Tips from My Kitchen

• Make it the night before. The texture improves overnight.
• Use a foil ring if your crust browns too quickly.
• Store leftovers in the fridge up to 4 days (if there are any!).

Common Questions About Vegan Pumpkin Pie with Coconut Milk

Can I use another milk besides coconut?

Yes! Try oat milk plus a few tablespoons of vegan butter or coconut oil for richness.

Is this pie gluten-free?

It can be—just grab a gluten-free crust. The filling is naturally GF.

Can I make this a crustless vegan pumpkin pie?

Absolutely. Grease a pie dish, skip the crust, and bake as normal.

What if I don’t have cornstarch?

Arrowroot powder or tapioca starch works just as well.

How do I store it?

Keep it in the fridge for 3–4 days. Freeze slices wrapped individually for up to 1 month.

What about a no-bake version?

Try the filling with less liquid and chill in jars! Or check out my 3-ingredient vegan pumpkin pie no-bake mini cups (coming soon!).

What to Serve With Vegan Pumpkin Pie

This cozy pie pairs perfectly with:

• Hot cinnamon tea or chai
• A big spoonful of coconut whipped cream
• Dairy Free Mashed Potatoes for the perfect fall dinner
• A sprinkle of chopped pecans for crunch

A Pie You’ll Make Every Year

This easy vegan pumpkin pie with coconut milk has become a staple at our table—not just for Thanksgiving, but anytime fall cravings strike.

It’s easy, forgiving, and has that perfect creamy-meets-spiced flavor combo I can never get enough of.

If you try it, tag me @RitzyRecipes on Instagram—I’d love to see your version.

And if you love it, don’t forget to pin it for later: https://www.pinterest.com/Ritzyrecipes

Happy baking, friends 💛

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