Best Ever Vegan Pumpkin Pie Recipe for Fall Baking

As the crisp autumn air rolls in and the leaves turn vibrant shades of orange and gold, nothing captures the spirit of the season quite like a warm, comforting slice of pumpkin pie. For those embracing a plant-based lifestyle, finding a delicious vegan pumpkin pie recipe can sometimes feel challenging.

But worry no more! This best ever vegan pumpkin pie recipe is rich, creamy, and perfectly spiced—without any dairy or eggs.

It’s the ideal centerpiece for your holiday table or a cozy weekend dessert. Whether you’re a seasoned vegan or just looking to try something new, this pie will impress everyone with its luscious texture and deep pumpkin flavor.

What makes this recipe stand out is its simplicity and the use of wholesome ingredients that come together effortlessly. Plus, the crust is buttery and flaky, yet entirely vegan.

Ready to wow your friends and family? Let’s dive in!

Why You’ll Love This Recipe

This vegan pumpkin pie is a game-changer for several reasons. First, it uses natural sweeteners and plant-based ingredients that create a smooth, custard-like filling without compromising flavor or texture.

The combination of warming spices—cinnamon, nutmeg, and ginger—infuses every bite with holiday cheer. It’s also incredibly easy to make, with step-by-step instructions designed for bakers of all skill levels.

Whether you’re making it for Thanksgiving or a simple autumn treat, you’ll appreciate how this pie satisfies cravings while being mindful of dietary choices.

Finally, this recipe is versatile enough for customization, so you can tailor it to your taste preferences or dietary needs. For a delightful twist, try adding a dollop of coconut whipped cream or a sprinkle of toasted pecans on top!

Ingredients

• 1 1/2 cups pumpkin puree (canned or homemade)
• 3/4 cup full-fat coconut milk
• 3/4 cup brown sugar or coconut sugar
• 1/4 cup cornstarch or arrowroot powder
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves (optional)
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar
• 1 vegan pie crust (store-bought or homemade – see equipment)

Equipment

• 9-inch pie dish
• Mixing bowls (medium and large)
• Whisk
• Measuring cups and spoons
• Rubber spatula
• Blender or food processor (optional for smoother filling)
• Oven
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Prepare your vegan pie crust by either rolling out your dough and fitting it into a 9-inch pie dish or by placing your store-bought crust directly in the dish. Set aside.
2. In a large mixing bowl, combine the pumpkin puree, coconut milk, and brown sugar. Whisk until smooth and creamy.
3. Add the cornstarch, cinnamon, ginger, nutmeg, cloves, and salt. Whisk thoroughly to ensure all spices and starch are evenly mixed without lumps.
4. Stir in the vanilla extract and apple cider vinegar. These add a subtle tang and enhance the pumpkin’s natural flavor.
5. For a super silky texture, blend the mixture in a food processor or blender for 30 seconds. This step is optional but highly recommended.
6. Pour the filling into the prepared pie crust, smoothing the top with a spatula. Tap the pie gently on the counter to release any air bubbles.
7. Bake the pie for 55-60 minutes. The filling should be mostly set but will have a slight wobble in the center. Avoid overbaking to prevent cracking.
8. Remove the pie from the oven and let it cool completely on a cooling rack. Then refrigerate for at least 4 hours or overnight to allow the filling to firm up.
9. Slice, serve, and enjoy! Add your favorite vegan whipped cream or a sprinkle of cinnamon on top for an extra festive touch.

Tips & Variations

“For the flakiest crust, chill your dough before rolling it out, and avoid overworking it.”

If you want a gluten-free version, use a gluten-free vegan pie crust or make your own with almond or oat flour. For extra depth of flavor, toast your spices lightly in a dry skillet before adding them to the filling.

To reduce sweetness, swap half the sugar for pure maple syrup or date syrup. For a nutty twist, add a tablespoon of almond butter or cashew cream into the filling before blending.

Looking for a shortcut? Try this pie with a pre-made vegan graham cracker crust—perfect for when time is tight!

Nutrition Facts

Serving Suggestions

This vegan pumpkin pie pairs wonderfully with a variety of accompaniments. A generous scoop of coconut whipped cream or a drizzle of maple syrup adds an indulgent touch.

Try garnishing with chopped toasted pecans or walnuts for a satisfying crunch. For a festive presentation, dust the top with cinnamon or nutmeg just before serving.

If you’re hosting a holiday feast, consider serving alongside vegan hot chocolate or spiced chai tea for a cozy, seasonal experience.

For more delicious vegan dessert ideas, check out our Magic Dough Recipe and Leche De Pantera Recipe for sweet inspiration.

Conclusion

This best ever vegan pumpkin pie recipe is a must-try for anyone craving a classic fall dessert without any animal products. Its creamy texture, perfectly balanced spices, and flaky crust come together to create a pie that’s both comforting and elegant.

Whether you’re vegan, lactose intolerant, or simply looking to add more plant-based meals to your repertoire, this pie is sure to become a seasonal favorite. It’s easy enough for beginners but delicious enough to impress even the most discerning dessert lovers.

Ready to explore more? Don’t miss our flavorful Jamaican Minced Beef Recipes (vegan style) for savory delights or the decadent Marzipan Challah Recipe for a delightful twist on traditional bread.

Enjoy the season and happy baking!

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