Vegan Spiced Pumpkin Pie
Add Preferred SourceSpiced Pumpkin Pie is a must-have fall dessert, and this vegan version delivers all the cozy flavors you love without dairy or eggs. It’s creamy, perfectly spiced, and so easy to make. Whether you’re sharing it with family at a holiday gathering or just enjoying a slice at home, this pie will bring that classic, comforting taste of the season to your table.
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I can’t wait for fall to come around each year because I love everything: pumpkin! And I think you’re going to love this spiced pumpkin pie. It’s easy to make—only 15 minutes of prep time, and then you pop it in the oven and let it do the work. It’s great for the holidays, Friendsgiving, potlucks, and those lazy fall weekends. It’s great for making ahead, and you can freeze it too – what’s not to love?
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegan Spiced Pumpkin Pie with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’re going to love how easy this pumpkin pie is to make. Just follow my straightforward instructions, and you’ll soon be enjoying it!
Preheat and Prepare
First things first: Preheat your oven to 350°F (180°C). Grab your pie dish, grease it lightly, and place your vegan pie crust in it. Now, you’re ready for that delicious filling.
If you’re making your own pastry, keep some of the offcuts, roll them flat, and cut out cute fall leaf shapes. Bake them in the oven and place them on top of the pie just before you sprinkle the cinnamon over it.
Mix the Filling
In a large bowl, combine the pumpkin puree, coconut cream, brown sugar, granulated sugar, cinnamon, ginger, cloves, salt, and cornstarch.
Whip everything together using a hand mixer until you have a silky smooth mixture that smells amazing!
Fill the Pie Crust
Pour your pumpkin-spiced filling into the pie crust. Give the dish a little shake to help even out the top of the filling so it bakes evenly.
Bake the Pie
Pop the pie into the oven and bake it for about an hour. Keep an eye on the crust—if the edges start to brown too quickly, just cover them with some aluminum foil or a pie shield halfway through baking.
Cool and Refrigerate
Once your pie is out of the oven, let it cool at room temperature. Then, cover it up and place it in the fridge to chill for at least 4 hours or, better yet, overnight. This helps the pie set to that perfect creamy texture.
Serve and Enjoy
Now for the fun part! Slice up your chilled pie, top it with a dollop of vegan whipped cream, and sprinkle a little extra cinnamon on top if you’re feeling fancy. Don’t forget, if you’ve made your own pastry, just before you sprinkle cinnamon over the top, add your cute pastry leaf shapes.
Enjoy each bite of creamy, spiced perfection!
Recipe Notes and Expert Tips
Making this pie is pretty straightforward, but I’ve also added some helpful tips, so that you can make sure that it’s the perfect pie for you.
- Customize the Spice: If you love your pie with a stronger spice kick, feel free to add more cinnamon or ginger to suit your taste.
- Coconut Cream Tip: Make sure to use full-fat coconut cream for that extra creamy texture. Light coconut cream just won’t cut it here.
- Cornstarch is Key: Don’t skip the cornstarch! It’s what helps the filling set up and stay smooth.
- Check the Crust: If you notice the edges of your crust browning too much, cover them with foil to prevent burning.
- Chill Time: Don’t rush the chilling process. Letting the pie refrigerate for a few hours (or overnight) ensures it’s firm and sliceable.
- Cut Like a Pro: For clean slices, use a sharp knife and wipe it off between cuts. This little trick will give you picture-perfect slices every time.
- Top it Off: Vegan whipped cream and a sprinkle of cinnamon are the ultimate toppings for this pie, adding a light and airy touch to the rich filling.
How to Store Leftover Vegan Spiced Pumpkin Pie
If you’ve got leftovers, cover the pie tightly with plastic wrap or put it in an airtight container. It’ll stay fresh in the fridge for up to 4 days.
Want to freeze it? Go for it! Wrap individual slices in plastic wrap and then in foil. Store them in a freezer-safe container or bag, and they’ll keep for up to a month. When you’re ready to eat, just thaw in the fridge overnight and enjoy.
What to Serve With Vegan Spiced Pumpkin Pie
This pie is already amazing on its own, but if you want to take it up a notch, serve it with vegan whipped cream and a sprinkle of cinnamon.
If you’re feeling indulgent, add a scoop of vegan vanilla ice cream or drizzle some caramel sauce on top for a truly decadent dessert.
More Easy Dessert Recipes for You to Try at Home
If you’re looking for more dessert inspiration, take a look at these tasty recipes.
Ingredients
- 15 ounces can pumpkin puree
- 1 cup coconut cream
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 teaspoons cinnamon
- 1 teaspoons ginger
- ¼ teaspoons cloves
- ¼ teaspoons salt
- 3 tablespoons cornstarch
- 1 vegan pie crust
- Vegan whipped cream, sugar, and cinnamon to serve
Instructions
- Preheat the oven to 350°F (180ºC). Prepare a pie crust in a greased pie dish.
- Combine the pumpkin puree, coconut cream, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, salt, and cornstarch, in a big bowl and mix with a hand mixer until the mixture is very smooth.15 ounces can pumpkin puree, 1 cup coconut cream, ½ cup brown sugar, ½ cup granulated sugar, 2 teaspoons cinnamon, 1 teaspoons ginger, ¼ teaspoons cloves, ¼ teaspoons salt, 3 tablespoons cornstarch
- Pour the filling into your pie crust and give it a few shakes so the surface levels up.1 vegan pie crust
- NB: If you're making your own pastry, keep some of the offcuts, roll them flat, and cut out cute fall leaf shapes. Bake them in the oven and place them on top of the pie just before you sprinkle the cinnamon over it.
- Bake for 1 hour. If the crust starts to brown too much, cover the edges with aluminum foil or a pie shield after about 30 minutes.
- Allow the pie to cool at room temperature, then cover it and refrigerate for at least 4 hours or overnight.
- Serve with vegan whipped cream and enjoy.Vegan whipped cream, sugar, and cinnamon
Notes
- Customize the Spice: If you love your pie with a stronger spice kick, feel free to add more cinnamon or ginger to suit your taste.
- Coconut Cream Tip: Make sure to use full-fat coconut cream for that extra creamy texture. Light coconut cream just won’t cut it here.
- Cornstarch is Key: Don’t skip the cornstarch! It’s what helps the filling set up and stay smooth.
- Check the Crust: If you notice the edges of your crust browning too much, cover them with foil to prevent burning.
- Chill Time: Don’t rush the chilling process. Letting the pie refrigerate for a few hours (or overnight) ensures it’s firm and sliceable.
- Cut Like a Pro: For clean slices, use a sharp knife and wipe it off between cuts. This little trick will give you picture-perfect slices every time.
- Top it Off: Vegan whipped cream and a sprinkle of cinnamon are the ultimate toppings for this pie, adding a light and airy touch to the rich filling.
