Finding a dairy-free version of classic pumpkin pie that actually tastes good can feel like searching for a needle in a haystack.
Between family gatherings, holiday parties, and accommodating different dietary needs, the pressure to serve a dessert everyone can enjoy is real – especially when you’re trying to keep things vegan-friendly without compromising on that familiar, comforting pumpkin pie taste we all grew up with.
That’s where this easy vegan pumpkin pie recipe comes in: it’s just as creamy as the traditional version thanks to coconut milk, takes only a few simple ingredients to make, and has fooled even the most dedicated dairy lovers at our holiday table.
Why You’ll Love This Vegan Pumpkin Pie
- Dairy-free and vegan-friendly – This pie uses coconut milk instead of heavy cream, making it perfect for those following a plant-based diet or dealing with dairy allergies.
- Classic fall flavors – The combination of pumpkin spice, cinnamon, and maple syrup creates that cozy autumn taste you know and love, without compromising on traditional flavor.
- Simple ingredients – You’ll find most of these ingredients in your pantry or at any grocery store – no fancy vegan substitutes needed.
- Make-ahead friendly – This pie can be made 1-2 days before serving, making it perfect for holiday planning and stress-free entertaining.
- Allergy-friendly options – With a gluten-free crust option and no dairy or eggs, this pie works for multiple dietary restrictions while still tasting like the real deal.
What Kind of Pumpkin Purée Should I Use?
For this pie recipe, you’ll want to reach for canned pure pumpkin purée (sometimes labeled “solid pack pumpkin”) rather than pumpkin pie filling, which already contains spices and sweeteners.
While you can make your own purée from fresh pumpkins, canned pumpkin actually tends to give more consistent results since it’s less watery and has a more concentrated flavor.
Most grocery stores carry Libby’s brand, which is made from Dickinson pumpkins, but any brand of pure pumpkin purée will work well. Just make sure to check the label – the only ingredient should be pumpkin, nothing else added.
Options for Substitutions
Let’s talk about making this pie work with what you have in your pantry!
- While canned pumpkin purée is ideal, you can use homemade pumpkin purée – just make sure to strain it really well to remove excess moisture.
- The full-fat coconut milk can be replaced with other plant-based alternatives like oat cream or cashew cream, though coconut milk gives the best creamy results.
- For the sweeteners, you could use all brown sugar or all maple syrup instead of both, and arrowroot powder works as a substitute for cornstarch.
- If you don’t have pumpkin pie spice on hand, make your own by mixing cinnamon, ginger, nutmeg, and a pinch of cloves.
- Just don’t skip the cornstarch (or arrowroot) – it’s essential for helping your pie set properly.
How to Know When the Pumpkin Pie is Done
The key to a perfectly baked pumpkin pie is looking for that slight wobble in the center – when you gently shake the pie, the edges should be set but the middle should still have a bit of movement, like Jell-O.
To test it, insert a knife about 1 inch from the crust’s edge; it should come out clean, while the center can still be a bit soft since the pie will continue to set as it cools.
If you notice the edges browning too quickly while the center isn’t done, just cover them with aluminum foil and continue baking.
Remember that your pie needs to cool completely for at least 3 hours (or overnight) before slicing, as this allows the filling to fully set.
What to Serve With Pumpkin Pie?
This cozy fall dessert pairs beautifully with a variety of toppings and drinks that make it feel extra special. You can go for:
- Dairy-free whipped cream or coconut whipped cream
- Vanilla non-dairy ice cream
- Hot cup of coffee or espresso
For a festive touch during the holidays, serve it with some warm spiced apple cider or a cup of chai tea, which complement the pie’s warming spices.
How Do I Store the Pumpkin Pie?
- Store: Your pumpkin pie will stay fresh in the refrigerator for up to 5 days when stored in an airtight container or wrapped well with plastic wrap. For the best texture and flavor, let the pie cool completely at room temperature before refrigerating, and bring slices back to room temperature for about 20 minutes before serving.
- Make ahead: If you want to get ahead of your holiday baking, you can make this pie a day or two in advance – just keep it chilled and add any coconut whipped cream topping right before serving.
- Freeze: While freezing is possible for up to 2 months, the texture might change slightly when thawed, so it’s best enjoyed fresh or within those first few days of refrigeration.
| Preparation Time | 15-20 minutes |
| Cooking Time | 60 minutes |
| Total Time | 255-300 minutes |
| Level of Difficulty | Medium |
Ingredients
- 1 3/4 cups pumpkin purée (from a 14 oz can, not pumpkin pie mix)
- 3/4 cup canned full-fat coconut milk (see notes for alternatives)
- 1/2 cup packed brown sugar
- 1/4 cup cornstarch
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla essence
- 2 teaspoons pumpkin spice blend
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 9-inch vegan pie crust (gluten-free if desired)
- Optional: vegan coconut whipped cream
Step 1: Preheat the Oven and Prepare the Pie Shell
Start by preheating your oven to 350°F (180°C).
Make sure you have your unbaked 9″ pie shell ready.
There is no need to prebake the pie shell for this recipe.
Step 2: Mix the Pumpkin Filling
In a blender or a large bowl, combine the pumpkin, coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, pumpkin pie spice, cinnamon, and salt.
Mix well until all the ingredients are smoothly blended together.
Ensure no lumps remain for a consistent texture.
Step 3: Fill the Pie Shell
Pour the well-mixed pumpkin filling into the prepared pie crust.
Use a spatula to spread the mixture evenly and smooth out the top.
This ensures an even bake and a nice presentation.
Step 4: Bake the Pie
Place the filled pie shell in the preheated oven and bake for 60 minutes.
Keep an eye on the pie; when you remove it from the oven, the edges should be slightly cracked, and the middle will appear wobbly.
This is normal and indicates that the pie is baked just right.
Step 5: Cool and Chill the Pie
Allow the pie to cool at room temperature before transferring it to the fridge.
Chill the pie uncovered in the fridge for a minimum of 4 hours, or better yet, overnight.
This chilling step is crucial for the pie to set completely and achieve the right texture.
Step 6: Serve
Once the pie has fully set in the fridge, it’s ready to serve.
You can enjoy the pie plain or top it with coconut whipped cream for an extra touch of decadence.
Slice and enjoy your creamy, delicious pumpkin pie!
