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A creamy vegan spiced pumpkin pie with a golden crust, topped with powdered sugar and decorated with various leaf and bird-shaped pastries.

Vegan Pumpkin Pie

This vegan spiced pumpkin pie has all the warm, cozy flavors of fall, but without the dairy or eggs. With just 15 minutes of prep, you can pop it in the oven and let it bake to creamy perfection. It's the perfect dessert for holiday gatherings, potlucks, or a cozy weekend treat, and yes—you can even make it ahead and freeze it. This pie is guaranteed to be a hit, whether you're serving it to a crowd or keeping it all for yourself!
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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: Vegan Spiced Pumpkin Pie
Servings: 6
Calories: 460kcal
Author: Mandy Applegate

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
US Customary - Metric

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.

Nutrition

Calories: 460kcal | Carbohydrates: 63g | Protein: 4g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 244mg | Potassium: 338mg | Fiber: 4g | Sugar: 37g | Vitamin A: 11032IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 3mg
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