This Vegan Pumpkin Pie has a filling that’s so luxuriously creamy and perfectly spiced that nobody will guess this pie is plant based! Don’t forget the dairy free whipped cream for serving.

General
Ingredients
How to make
Get the recipe
Frequently Asked Questions
How long should pie cool?
Using fresh pumpkin purée
Is pie gluten-free?
How to store
Nutrition information

I’ve never been a huge fan of pumpkin pie, but maybe that’s because the texture isn’t that interesting and the flavor is just kinda “blah”. You know what I mean? Today’s vegan pumpkin pie, however, is anything but blah! It’s rich, creamy, and perfectly spiced!

Ingredients

With a few pantry staples and a frozen pre-made pie crust, you’ll be eating pie in no time!

Pumpkin Puree – not pumpkin pie filling, there’s a difference! Canned pumpkin puree is made with just pumpkin (or sometimes squash like butternut — you can read more about that in this article about canned pumpkin puree) whereas pumpkin pie filling also contains water, sugar, salt, spices, and preservatives. If you’d like, homemade pumpkin puree may be substituted. You’ll need 15 oz, or about 1 3/4 cups, to make 1 (9 inch) deep dish pie.
Coconut Cream – not coconut milk. Both are canned products often found in the international aisle at the grocery store. Coconut cream is much higher in fat and contains much less water than coconut milk. You’ll want to only scoop out the cream — leaving the watery stuff in the bottom for other recipes (try using it to replace water!). The coconut cream is what gives this pumpkin pie a rich, ultra creamy texture. If you’re not a coconut fan, have no fear, you can’t taste it!
Maple Syrup – not pancake syrup. We’re looking for pure maple syrup for this recipe which adds moisture and a rich, molasses sweetness. Feel free to use agave or any other liquid sweetener in a pinch.
Brown Sugar – provides a touch more sweetness. Brown sugar contains molasses which yields a rich flavor. Dark brown sugar is approximately 20% molasses and light brown sugar is 10%. Dark brown sugar is called for in the recipe, but either can be used. Be sure you’re using organic brown sugar to keep this recipe vegan. Non organic sugars may contain animal byproducts.
Cornstarch – a naturally vegan and gluten free product that helps the filling thicken and set. Be sure to read your labels — some cornstarch may be made in a facility that also manufactures gluten-containing foods.
Vanilla Extract – adds flavor depth and a touch of sweetness. Pure vanilla extract or imitation vanilla may be used based on what you have on hand.
Maple Extract – optional if you have it on hand! Maple extract provides a strong maple flavor which pairs perfectly with the cozy spices. If you like your maple flavoring to be more subtle, simply omit!
Spices: Cinnamon, Ginger, Nutmeg, Cloves, and Salt – our homemade pumpkin pie spice seasoning mix. I list a range of spices in the recipe depending on how “spiced” you like your pumpkin pie. Because this recipe is vegan, be sure to taste and re-season the filling before baking.
Vegan Pie Crust – we’re using 1 (9 inch) frozen deep dish vegan pie crust which can be found in the freezer section. Whether you use frozen, refrigerated, or homemade, be sure to follow the crust directions on thawing/preparing it before filling and baking.
Vegan Whipped Cream – optional, but highly recommended for serving! The light flavor and fluffy texture really provides a nice contrast to the rich filling.

Pro tip

Vegan whipped cream is often made with coconut milk or almond milk and can be found next to the “regular” whipped cream in the dairy aisle or next to the “regular” cool whip in the freezer section!

How to make

This plant based pumpkin pie is as easy as 1,2, 3: whisk together a filling, bake, then chill and serve!

Place pumpkin, coconut cream, maple syrup, brown sugar, cornstarch, vanilla extract, maple extract, cinnamon, ginger, nutmeg, cloves, and salt into a high powdered blender or food processor, then blend until smooth.
Pour filling into pie crust, then bake at 350 degree F for 1 hour.
Let cool at room temperature, then chill in the fridge until set.
Slice and serve chilled with vegan whipped cream and enjoy!

Pro tip

Don’t have a food processor or blender? Use a whisk instead!

How long should you let vegan pumpkin pie cool?

After it comes out of the oven, the pie should cool at room temperature for at least 30 minutes or until it’s reached room temperature. It should then be chilled in the fridge for at least 4 hours, but preferably overnight. This ensures that the pie is perfectly chilled and set.

Pro tip

Make this the day before you’re planning to serve it. Not only does it take something off your plate, it also gives the pie plenty of time to set.

Can you use fresh pumpkin purée?

Yes! Today’s recipe calls for 1 (15 oz) can pure pumpkin purée so you’ll need 15 oz fresh pumpkin purée or about 1 3/4 cups to make 1 (9 inch) deep dish pie.

Here’s a recipe for homemade pumpkin purée.

Pro tip

Although you can use fresh pumpkin purée, I don’t recommend it. It’s way more work and you can’t really taste the difference.

Is vegan pumpkin pie gluten-free?

It can be. The filling of this pie is naturally gluten free, but you’ll need to find a pie crust that’s also gluten free. Feel free to use a store-bought variety or make your own!

Pro tip

Whatever crust you use be sure it’s a 9 inch deep dish pie crust.