Vegan Pumpkin Pie: Easy Recipe for a Creamy, Flaky, and Delicious Plant-Based Dessert

Pumpkin pie always brings back memories of cozy fall gatherings and the sweet aroma that fills the kitchen. I love how this classic dessert captures the essence of the season with its warm spices and creamy filling. But going vegan doesn’t mean missing out on that nostalgic treat.

My vegan pumpkin pie is just as rich and satisfying as the traditional version. It’s perfect for sharing with everyone at the table—vegans and non-vegans alike. The best part? You won’t need any fancy ingredients or special skills to whip up this crowd-pleaser.

Why You’ll Love This Vegan Pumpkin Pie

As a vegan chef passionate about turning comfort classics into healthy plant-forward favorites this vegan pumpkin pie checks all the boxes for flavor and nutrition. The filling comes out perfectly creamy and rich — no eggs or dairy required. Each slice bursts with warming autumn spices like cinnamon nutmeg and ginger which means it tastes just as nostalgic as the original.

You’ll love that this pie is made with whole food ingredients you can find at any grocery store. There’s no need for specialty vegan products or advanced techniques. With my simple steps you create this dessert in your own kitchen and feel confident serving it to vegans and non-vegans alike.

This vegan pumpkin pie also packs a nutritional boost compared to traditional versions. Using plant-based milk and unrefined sweeteners cuts the cholesterol and keeps the dessert lower in saturated fat. I use a flaky homemade vegan crust that crisps up perfectly in the oven and holds its shape when sliced.

Whether you’re preparing for a festive holiday meal or cozying up for a night in this dessert delivers comfort and satisfaction with every bite. It’s a recipe that brings people together and proves that eating vegan means never sacrificing taste or tradition.

Ingredients

A great vegan pumpkin pie starts with quality whole food ingredients. I focus on natural flavors and textures to bring health and comfort to every slice.

For the Crust

• 1 1/4 cups unbleached all-purpose flour
• 1 tablespoon organic cane sugar
• 1/4 teaspoon fine sea salt
• 1/2 cup cold vegan butter, cut into small pieces
• 3-5 tablespoons ice-cold water

For the Pumpkin Filling

• 1 15-ounce can pure pumpkin puree (or 2 cups homemade pumpkin puree)
• 3/4 cup full-fat coconut milk (shaken well)
• 1/2 cup pure maple syrup
• 1/4 cup organic brown sugar or coconut sugar
• 2 tablespoons cornstarch or arrowroot powder
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon fine sea salt
• 1 teaspoon pure vanilla extract

These ingredients work together to create the ideal creamy pumpkin filling in a flaky, golden crust that everyone can enjoy at your table.

Tools and Equipment Needed

To make the best vegan pumpkin pie at home, I reach for a few reliable tools from my chef days. Using the right equipment helps create a smooth pumpkin filling and a crisp, tender crust every time.

• 9-inch pie pan: Glass or ceramic pans work best for even baking and a golden crust
• Mixing bowls: At least two medium to large sizes for separating wet and dry ingredients
• Whisk: For blending the filling until it is smooth and free of lumps
• Pastry cutter or fork: For working vegan butter into the flour for the crust
• Rolling pin: To roll out the homemade pastry dough evenly
• Measuring cups and spoons: For precise ingredient measurements
• Spatula: For scraping down bowls and spreading filling into the crust
• Baking sheet: Placing the pie pan on this helps catch any spills and bakes the crust evenly
• Cooling rack: Essential for letting the pie cool properly so the filling sets

These basic kitchen tools make vegan baking approachable and enjoyable, no matter your experience. With the right equipment, preparing a flaky vegan crust and smooth pumpkin filling feels effortless and rewarding.

Make-Ahead Tips

I love showing people just how easy it is to fit homemade vegan desserts into any busy schedule. Here are my go-to strategies for making vegan pumpkin pie ahead of time so you can enjoy stress-free entertaining or meal prep.

• Prepare the Crust in Advance

I often make my pie dough up to 3 days in advance. After forming the dough, I wrap it tightly in plastic wrap and store it in the fridge. This helps the gluten relax and creates a flakier crust. You can also freeze the unbaked dough for up to 1 month, then thaw overnight in the fridge before rolling out.

• Make the Pumpkin Filling Ahead

You can mix the pumpkin filling ingredients up to 2 days in advance. I store the filling in an airtight container in the fridge. Before using, I give it a good whisk to smooth out any separation that may have occurred.

• Assemble and Bake Early

I sometimes like to bake the whole pie a day before serving. Once cooled to room temperature, I cover it tightly with foil or beeswax wrap and refrigerate. This allows the flavors to meld and makes slicing easier. The texture stays perfectly creamy.

• Freezing Baked Vegan Pumpkin Pie

For longer storage, I allow the baked pie to cool fully, then wrap it first with plastic and then foil. The pie can freeze for up to 2 months. To serve, thaw in the fridge overnight. I recommend serving chilled or gently rewarmed in a 300°F oven for 10 to 15 minutes.

• Storage Quick Reference

Directions

Making vegan pumpkin pie at home is easier than most expect. I take you step-by-step so you get a flaky crust and creamy spiced filling every time.

Prep the Crust

1. In a large mixing bowl I combine 1 and 1/4 cups unbleached all-purpose flour, 1 tablespoon organic cane sugar, and 1/4 teaspoon fine sea salt.
2. I cut 1/2 cup cold vegan butter into small cubes and add it to the bowl. Using a pastry cutter or fork I work the butter into the flour until the mixture looks crumbly with some pea-sized pieces.
3. I drizzle in 3 to 4 tablespoons ice-cold water, one tablespoon at a time, tossing gently with a fork after each addition. I stop when the dough just comes together without being sticky.
4. I turn the dough onto a lightly floured surface and gently shape it into a flat disc. I wrap it in plastic wrap and chill for at least 30 minutes.

Prepare the Pumpkin Filling

1. In a clean bowl I whisk 1 can (15 ounces) pure pumpkin puree, 3/4 cup full-fat coconut milk, 1/3 cup pure maple syrup, and 1/4 cup organic brown sugar or coconut sugar until smooth.
2. I add 2 tablespoons cornstarch or arrowroot powder, 1 and 1/2 teaspoons cinnamon, 3/4 teaspoon ground ginger, 1/4 teaspoon nutmeg, 1/8 teaspoon ground cloves, and 1/2 teaspoon fine sea salt.
3. I whisk until all the cornstarch dissolves and the filling is velvety with a bright pumpkin color and a fragrance of fall spices.

Assemble the Pie

1. I take the chilled dough from the fridge. On a floured surface I roll it out into a 12-inch round about 1/8-inch thick.
2. I carefully lift the dough into a 9-inch pie pan, pressing gently to fit the bottom and sides. I trim excess dough, leaving about 1/2-inch overhang, then fold it under and crimp the edges with my fingers or a fork for a decorative finish.
3. I give the pumpkin filling a final stir and pour it into the prepared crust. I use a spatula to smooth the top evenly.

Bake the Pie

1. I preheat my oven to 350°F (175°C). I place the pie on the center rack, using a baking sheet underneath to catch any spills.
2. I bake for 55 to 65 minutes. The edges of the crust turn golden and the center sets with just a slight jiggle.
3. If the crust browns too quickly, I shield it with strips of foil.

Cool and Set

1. I transfer the baked pie to a cooling rack and let it cool at room temperature for at least 2 hours so the filling sets fully.
2. For clean slices, I like to refrigerate the pie for at least 3 hours or overnight before serving.
3. The pie is now ready to slice and serve—rich, creamy, perfectly spiced, and 100 percent vegan.

Serving Suggestions

When I serve vegan pumpkin pie at gatherings or cooking classes, I focus on highlighting its creamy texture and fall-inspired flavors while keeping the presentation simple yet delightful.

• I love pairing each slice with a generous dollop of coconut whipped cream. This airy topping adds subtle sweetness and complements the pie’s spices perfectly.
• For extra flair, I sprinkle a dash of ground cinnamon or nutmeg over the whipped cream.
• Toasted pecans or walnuts scattered on top bring a satisfying crunch and highlight the pie’s nutty undertones.
• If I want a more refreshing twist, I add a few pomegranate seeds or slices of fresh pear. This balances the richness of the coconut milk and adds a pop of color.
• Vanilla vegan ice cream on the side takes this dessert over the top, especially for celebrations or holidays.

I always suggest letting the pie cool completely before serving. For the cleanest slices, I chill the pie for at least two hours. This helps the filling set and makes slicing easy and tidy. I use a sharp knife wiped clean after each cut to keep each piece picture-perfect.

When sharing this vegan pumpkin pie with guests, I arrange slices on a large serving platter or rustic wooden board. Garnishes like cinnamon sticks, sprigs of fresh thyme, or maple leaves set a cozy autumn mood. For casual meals at home, I serve pie slices straight from the pan with a mug of spiced chai or a glass of homemade almond milk.

Whether for a festive table centerpiece or a simple post-dinner treat, this vegan pumpkin pie shines when shared with friends and family who appreciate great flavor and compassionate, plant-based eating.

Storage and Reheating Tips

I always make extra vegan pumpkin pie so I can enjoy a slice later. Storing and reheating it properly helps keep the flavor and texture just right. Here is how I do it for the best results every time.

Short-Term Storage

• Let the pumpkin pie cool fully to room temperature on a wire rack before storing. This prevents condensation from making the crust soggy.
• Cover the pie loosely with plastic wrap or foil.
• Store in the refrigerator for up to 4 days. I find that the flavors deepen as it sits.

Freezing Pumpkin Pie

• For longer storage, allow the baked pie to cool completely.
• Wrap the whole pie or individual slices in a double layer of plastic wrap followed by a layer of aluminum foil.
• Label and date before placing in the freezer.
• You can freeze vegan pumpkin pie for up to 2 months.
• To thaw, transfer to the refrigerator and let it defrost overnight.

Reheating Slices

• Preheat your oven to 325°F.
• Arrange the desired number of slices on a parchment-lined baking tray.
• Reheat in the oven for about 10 to 12 minutes or until warmed through.
• Avoid microwaving if possible as it softens the crust too much. For a quick fix, use low power and watch closely.

Maintaining Texture and Flavor

• Always cool and store the pie without toppings like whipped cream. Add garnishes after reheating.
• For a crispier crust, reheat slices uncovered in the oven.
• Keep the pie covered in the fridge to prevent it from absorbing other flavors.

These tips keep every slice tasting fresh and delicious so you can enjoy this vegan pumpkin pie anytime you crave it.

Conclusion

Every time I bake this vegan pumpkin pie I’m reminded how easy it is to create something truly special with simple plant-based ingredients. The aroma of warm spices filling my kitchen always brings a sense of comfort and celebration.

Whether you’re sharing it at a festive table or enjoying a quiet slice with coffee this pie never fails to impress. I love knowing that everyone can dig in and savor the same cozy flavors—no one misses out.

If you give this recipe a try I hope it brings as much joy to your table as it does to mine.