Vegan Pumpkin Pie
Pumpkin pie is one of those desserts that feels almost impossible to reimagine without eggs and dairy — and yet this version pulls it off beautifully. Full-fat coconut milk steps in for the heavy cream, delivering that same rich, custardy texture, while cornstarch does the quiet work of binding everything together so the filling sets up perfectly as it cools. The spice blend of cinnamon, ginger, nutmeg, and cloves hits every warm, familiar note you want from a classic slice. Baking it in two stages — a hot blast at 425°F followed by a slower finish at 350°F — gives you set edges and that signature gentle wobble in the center that tells you it's done just right. Patience is the only real trick here: letting it cool completely for at least two hours is what takes it from a soft, pourable filling to clean, sliceable perfection. It serves eight, making it an ideal centerpiece for a holiday table where not everyone eats the same way but everyone deserves a proper dessert.
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Learn more →Ingredients
8 servings
For the crust
- 1 vegan pie crust (9-inch), unbaked
For the filling
- 1 can (15 oz) pumpkin puree
- 1 can (13.5 oz) full-fat coconut milk
- ¾ cup packed light brown sugar
- 3 tbsp cornstarch
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp fine salt
- 1 tsp vanilla extract
Instructions
- 1
Position a rack in the lower third of the oven and preheat to 425°F (220°C). Press or roll the vegan pie crust into a 9-inch pie dish, crimp the edges, and refrigerate while you prepare the filling.
- 2
In a large mixing bowl, whisk together the pumpkin puree, full-fat coconut milk, brown sugar, cornstarch, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract until completely smooth with no cornstarch lumps visible.
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