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Vegan Pumpkin Pie

This delightful vegan pumpkin pie is a plant-based twist on a classic holiday favorite, perfect for any occasion. The combination of smooth, creamy pumpkin filling, warm spices such as cinnamon and nutmeg, and a buttery, flaky crust, make this recipe a true crowd-pleaser.

Vegan pumpkin pie recipe

But fear not, fellow bakers! Despite its impressive taste, our vegan pie recipe is simple to prepare, and will surely impress your friends and family. So roll up your sleeves, grab your mixing bowl, and embrace that “what-the-hell” attitude. You won’t regret it.

Vegan Pumpkin Pie

Course: DessertCuisine: ContinentalDifficulty: Medium


Prep time


Cooking time






  • For the crust
  • 1 ½ cups all-purpose flour

  • 1 tablespoon granulated sugar

  • ½ teaspoon salt

  • ½ cup vegan butter, chilled and cut into cubes

  • 4-6 tablespoons cold water

  • For the filling
  • 1 can (15 oz) pumpkin puree

  • 1 can (13.5 oz) full-fat coconut milk

  • ¾ cup granulated sugar

  • 2 tablespoons cornstarch

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground nutmeg

  • ½ teaspoon ground ginger

  • ¼ teaspoon salt


  • Preheat your oven to 350°F and grease a 9-inch pie dish.
  • To make the crust, mix together the flour, sugar, and salt in a mixing bowl. Add the vegan butter and mix with a pastry blender or your fingers until the mixture resembles coarse crumbs.
  • Add the cold water, one tablespoon at a time, and mix until the dough comes together.
  • Roll out the dough on a floured surface to about 1/8-inch thickness. Transfer the dough to the prepared pie dish and trim the edges.
  • To make the filling, mix together the pumpkin puree, coconut milk, sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in a mixing bowl.
  • Pour the pumpkin mixture into the prepared crust.
  • Bake the pie for 50-60 minutes, or until the filling is set and the crust is golden brown.
  • Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes before slicing.


  • Use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
  • Chill the dough before rolling it out to prevent it from sticking.
  • Don’t overwork the dough or it will become tough.
  • Use a pie shield or foil to prevent the crust from getting too brown.

How to Store and Freeze

  • You can store leftover pie in an airtight container in the refrigerator for up to 3 days.
  • To freeze the pie, wrap it tightly in plastic wrap and aluminum foil. Place it in a freezer-safe bag and freeze for up to 2 months.

Complete Nutrition Information

Nutrition Facts

8 servings per container

  • Amount Per ServingCalories330
  • % Daily Value *
  • Total Fat 17g 27%
    • Saturated Fat 11g 56%
    • Trans Fat 0g
  • Cholesterol 0mg 0%
  • Sodium 180mg 8%
  • Total Carbohydrate 44g 15%
    • Dietary Fiber 2g 8%
    • Sugars 27g
  • Protein 3g 6%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Frequently Asked Questions (FAQs)

    Q: Is vegan pumpkin pie easy to make?

    A: Yes, vegan pumpkin pie can be easy to make. Our recipe uses simple ingredients and easy-to-follow instructions, making it accessible for even beginner bakers.

    Q: What ingredients are used to make vegan pumpkin pie?

    A: Our recipe uses a combination of canned pumpkin puree, plant-based milk, cornstarch, spices such as cinnamon and nutmeg, and a homemade or store-bought pie crust.

    Q: Can I use a store-bought pie crust for my vegan pie?

    A: Yes, you can use a store-bought pie crust for your pumpkin pie. Just make sure to check the ingredients list to ensure that it does not contain any animal products such as butter or eggs.

    Q: What is a good substitute for eggs in vegan pumpkin pie?

    A: In our recipe, we use cornstarch as a binding agent instead of eggs. You can also use other egg substitutes such as flax eggs or applesauce, depending on your preference and dietary needs.

    Q: Can I make the vegan pumpkin pie ahead of time?

    A: Yes, you can make it ahead of time. Once cooled, store the pie in the refrigerator for up to 3 days. You can also freeze the pie for up to 1 month.

    Q: Can I make adjustments to the recipe to suit my taste preferences?

    A: Yes, you can make adjustments to the recipe to suit your taste preferences. For example, you can add more or less of the spices such as cinnamon and nutmeg, or adjust the sweetness by adding more or less sugar.

    Q: Is vegan pumpkin pie a healthy dessert option?

    A: Vegan pumpkin pie can be a healthier dessert option compared to traditional pie because it uses plant-based ingredients and is typically lower in saturated fat and cholesterol. However, it is still important to moderate portion sizes and consume in moderation as it can still contain added sugars.

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