Vegan Pumpkin Pie Filling Recipe for Perfect Fall Desserts

There’s something truly magical about pumpkin pie during the fall season — its rich, creamy texture and warm spices instantly evoke feelings of comfort and celebration. But did you know you can enjoy this classic dessert in a vegan way without sacrificing any of the flavor or creaminess?

Whether you’re vegan, lactose intolerant, or just looking to try something new, this vegan pumpkin pie filling recipe offers a luscious, dairy-free alternative that’s incredibly simple to make. Using wholesome ingredients like canned pumpkin, coconut milk, and warm spices, this filling is silky smooth and bursting with autumnal goodness.

Perfect for holiday gatherings, potlucks, or any cozy night in, this recipe will quickly become your go-to for a plant-based pumpkin treat. Plus, it pairs beautifully with your favorite vegan pie crust or can be enjoyed on its own as a sweet pumpkin custard.

Ready to impress your friends and family with a delicious vegan dessert? Let’s dive into this easy, flavorful pumpkin pie filling recipe that’s sure to delight!

Why You’ll Love This Recipe

This vegan pumpkin pie filling recipe is a game changer for a few reasons. First, it’s 100% plant-based, making it suitable for vegans and those with dairy allergies.

The creamy texture comes from coconut milk instead of heavy cream or eggs, which also adds a subtle, tropical richness.

Secondly, it’s incredibly simple and quick to prepare. No need for complicated substitutions or specialty ingredients — just pantry staples and a few key spices.

The filling bakes up beautifully, with a perfectly smooth and custardy consistency that holds its shape.

Finally, the flavor is just spot on. The combination of cinnamon, nutmeg, ginger, and cloves creates that classic pumpkin pie spice profile, but you can easily customize it to your liking.

Whether it’s for Thanksgiving or a year-round treat, this recipe delivers all the cozy vibes in every bite.

Ingredients

• 1 can (15 oz) pure pumpkin puree (not pumpkin pie filling)
• 1 cup full-fat coconut milk (shake well before measuring)
• 3/4 cup brown sugar (or coconut sugar for a lower glycemic option)
• 1/4 cup cornstarch (or arrowroot powder for thickening)
• 2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1 tbsp maple syrup (optional, for extra sweetness and depth)

Equipment

• Mixing bowl
• Whisk or hand mixer
• Measuring cups and spoons
• Medium saucepan
• Spatula
• Pie dish or baking pan
• Oven (if baking the filling as part of a pie)

Instructions

1. Combine dry ingredients: In a mixing bowl, whisk together the brown sugar, cornstarch, cinnamon, ginger, cloves, nutmeg, and salt. This ensures even distribution of spices and thickening agent.
2. Add pumpkin puree: Stir in the pumpkin puree until the mixture is smooth and all the dry ingredients are fully incorporated.
3. Mix in liquids: Slowly whisk in the coconut milk, vanilla extract, and maple syrup if using. Make sure there are no lumps and the mixture is silky.
4. Cook the filling: Transfer the pumpkin mixture to a medium saucepan over medium heat. Cook gently, whisking constantly, until the filling thickens to a custard-like consistency, about 5-7 minutes. It should coat the back of a spoon.
5. Remove from heat: Once thickened, remove the saucepan from the heat. Let the filling cool slightly before using it in your pie crust or serving it as desired.
6. Bake (optional): If you want to bake the pumpkin pie, pour the filling into a pre-made or homemade vegan pie crust. Bake at 350°F (175°C) for 45-50 minutes until the filling is set but still slightly jiggly in the center. Cool completely before slicing.

Tips & Variations

For a nut-free version, be sure your pie crust and any add-ins don’t contain nuts.

• Sweetener Swap: Use coconut sugar, maple syrup, or even date syrup for alternative natural sweeteners.
• Dairy-Free Milk Options: While coconut milk adds creaminess, you can substitute with oat milk or cashew milk for a lighter texture.
• Spice it up: Add a pinch of ground cardamom or allspice for a unique twist on traditional pumpkin pie spices.
• Make it gluten-free: Use a gluten-free vegan pie crust or serve the filling as a parfait layered with gluten-free granola and coconut whipped cream.
• Boost nutrition: Stir in ground flaxseeds or chia seeds for extra fiber and omega-3 fatty acids.

Nutrition Facts

Serving Suggestions

This vegan pumpkin pie filling is incredibly versatile. Of course, the classic way is to pour it into a vegan pie crust and bake it into a traditional pumpkin pie.

But you can also get creative:

• Serve chilled as a pumpkin pudding topped with coconut whipped cream and toasted pecans.
• Layer in parfait glasses with vegan granola and fresh berries for a festive dessert.
• Use as a filling for vegan cupcakes or as a layer in cakes for a seasonal twist.
• Top pancakes or waffles with a dollop of this filling and a sprinkle of cinnamon.

For more delicious vegan dessert ideas, check out our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious and Vegan Soft Serve Recipe: Creamy, Easy, and Delicious Idea. If you’re interested in expanding your vegan recipe collection beyond desserts, explore our Peruvian Vegetable Recipes for Flavorful Healthy Meals for vibrant, wholesome meals.

Conclusion

This vegan pumpkin pie filling recipe is the perfect way to enjoy all the rich, spicy goodness of traditional pumpkin pie without any animal products. It’s simple, quick, and made with wholesome ingredients you can feel good about.

Whether you’re celebrating a holiday or just craving a cozy fall dessert, this filling delivers on flavor and texture every time.

Plus, it’s highly customizable to suit your taste preferences and dietary needs, making it a versatile staple in any vegan kitchen. Give this recipe a try and watch as it becomes a new favorite for your seasonal celebrations and beyond.

Happy baking and enjoy the delicious, creamy delight of this plant-based pumpkin pie filling!

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