Easy Vegan Pumpkin Pie Recipe for a Perfect Fall Desser

As the crisp autumn air settles in and the leaves turn vibrant shades of orange and gold, nothing says cozy quite like a delicious slice of pumpkin pie. But what if you’re following a vegan lifestyle or looking to try a plant-based twist on this classic dessert?

Good news — this easy vegan pumpkin pie recipe is perfect for you! It’s creamy, spiced just right, and totally dairy-free, making it a crowd-pleaser for everyone at your holiday table.

Whether you’re a seasoned vegan or just experimenting with more plant-based meals, this recipe is straightforward, requires minimal ingredients, and yields a pie that’s both comforting and nutritious.

Get ready to impress your friends and family with a dessert that beautifully balances the sweetness of pumpkin with warm spices, all wrapped up in a flaky vegan crust. Plus, you’ll love how simple it is to make from scratch — no complicated techniques or hard-to-find ingredients needed.

Let’s dive in and bake a pie that’s as delightful to make as it is to eat!

Why You’ll Love This Recipe

This vegan pumpkin pie recipe is a game-changer for several reasons. First, it uses wholesome, plant-based ingredients that are easy to find in any grocery store.

The filling is wonderfully smooth and naturally sweetened with maple syrup, avoiding refined sugars. It’s spiced with warming cinnamon, nutmeg, and cloves, giving it that classic pumpkin pie flavor everyone adores.

Additionally, the crust is made vegan-friendly using coconut oil or vegan butter, providing a tender, flaky texture without any animal products. You can whip this pie up in under an hour, making it perfect for last-minute desserts or festive gatherings.

Plus, it’s entirely customizable — add your favorite nuts, swap sweeteners, or use a gluten-free crust to suit your dietary needs.

For more vegan recipes that bring ease and flavor to your kitchen, check out our Vegan Slow Cooker Recipe for Easy, Delicious Meals or the Vegan Halloween Dessert Recipes That Will Wow Your Guests.

Ingredients

Equipment

• 9-inch pie dish
• Mixing bowls (medium and large)
• Whisk or electric mixer
• Measuring cups and spoons
• Rolling pin
• Fork
• Baking sheet (optional, to catch drips)
• Oven

Instructions

1. Prepare the crust: In a large bowl, combine the all-purpose flour and salt. Add the chilled coconut oil or vegan butter in small chunks. Using a fork or pastry cutter, cut the fat into the flour until the mixture resembles coarse crumbs.
2. Add cold water: Gradually add 3 tablespoons of cold water, mixing gently until the dough comes together. If it’s too dry, add another tablespoon of water. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 15-20 minutes.
3. Roll out the crust: On a floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer it to your 9-inch pie dish, pressing it into the bottom and up the sides. Trim off any excess dough and crimp the edges.
4. Preheat the oven: Set your oven to 350°F (175°C). To prevent a soggy crust, prick the bottom of the crust with a fork a few times (this is called docking).
5. Make the filling: In a medium bowl, whisk together the pumpkin puree, coconut milk, maple syrup, cinnamon, nutmeg, ginger, cloves, vanilla extract, and salt until smooth and fully combined.
6. Fill the pie crust: Pour the pumpkin filling into the prepared crust, smoothing the top with a spatula.
7. Bake the pie: Place the pie dish on a baking sheet and bake for 50-60 minutes, or until the filling is set but slightly jiggly in the center. The crust should be golden brown.
8. Cool completely: Let the pie cool at room temperature for at least 2 hours, or refrigerate for 4 hours to allow the filling to fully set before slicing.

Tips & Variations

“Always use full-fat coconut milk for a creamy texture — light versions won’t give you the same richness.”

• For a gluten-free version: Substitute the all-purpose flour in the crust with a gluten-free blend. Make sure it includes xanthan gum for binding.
• Sweetener swap: Feel free to replace maple syrup with agave nectar, coconut sugar, or brown sugar depending on your preference.
• Add texture: Sprinkle chopped pecans or walnuts on top before baking for a delightful crunch.
• Spice it up: Try adding a pinch of ground cardamom or allspice to the filling for a unique twist.
• Crust shortcuts: Use a store-bought vegan pie crust if you’re short on time — just check the ingredients for vegan compliance.

Nutrition Facts

Serving Suggestions

This vegan pumpkin pie is wonderful served chilled or at room temperature. For an extra festive touch, top each slice with a dollop of coconut whipped cream or a sprinkle of toasted pepitas.

Pair your slice with a warm cup of spiced chai or a vegan hot chocolate for a comforting autumn treat. If you’re hosting a holiday meal, this pie pairs beautifully with savory mains like our Veggie Quesadilla Recipe Indian Style Easy & Delicious or the hearty dishes found in our Vegan Cuban Recipes: Delicious Plant-Based Island Flavor.

Conclusion

Making a vegan pumpkin pie from scratch is easier than you might think, and this recipe proves it beautifully. The combination of creamy pumpkin, warming spices, and a flaky crust results in a dessert that’s both comforting and satisfying.

You get all the joy of a classic pumpkin pie, but with wholesome, plant-based ingredients that everyone can enjoy.

Whether you’re preparing it for a holiday feast or a simple weekend treat, this pie will quickly become a favorite in your recipe collection. Don’t be afraid to experiment with the spices and toppings to create your perfect slice.

And if you love this pie, be sure to explore more delicious plant-based recipes like our Vegan Flour Tortilla Recipe Easy, Soft, and Homemade for versatile cooking or the indulgent Vegan Chocolate Milk Recipe Easy and Delicious Guide.

Happy baking and enjoy every slice of this cozy, vegan pumpkin pie!

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