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The Ultimate Creamy Vegan Pumpkin Pie (Dairy-Free & Egg-Free)

A close-up, sunlit slice of creamy vegan pumpkin pie with a textured crust on a light plate.
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Make this creamy, silky smooth vegan pumpkin pie for your next holiday gathering. This easy recipe uses simple ingredients to deliver the classic fall flavor everyone loves, making it a true crowd-pleaser.

Ingredients

Scale
  • 1 (9-inch) unbaked vegan pie crust (store-bought or homemade)
  • 1 (15-ounce) can pure pumpkin puree
  • 1 (13.5-ounce) can full-fat coconut milk, chilled overnight (use only the thick cream layer)
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Place your unbaked pie crust on a baking sheet.
  2. Open the chilled can of coconut milk without shaking it. Scoop out only the thick, solid cream layer from the top and place it in a large mixing bowl. Discard any remaining watery liquid or save it for another use.
  3. Add the pumpkin puree, granulated sugar, brown sugar, cornstarch, vanilla extract, pumpkin pie spice, cinnamon, and salt to the bowl with the coconut cream.
  4. Use an electric mixer or a whisk to beat the mixture until it is completely smooth and creamy. Scrape down the sides of the bowl as needed.
  5. Pour the filling evenly into the unbaked pie crust.
  6. Bake for 50 to 60 minutes, or until the edges are set and the center has only a slight jiggle when gently shaken.
  7. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours.
  8. Chill the pie in the refrigerator for a minimum of 4 hours, or preferably overnight, before slicing and serving. This step is necessary for the pie to fully set.

Notes

  • For a gluten-free vegan pumpkin pie, use a certified gluten-free crust.
  • If you prefer a no coconut option, substitute the coconut cream with 1 cup of raw cashews soaked in hot water for 30 minutes, then blended until perfectly smooth with 1/2 cup of plant milk.
  • Serve this dessert with vegan whipped cream for an extra touch.

Nutrition

Find it online: https://cookingbyfelix.com/vegan-pumpkin-pie-creamy-dairy-free/