Save A creamy vegan pumpkin pie with coconut milk delivers everything you want from a classic holiday dessert—silky texture, just the right amount of spice, and a flaky crust that no one would ever guess is dairy free. My kitchen fills with cinnamon and ginger every time I bake this, and even my traditional pie-loving friends reach for a second slice.
My first vegan pumpkin pie was a leap of faith at a family Thanksgiving. Now it is requested every year, beloved even by those who usually skip the plant-based desserts.
Ingredients
- All-purpose flour: gives the crust body and flakiness Choose unbleached for best texture
- Salt: enhances overall flavor and balances the sweetness Look for fine sea salt
- Coconut oil: takes the place of butter for a tender vegan crust Use it solid out of the jar
- Ice water: ensures just the right crust hydration Cold is key for a flaky result
- Pumpkin puree: provides the rich base Homemade or canned both work but use unsweetened
- Full-fat coconut milk: delivers creaminess and a subtle tropical depth Shake or stir for even consistency
- Brown sugar or coconut sugar: adds natural sweetness Opt for soft, fresh sugar to avoid clumping
- Cornstarch: thickens the filling and contributes to a silky set Check that it is lump free
- Vanilla extract: rounds out the flavors Pure vanilla adds a warmer note
- Ground cinnamon: is the backbone of pumpkin spice Use a fresh batch for punchy aroma
- Ground ginger: brings a lively warmth Go for organic if possible
- Ground nutmeg: adds earthy complexity Freshly grated makes a difference
- Ground cloves: supply that essential autumn spice Just a pinch prevents overpowering
- Salt: sharpens and livens up all the filling's flavors Do not skip even a tiny bit
Instructions
- Preheat the Oven:
- Set your oven to 375 degrees Fahrenheit and allow it to come fully to temperature for even baking
- Prepare the Vegan Crust:
- In a mixing bowl combine flour and salt Stir well to distribute the salt Add firm coconut oil and work it in using a pastry cutter or fork until the mixture is shaggy and crumbly Slowly drizzle in ice water a tablespoon at a time mixing gently until a soft but not sticky dough forms
- Roll and Fit the Crust:
- Dust a clean work surface with flour Roll the dough evenly to a twelve inch circle Position over a nine inch pie dish and gently ease it in Trim any overhang and crimp the edges if you wish Prick the base all over with a fork to prevent bubbling
- Parbake the Crust:
- Place pie shell in the oven and bake for ten minutes until just set Remove and let cool briefly
- Mix the Pumpkin Filling:
- Whisk together pumpkin puree coconut milk sugar cornstarch vanilla cinnamon ginger nutmeg cloves and salt in a large bowl Beat until completely smooth for an even custard
- Fill and Bake the Pie:
- Pour the blended pumpkin mixture into your pre-baked crust Gently smooth the top with a spatula Bake for forty five minutes The filling should look set around the edges with a bit of jiggle in the center
- Cool and Chill:
- Rest the baked pie on a wire rack until room temperature then chill in the refrigerator uncovered at least four hours or overnight for best sliceable texture
Save If you have ever doubted coconut as a pie ingredient trust me it makes the filling unbelievably creamy I always think of Thanksgiving when I smell it baking because my little niece helps me measure the spices now
Storage Tips
Once cooled and chilled cover your pumpkin pie loosely with foil or wrap Keep it in the fridge where it stays fresh for up to four days I love sneaking a slice straight from the fridge with a cup of coffee Leftovers freeze well for up to two months Wrap individual slices for quick weekday treats
Ingredient Substitutions
You can easily swap coconut oil for vegan butter in the crust Use a gluten free all purpose flour blend if needed Maple syrup works in place of brown sugar but reduce the coconut milk by a couple of tablespoons Canned pumpkin is perfectly fine just avoid pumpkin pie mix which is pre sweetened and spiced
Serving Suggestions
Add a big dollop of coconut whipped cream on each slice Toasted chopped pecans or pumpkin seeds make a crunchy topper For something truly festive drizzle the plate with a little maple syrup Dust each serving with extra cinnamon if you are feeling fancy This pie pairs perfectly with hot cider or spiced tea
Cultural and Historical Notes
Pumpkin pie is a beloved tradition in American holiday culture and has its roots in early colonial cooking Native Americans grew and cooked with pumpkin long before it made its way into the modern pie form Vegan versions like this keep it relevant for every table Today pumpkin pie remains a symbol of autumn and gathering
Seasonal Adaptations
This pie shines with fresh pumpkin puree if available You can tweak the spice blend for winter to include allspice Try adding a bit of orange zest to the filling for a brighter flavor around the holidays
Success Stories
I have read so many messages from readers who tried this recipe for their first vegan Thanksgiving and no one noticed the pie was dairy free It has turned skeptics into believers at countless potlucks and parties
Freezer Meal Conversion
To freeze simply let the baked pie cool completely then wrap tightly in plastic followed by aluminum foil Thaw overnight in the refrigerator When ready to serve let it sit at room temperature for a half hour for best flavor and texture
Save Serve chilled with coconut whip and a dust of cinnamon for a holiday-worthy finish. Everyone will love how smooth and festive this pie is.
Recipe FAQ
- → Can I use canned or homemade pumpkin puree?
Both options work well—just ensure the puree is unsweetened and smooth for best results.
- → Is it possible to make this gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend for the crust.
- → How long does it need to chill before serving?
Refrigerate for at least 4 hours, but overnight helps the filling fully set.
- → What can I use for topping?
Coconut whipped cream is delicious, or try a dusting of extra cinnamon for added flavor.
- → Can I adjust the spices in the filling?
Of course! Mix and match or use pumpkin pie spice if that's more convenient for you.
- → Is coconut oil required for the crust?
Coconut oil brings great texture and flavor, but you can substitute with vegan butter if preferred.