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I’m so excited to share this vegan pumpkin pie recipe with you! Seriously won’t believe how easy it is, and it’s so delicious. I promise you; it’s the best you’ll try this fall! Completely dairy-free and made with a store-bought vegan pie crust, you can prep this pumpkin dessert in minutes for a delicious Thanksgiving dessert!
If you’ve been looking for a delicious vegan pumpkin pie recipe, look no further! This recipe is made with coconut cream and pumpkin puree, and it’s sure to please everyone at your Thanksgiving feast. Thanks to the coconut cream, this pie has a rich and creamy texture that will remind you of traditional pumpkin pie without the use of dairy. Best of all, this recipe is quick and easy to prepare – so you’ll have more time to enjoy your holiday celebration!
why you’ll love this dairy-free pumpkin pie
- Blend and bake recipe. The prep work involved is so minimal – measure out a few ingredients, dump them in the blender, and blend. Pour into the pie crust and bake until set! Pie making doesn’t get any easier than that!
- Non-vegans love it. If you have friends or family members who turn their noses up at vegan food, they will be singing a different tune when they take a bite of this pie. With its rich and creamy texture, you can’t even tell that it’s vegan!
- Make-ahead dessert. This pumpkin pie is perfect for a Thanksgiving gathering since you can assemble it ahead of time. Simply bake the pie a few days in advanced and you’re good to go.
Ingredients to make vegan pumpkin pie filling
- Pumpkin puree: Make sure you get plain pumpkin puree, not pumpkin pie filling. You don’t want the preseasoned stuff. I don’t recommend making your own pumpkin puree as it is usually watery. If you do decide to go that route you may need to let it sit in a cheese cloth to remove some of the excess water.
- Coconut cream: You can find canned coconut cream at most supermarkets or health food stores, and it’s well worth the extra effort to track some down for this recipe! Make sure what you’re buying is in fact cream and not milk. The milk does not have the same consistency.
- Dry ingredients: You’ll need cornstarch to help bind and thicken your pumpkin filling, sugar, pumpkin spice seasoning (either homemade or store bought) and salt.
- Vanilla extract: A little vanilla extract is the perfect finishing touch to your pumpkin pie.
How to make vegan pumpkin pie
- Line a pan with a vegan pie crust.
- Prick the base and chill in the freezer.
- Measure the filling ingredients in a blender.
- Blend until the ingredients are homogenous
- Pour the pumpkin batter into the pie crust.
- Bake in the preheated oven.
Tips for making pumpkin pie
- Use canned pumpkin puree. The water content of pumpkins can vary wildly, so for the most consistent results, opt for canned. Use pure pumpkin puree, not pumpkin pie filling.
- Use a blender to combine the filling ingredients. This will ensure that you have a creamy and smooth filling. You can mix it by hand, but it will take longer, and it must be really well combined.
- Freeze the pie crust before you add the filling. If you skip this step, you run the risk of ending up with a soggy crust when it’s baked. This tip helps it stay crisp after baking.
- Let the pie cool in the fridge for at least 4 hours before slicing. If you slice it too early, the filling will not be set. This makes it a great make-ahead dessert for Thanksgiving.
how to store & reheat vegan pumpkin pie
To store vegan pumpkin pie, simply cover it in plastic wrap and store in the fridge. If you want to heat a slice of the pie, simply place it in a microwave-safe dish and heat for about 30 seconds. To reheat a whole pie, you can put it in a 350°F oven for 10 minutes until heated through.
how long will vegan pumpkin pie last in the fridge?
Your pumpkin pie should last about 3-4 days in the fridge. After that the crust may start to get soggy with moisture build up.
can i freeze dairy free pumpkin pie?
You can also freeze the pie before or after baking for up to 3 months. To re-heat, thaw in the fridge overnight and bake in a 350°F oven until heated through.
Frequently asked questions
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon ground ginger
½ teaspoon ground allspice
¼ teaspoon ground cloves
¼ teaspoon ground cardamom
No, you should not substitute the coconut cream for regular whipped cream. Coconut cream is thicker and has a richer flavor than traditional whipped cream, which makes it ideal for vegan pumpkin pie. Additionally, coconut milk will make the filling too watery and may affect the texture of the pie.
No, you should keep your vegan pumpkin pie refrigerated. If you’re planning on serving it and would like to bring it to room temp that is fine – but for general storage you don’t want to leave it just sitting at room temp overnight.
This vegan pumpkin pie recipe is incredibly easy to make, and it’s sure to be a hit with both vegans and non-vegans alike. So why wait? Grab some pumpkin puree and coconut cream, and start baking a delicious vegan pumpkin pie today!
More pie recipes:
- Easy Pecan Pie
- Easy Apple Pie
- Peanut Butter Ice Cream Pie
- Cranberry Apple Mini Pies
- Mini Pumpkin Pies
- Rose Apple Pie
If you’ve tried this healthy-ish feel good Vegan Pumpkin Pie recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
This Vegan Pumpkin Pie recipe was originally published on November 6, 2020. The recipe has not been modified but the post now includes new step-by-step photos and helpful tips for how to make the recipe.
Vegan Pumpkin Pie
- Preheat oven to 325° F. Line a pie pan with the pie crust. Press gently to fill the corners and extend the crust all the way to the edge. Crimp the edge or leave plain.
- Prick the base of the crust with a fork several times. Freeze for 15 minutes.
- In a blender, combine the pumpkin puree, corn starch, coconut cream, vanilla, sugar, salt, and spices. Blend on low speed until completely combined, smooth, and pale orange.
- Carefully pour the pumpkin pie mixture into the frozen pastry in the pie pan, and shake slightly to smooth out the top.
- Bake for 55-65 minutes until slightly firm on the edges when jiggled, and dull on top.
- Remove from the oven and allow to cool for at least 30 minutes at room temperature before transferring to the fridge to cool completely – at least 4 hours or overnight.
- Instead of coconut cream, you can use heavy cream, but it won’t be vegan then.
- Instead of cane sugar, you can use regular sugar.
- Instead of canned pumpkin, you can use your own pureed pumpkin, but I would recommend removing as much moisture as possible and expect the consistency to vary. I prefer making it with canned pumpkin.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.