Vegan pumpkin pie is a creamy, indulgent dessert with warm autumnal spices that’s perfect for seasonal gatherings. Its simple ingredients and dairy-free, egg-free preparation make it a great option for anyone seeking a plant-based treat with all the cozy flavors of a classic pumpkin pie.

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Ingredients and Preparation Essentials

Pumpkin purée, full-fat coconut milk, and aromatic spices form the foundation of this vegan pumpkin pie. The coconut milk provides a creamy base, the pumpkin purée adds richness, and the pumpkin pie spice blend infuses warmth. Maple syrup brings natural sweetness, while brown sugar adds depth and a hint of molasses.

For the best results, select plain pumpkin purée instead of pre-sweetened pumpkin pie filling. Using full-fat coconut milk enhances the pie’s silky texture, though other non-dairy milks can be substituted if needed (keeping in mind that it may affect creaminess).

Step-by-Step Instructions for Perfect Vegan Pumpkin Pie

Preparing the Pumpkin Filling
Blend the pumpkin purée, coconut milk, spices, cornstarch, and sweeteners until smooth and well-combined. Cornstarch acts as a thickener, creating a custard-like consistency, while maple syrup and brown sugar balance the sweetness and spice.

Filling and Baking the Pie
Spread the filling evenly into your prepared pie crust, smoothing the top with a spatula for a flawless finish. Bake at 350°F until the edges set and the center retains a slight wobble, giving it that perfect creamy texture.

Chilling and Setting for Best Texture
Allow the pie to cool to room temperature before transferring it to the fridge to fully set. For the best consistency, chill for at least four hours or overnight, giving the flavors time to meld.

Recipe Tips

Perfecting the Texture:
Thorough blending and proper baking ensure a creamy, custard-like consistency.

Balancing Sweetness and Spice:
Adjust the brown sugar or pumpkin spice to suit your taste for a personalized flavor profile.

Making Ahead:
Preparing the pie a day in advance enhances flavor and makes serving easier.

What to Serve With This Recipe

Ideal Pairings
Serve this pumpkin pie with a dollop of vegan coconut whipped cream or a light drizzle of maple syrup. A cup of spiced tea or coffee complements its warmth, making it the perfect cozy dessert.

Creative Presentation Ideas
For a festive touch, garnish with a sprinkle of cinnamon or a decorative pie crust edge. For special occasions, consider piping whipped cream along the edges or adding a sprinkle of nutmeg for a visual appeal.

Frequently Asked Questions

Can I Use a Different Non-Dairy Milk?:
Almond or soy milk can work, but they may slightly alter the richness of the filling.

How Do I Know When the Pie is Done?:
The edges should look set, while the center retains a bit of wobble.

Can I Make This Pie Crustless?:
Yes, for a lighter option, simply pour the filling into a greased pie dish and bake as directed.

What’s the Best Way to Store Leftovers?:
Store in the refrigerator and enjoy within a few days, either cold or slightly warmed.

Can I Use Fresh Pumpkin Instead of Canned?:
Fresh pumpkin purée works well; cook and puree it until smooth, then substitute in the same quantity.

Customizing for Special Occasions

Flavor Variations and Festive Additions
To elevate the holiday flavors, add a touch of ginger or nutmeg. For a twist, consider using a graham cracker or gingerbread crust instead of the traditional pie crust.

Creative Serving Ideas for Gatherings
For gatherings, slice the pie into mini portions or serve in individual dishes. Arrange it on a dessert table with extra toppings and garnishes for a festive, shareable presentation.

This vegan pumpkin pie is a must-try for fall and winter celebrations, with its easy preparation, rich flavor, and versatility to accommodate dietary preferences. It’s a comforting dessert that’s sure to delight all guests, bringing warmth and enjoyment to any gathering.

Ingredients

¾ cup full-fat coconut milk (see notes for substitutions and more details)
1 ¾ cups pumpkin purée (from a 14 oz can; avoid pumpkin pie filling)
½ cup brown sugar
¼ cup cornstarch
¼ cup maple syrup
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
½ teaspoon salt
1 Easy Vegan Pie Crust recipe or one 9-inch frozen vegan pie crust (use gluten-free if preferred)
Vegan Coconut Whipped Cream, for garnish (optional)

Instructions

Preheat your oven to 350°F (180°C). Prepare your unbaked 9-inch pie crust, leaving it unbaked as there’s no need to pre-bake it.

In a blender or a large mixing bowl, combine the pumpkin purée, coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, pumpkin pie spice, cinnamon, and salt. Blend or stir until the mixture is smooth and well-blended.

Pour the pumpkin mixture into the prepared pie crust. Use a spatula to spread it evenly, smoothing out the surface.

Place the pie in the preheated oven and bake for 60 minutes. The edges will appear slightly cracked, and the center will still look a bit wobbly when it’s ready to be taken out.

Allow the pie to cool at room temperature, then transfer it uncovered to the refrigerator. Chill for at least 4 hours or overnight until fully set.

Serve chilled, plain, or topped with a dollop of vegan coconut whipped cream for a creamy finish. Enjoy your vegan pumpkin pie!