Nothing says “autumn” like a slice of pumpkin pie. In fact, it’s hard to imagine Halloween and Thanksgiving gatherings without it! As a classic seasonal dish, pumpkin pie has become the unofficial mascot of fall — and we’re not mad about it.
But like many traditional treats, the standard pumpkin pie isn’t vegan-friendly. The recipe typically calls for ingredients like eggs and milk. However, you’d be happy to know that it’s possible to make a vegan pumpkin pie at home. And while the final texture isn’t exactly like regular pumpkin pie, it sure is close.
First, you’ll need a vegan pie crust. You can use your favorite crust or make this simple graham cracker version. If you’re new to vegan treats, feel free to use a regular pie crust with the vegan pumpkin pie filling. It’s a great way to slowly dip your toes into vegan baking.
To make a vegan graham cracker crust, gather your ingredients: graham cracker crumbs, brown sugar, melted vegan butter, and cinnamon. Preheat the oven to 375 degrees Fahrenheit.
Combine all the ingredients in a large bowl.
Stir until the ingredients feel like wet sand. It should stick together, but it should also be crumbly.
Transfer the mixture to a greased pie dish. This crust is best for a regular pie dish, though you can use it in a deep pie dish if that’s all you have on hand. Press the graham cracker crumbs into a compact, even layer. You can use your hands for this, but the bottom of a glass or cup will be useful.
Bake for 7 to 8 minutes or until lightly golden brown.
Reduce the oven’s temperature to 350 degrees Fahrenheit. To make the vegan pumpkin pie filling, you’ll need pumpkin puree, full-fat coconut milk, cornstarch, brown sugar, vanilla extract, and of course — pumpkin spice. It’s important to use cold coconut milk for this recipe.
Combine all the ingredients in a food processor. You can also mix by hand, but a food processor is ideal for achieving a very smooth consistency.
Pulse until the ingredients are smooth and combined.
Transfer the mixture into the pie dish. Bake for 40 to 50 minutes or until jiggly. The pumpkin filling won’t be completely set; this is normal. Cool the pumpkin pie until it reaches room temperature, then chill in the refrigerator for at least 4 to 6 hours or (preferably) overnight.
Once chilled, the pumpkin filling turns into a wonderfully creamy pudding-like texture. It’s also essential to serve this chilled, as this will help the pumpkin pie holds its shape.
Don’t forget to top your vegan pumpkin pie with a dollop of coconut whipped cream or vegan ice cream. Yum!
(P.S. If you love pumpkin desserts, check out our mouthwatering oatmeal pumpkin bar recipe.)
What’s your favorite vegan fall treat? Let us know in the comments below. Happy baking!
Vegan Pumpkin Pie
Graham Cracker Crust
- 1 ½ cups graham cracker crust about 9 graham crackers
- ½ cup brown sugar
- ⅓ cup vegan butter melted
- ¼ teaspoon ground cinnamon
Pumpkin Pie Filling
- 15 ounces canned pumpkin
- ¾ cup full-fat canned coconut milk
- ⅔ cup brown or white sugar
- ¼ cup cornstarch
- ½ teaspoon sea salt
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
- Preheat the oven to 375 degrees Fahrenheit. Combine all the crust ingredients in a large bowl and mix well. Press into a greased pie dish and bake for 7 to 8 minutes or until lightly golden.
- Reduce the oven's temperature to 350 degrees Fahrenheit. Add all the filling ingredients to a food processor and blend until smooth. Pour into the crust and smooth with a spatula.
- Bake for 40 to 50 minutes or until jiggly, but almost set. Let cool to room temperature then chill for 4 to 6 hours, or overnight. Serve chilled with coconut whipped cream or vegan vanilla ice cream.
6 thoughts on “Vegan Pumpkin Pie”
This was absolutely delicious, and couldn’t be easier! This will be a staple for thanksgiving and Christmas in our house!
Glad you liked it, Carrie!
Do you think almond milk will work?
Hi Suzanne! Unfortunately, I don’t think almond milk will work unless there are eggs added. Canned coconut milk is used in this recipe because it solidifies when chilled, which helps the pie firm up. Almond milk will likely be too liquidy. Hope that helps!
Can I use regular whole milk instead of coconut milk?
Hi Kelly! Unfortunately, whole milk will not work in this recipe because the canned coconut milk is what gives structure and firmness to the pie. If you’d like to use whole milk, I’d suggest using a pie recipe that specifically calls for it. Hope that helps!