There’s something special about baking on a cool fall afternoon — that moment when the smell of pumpkin, cinnamon, and nutmeg fills your kitchen.
The vegan pumpkin pie brings that warmth to life — smooth, creamy, and completely dairy-free. It’s the kind of dessert that makes you feel cozy with every bite, yet light enough to enjoy without guilt.
This pie is rich and silky, made with coconut milk instead of cream and thickened with cornstarch instead of eggs. It’s proof that plant-based desserts can be just as satisfying — and maybe even more delicious.
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A Sweet Fall Story Behind the Vegan Pumpkin Pie
When I first tried making this pie, I wasn’t expecting it to taste this good. It wasn’t for a special occasion — just a quiet Sunday when I wanted something comforting. I opened a can of pumpkin puree, added a swirl of coconut milk, and before I knew it, my kitchen smelled like autumn itself.
That’s the beauty of this vegan pumpkin pie: it feels festive even when it’s not the holidays.
The creamy texture and warm spices bring that cozy, nostalgic feeling — the same way our Fried Apples Recipe does when served warm out of the pan.
Why You’ll Love This Vegan Pumpkin Dessert
This vegan pumpkin dessert isn’t just about flavor — it’s about feeling good with every spoonful.
You get the same creamy bite as the classic pie, but without dairy, eggs, or guilt. The pumpkin puree gives it a natural sweetness, the coconut milk adds that rich texture, and the spices… well, they make your home smell like fall magic.
Serve it chilled after dinner, or warm with coconut whipped cream on top. Either way, it’s perfection.
And if you’ve tried our Lava Cake Recipe, you’ll find this pumpkin pie gives the same melt-in-your-mouth satisfaction — just with a seasonal twist.
Ingredients You’ll Need for the Vegan Pumpkin Pie
Here’s what you’ll need before you start baking. (Don’t worry — the full ingredient list and measurements are in the recipe card below!)
- Pumpkin puree – the star of the show, rich and smooth.
- Coconut milk – makes the filling creamy without dairy.
- Cornstarch – thickens the pie perfectly without eggs.
- Brown sugar or maple syrup – adds warmth and sweetness.
- Pumpkin pie spice – cinnamon, nutmeg, and clove for that classic flavor.
- Vanilla extract – enhances the aroma.
- Vegan pie crust – flaky and golden, made without butter or eggs.
Raw Vegan Pumpkin Pie – A Healthy Twist
If you want something even simpler, try the raw vegan pumpkin pie version — no oven needed.
The crust is made from ground almonds and dates, giving a sweet and nutty flavor. The filling is just pumpkin puree blended with coconut milk and maple syrup, then chilled until firm.
It’s creamy, light, and healthy — perfect for those who love no-bake desserts. Honestly, it tastes like autumn in a bite.
Non Dairy Pumpkin Pie – Rich Flavor, Light Feel
Traditional pumpkin pies use heavy cream, but this non dairy pumpkin pie relies on coconut milk. It’s smooth, full-bodied, and surprisingly light.
Every bite has that perfect balance of sweet and spice — without any dairy heaviness.
Whether you’re vegan or not, this version feels indulgent and satisfying.
It’s the kind of dessert that impresses everyone at the table — no one will believe it’s dairy-free.
Vegan Pumpkin Recipes – Create a Whole Holiday Menu
Once you master this pie, you’ll want to explore more vegan pumpkin recipes. Think pancakes, muffins, or puddings — pumpkin fits beautifully anywhere.
And for a fun mix of sweet and savory, serve it alongside our Copycat Chipotle Chicken.
That combination of warm spices and sweetness is absolutely unbeatable.
Healthy Pumpkin Pie – Sweet, Guilt-Free Indulgence
This healthy pumpkin pie is naturally sweetened and packed with nutrients.
Pumpkin is loaded with vitamin A and fiber, and when you replace dairy and eggs with plant-based alternatives, you get all the flavor with none of the heaviness.
Try using an oat crust instead of white flour — it adds texture and keeps things wholesome.
Serve with coconut whipped cream or a sprinkle of cinnamon sugar. Perfection.
Final Thoughts on the Perfect Vegan Pumpkin Pie
The vegan pumpkin pie is proof that you can enjoy tradition the plant-based way. It’s cozy, creamy, and festive — a dessert that belongs on every fall table.
Make it once, and it’ll become your go-to recipe every holiday season.
Vegan Pumpkin Pie
Ingredients
- – 1 can 15 oz pumpkin puree (or homemade)
- – 1 cup full-fat coconut milk
- – 1/2 cup brown sugar or 1/3 cup maple syrup
- – 3 tbsp cornstarch or arrowroot powder
- – 1 tsp vanilla extract
- – 2 tsp pumpkin pie spice cinnamon, nutmeg, ginger, clove
- – Pinch of salt
- – 1 vegan pie crust store-bought or homemade
Instructions
- Preheat your oven to 350°F (175°C). Place the rack in the middle position.
- In a large bowl, whisk together pumpkin puree, coconut milk, sugar, cornstarch, spices, vanilla, and salt until smooth.
- Pour the mixture into the prepared vegan pie crust and spread evenly.
- Bake for 45–50 minutes, until the center is mostly set but still slightly jiggly.
- Remove from the oven and let cool completely at room temperature.
- Chill for at least 2–3 hours before slicing for the perfect texture.
- Serve with coconut whipped cream or a sprinkle of cinnamon.
Notes
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Serving Size | 1 slice (125g) |
| Calories | 310 kcal |
| Sugar | 20 g |
| Sodium | 180 mg |
| Fat | 16 g |
| Saturated Fat | 10 g |
| Unsaturated Fat | 5 g |
| Trans Fat | 0 g |
| Carbohydrates | 37 g |
| Fiber | 4 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
Note: Nutritional values are approximate and may vary based on ingredients and portion sizes.
FAQs About Vegan Pumpkin Pie
Does pumpkin pie contain dairy?
Traditional pumpkin pies do, but vegan versions use coconut or almond milk instead — completely dairy-free.
Can you make pumpkin pie without eggs?
Yes! Cornstarch or arrowroot replaces eggs and helps the filling set perfectly.
What makes pumpkin pie vegan?
No dairy, no eggs, no butter — just plants. Pure flavor, pure comfort.
