Vegan Pumpkin Pie Recipe: A Classic Holiday Favorite

The holiday season isn’t complete without the comforting scent of pumpkin pie wafting through your kitchen.

Whether you follow a vegan lifestyle or just want to bring something unique to the holiday dessert table, this Vegan Pumpkin Pie Recipe will delight everyone.

This eggless, dairy-free, and gluten-free version captures the traditional flavors of a classic pumpkin pie while accommodating a variety of dietary needs.

Pumpkin pie has always been a symbol of comfort, warmth, and togetherness.

The combination of smooth pumpkin filling, aromatic spices, and a tender crust brings out the nostalgic feeling of fall and holiday festivities.

With this vegan version, you can recreate those heartwarming moments without compromising on flavor or dietary preferences.

Why You’ll Love This Vegan Pumpkin Pie Recipe

This eggless pumpkin pie recipe is:

Vegan and dairy-free: Made with plant-based ingredients, perfect for those avoiding animal products.
Gluten-free: You can easily make this pumpkin pie gluten-free by using a gluten-free pie crust.
Classic flavor: It retains that sweet, spiced pumpkin goodness everyone loves from a classic pumpkin pie recipe.
Easy to make: With simple, easy-to-find ingredients, this pie is great for both beginner and experienced bakers.
Perfect texture: The filling is creamy, smooth, and has the perfect balance of spices.

Perfect for your holiday dessert table, this vegan pumpkin pie is sure to become a family favorite.

The best part is that you can indulge without worrying about any dairy, eggs, or gluten, making it an inclusive treat for everyone at your gathering.

Ingredients You’ll Need

For the Gluten-Free Pie Crust:

1 1/2 cups gluten-free all-purpose flour
1/2 teaspoon salt
1/4 cup coconut oil or vegan butter, chilled
2-3 tablespoons cold water
Optional: 1 tablespoon sugar, for a slightly sweeter crust

For the Pumpkin Filling:

1 3/4 cups pumpkin puree (fresh or canned)
3/4 cup full-fat coconut milk (or another dairy-free milk)
3/4 cup brown sugar or coconut sugar
1/4 cup cornstarch (for thickening)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Pinch of salt
Optional: 1 tablespoon maple syrup, for added sweetness and depth of flavor

Step-by-Step Instructions

1. Prepare the Gluten-Free Pie Crust

In a large mixing bowl, combine the gluten-free all-purpose flour and salt. For a slightly sweeter crust, you can add 1 tablespoon of sugar at this stage.
Add the chilled coconut oil or vegan butter and use a pastry cutter or fork to combine until the mixture resembles coarse crumbs. The key here is to keep the fat cold to ensure a flaky crust.
Gradually add cold water, 1 tablespoon at a time, mixing until the dough just comes together. You may not need all the water, so add it slowly.
Roll the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This resting period allows the dough to relax and makes it easier to handle.
Preheat your oven to 350°F (175°C).
Roll out the chilled dough on a lightly floured surface and carefully press it into a 9-inch pie dish. If the dough cracks, gently press it back together.
Trim any excess dough and flute the edges with your fingers or a fork to create a decorative border. You can also use leftover dough to create small cutouts for decorating the pie later.

2. Make the Pumpkin Filling

In a large bowl, mix together the pumpkin puree, full-fat coconut milk, brown sugar, cornstarch, vanilla extract, cinnamon, ginger, nutmeg, cloves, and a pinch of salt. Make sure all the ingredients are well combined to avoid any lumps.
Whisk until the filling is smooth and well-combined. The mixture should be thick but pourable, with a consistent texture. If you prefer a sweeter filling, add a tablespoon of maple syrup for extra depth.

3. Assemble and Bake

Pour the pumpkin filling into the prepared pie crust, spreading it evenly with a spatula. Smooth the top so it bakes evenly.
Bake the pie in the preheated oven for 50-55 minutes, or until the filling is set and slightly jiggly in the center. The edges will be firm, but the center should have a slight wobble. This means it will continue to set as it cools.
Let the pie cool completely at room temperature, then refrigerate for at least 4 hours before serving to allow it to fully set. Chilling is crucial for the texture and will make slicing much easier.

Serving Suggestions

This dairy-free pumpkin pie is best served chilled with a dollop of vegan whipped cream on top.

You can also sprinkle a bit of cinnamon or nutmeg for extra warmth and flavor.

For an added touch, drizzle some maple syrup or dust with powdered sugar. It’s perfect for Thanksgiving, Christmas, or any cozy fall gathering.

To make it even more special, serve each slice with a scoop of vegan vanilla ice cream or a drizzle of caramel sauce.

The contrasting temperatures of the cold ice cream and the spiced warmth of the pie make for an unforgettable dessert experience.

Tips for the Perfect Vegan Pumpkin Pie

Thickener: Cornstarch helps to set the filling, giving it that classic pumpkin pie texture.

If you prefer, you can substitute it with arrowroot powder, which works similarly and is also gluten-free.

Sweetener: Use your favorite sweetener, such as maple syrup or coconut sugar, to adjust the flavor to your liking.

For a deeper, more complex sweetness, you can use a mix of both.

Chill Time: Allow the pie to chill thoroughly before slicing to achieve a perfect, clean cut.

This step is crucial to let the filling set properly. If you’re in a hurry, you can speed up the chilling process by placing the pie in the freezer for an hour before moving it to the fridge.

Pie Crust: To ensure a flaky crust, keep all the ingredients cold while making the dough.

If the dough becomes too warm, pop it back in the fridge for a few minutes before continuing.

Frequently Asked Questions

Can I make this pumpkin pie ahead of time?
Absolutely! This eggless pumpkin pie can be made a day or two in advance. Store it in the fridge, covered, and it will be ready to enjoy when you need it. Making it ahead also allows the flavors to develop, making it even tastier.

Store it in the fridge, covered, and it will be ready to enjoy when you need it. Making it ahead also allows the flavors to develop, making it even tastier.

Can I use a store-bought pie crust?
Definitely. If you’re short on time, feel free to use a pre-made gluten-free pie crust.

Just make sure it’s vegan to keep the recipe entirely plant-based. Many stores now carry vegan-friendly options that work wonderfully with this filling.

How do I store leftovers?
Store leftover vegan pumpkin pie in an airtight container in the fridge for up to 4-5 days.

You can also freeze it for longer storage—just thaw it in the fridge overnight before serving. If freezing, consider slicing the pie first for easier portioning.

Can I make this pie without a crust?
Yes, you can! For a crustless version, simply pour the filling into a greased pie dish and bake as directed. It will be more like a pumpkin custard but still absolutely delicious.

A Holiday Favorite

This Vegan Pumpkin Pie Recipe is a wonderful addition to your holiday dessert table. With its classic pumpkin flavor, creamy texture, and comforting spices, it’s the perfect dessert for gatherings.

Whether you’re serving a crowd with dietary restrictions or simply love a good dairy-free and eggless pumpkin pie, this recipe will not disappoint.

The rich flavors of pumpkin, cinnamon, ginger, and cloves evoke memories of holiday gatherings, laughter, and warmth.

Creating a dessert that everyone can enjoy, regardless of dietary needs, adds to the spirit of inclusion and joy that defines the holidays.

More Holiday Dessert Ideas

If you loved this gluten-free pumpkin pie recipe, you might also enjoy:

Vegan Apple Crumble: A warm and comforting fall dessert, perfect with a scoop of vegan ice cream.
Dairy-Free Pecan Pie: Rich, gooey, and full of flavor, this pie is a must-have for nut lovers.
Classic Vegan Chocolate Cake: Perfect for any celebration, this cake is moist, rich, and sure to impress.

Make this classic vegan pumpkin pie recipe for your next gathering, and watch it become a new holiday tradition!

Enjoy the cozy flavors of fall with every bite. Share it with your loved ones, and let the comforting aroma of pumpkin and spices fill your home with warmth and joy.