Vegan Pumpkin Pie – Creamy, Easy, and Perfect for Fall & Holidays

If you love cozy fall flavors and classic holiday desserts, then this Vegan Pumpkin Pie is a must-bake. It’s creamy, warmly spiced, and absolutely satisfying—with no eggs, no dairy, and no fuss.

Ever since we transitioned to more plant-based eating at home, this pie has become my go-to. It uses pantry staples, comes together easily, and tastes just like the version I grew up with—maybe even better. And yes, it holds its shape beautifully, slices cleanly, and gets bonus points for being make-ahead friendly.

Let’s make a pumpkin pie everyone at the table can enjoy.

Why You’ll Love This Vegan Pumpkin Pie

• Totally egg-free and dairy-free, but still rich and creamy
• Uses coconut milk and cornstarch to set the filling
• Beginner-friendly and great for all skill levels
• Tastes just like traditional pumpkin pie (no one will know it’s vegan!)
• Perfect for Thanksgiving, Friendsgiving, or a chilly weekend bake

Whether you’re fully vegan or just cooking for someone who is, this pie delivers big on flavor and texture.

Ingredients – What You’ll Need

• 1 (9-inch) vegan pie crust (store-bought or homemade)
• 1 (15 oz) can pumpkin purée (not pumpkin pie filling)
• 1 cup full-fat coconut milk (from a can, well-shaken)
• ¾ cup brown sugar (packed)
• 2 tbsp maple syrup
• ¼ cup cornstarch
• 2–3 tsp pumpkin pie spice
  • or: 2 tsp cinnamon + ½ tsp ginger + ¼ tsp nutmeg + pinch of cloves
• 1 tsp vanilla extract
• ¼ tsp salt

Want a vegan pumpkin pie with no coconut? Swap in oat milk + 2 tbsp melted vegan butter or almond butter for creaminess.

How to Make Vegan Pumpkin Pie (Step-by-Step)

Step 1: Preheat and Prep Your Crust

1. Preheat oven to 350°F (175°C).
2. Roll out your vegan pie crust into a 9-inch pie dish.
3. Dock the bottom with a fork.
4. Pre-bake the crust for 10 minutes to help avoid sogginess.

Chilling the crust beforehand helps keep it crisp and flaky.

Step 2: Make the Pumpkin Filling

1. In a large mixing bowl, whisk together:
   • Pumpkin purée
   • Coconut milk
   • Brown sugar
   • Maple syrup
   • Cornstarch
   • Pumpkin pie spice
   • Vanilla
   • Salt
2. Mix until smooth. You can use a blender or food processor if you want extra creaminess.

And Step 3: Fill and Bake

1. Pour the pumpkin filling into the pre-baked pie crust.
2. Use a spatula to smooth the top.
3. Bake for 55–60 minutes, until the edges are set and the center still has a slight jiggle.

⏱️ The center should jiggle a little—it will firm up as it cools.

Step 4: Cool and Chill

1. Let the pie cool completely on the counter.
2. Transfer it to the fridge for at least 4 hours, or overnight.

This step is key to getting the perfect set and slice.

AND Step 5: Slice and Serve

1. Slice and serve chilled or gently warmed.
2. Top with your favorite dairy-free whipped cream.
3. Add crushed pecans or a dusting of cinnamon if you’re feeling festive.

Tips for the Best Vegan Pumpkin Pie

• Use pure pumpkin puree, not pie filling. You want to control the sweetness and spice.
• Don’t skip the chill time. It firms the pie for that clean slice.
• Make it ahead of time—this pie is even better the next day.
• Use a metal or ceramic pie pan for even baking.

FAQs – Vegan Pumpkin Pie Answers

Can I make this pie without coconut milk?

Yes! Use full-fat oat milk with 2 tablespoons of melted vegan butter or almond butter for creaminess.

What’s the best thickener for vegan pumpkin pie?

Cornstarch works well. You can also use arrowroot or tapioca starch.

Can I make a crustless version?

Absolutely. Grease a pie dish and bake the filling on its own—it’s still delicious.

Is this pie healthier than traditional pumpkin pie?

Yes! No eggs, no cream, and you can control the sugar. It’s a lighter, allergy-friendly option.

Can I do a 3-ingredient version?

Sort of! Use pumpkin purée, coconut milk, and cornstarch—but expect a simpler flavor.

What to Serve with Vegan Pumpkin Pie

Need more cozy dessert inspiration?

• Pumpkin Dump Cake – perfect for fall get-togethers
• Gingerbread Sourdough Donuts – warm and festive
• Pumpkin Banana Loaf – sweet and simple comfort

And don’t forget a warm drink! This pie pairs beautifully with chai tea or a cinnamon oat milk latte.

Storing and Freezing Tips

• Fridge: Store leftovers in the fridge, covered, for up to 4 days.
• Freezer: Wrap slices tightly and freeze for up to 1 month.
• To reheat: Warm gently in the oven or microwave.

Final Thoughts – A Pumpkin Pie You’ll Bake Again and Again

This Vegan Pumpkin Pie is a seasonal staple in my kitchen. It’s everything I love about the classic: smooth, sweet, warmly spiced—and made with ingredients that work for everyone.

Whether you’re baking for Thanksgiving or just because it’s finally fall, this is a recipe you’ll turn to again and again. It’s easy, dependable, and delicious.

If you try it, tag @RitzyRecipes on Instagram or save it on Pinterest to share your baking moment.

Happy baking, friend 🍂

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