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    Home » Desserts

    Incredible Vegan Pumpkin Pie Recipe (So Easy!)

    Updated: Jan 20, 2023 by Vera Morgan · This post may contain affiliate links · 10 Comments

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    slice of vegan pumpkin pie on a plate
    slice of vegan pumpkin pie on a white plate

    My recipe for vegan pumpkin pie! The best easy to make holiday dessert with perfectly spiced filling and homemade crust. No one will believe it’s vegan! Tastes incredible!

    a slice of vegan pumpkin pie on a white plate

    Ok guys homemade pumpkin pie at it’s finest!! The must have classic dessert that we all crave throughout fall and the holiday season. Thanksgiving and Christmas would not be complete without it! Says me!😊

    You’ll love my vegan version, yup pumpkin pie made from scratch, no eggs, dairy free. 

    The custard pumpkin filling is not too sweet, rich, creamy, healthy and spiced just right! It sets up perfect every time! Pair that with my buttery flaky homemade pie crust and it’s a match made in heaven!

    Don’t forget to serve with coconut whip cream or vegan vanilla ice cream.. ok I’m drooling now😳

    The only pumpkin pie recipe you will ever need, it’s that good!! And you just need a whisk for the filling. No blender required! Woot woot!

    I took some inspiration from other recipes on the internet and found canned coconut cream not coconut milk to be the winner to replace evaporated milk. OMG so creamy and delicious! and corn starch works it magic to set the pie! Easy Peasy!

    It’s October! Soon to be November… December. So grab yourself a can or two of pumpkin puree and let’s make pie!!

    overhead view of slice of pumpkin pie

    How to make Vegan Pumpkin Pie:

    (Full recipe ingredients and instructions in recipe card below)

    1. Preheat oven 425° Make my simple vegan pie crust recipe (or use store bought)
    2. Whisk filling ingredients in a large mixing bowl
    3. Pour into unbaked chilled pie shell
    4. Bake at 425° for 15 minutes reduce oven to 350° and bake for an additional 40 minutes!
    5. Cool and let set up in fridge. Enjoy! Serve with coconut whip or vegan vanilla ice cream! Enjoy!

    step by step photos how to make vegan pumpkin pie

    slice of pumpkin pie with a fork

    Tips for perfect pumpkin pie:

    • allow to cool completely and set in fridge for the best results
    • highly recommend my homemade pie crust and make sure the shell is chilled according to recipe to prevent soggy bottom rust
    • bake for allowed time to ensure the filling is cooked
    • tent edges with foil if necessary to prevent crust from over browning
    • measure pumpkin spices correctly- a little goes a long way👍
    • serve chilled for best flavour and it's a must with coconut whip (I buy mine)

    This pumpkin pie is:

    the best!

    vegan!

    perfect!

    so EASY!!

    not to sweet

    popular fall dessert

    lovely for holiday baking

    a much healthier and tastier option than store bought!

    Enjoy you guys! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!

    Follow me on PINTEREST and INSTAGRAM for more tasty Plant Based  & Vegan Recipes❤️

    Want more pumpkin recipes? Check these out:

    • Vegan Pumpkin Bread – Better Than Starbucks!
    • Vegan Pumpkin Cheesecake (Easy No Bake Recipe)
    • Vegan Pumpkin Cupcakes
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    a slice of vegan pumpkin pie on a white plate

    Incredible Vegan Pumpkin Pie Recipe (So Easy!)


    ★★★★★

    5 from 5 reviews

    • Author: Verna
    • Total Time: 1 hour 10 minutes
    • Yield: 8 servings 1x
    • Diet: Vegan
    Print Recipe
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    Description

    My recipe for vegan pumpkin pie! The best easy to make holiday dessert with perfectly spiced filling and homemade crust. No one will believe it’s vegan! Tastes incredible!


    Ingredients

    Scale
    • 1 recipe simple homemade vegan pie crust (or use store-bought)
    • 1-14 oz (398 ml) can (1 and 1/2 cups) pure pumpkin puree (not pumpkin pie filling)
    • 3/4 cup canned coconut cream, (see notes*)
    • 1/3 cup dark brown sugar, packed
    • 1/3 cup maple syrup
    • 1/4 cup cornstarch
    • 3/4 teaspoon salt
    • 1/2 teaspoon cinnamon
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground cloves
    •  1/4 teaspoon nutmeg
    • 2 teaspoons vanilla extract

    Instructions

    1. Preheat oven to 425°
    2. Make 1 recipe of my simple vegan pie crust  Make sure it is properly chilled before filling as stated in recipe (you could also use store bought pie shell refrigerated or frozen)
    3. Whisk pie filling ingredients in a large mixing bowl until smooth
    4. Pour into unbaked chilled pie shell
    5. Bake at 425° for 15 minutes reduce oven to 350° and bake for an additional 40 minutes. Tent crust edges with foil or pie protectors if necessary to prevent over browning (I have never had to do this but ovens can vary). Pie might seem a little under cooked in the middle but will set once cool don't worry!
    6. Cool on cooling rack completely and then set pie uncovered in fridge to chill and set up for at least 4 hours before serving (or make pie day before) Once pie has completely chilled in fridge, wrap in plastic wrap. Serve with coconut whip or vegan vanilla ice cream and a sprinkle of cinnamon. Enjoy!

    Notes

    • To store and freeze: pie will keep covered in fridge for up to a week and freezes well for up to 3 months just wrap well in plastic wrap and then tin foil
    • For gluten free: the filling is already gluten free so just use a homemade or store bought gluten free crust.
    • Coconut cream: I usually use savoy brand canned coconut cream (not coconut milk) that I purchase from Walmart. You can find it through amazon too but it seems so expensive!
    • Sugar: you can use coconut sugar in place of brown sugar
    • Spices: substitute 2 teaspoons pumpkin pie spice for cinnamon, nutmeg, cloves and ginger (I much prefer recipe as written though😊)
    • Prep Time: 15 Minutes
    • Cook Time: 55 Minutes
    • Category: Sweets, Vegan Holiday Desserts, Gluten free
    • Method: Oven
    • Cuisine: American, Canadian

    Keywords: vegan pumpkin pie, eggless pumpkin pie, vegan holiday desserts,

    Did you make this recipe?

    Tag @cheeky_chickpea_ on Instagram and hashtag it #cheeky_chickpea_

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    372 shares
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    Reader Interactions

    Comments

    1. Patricia Diaz

      November 12, 2021 at 1:57 pm

      Made this last Thanksgiving and Christmas, The Vegans came from everywhere 🙂 A couple told me if I made more they would buy them.

      ★★★★★

      Reply
      • Verna

        November 12, 2021 at 2:32 pm

        Oh wow! that's awesome- thanks for your feedback Patricia. You made my day!!

        Reply
    2. Rita

      November 04, 2021 at 2:08 pm

      Wow so good

      ★★★★★

      Reply
      • Verna

        November 05, 2021 at 7:00 am

        Thank you so much!

        Reply
    3. Jessica

      September 25, 2021 at 3:49 pm

      No one could believe the pie was vegan. I honestly think it's better than classic version with eggs and cream. Well done!

      ★★★★★

      Reply
      • Verna

        September 26, 2021 at 7:39 am

        Thank you so much what a nice compliment!

        Reply
    4. Mitch

      September 18, 2021 at 9:10 pm

      Yup we agree it's incredible, thank you

      ★★★★★

      Reply
      • Verna

        September 19, 2021 at 5:39 am

        Oh thank you, that is so nice to hear

        Reply
    5. Kim

      December 19, 2020 at 6:03 pm

      made this for thanksgiving, making again for Christmas. Truly delicious recipe

      ★★★★★

      Reply
      • Verna

        December 19, 2020 at 6:29 pm

        Oh thank you so much Kim, glad you enjoyed the recipe!

        Reply

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    Hi, I’m Vera! Major foodie of all things vegan! Welcome to The Cheeky Chickpea; here, you’ll find hundreds of restaurant-worthy easy vegan recipes. Some oil-free and gluten-free, from veggie-powered plant-based comfort foods to decadent desserts. Lots of tricks and tips up my chef sleeve…Grab your apron let’s get cooking!

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