Vegan Pumpkin Pie Recipe

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Vegan Pumpkin Pie Recipe

A creamy vegan pumpkin pie recipe made with pumpkin purée, coconut milk, maple syrup, and warm fall spices for a rich dairy-free dessert perfect for holidays.

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Prep Time 15

Cook Time 55

Total Time 1 10

Servings: 8 Servings

Course: Dessert

Cuisine: American

Calories: 280

Ingredients Method

Ingredients

Pumpkin purée – 1 ¾ cups
Full-fat coconut milk – 1 cup
Maple syrup – ¾ cup
Cornstarch – 3 tablespoons
Vanilla extract – 1 teaspoon
Ground cinnamon – 1 ½ teaspoons
Ground nutmeg – ½ teaspoon
Ground ginger – ½ teaspoon
Ground cloves – ¼ teaspoon
Salt – ¼ teaspoon
Vegan pie crust – 1 9-inch

Method

Preheat oven to 350°F (175°C).
In a bowl, whisk pumpkin purée, coconut milk, maple syrup, and vanilla until smooth.
Add cornstarch, spices, and salt. Mix until fully combined.
Pour filling into prepared vegan pie crust.
Bake for 50–60 minutes until edges are set and center slightly jiggles.
Cool completely before slicing for best texture.