Name: Irresistibly Creamy Vegan Pumpkin Pie for a Cozy Holiday
Prep time: 120 min
Cook time: 70 min
Total time: 490 min
Ingredients: 1 crust Vegan Pie Crust (Can be homemade or store-bought; chill for flakiness.); 1 can Canned Pumpkin Puree (Pick pure pumpkin puree for best flavor.); 1 cup Coconut Cream (Can substitute with silken tofu.); 3/4 cup Brown Sugar (Can swap for maple syrup or agave.); 1/4 cup Cornstarch (Arrowroot powder can work as an alternative.); 2 tablespoons Pumpkin Pie Spice (Or mix ground cinnamon, nutmeg, and ginger.); 1 teaspoon Vanilla Extract (Use pure vanilla extract for best flavor.); 1/4 teaspoon Sea Salt (Balances sweetness.)

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As I flipped through my recipe box, a wave of nostalgia washed over me with the thought of Thanksgiving gatherings filled with laughter and heartfelt conversations. One dish that always graced our table was the beloved Vegan Pumpkin Pie, a crowd-pleaser that never failed to delight. This easy recipe features a rich, creamy filling made with just eight simple ingredients, perfectly balancing spiced pumpkin flavor and a flaky crust. Not only is it a delightful way to satisfy your sweet tooth, but it’s also make-ahead friendly, allowing you to prep it a day in advance for a stress-free celebration. Want to learn how to create this exquisite dessert that everyone will rave about? Let’s dive in!

Why Is This Pie a Must-Try?

Irresistibly Delicious: The combination of rich coconut cream and warm spiced pumpkin creates a creamy, decadent filling that’s simply addictive.

Easy to Make: With only eight simple ingredients and straightforward steps, even novice bakers will shine in the kitchen.

Make-Ahead Magic: Perfect for stress-free entertaining, this pie can be made a day in advance, allowing the flavors to meld beautifully.

Crowd-Pleaser: Whether at a Thanksgiving gathering or a cozy dinner, this Vegan Pumpkin Pie appeals to everyone—even those who aren’t vegan.

Versatile Options: Want to mix it up? Try adding a hint of chocolate or experimenting with different spices for a unique twist! Want more inspiration? Check out my Zucchini Onion Pie for another crowd-pleasing dish.

Vegan Pumpkin Pie Ingredients

• Dive into the deliciousness with these essential components!

For the Crust

Vegan Pie Crust – Can be homemade or store-bought; just remember to chill for flakiness!

For the Filling

Canned Pumpkin Puree – The star of the show; ensure to pick pure pumpkin puree for the best flavor!
Coconut Cream – Delivers luscious creaminess; feel free to substitute with silken tofu for a lighter option.
Brown Sugar – Adds a warm sweetness; swap it out for maple syrup or agave for a refined sugar-free version.
Cornstarch – Thickens the filling beautifully; arrowroot powder can work as an alternative.
Pumpkin Pie Spice – An essential for that classic fall taste; mix ground cinnamon, nutmeg, and ginger if needed.
Vanilla Extract – Elevates the flavors; pure vanilla extract is always a great choice.
Sea Salt – Balances the sweetness; a little goes a long way to enhance overall taste!

Step‑by‑Step Instructions for Vegan Pumpkin Pie

Step 1: Prepare the Pie Crust
Chill the vegan pie crust in the refrigerator for at least 2 hours to ensure it becomes flaky. Once chilled, roll out the dough carefully and fit it into a 9 or 9.5-inch pie pan. Make sure to press it into the edges smoothly. After fitting, place the crust back in the refrigerator for 30 minutes to firm up.

Step 2: Preheat Oven
While the crust is chilling, preheat your oven to 350°F (175°C). Position a rack in the lower third of the oven to ensure even baking of the Vegan Pumpkin Pie. This preparation allows the pie to bake evenly, resulting in a perfectly golden crust and a beautifully set filling.

Step 3: Blend Filling Ingredients
In a high-speed blender, combine the creamy coconut cream, creamy pumpkin puree, brown sugar, cornstarch, pumpkin pie spice, vanilla extract, and a pinch of sea salt. Blend the mixture on high until it transforms into a smooth and velvety consistency. This rich filling is the heart of your Vegan Pumpkin Pie, so ensure everything is well combined.

Step 4: Assemble Pie
Remove the chilled pie crust from the refrigerator and pour the luscious filling into the crust, smoothing the top with a spatula for an even appearance. It’s perfectly acceptable if the filling reaches just above the crust, as it will settle during baking. This is your moment to envision a beautiful Vegan Pumpkin Pie ready to impress!

Step 5: Bake
Carefully place the assembled pie on a baking sheet to catch any drips and then put it in the preheated oven. Bake for 55 to 70 minutes, keeping an eye on the filling—it may jiggle slightly in the center but should appear set around the edges. The crust should turn a lovely golden brown by the time your pie is ready.

Step 6: Cool Completely
After baking, remove your Vegan Pumpkin Pie from the oven and let it cool at room temperature for at least 1 hour. To achieve the best slices, cover the pie with plastic wrap and place it in the refrigerator for at least 4 hours or overnight. This cooling time allows the filling to firm up and flavor to deepen, making it even more delightful.

Vegan Pumpkin Pie Variations & Substitutions

Feel free to get creative with this Vegan Pumpkin Pie recipe; there are so many delightful twists you can explore!

Gluten-Free Crust: Use a gluten-free pie crust made from almond flour or oats to suit gluten-sensitive friends. This option adds a nutty flavor that pairs beautifully with pumpkin.
Nutty Flavor: Swap out coconut cream for cashew cream for an even richer texture. Just soak some cashews in water and blend until smooth. It’s creamy and indulgent!
Sweetener Swap: For a healthier touch, replace brown sugar with coconut sugar. It maintains that lovely caramel flavor while being a more wholesome option.
Spiced Up: If you’re missing pumpkin pie spice, a combination of cinnamon, nutmeg, and ginger works wonders! Adjust to taste and let the spices shine.
Chocolatey Delight: Want to surprise your family? Mix cocoa powder into the filling for a chocolatey vegan pumpkin pie version that’s rich and delicious.
Coconut Twist: Add shredded coconut to the filling for a tropical flavor boost. It pairs wonderfully with pumpkin and adds a delightful chew!
Extra Creamy: If you’re in the mood for a denser pie, double the amount of coconut cream or silken tofu. The result will be decadently creamy and satisfying.
Serving Ideas: Serve with a swirl of coconut whipped cream or a side of Vegan Carrot Lox for a delicious contrast! Don’t forget to check out my recipe for Vegan Pink Pasta for a vibrant meal that complements your festive dessert!

Expert Tips for Vegan Pumpkin Pie

• Chill Thoroughly: Allow the pie to chill for at least 4 hours or overnight for the best texture and flavor.

• Choose the Right Pan: Use a glass or ceramic pie pan for even baking and to easily check for a golden crust.

• Watch the Filling: A slightly jiggly center is okay; just ensure the edges are set. Cracks can happen with cornstarch, but it’s still delicious!

• Adjust Sweetness: Depending on your taste, feel free to adjust the sweetness by adding more brown sugar or using a sweeter alternative like maple syrup.

• Spice it Up: Don’t hesitate to experiment! Adding extra spices or even a dash of cocoa can provide a unique flavor twist to your vegan pumpkin pie.

Make Ahead Options

These Easy Vegan Pumpkin Pies are perfect for busy home cooks looking to save time during the holiday season! You can prepare the pie crust and filling up to 24 hours in advance. Simply chill the pre-made crust in the refrigerator and blend the filling ingredients, then store it in an airtight container in the fridge. When you’re ready to bake, pour the filling into the crust and proceed to bake as instructed. To maintain quality, make sure to cover the pie tightly once it’s baked and cooled, storing it in the refrigerator for up to 4 days before serving. This way, the pie remains just as delicious, with flavors beautifully melded for your holiday gathering!

What to Serve with Easy Vegan Pumpkin Pie

As you prepare to deliver this show-stopping dessert, think about what delightful accompaniments can elevate your dining experience.

Creamy Coconut Whipped Cream: This luscious topping adds a light, fluffy texture that enhances the pie’s velvety filling and keeps it vegan-friendly. It’s a wonderful, airy contrast to the rich pumpkin flavors.
Spiced Apple Cider: A warm glass of spiced apple cider brings cozy vibes to your Thanksgiving table, complementing the pie’s spiced notes perfectly. This aromatic beverage resonates with the essence of autumn in every sip.
Ginger Molasses Cookies: These mildly spicy cookies offer a delightful crunch that pairs beautifully with the creamy pie, creating a harmonious balance of textures. Guests will love alternating between the soft pie and crunchy cookies.
Candied Pecans: These sweet and crunchy nuts add a delightful contrast to the smooth filling of the pie, inviting a burst of flavors in every bite. Sprinkle them on top for added decoration and texture.
Maple Glazed Carrots: Serve these tender, sweet roots alongside your pie for a fresh contrast that adds a lovely touch of color and sweetness to your table. The glaze reflects the cozy flavor theme typical of Thanksgiving.
Chai Latte: This spiced beverage is the perfect drink to accompany your pie, echoing its warm flavors while providing a comforting, aromatic experience. The spices harmonize beautifully with the pumpkin, enhancing the overall theme.

Each of these pairings not only complements the Vegan Pumpkin Pie but also turns your meal into a festival of flavors!

How to Store and Freeze Vegan Pumpkin Pie

Fridge: Store the pie in the refrigerator for up to 4 days, tightly wrapped in plastic wrap or aluminum foil to maintain its freshness.

Freezer: For longer storage, freeze the pie for up to 2 months. Wrap it snugly in plastic wrap and then in aluminum foil to prevent freezer burn.

Thawing: When ready to enjoy, thaw the Vegan Pumpkin Pie overnight in the fridge before serving. This helps it maintain its creamy texture.

Reheating: If desired, reheat individual slices in the microwave for about 30-45 seconds or place the whole pie in a preheated oven at 350°F for 10-15 minutes.

Vegan Pumpkin Pie Recipe FAQs

What type of pumpkin puree should I use?
Absolutely go for pure canned pumpkin puree! Make sure to check the label; avoid pumpkin pie filling, which contains added sugars and spices that will alter the perfect balance of your Vegan Pumpkin Pie.

How should I store leftovers?
You can keep your Vegan Pumpkin Pie in the refrigerator for up to 4 days. Just ensure it’s tightly wrapped in plastic wrap or aluminum foil. This helps keep the pie fresh and prevents it from absorbing other odors in the fridge.

Can I freeze the Vegan Pumpkin Pie?
Yes! For longer storage, freeze your pie for up to 2 months. Wrap the pie snugly in plastic wrap to prevent freezer burn, then cover it with aluminum foil. It’s best to freeze the pie before serving; just remember not to slice it until it’s thawed.

What if my pie filling cracks while baking?
Don’t fret! Cracking is a common occurrence when using cornstarch as a thickener; it doesn’t affect the taste. If your filling cracks during baking, it should still be perfectly delicious! To avoid this, ensure your pie isn’t overbaked and that you let it cool properly.

Can this recipe be modified for dietary restrictions?
Definitely! If you have nut allergies, simply ensure your pie crust is nut-free. You can also substitute coconut cream for silken tofu for a lighter version. When substituting ingredients, keep in mind any dietary preferences or restrictions to make your Vegan Pumpkin Pie truly personalized.

How do I know when the pie is baked properly?
Look for a golden-brown crust and a filling that’s set around the edges while still slightly jiggly in the center. It’s normal for the filling to wiggle a bit; it will firm up as it cools. Just follow the baking time of 55 to 70 minutes to achieve the best results!