Classic Vegan Pumpkin Pie Recipe

I absolutely love how this Classic Vegan Pumpkin Pie Recipe turns out every time I make it. The texture is creamy and silky, with just the right amount of spice to evoke all those cozy fall vibes we crave. Whether you’re a longtime vegan or just curious about plant-based desserts, this pie feels like a warm hug on a chilly day.

When I first tried to find a satisfying vegan pumpkin pie recipe, I kept running into ones that were either too runny or lacked flavor. This recipe nails the balance perfectly using simple pantry ingredients like almond milk and pumpkin puree. You’ll find that it works beautifully for holiday dinners or any occasion when you want to impress without too much fuss.

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Ingredients You’ll Need

The ingredients come together to form a luscious and spicy pumpkin filling that pairs beautifully with a flaky crust. I like to use organic sugars and fresh spices when I can—it makes a subtle but noticeable difference!

• Almond milk: A mild plant-based milk that keeps the pie light and dairy-free—make sure it’s unsweetened for best results.
• Cornstarch: This is the magical thickener that helps the filling set perfectly without eggs.
• Organic brown sugar: Adds a touch of molasses flavor that deepens the pie’s taste.
• Organic granulated sugar: Balances the sweeter notes and helps with caramelization in the filling.
• Pumpkin puree: Use 100% pumpkin puree, not pumpkin pie filling, for rich, authentic flavor.
• Coconut oil: Gives a subtle richness and helps the filling firm up while keeping it vegan.
• Pumpkin pie spice: A classic blend of cinnamon, ginger, nutmeg and cloves—try making your own mix if you have the spices!
• Salt: Enhances all the flavors and balances sweetness.
• Vanilla extract: Adds warmth and complements the spices beautifully.
• Frozen pie crust: I use frozen vegan pie crusts for convenience, but homemade crusts work just as well.
• Toppings: Coconut whipped cream and crushed pecans are my go-to finishes for extra creaminess and crunch.

Variations

I love personalizing this Classic Vegan Pumpkin Pie Recipe depending on the season or what ingredients I have on hand. You should feel free to tweak the spices or crust choice to suit your taste.

• Spice it up: I sometimes add a pinch of cardamom or allspice for a little extra depth—it’s a game-changer!
• Crust swaps: For a gluten-free option, try almond or oat flour-based crusts; they pair wonderfully with the filling’s texture.
• Richer filling: Using full-fat coconut milk instead of almond milk gives a decadently creamy pie that’s extra luxurious.
• Nutty twist: Sprinkle chopped toasted pecans or walnuts into the filling before baking for some pleasant crunch inside the pie.

How to Make Classic Vegan Pumpkin Pie Recipe

Step 1: Whisk Together the Base

Start by warming up your almond milk and cornstarch in a saucepan over medium heat. I like to whisk vigorously here to make sure there are no lumps—trust me, no one wants clumps in their pie! Keep stirring until the mixture thickens, about 4 minutes. This step is key for building that silky, custard-like texture.

Step 2: Sweeten and Spice It Up

Once the liquid base is thick and smooth, whisk in your sugars and then gently simmer for a minute or two. Remove from the heat and stir in the pumpkin puree, coconut oil, pumpkin pie spice, salt, and vanilla extract. I always taste at this point and sometimes add a pinch more spice if I want it bolder.

Step 3: Assemble and Bake

Grab your frozen pie crust and pour in the filling, using a spatula to smooth it out evenly. Baking time is about one hour at 350°F, but heads up—you’ll want to peek at the last 15 minutes every few minutes to prevent any burning. My oven tends to run hot, so careful watchfulness saved my last pie from a too-dark crust!

Step 4: Chill and Serve

After it’s done baking, let the pie cool completely, then refrigerate overnight if you can. This chilling step helps it set beautifully, making slicing easier and flavors even more harmonious. When serving, I love topping mine with coconut whipped cream and a sprinkle of crushed pecans for that perfect finish.

How to Serve Classic Vegan Pumpkin Pie Recipe

Garnishes

I swear by topping my pumpkin pie slices with a generous swirl of coconut whipped cream—it’s light, fluffy, and pairs wonderfully with the pie’s spices. Sometimes I sprinkle crushed pecans on top for an added crunch and a nutty contrast. These little touches really elevate the pie and make it feel like a special treat.

Side Dishes

When serving this Classic Vegan Pumpkin Pie Recipe, I like to keep the sides simple. A cup of hot spiced tea or a glass of almond milk makes a perfect companion. For a fall gathering, roasted root vegetables or a fresh autumn salad balance the richness of the pie beautifully.

Creative Ways to Present

For holidays, I’ve presented this pie in mini tart pans to make adorable individual servings—everyone loves personal pies! Another fun idea is to drizzle a little maple syrup or vegan caramel sauce on top just before serving for some extra indulgence. Garnishing with fresh rosemary sprigs also adds a lovely aromatic touch and looks stunning on the plate.

Make Ahead and Storage

Storing Leftovers

I keep leftover pumpkin pie tightly covered in the fridge, and it usually stays fresh and delicious for up to 4 days. I recommend storing it in an airtight container or wrapping tightly with plastic wrap to prevent it from drying out or absorbing other fridge odors.

Freezing

Freezing works well if you want to make the pie ahead of time or save extra slices. I wrap the whole pie or individual slices tightly in plastic wrap and then foil, which protects it nicely in the freezer for up to 2 months. Thaw overnight in the fridge before serving for best texture.

Reheating

I prefer to enjoy leftover pumpkin pie chilled, but if you want it warm, gently reheat slices in the oven at 300°F for about 10 minutes. Avoid microwaving, which can make the crust soggy and the filling rubbery. Reheating in the oven helps maintain that just-baked texture I love.

FAQs

Final Thoughts

This Classic Vegan Pumpkin Pie Recipe has become my go-to whenever I want a comforting, crowd-pleasing dessert that’s both plant-based and delicious. It’s approachable, incredibly tasty, and suits all kinds of dietary preferences. I hope you give it a try soon—you might just find it’s your new favorite pie, just like it is for my family and me!

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