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If you’ve been searching for a truly comforting, festive, and absolutely delicious dessert that everyone can enjoy, look no further than this Vegan Pumpkin Pie Recipe. It’s creamy, perfectly spiced, and has a flaky, tender crust made from wholesome ingredients like coconut oil and pumpkin purée. Whether it’s holiday season, a cozy fall evening, or just a day craving something special, this pie blends classic pumpkin pie flavors with plant-based magic. You’ll love how simple ingredients come together into a mouthwatering treat that’s just as satisfying as the traditional version, but kinder to your body and the planet.

Ingredients You’ll Need

This Vegan Pumpkin Pie Recipe depends on a handful of simple, thoughtfully chosen ingredients that each play an important role in creating the perfect taste, texture, and color. From the flaky crust to the lush filling, every component comes together beautifully.

Unrefined coconut oil: Used solid in the crust for a tender, flaky texture and subtle tropical aroma.
All-purpose flour: The base of the pie crust, providing structure and chew.
Granulated sugar: Adds just the right touch of sweetness to balance the spices.
Kosher salt: Enhances the flavors of both crust and filling by balancing sweetness and spice.
Ice water: Helps bring the dough together without melting the coconut oil, ensuring flakiness.
Pumpkin purée: The star of the filling, packing it full of natural sweetness and vibrant orange color.
Sweetened condensed coconut milk: A creamy sweetener that adds richness and depth without dairy.
Evaporated coconut milk: Thickens the filling and gives a silky finish.
Maple syrup: Adds natural sweetness and a hint of caramel complexity.
Arrowroot powder or cornstarch: The thickening agent that gives the filling that perfect sliceable texture.
Vanilla extract: Brings out the warmth and sweetness of the pumpkin and spices.
Ground cinnamon, ginger, nutmeg, and cloves: Classic fall spices that create a cozy, warmly spiced experience.
Non-dairy whipped cream: An optional but delightful topping that adds lightness and creaminess to every bite.

How to Make Vegan Pumpkin Pie Recipe

Step 1: Prepare the Crust

Start by chilling the coconut oil until it’s solid—this is crucial as it gives your crust that flaky, buttery feel without using butter. Mix the flour, sugar, and salt in a food processor, then pulse in the solid coconut oil until the texture resembles coarse sand. Slowly add ice water until the dough forms large clumps. After a brief knead, roll out the dough to a 12-inch circle, transfer to your pie dish, and chill. Pre-bake the crust at 400ºF with pie weights for 15-17 minutes until golden and set aside to cool.

Step 2: Whisk Together the Filling

The filling is where all the magic happens. Combine two cans of pumpkin purée with sweetened condensed coconut milk, evaporated coconut milk, and maple syrup. Next, add arrowroot powder or cornstarch to thicken the mixture, vanilla extract for a warm aroma, and the perfectly balanced blend of cinnamon, ginger, salt, nutmeg, and cloves. Whisk everything briskly until smooth and velvety—this is going to be the soul of your Vegan Pumpkin Pie Recipe!

Step 3: Bake the Pie

Pour the luscious pumpkin filling into your cooled crust, smoothing the top with a spatula. Bake at 350ºF for about 15 minutes, just long enough for the filling to set and gain a slightly darker tone without cracking. Let it cool to room temperature on a wire rack—the cooling allows the filling to firm up for that perfect slice.

Step 4: Serve and Enjoy

Once cooled, your pie is ready to impress. Serve it at room temperature or chilled for a refreshing contrast. Add dollops of non-dairy whipped cream to elevate each bite—this is that cozy, crowd-pleasing dessert everyone will ask you to make again!

How to Serve Vegan Pumpkin Pie Recipe

Garnishes

While this Vegan Pumpkin Pie Recipe shines on its own, a few thoughtful garnishes can elevate your presentation and flavor. Dust a sprinkle of cinnamon or nutmeg over the whipped cream for a beautiful, aromatic touch. Toasted pumpkin seeds scattered on top add a delightful crunch that contrasts perfectly with the smooth filling. For a touch of elegance, a drizzle of pure maple syrup or a thin ribbon of coconut caramel sauce can add a hint of extra sweetness and sheen.

Side Dishes

Pairing your pie with the right side can round out your dessert experience. A hot cup of spiced chai or cinnamon-infused coffee beautifully complements the pie’s warm spices. A scoop of vegan vanilla ice cream is another fantastic addition, providing a cool, creamy element that balances the pie’s richness. For a festive gathering, consider serving alongside fresh fruit like candied orange peel or a tart cranberry compote to brighten every forkful.

Creative Ways to Present

Thinking beyond the classic slice? Turn this Vegan Pumpkin Pie Recipe into individual servings with mini tartlets for personal treat-size indulgences. Another fun idea is to bake the pie in a gluten-free or nut-based crust for guests with dietary preferences—it still tastes heavenly! Use decorative pie crust cutters to create leaf or pumpkin shapes to adorn the edges for an Instagram-worthy presentation. Even serving each slice on a rustic wooden board with a dash of edible flowers makes your dessert table pop with charm.

Make Ahead and Storage

Storing Leftovers

This pie keeps beautifully in the fridge, tightly wrapped or stored in an airtight container, for up to five days. The spices actually deepen in flavor as it rests, meaning your leftover slices can taste even better the next day. Just be sure to bring the pie back to room temperature before serving to fully enjoy its creamy texture.

Freezing

Want to prepare your Vegan Pumpkin Pie Recipe ahead of time? You can freeze the fully baked pie for up to three months. Wrap it tightly in plastic wrap and then foil to protect it from freezer burn. When ready to indulge, thaw overnight in the refrigerator and then bring to room temperature before serving. This makes holiday planning so much easier and stress-free!

Reheating

If you prefer your pie warm, gently reheat individual slices in a low oven at 300ºF for 10-12 minutes or briefly in the microwave. Reheating brings out the spice aroma and gives the filling a cozy, just-baked feel. Just avoid overdoing it, or the crust may lose its beautiful flakiness.

FAQs

Is this Vegan Pumpkin Pie Recipe entirely dairy-free?

Absolutely! This recipe uses coconut-based milks and oils, so there is no dairy involved anywhere. It’s perfect for vegans or anyone avoiding lactose.

Can I use fresh pumpkin instead of canned purée?

You can, but it requires cooking and pureeing fresh pumpkin first. Make sure the pumpkin is well cooked and smooth for the best texture in your pie filling.

What can I substitute for arrowroot powder?

Cornstarch works just as well as arrowroot powder in this Vegan Pumpkin Pie Recipe to achieve that ideal custard-like firmness in the filling.

How long does it take to make this pie?

The entire process takes about 1 hour and 30 minutes, including chilling, baking the crust, preparing the filling, and baking the pie. It’s well worth the time for such a delicious outcome!

Can I make this recipe gluten-free?

Yes! Swap the all-purpose flour in the crust with a gluten-free flour blend designed for baking, and you’ll have a gluten-free version just as tasty and flaky.

Final Thoughts

There’s something incredibly special about a pie that’s both comforting and conscience-friendly, and this Vegan Pumpkin Pie Recipe hits all the right notes. Whether you’re serving it to family, friends, or treating yourself, it promises eyes lighting up and smiles all around. I wholeheartedly encourage you to give it a try — it just might become your new favorite dessert for every pumpkin-spiced occasion!

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Vegan Pumpkin Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 44 reviews

Author: admin
Total Time: 1 hour 20 minutes
Yield: 8 servings 1x
Diet: Vegan

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Description

This Vegan Pumpkin Pie recipe offers a delicious dairy-free alternative to the classic autumn dessert. Featuring a flaky homemade coconut oil crust and a spiced pumpkin filling sweetened with maple syrup and coconut milk, this pie is perfect for fall celebrations and vegan diets alike.

Ingredients

Scale

Crust

1/3 cup unrefined coconut oil (solid, frozen)
1 1/4 cups all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
3–4 tablespoons ice water

Filling

2 (15-ounce) cans pumpkin purée (about 3 cups)
1/2 cup sweetened condensed coconut milk
1/3 cup evaporated coconut milk
3 tablespoons maple syrup
2 tablespoons arrowroot powder or cornstarch
1 1/2 teaspoons vanilla extract
1 1/4 teaspoons ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon kosher salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

To Serve

Non-dairy whipped cream (optional)

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Instructions

Make the Crust: Freeze the coconut oil for about 45 minutes until solid. In a food processor, combine the all-purpose flour, sugar, and salt, pulsing a few times. Add the frozen coconut oil and pulse until the mixture resembles coarse sand. Gradually add ice water, 3 to 4 tablespoons, while pulsing until the dough forms large clumps. Turn the dough onto parchment paper, knead a few times to bring it together, then form into a ball.
Roll and Chill the Dough: Roll the dough out into a 12-inch round on parchment paper. If the dough becomes too warm and sticky, chill it on a baking sheet. Transfer the dough to a 9-inch pie dish, pressing it into place and trimming any excess. Refrigerate the dough-lined pie dish for 30 minutes to firm up.
Blind Bake the Crust: Preheat the oven to 400ºF (204ºC). Crimp the edges of the crust, line it with parchment paper, and add pie weights or dried beans to prevent puffing. Bake for 15 to 17 minutes until golden and partially cooked. Remove the parchment and weights, then cool the crust on a wire rack.
Prepare the Filling: In a large bowl, whisk together the pumpkin purée, sweetened condensed coconut milk, evaporated coconut milk, maple syrup, arrowroot powder (or cornstarch), vanilla extract, ground cinnamon, ground ginger, kosher salt, ground nutmeg, and ground cloves until smooth and well combined.
Bake the Pie: Reduce oven temperature to 350ºF (177ºC). Pour the prepared pumpkin filling into the cooled crust, smoothing the top evenly. Bake for about 15 minutes, or until the center is set and the filling darkens slightly.
Cool and Serve: Remove the pie from the oven and let it cool to room temperature on a wire rack. Serve the pie chilled or at room temperature, topped with non-dairy whipped cream if desired.

Notes

Freeze the coconut oil to ensure a flaky crust texture.
Use pie weights during blind baking to prevent the crust from puffing or shrinking.
Arrowroot powder can be substituted with cornstarch for thickening the filling.
Allow the pie to cool completely before serving to allow the filling to set properly.
Store leftover pie covered in the refrigerator for up to 3-4 days.

Prep Time: 45 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American