Vegan Pumpkin Pie Recipe

5 from 107 votes

Vegan pumpkin pie recipe made with coconut cream, pumpkin puree, and pumpkin pie spices baked in a vegan pie crust.

Prep Time10

Cook Time55

Total Time1 5

Course: Dessert

Cuisine: American

Diet: Vegan

Servings: servings

Preheat oven to 325° F. Line a pie pan with the vegan 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 while you make the vegan pumpkin pie filling.
In a blender, combine the pumpkin puree, coconut cream, sugar, cornstarch, vanilla extract, pumpkin spice blend, and salt. 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. 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 cool for at least 30 minutes at room temperature. Then, transfer to the fridge to cool completely, at least 4 hours or overnight.

My Top Tip: Make the filling in a blender. I use my Vitamix. It has a low setting to blend the ingredients evenly without turning them into a smoothie. You can mix the filling by hand, but it will take longer.
Storage: Cover the pie in plastic wrap and store it in the fridge for 3–4 days. Reheat a slice in the microwave for about 30 seconds. To reheat the entire pie, bake at 350ºF for 10 minutes or until heated through.
Freezing: You can freeze the pie before or after baking. Store it in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and bake at 350ºF until heated through.

Please note that Metric conversions are estimates only.

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