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SSlice of Vegan Pumpkin Pie on a plate with whipped topping.
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4.99 from 59 votes

Classic Vegan Pumpkin Pie

The best pumpkin pie you ever ate, and it just happens to be vegan! This luscious vegan pumpkin pie is rich, custardy, and packed with pumpkin spice flavor. A must for your holiday table!
Prep Time10 minutes
Cook Time1 hour 5 minutes
Cooling time4 hours
Total Time5 hours 15 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 340kcal
Author: Alissa Saenz

Ingredients

  • 1 pie crust (one batch of vegan pie crust or coconut oil crust, or a store-bought vegan crust)
  • 1 (15 ounce) can pumpkin puree
  • ⅓ cup organic brown sugar
  • ⅓ cup organic white sugar
  • ¾ cup full-fat coconut milk
  • ¼ cup cornstarch
  • 2 ½ teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
US Customary - Metric

Instructions

  • Preheat the oven to 400°F.
  • If you're not using a premade crust, roll out your dough and drape it into a 9-inch pie pan. Press it into the pan, trim the excess, and crimp the edges if desired.
  • Use a knife to poke a few holes in the bottom and sides of the pie crust.
  • Line the inside of the crust with a sheet of parchment paper, then fill it with pie weights, dried beans, or rice.
  • Place the crust into the oven and bake it for 15 minutes.
  • While the crust bakes, place the pumpkin, brown sugar, white sugar, coconut milk, cornstarch, pumpkin pie spice, vanilla and salt into a large mixing bowl.
  • Use an electric mixer to beat the mixture until fully blended, smooth and creamy, about 2 minutes. (Note 1)
  • When the crust has finished baking, pour the pumpkin mixture into it and smooth out the top with a spatula.
  • Place the pie into the oven and turn the temperature down to 350°F.
  • Bake the pie until the center is just set, about 50 minutes. The center will still be a bit wobbly. (Note 2)
  • Remove the pie from the oven and allow it to cool completely before cutting (at least 4 hours).
  • Serve with whipped coconut cream or dairy-free whipped topping.

Video

Notes

  1. Alternatively, the filling can be blended in a blender or food processor using an s-blade.
  2. Keep an eye on the pie while it bakes and cover the edges of the crust with foil or a pie crust shield if they begin to darken too much.

Nutrition

Serving: 1slice (⅛ of pie) | Calories: 340kcal | Carbohydrates: 40g | Protein: 3.2g | Fat: 19.4g | Saturated Fat: 16.6g | Sodium: 298mg | Potassium: 97mg | Fiber: 2g | Sugar: 16.1g | Calcium: 20mg | Iron: 1.8mg