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Vegan Pumpkin Pie

Easy vegan pumpkin pie for the holidays. 
Prep Time20 mins
Cook Time50 mins
Setting time4 hrs
Total Time5 hrs 10 mins
Course: Dessert, Vegan
Cuisine: Vegan
Keyword: vegan pumpkin pie
Servings: 8 slices
Calories: 346kcal
Author: Karissa


Pie Crust

Pumpkin Pie Filling


Pie Crust

  • Preheat the oven to 400°F.
  • In a food processor, add in the flour, baking powder, cinnamon, and brown sugar. Process for about 5 seconds to combine.
  • Slice up the butter and add to the food processor. Pulse a few times until the butter breaks down and the mixture becomes a coarse texture. The largest chunks of butter should be about pea-sized. 
  • Add in 3 tbsp of cold water, pulse until the dough starts to come together. If it's not coming together, add another tablespoon of water. Do not overprocess - you don't want to heat up the dough. Just pulse until all ingredients are incorporated together.
  • Gather the dough into a ball and roll out into a large circle to fit your pie pan (I used a 9-inch pie pan). This is best done on a flour-sprinkled surface or a piece of parchment paper. Make sure your rolling pin is also coated in flour so the dough doesn't stick.
  • Form the dough into the pie pan. Create a pretty decorative edge if you want. Cut off excess pie crust that might be hanging over the edge of the pie dish. 
  • Poke some holes in the bottom of the crust with a fork. 
  • To blind bake the pie crust, you'll need to use pie weights or grab some dried beans out of your pantry. Place a piece of parchment paper over your pie dish and carefully pour the beans in. Make sure the beans are spread out as much as possible to weigh the entire bottom of the crust down. 
  • Bake the crust for 15 minutes on a lower oven rack. Remove the pie weights/beans and parchment paper. 
  • Reduce the oven temperature to 350°F. 
  • Pour the filling into the crust. If you want to avoid cracks for a more visually-pleasing pie, wait until the crust cools down before adding in the pie filling. 

Pumpkin Pie Filling

  • Shake the can of coconut milk to evenly distribute the coconut cream with the milk. Then measure out 1 cup. 
  • In a large bowl, whisk together the coconut milk, pumpkin pie, pumpkin pie spice, brown sugar, maple syrup, corn starch, and vanilla extract until smooth and creamy. 
  • Pour the filling into the pie crust. Make sure the pie even by smoothing out with a spoon or silicone spatula. 
  • Bake for 35-45 minutes on a lower rack. There are several ways to know if your pie is done - I recommend reading this article for tips. 
  • Let the pie cool on the counter for about an hour, and then let it set in the fridge for at least 3 hours. Serve with some whipped coconut cream.


*I recommend using the vegan buttery sticks from Earth Balance.
**Make sure you buy 100% pure pumpkin puree and NOT pumpkin pie filling.


Calories: 346kcal | Carbohydrates: 50g | Protein: 3g | Fat: 15g | Sugar: 30g