VeganNo. 1670 · The 2026 edition
Vegan pumpkin pies
This creamy vegan pumpkin pie is a perfect plant-based holiday dessert with fewer calories and just as much flavor.
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This vegan pumpkin pie uses coconut cream and maple syrup for a rich, dairy-free filling. It's baked until the edges are set but the center is still jiggly, then chilled for a perfect slice. A simple and delicious alternative to traditional pumpkin pie.
Ingredients
Equipment
- oven
- 9-inch pie dish
- large bowl
- whisk
Directions
- Set your oven to 350°F and let it heat up.
- In a large mixing bowl, combine pumpkin puree, coconut cream, maple syrup, cornstarch, vanilla extract, pumpkin pie spice, and salt. Whisk everything together until the mixture is smooth and well combined.
- Transfer the filling into a vegan pie crust, using a spatula to level the top evenly.
- Place the pie in the oven and bake for 45 to 50 minutes. The edges should be set while the center remains slightly jiggly when gently shaken.
- Remove the pie from the oven and let it cool completely on a wire rack. After cooling, refrigerate for at least 4 hours before serving to allow it to fully set.
