If you’re on the hunt for a dessert that feels like a warm hug on a chilly day, this Vegan Pumpkin Pie Recipe is precisely what you need. It’s creamy, spiced just right, and completely plant-based, which means every bite is packed with comforting flavors without a trace of dairy or eggs. The perfect balance of sweet pumpkin puree and cozy spices comes together in a luscious, smooth filling nestled inside a tender vegan crust. Whether you’re celebrating a holiday or just craving a slice of fall magic, this recipe is sure to become a treasured favorite in your kitchen.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet crucial in crafting the perfect vegan pumpkin pie. Each one plays a key role, bringing depth of flavor, creaminess, or that classic spicy warmth that defines this dessert.
- 15 ounce can pumpkin puree: The heart of the pie, offering natural sweetness and vibrant color.
- 1 cup coconut cream: Adds creamy richness and a hint of tropical flavor, replacing traditional dairy.
- 1/2 cup brown sugar: Brings a deep, molasses-like sweetness that complements the pumpkin beautifully.
- 1/2 cup granulated sugar: Balances the flavors with clean, straightforward sweetness.
- 1 teaspoon cinnamon: The quintessential pumpkin pie spice, warming every mouthful.
- 1 teaspoon ginger: Adds subtle zing and complexity to the spice blend.
- 1/2 teaspoon nutmeg: Offers a nutty, slightly sweet undertone that rounds out the taste.
- 1/8 teaspoon cloves: A little dash of this spice provides an aromatic finish and depth.
- 1/2 teaspoon salt: Enhances all the flavors and balances the sweetness perfectly.
- 3 tablespoons cornstarch: The secret to that perfect, silky set without eggs.
- 1 recipe Easy Vegan Pie Crust: Choose your favorite vegan crust to serve as the flaky base; options might include store-bought vegan crust, graham cracker crust, or a gluten-free alternative.
- Vegan Whipped Cream (optional): For topping – a light, airy finish that contrasts beautifully with the dense filling.
How to Make Vegan Pumpkin Pie Recipe
Step 1: Prepare Your Oven and Pie Crust
Start by preheating your oven to 350 degrees Fahrenheit. While it warms, prepare your pie crust in a 9-inch pie plate. You can go with a homemade Easy Vegan Pie Crust or a store-bought vegan version—either way, no need to pre-bake it, which keeps things simple and foolproof.
Step 2: Blend Your Filling
Combine the pumpkin puree, coconut cream, both sugars, spices (cinnamon, ginger, nutmeg, cloves), salt, and cornstarch in a blender for a velvety smooth finish. If you prefer, whisk everything together in a bowl until silky and lump-free. This step ensures an evenly flavored filling that bakes beautifully.
Step 3: Fill the Crust
Pour your luscious pumpkin mixture into the prepared pie crust. Spread it evenly with a spatula to create a neat layer that will set perfectly in the oven. This is where your pie starts to take shape and promises a stunning classic dessert.
Step 4: Bake with Care
Bake the pie for about 1 hour at 350 degrees Fahrenheit. Keep an eye on the edges of the crust—if they look like they might over-brown, gently cover them with foil or a pie shield after around 30 minutes. The center might still jiggle slightly when done, and that’s absolutely normal. Once out of the oven, cool it at room temperature for 30 minutes before chilling in the fridge for at least 4 hours or overnight. This chilling step is key for that perfect sliceability.
Step 5: Serve and Enjoy
Once chilled, slice your vegan pumpkin pie and serve it with a dollop of homemade vegan whipped cream or a store-bought nondairy topping. The creamy, spiced filling paired with fluffy cream is a match made in dessert heaven—ready to impress everyone at your table.
Step 6: Optional Pie Crust Leaves
For a fun and festive touch, roll out some extra pie crust and use leaf-shaped cookie cutters to craft decorative pieces. Bake these at 350 degrees for 10 minutes until golden. Once your pie is chilled, arrange the leaves on top for a charming presentation that screams fall celebration.
How to Serve Vegan Pumpkin Pie Recipe
Garnishes
A simple swirl of vegan whipped cream is a classic way to elevate every slice. For added texture and flavor, sprinkle a pinch of cinnamon on top or a few toasted pecans. These little touches amplify the festive feel and make the dessert even more irresistible.
Side Dishes
While this pie is a showstopper on its own, pairing it with warming drinks like spiced chai tea or a rich cup of vegan hot chocolate makes the experience even cozier. If you’re serving it at a fall gathering, a scoop of dairy-free vanilla ice cream can add a delightful cold contrast to the warm spices.
Creative Ways to Present
Take your Vegan Pumpkin Pie Recipe to the next level by cutting it into mini tartlets for individual servings at parties or layering the filling with vegan whipped cream in clear glasses to create pumpkin parfaits. Adding those decorative crust leaves or a drizzle of maple syrup can transform the look and make it feel extra special.
Make Ahead and Storage
Storing Leftovers
This vegan pumpkin pie keeps beautifully in the refrigerator for up to four days. Store it covered with plastic wrap or in an airtight container to maintain its moisture and freshness. The flavors actually deepen over time, so leftovers can be even more delicious!
Freezing
If you want to prepare ahead or save some for later, the pie freezes well. Wrap it tightly with plastic wrap and then aluminum foil or place it in a freezer-safe container to avoid freezer burn. When ready to enjoy, thaw it overnight in the fridge for the best texture.
Reheating
To serve leftovers warm, you can gently reheat pie slices in a low oven (about 300 degrees Fahrenheit) for 10–15 minutes. Avoid microwaving if possible, as this can change the texture. Warmed pie pairs wonderfully with freshly whipped vegan cream or a scoop of ice cream.
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! Roast and puree fresh pumpkin flesh until smooth, but keep in mind that fresh puree is typically less dense, so you may need to adjust the cornstarch slightly to achieve the same filling consistency.
Is coconut cream necessary, or can I use another plant-based milk?
Coconut cream is preferred for its thickness and richness, which help the pie set nicely. However, you can experiment with thick cashew cream or a blend of non-dairy milk with a tablespoon of cornstarch for similar results.
Can this pie be made gluten-free?
Yes! Simply swap out the regular pie crust for a gluten-free crust, such as a gluten-free graham cracker base or a homemade gluten-free dough. This Vegan Pumpkin Pie Recipe is very flexible and adaptable!
How do I prevent the crust edges from burning?
The easiest way is to cover the edges with foil or a pie crust shield after about 30 minutes of baking. This protects the crust while allowing the filling to cook fully without over-browning the sides.
Can I make this pie ahead of time for a holiday gathering?
Definitely! In fact, making the pie a day ahead allows the flavors to meld beautifully. Just be sure to refrigerate it overnight and keep it covered until serving.
Final Thoughts
Taking the time to make this Vegan Pumpkin Pie Recipe will reward you with a sensational dessert that feels both nostalgic and new. It’s wholesome, comforting, and simply so satisfying. Whether you’re a long-time vegan or just dipping your toes into plant-based treats, this pie promises to bring a joyful burst of fall to your table. I can’t wait for you to try it and see just how delicious vegan pumpkin pie can be!
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Vegan Pumpkin Pie Recipe
- Total Time: 5 hours 15 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
This Vegan Pumpkin Pie is a creamy, spiced dessert perfect for fall and holiday gatherings. Made with pumpkin puree and coconut cream, it offers a smooth, rich filling free from dairy and eggs, baked in a flaky vegan pie crust. Serve chilled with optional vegan whipped cream for an irresistible plant-based treat.
Ingredients
Filling
- 15 ounce can pumpkin puree
- 1 cup coconut cream
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/2 teaspoon salt
- 3 tablespoons cornstarch
Crust
- 1 recipe Easy Vegan Pie Crust (or store-bought vegan pie crust, graham cracker crust, or gluten free pie crust)
Optional Topping
- Vegan Whipped Cream (homemade or store-bought non-dairy whipped topping)
Instructions
- Preheat Oven and Prepare Crust: Preheat your oven to 350°F (175°C). Place your vegan pie crust into a 9-inch pie plate, pressing it evenly along the bottom and sides. Do not pre-bake the crust.
- Make Pumpkin Filling: In a blender, combine the pumpkin puree, coconut cream, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, salt, and cornstarch. Blend until the mixture is very smooth. Alternatively, whisk these ingredients thoroughly in a bowl until fully combined and smooth.
- Fill the Pie Crust: Pour the smooth pumpkin mixture into the prepared pie crust. Spread it evenly using a spatula to create a flat surface.
- Bake the Pie: Place the pie in the preheated oven and bake for 1 hour. If the pie crust edges begin to brown too quickly during baking, cover them with aluminum foil or a pie shield after about 30 minutes to prevent burning. The center of the pie will look slightly jiggly once baking is complete, which is normal.
- Cool and Chill: Remove the pie from the oven and allow it to cool on the countertop for 30 minutes. Then cover it and transfer it to the refrigerator to chill for at least 4 hours or overnight until fully set.
- Serve: Slice the chilled pie and serve with a dollop of vegan whipped cream if desired for an extra creamy touch.
- Optional Pie Crust Leaves: For decoration, roll out extra pie crust dough to 1/8 inch thickness. Use leaf-shaped cookie cutters to cut shapes, place on a baking sheet, and bake at 350°F for 10 minutes. Allow to cool, then arrange these decorative leaves on top of the chilled pie before serving.
Notes
- Use any vegan pie crust recipe or store-bought crust to suit your preference, including gluten free or graham cracker options.
- No need to pre-bake the pie crust before adding the filling; it bakes together with the pumpkin filling.
- The middle of the pie should remain slightly jiggly after baking – it firms up completely when chilled.
- To prevent crust edges from burning, cover them with foil or a pie shield halfway through baking if they brown too fast.
- Chill time is essential for the filling to set properly; do not skip refrigeration.
- Optional pie crust leaves add a beautiful decorative touch and are easy to make ahead.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
