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Easy & Creamy Vegan Pumpkin Pie: A No-Fail Holiday Favorite

A close-up of a freshly baked vegan pumpkin pie with one slice partially removed, showing the creamy orange filling.
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You need this simple vegan pumpkin pie recipe for your next gathering. It delivers a creamy, decadent texture and warm spice flavor that everyone enjoys, even non-vegans. This dairy free pumpkin pie uses minimal ingredients and is perfect for Thanksgiving.

Ingredients

Scale
  • 1 (9-inch) pre-made vegan pie crust (or homemade vegan pie crust)
  • 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
  • 1 (14-ounce) can full-fat coconut milk (for the creamiest texture) OR 1 cup unsweetened soy milk (for a no coconut vegan pumpkin pie option)
  • 3/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice mix
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 375°F (190°C). Place your pie crust on a baking sheet.
  2. In a large bowl, whisk together the sugar, cornstarch, pumpkin pie spice mix, cinnamon, and salt.
  3. Add the pumpkin puree, coconut milk (or soy milk), and vanilla extract to the dry ingredients. Whisk until the mixture is completely smooth and no lumps remain.
  4. Pour the creamy vegan pumpkin pie filling into the unbaked pie crust.
  5. Bake for 50 to 60 minutes. The edges of the filling should look set, and the center should only have a slight jiggle when gently shaken.
  6. Remove the pie from the oven and let it cool completely on a wire rack for at least 3 hours before slicing. This cooling time is essential for the filling to set properly.
  7. Serve your best vegan pumpkin pie chilled or at room temperature.

Notes

  • For the creamiest result, use the solid cream from the top of a chilled can of full-fat coconut milk. If you skip the coconut, use unsweetened soy milk for a similar richness in this plant based dessert.
  • If you do not have a pre-made pumpkin pie spice mix, combine 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves.
  • This egg free pumpkin pie sets best when fully chilled. Plan to make it the day before your holiday vegan desserts gathering.

Nutrition

Find it online: https://yumdrizzle.com/vegan-pumpkin-pie-recipe-easy-creamy/