Amazing Vegan Pumpkin Pie: 1 Must-Try Recipe

Oh, the holiday season! It’s that magical time when the air gets crisp, cozy sweaters come out, and the kitchen starts to smell like pure comfort. More and more, I’m hearing from so many of you who want to keep those cherished traditions going but need more plant-based options, and I totally get it! That’s exactly why I’m so excited to share this incredible Vegan Pumpkin Pie with you. Seriously, it’s so creamy, perfectly spiced, and guaranteed to disappear fast at any gathering. It reminds me so much of baking with my grandma, that feeling of love poured into every bite. My whole goal here at Carla’s Cooking is to make those comforting, soul-warming meals accessible for everyone, even when life is a bit hectic. This vegan pumpkin pie is rigorously tested in my home kitchen, so you know it’ll turn out wonderfully, just like all my recipes. You can read more about my baking philosophy over on my about page!

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Why You’ll Love This Vegan Pumpkin Pie

This vegan pumpkin pie is a total game-changer for your holiday table! Here’s why it’s a must-try:

• Super Easy to Make: Seriously, the filling comes together in minutes.
• Incredibly Creamy & Spiced: That smooth texture and warm spice mix are pure perfection.
• Dairy-Free & Egg-Free: All the classic holiday pie goodness without any animal products. It’s truly one of the most delicious plant-based holiday pies you’ll find!
• Crowd-Pleaser: Even non-vegans rave about this pie!

Gather Your Ingredients for the Perfect Vegan Pumpkin Pie

Alright, let’s get down to business and gather everything we need for this absolutely delicious vegan pumpkin pie! It’s got a fantastic creamy texture and that warm, spicy flavor we all crave during the holidays. You’ll need:

• 1 vegan pie crust (we’ll chat about options!)
• 1 (15 ounce) can pumpkin puree (make sure it’s just pumpkin, no added sugar!)
• 1 (13.5 ounce) can full-fat coconut milk – this is key for that super creamy filling, so don’t skimp or grab the ‘light’ version!
• 3/4 cup granulated sugar
• 1/4 cup cornstarch (this is our thickening magician!)
• 2 teaspoons pumpkin pie spice (or make your own blend!)
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

Choosing the Best Vegan Pie Crust

First things first, the crust! You’ve got options, and honestly, both work wonderfully. You can totally grab a pre-made vegan pie crust from the store – just double-check the ingredients to make sure it’s dairy-free and egg-free. If you’re feeling a bit more adventurous or want that homemade touch, making your own crust is also super rewarding. I’ve got a pretty straightforward basic crust recipe that you can easily make vegan, just swap out the butter for vegan butter or shortening. Whichever you pick, just make sure it’s ready to go in your pie plate before we start mixing the filling!

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Step-by-Step Guide to Making Your Vegan Pumpkin Pie

Alright, now for the fun part – putting it all together! Making this vegan pumpkin pie is honestly a breeze, and the results are just heavenly. Trust me, you’ll be so proud when you pull this beauty out of the oven. First things first, let’s get that oven preheated to 375°F (190°C). Pop your prepared pie crust onto a baking sheet – this makes it easier to get in and out of the oven and catches any potential drips.

1. In a big bowl, give the pumpkin puree and that lovely full-fat coconut milk a good whisk until they’re super smooth.
2. Now, gradually whisk in the sugar, cornstarch, pumpkin pie spice, salt, and vanilla extract. You want everything to be perfectly combined, with no lumpy bits, especially from the cornstarch! Keep whisking until it’s all smooth and creamy.
3. Carefully pour that gorgeous pumpkin filling into your waiting pie crust. Fill it right up!
4. Bake for about 50 to 60 minutes. How do you know it’s ready? You want the filling to be set. A good trick is to gently insert a knife near the center – it should come out clean. The very center might still look a tiny bit soft, and that’s okay! It’ll firm up beautifully as it cools.
5. This next step is crucial, so don’t rush it! Let the pie cool completely on a wire rack for at least 2 to 3 hours. I know, waiting is the hardest part, but this allows the filling to fully set up. If you try to slice it too soon, you’ll have a delicious pumpkin soup on your hands instead of pie!

Achieving the Perfect Set with Cornstarch

Cornstarch is our secret weapon here for getting that lovely, sliceable pie! It’s what helps the filling firm up without any eggs. When you’re whisking, really make sure that cornstarch gets fully incorporated into the wet ingredients. You don’t want any dry pockets hiding in there. Whisking it with the liquid first before adding it to the pumpkin is the best way to avoid lumps and ensure you get a smooth, creamy, and perfectly set vegan pumpkin pie filling. Getting you the best “cornstarch to set vegan pie” results is my goal!

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Tips for a Crack-Free Vegan Pumpkin Pie

Nobody wants a cracked pie, right? Well, for this vegan pumpkin pie, it’s usually pretty good about staying smooth, but a few little tricks can help ensure a beautiful, uncracked surface. Try not to overbake it – that’s a big culprit for cracks! Take it out when that knife test comes back clean but the center is just *barely* soft. Letting your pie cool gradually, not in a super drafty spot, also helps. Avoid putting it straight from a hot oven into a very cold kitchen, or vice versa. A gentle, slow cool-down is the way to go for a perfect, crack-free finish. If you’re curious about pie crusts in general, you might find my apple pie crust tips helpful too!

Variations and Gluten-Free Vegan Pumpkin Pie Options

Now, I know we all love our traditions, but sometimes it’s fun to switch things up a little, right? This vegan pumpkin pie is already amazing, but you can totally play around with it. If you’re looking for a gluten free vegan pumpkin pie, the easiest way to go is to simply use your favorite pre-made gluten-free vegan pie crust. Just make sure it’s blind-baked or prepared according to its package directions before you add the filling. It’s a total game-changer for anyone avoiding gluten but still wanting that classic holiday dessert! You could also add a tiny pinch more cinnamon or swap in a bit of cardamom for a slightly different flavor profile. I’ve even added a splash of maple extract to the filling once, and wow, that was a treat! If you’re looking for more dessert inspo, you should totally check out the desserts section of my site!

Make-Ahead Vegan Pumpkin Pie and Storage

The great thing about this vegan pumpkin pie is that you can totally make it ahead of time! I’m all about saving time, especially during the busy holidays. You can whip this up a day or two before your big gathering. Just let it cool completely as the recipe says, then wrap it up snugly in the fridge. It stays perfectly delicious for about two days. This is honestly a lifesaver, giving you one less thing to worry about on Thanksgiving or Christmas morning! If you’re into make-ahead meals, you should definitely check out my make-ahead breakfast burritos too!

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Frequently Asked Questions About Vegan Pumpkin Pie

I get asked a lot of questions about making this vegan pumpkin pie, and I love helping you all out! Here are some of the most common ones:

Vegan Pumpkin Pie with Coconut Milk vs. Cashew-Based

So, you might be wondering why I use coconut milk in this recipe. Using canned, full-fat coconut milk is my go-to because it gives you that super creamy, rich texture that’s just divine in a pie, and it’s so easy to find! While a cashew-based vegan pumpkin pie can also be amazing and creamy, it requires soaking cashews and blending them until perfectly smooth, which is just an extra step. This vegan pumpkin pie with coconut milk really aims for that classic creamy feel with minimal fuss. Both are delicious, but this one keeps it simple and totally delectable!

Vegan Pumpkin Pie Without Tofu

You might have seen other vegan pumpkin pie recipes that use silken tofu for creaminess, but I know that’s not everyone’s favorite, or maybe you just don’t have it on hand. The good news is, this recipe is totally a vegan pumpkin pie without tofu! My method relies on the natural richness of full-fat coconut milk and the magic of cornstarch to create that perfectly smooth, set filling that everyone loves. So no tofu needed here, just pure pumpkiny goodness!

Nutritional Information for Vegan Pumpkin Pie

Just a little heads-up, the nutritional info below is an estimate per slice, and it can totally vary depending on the exact ingredients you use, especially the pie crust. But this gives you a good idea of what you’re working with! It’s a rich, satisfying slice of holiday cheer:

Serving Size: 1 slice
Calories: 350
Fat: 18g
Saturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Sugar: 30g
Protein: 3g
Cholesterol: 0mg
Sodium: 200mg

Share Your Holiday Baking Creations!

I absolutely love hearing from you all! If you give this vegan pumpkin pie a try, please let me know what you think. Leave a comment below—I’m always curious about how it turns out in your kitchens! And if you take any photos, tag me on social media; I’d be thrilled to see your beautiful creations. You can also reach out through my contact page if you have any questions or just want to share your baking wins. Happy baking!

Vegan Pumpkin Pie

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A classic vegan pumpkin pie recipe that is creamy, spiced, and perfect for holidays. It uses a simple crust and a smooth filling, ensuring a delicious dairy-free and egg-free dessert.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 60 min
• Total Time: 75 min
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

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• 1 vegan pie crust (store-bought or homemade)
• 1 (15 ounce) can pumpkin puree
• 1 (13.5 ounce) can full-fat coconut milk
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

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Instructions

1. Preheat your oven to 375°F (190°C). Place the vegan pie crust on a baking sheet.
2. In a large bowl, whisk together the pumpkin puree, full-fat coconut milk, granulated sugar, cornstarch, pumpkin pie spice, salt, and vanilla extract until smooth and well combined.
3. Pour the pumpkin filling into the prepared pie crust.
4. Bake for 50-60 minutes, or until the filling is set and a knife inserted near the center comes out clean. The center may still be slightly soft but will firm up as it cools.
5. Let the pie cool completely on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to fully set.

Notes

• For a gluten-free version, use a gluten-free vegan pie crust.
• You can make this pie ahead of time and refrigerate it for up to 2 days.
• Ensure your coconut milk is full-fat for the best creamy texture.
• To prevent the crust edges from burning, you can cover them with foil or a pie crust shield during the last 15-20 minutes of baking.

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 30g
• Sodium: 200mg
• Fat: 18g
• Saturated Fat: 12g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 0mg