If you’ve ever thought pumpkin pie was off-limits because of dietary restrictions, I’m excited to share this Classic Vegan Pumpkin Pie Recipe with you—it’s a total game-changer! I absolutely love how this pie comes together with a creamy, velvety filling that’s rich yet light, and it captures all that cozy fall spice we crave. Whether you’re making it for a holiday feast, Sunday brunch, or just because pumpkin season calls for it, this recipe never disappoints.
When I first tried this Classic Vegan Pumpkin Pie Recipe, I was amazed at how familiar and comforting it tasted, despite skipping eggs and dairy. You’ll find that the almond milk and cornstarch combo gives it that perfect silky texture, while the warm pumpkin pie spice hits all the right notes. Truly, if you want a satisfying, plant-based dessert that everyone will rave about, this one’s for you.
Why You’ll Love This Recipe
- Deliciously Dairy-Free: This Classic Vegan Pumpkin Pie Recipe skips dairy but keeps all the creamy richness you want in a pie.
- Simple Ingredients: You probably have most things in your pantry already, making it a quick dessert to whip up anytime.
- Perfect Texture: The combination of almond milk and cornstarch creates a smooth, custard-like filling that won’t crack or get rubbery.
- Great for All Occasions: Whether it’s Thanksgiving or a friendly potluck, this pie always impresses without fuss.
Ingredients You’ll Need
These simple, wholesome ingredients come together to create that iconic pumpkin pie flavor with a vegan twist. I always suggest using organic sugars and pure pumpkin puree for the best taste, and if you want to amp it up, fresh pumpkin pie spice or homemade pie crusts take it to the next level.
- Almond milk: I use unsweetened almond milk for a subtle nutty flavor without extra sugar.
- Cornstarch: Essential for thickening your filling to that perfect pudding-like consistency.
- Brown sugar: Adds warmth and moisture to the filling; organic is best.
- Granulated sugar: Balances sweetness without overpowering the spices.
- Pumpkin puree: Be sure to grab pure pumpkin, not pumpkin pie filling, to control the spices yourself.
- Coconut oil: This adds richness and a subtle tropical hint; plus, it helps bind the filling.
- Pumpkin pie spice: You can buy pre-made or mix your own with cinnamon, ginger, cloves, nutmeg, and a pinch of allspice.
- Salt: Just a touch to brighten the flavors.
- Vanilla extract: The final flavor booster that makes the filling sing.
- Frozen pie crust: I love a ready-made vegan crust to save time, but homemade works great too!
- Toppings (optional): Coconut whipped cream and crushed pecans add that extra special touch.
Variations
I love making this Classic Vegan Pumpkin Pie Recipe my own by experimenting with mix-ins and crusts—don’t hesitate to tweak it to suit your taste or dietary needs. It’s so forgiving and versatile that you can easily swap ingredients without losing that comforting pumpkin goodness.
- Using Coconut Milk: I’ve tried swapping almond milk for full-fat coconut milk for an ultra-creamy texture and a slight tropical twist that’s heavenly.
- Homemade Pumpkin Pie Spice: Mixing your own spices means you can adjust the warmth and kick just how you like it—I always add a little more cinnamon!
- Gluten-Free Crust: Switching to a gluten-free pie crust is easy and just as tasty; my go-to is a simple oat or nut-based crust.
- Sweetener Swaps: Feel free to use maple syrup or coconut sugar instead of brown and granulated sugars for a different depth of sweetness.
How to Make Classic Vegan Pumpkin Pie Recipe
Step 1: Perfectly Blend Your Filling Base
Start by whisking together the almond milk and cornstarch in a small saucepan over medium heat. I recommend whisking slowly but thoroughly—you’ll want to break up any lumps so the base is silky smooth. This is the key step for that custard-like texture that sets this pie apart.
Step 2: Sweeten and Simmer
Next, add both brown and granulated sugars. Stir continuously over low to medium-low heat to prevent scorching—about 4 minutes until it thickens. Be patient here; constant whisking makes all the difference in a smooth, lump-free filling. I’ve learned that rushing this step leads to gritty spots, so take your time.
Step 3: Blend in Pumpkin and Flavors
Remove your mixture from the heat and stir in the pumpkin puree, coconut oil, pumpkin pie spice, salt, and vanilla extract. Mix everything until beautifully smooth and well combined. This is where your kitchen starts smelling like autumn heaven, seriously!
Step 4: Fill and Bake the Pie
Pull your frozen pie crust from the freezer—you can also pre-bake it for a crispier base if you like, but I usually go straight from frozen. Pour the pumpkin filling evenly into your crust, smoothing the top with a spatula. Bake at 350°F for about 1 hour. During the last 15 minutes, I start checking every 5 minutes to ensure the edges don’t over-brown. You want it set but a little wobbly in the center—it will firm up as it cools.
Step 5: Cool and Chill Completely
Once out of the oven, allow the pie to cool at room temperature before placing it in the fridge. I recommend chilling it overnight if you can—this helps the filling fully set and develop deeper flavors. It’s worth the wait, trust me!
Pro Tips for Making Classic Vegan Pumpkin Pie Recipe
- Warm Ingredients: Let your almond milk come to room temperature before whisking with cornstarch to minimize lumps.
- Steady Whisking: Continuous stirring during heating prevents burning and ensures smooth, even cooking.
- Check Crust Edges: Cover the pie edges with foil if they brown too quickly during baking.
- Don’t Rush Cooling: Allowing the pie to cool fully before refrigerating keeps the filling from becoming watery.
How to Serve Classic Vegan Pumpkin Pie Recipe
Garnishes
I’m a big fan of topping my slices with a generous dollop of coconut whipped cream and a sprinkle of crushed pecans. The creaminess contrasts beautifully with the warm spices, and the pecans add a lovely crunch and nutty flavor that elevates every bite.
Side Dishes
This pie pairs perfectly with a hot cup of spiced chai or a freshly brewed latte. If you’re serving a full meal, something simple like roasted Brussels sprouts or a maple-glazed sweet potato makes for a cozy autumn spread alongside.
Creative Ways to Present
For a festive occasion, I’ve layered this pumpkin pie filling into jars as individual parfaits topped with toasted pecans and a cinnamon stick garnish. It’s a fun twist that makes serving effortless and adds a bit of charm to your table!
Make Ahead and Storage
Storing Leftovers
I store leftover pie in an airtight container in the refrigerator, and it stays delicious for up to 4 days. If some moisture accumulates on top, just give it a gentle pat with a paper towel before serving, and it’s good as new.
Freezing
Freezing slices wrapped tightly in plastic wrap and foil works really well. When I’ve needed extra time, I froze slices for up to 2 months without losing flavor or texture—just thaw in the fridge overnight before serving.
Reheating
Personally, I prefer eating pumpkin pie chilled, but if you warm it up, do so gently in a low oven (around 300°F) for about 10 minutes. This helps keep the crust crisp and the filling smooth without drying out.
FAQs
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Can I use canned pumpkin pie filling instead of pumpkin puree?
I don’t recommend using canned pumpkin pie filling since it already contains spices and sugar, which can throw off the flavor balance and sweetness of this recipe. Pure pumpkin puree lets you control every bite’s taste exactly.
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Is this Classic Vegan Pumpkin Pie Recipe gluten-free?
The pie filling is naturally gluten-free, but many store-bought pie crusts contain gluten. To make it fully gluten-free, look for gluten-free vegan pie crusts or make your own using gluten-free flours.
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How do I know when the pumpkin pie is done baking?
Your pie is done when the edges are set and the center jiggles slightly like a thick custard. It will continue to firm up as it cools, so don’t worry if it seems a bit wobbly straight from the oven.
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Can I make the filling ahead of time?
Yes! You can prepare the filling a day ahead, keep it refrigerated, and then pour it into the crust just before baking. This is a helpful shortcut if you’re short on time on baking day.
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What can I substitute if I don’t have pumpkin pie spice?
You can easily make your own by combining 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon each of cloves and nutmeg, plus a pinch of allspice. Adjust the amounts to your preference!
Final Thoughts
This Classic Vegan Pumpkin Pie Recipe has become a staple in my kitchen because it’s not just a dessert—it’s a celebration of the season. I love sharing it with friends and family, knowing it’s inclusive, delicious, and always gets a second slice. If you’re looking for a plant-based pie that doesn’t sacrifice flavor, I really encourage you to give this one a try. You won’t regret it!
Print
Classic Vegan Pumpkin Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This Classic Vegan Pumpkin Pie delivers all the traditional flavors of fall in a creamy, plant-based filling made with pumpkin puree, almond milk, and warm spices, baked to perfection in a flaky frozen pie crust. Perfect for seasonal celebrations, it’s topped with optional coconut whipped cream and crushed pecans for added texture and richness.
Ingredients
Filling
- 1 cup (240 mL) almond milk
- 1/4 cup (33 g) cornstarch
- 1/3 cup (70 g) organic brown sugar
- 1/3 cup (72 g) organic granulated sugar
- 1 (15 oz.) can pumpkin puree (not pumpkin pie filling)
- 1 tablespoon (13 g) coconut oil
- 2 1/4 teaspoons (3.9 g) pumpkin pie spice
- 1/2 teaspoon (3 g) salt
- 1 teaspoon (2 g) vanilla extract
Crust
- Frozen pie crust (1 crust, store-bought or homemade)
Toppings (Optional)
- Coconut whipped cream
- Crushed pecans
Instructions
- Preheat oven. Preheat your oven to 350°F (175°C) to prepare for baking the pie.
- Combine almond milk and cornstarch. In a small saucepan over medium heat, whisk together the almond milk and cornstarch until smooth, breaking apart any lumps.
- Add sugars and simmer. Whisk in the brown sugar and granulated sugar, then bring the mixture to a simmer over low to medium-low heat, whisking continuously for about 4 minutes until thickened.
- Mix in pumpkin and spices. Remove the saucepan from heat and stir in the pumpkin puree, coconut oil, pumpkin pie spice, salt, and vanilla extract until smooth and well combined.
- Prepare crust and fill. Remove the frozen pie crust from the freezer, pour in the pumpkin filling, and spread it evenly with a spatula until smooth.
- Bake the pie. Place the pie in the preheated oven and bake for 1 hour. For the last 15 minutes, check every 5 minutes to prevent burning.
- Cool the pie. Set the pie aside to cool completely, preferably refrigerating overnight to set the filling firmly.
- Serve. Garnish with coconut whipped cream and crushed pecans if desired, then slice and enjoy your vegan pumpkin pie.
Notes
- You can use a homemade or vegan and gluten-free pie crust if preferred. Just line your pie dish and bake as directed.
- The nutrition facts exclude optional toppings like coconut whipped cream and crushed pecans.
- For a richer filling, substitute almond milk with full-fat coconut milk.
- Homemade pumpkin pie spice can be made by mixing 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, and a pinch of allspice.
- Recipe adapted from Nora Cooks.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 230
- Sugar: 18g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
