Vegan Pumpkin Pie (Dairy-Free • Egg-Free)

Silky, spice-forward custard in a crisp crust, 15 minutes of prep and a cool-set finish for Thanksgiving and cozy fall gatherings.

Creamy coconut milk and a smart starch blend make this pie slice clean like the classic, no eggs, no dairy, all holiday flavor.

Why You’ll Love It

• Truly creamy without dairy: Coconut milk + cornstarch = luxe set for Dairy Free Egg Free Pumpkin Pie needs.
• Eggless & reliable: No water bath; bakes like a dream for Eggless Pumpkin Pie searchers.
• Health-leaning options: Lower sugar swaps and GF crust path for Healthy Pumpkin Pie Recipe and Gf Pumpkin Pie.
• Familiar flavor, faster prep: Whisk, pour, bake—fits Vegan Pumpkin Dessert and weeknight timelines.
• Flexible style: Silken-tofu “cheesecake” variant covers Vegan Pumpkin Cheesecake intent.

Ingredients (notes only)

• Pumpkin purée (15 oz / 425 g) – canned or homemade; blot if watery.
• Full-fat coconut milk (1 cup / 240 ml) – richness without dairy.
• Maple syrup (⅓ cup) + brown sugar (⅓ cup) – balanced sweetness; sub coconut sugar.
• Cornstarch (3 Tbsp) + tapioca starch (1 Tbsp) – clean slice without eggs.
• Pumpkin pie spice (2 tsp) + cinnamon (½ tsp) + fine salt (½ tsp) – warm and cozy.
• Vanilla (1 tsp); melted coconut oil (1 Tbsp, optional) – glossy finish.
• 9-in pie crust – vegan pastry or GF graham/almond crust; par-bake for crisp bottom.

Step-by-Step Instructions

1. Par-bake crust: Heat oven 375°F (190°C). Line chilled crust with parchment + weights; bake 12–15 min. Remove weights; bake 5 min more. Cool 10 min.
2. Raise heat: Increase oven to 425°F (220°C).
3. Blend filling: Whisk (or blend) pumpkin, coconut milk, maple, sugar, cornstarch, tapioca, spices, salt, vanilla, and optional coconut oil until smooth; don’t foam.
4. Fill & bake hot: Pour into warm shell. Bake 15 min at 425°F.
5. Finish low: Reduce to 350°F (175°C); bake 30–40 min until edges are set and the center (2–inch circle) jiggles softly.
6. Cool & set: Cool on a rack 3–4 h; chill 4 h (or overnight) for clean slices.
7. Serve: Top with coconut whipped cream and a dust of cinnamon.

Meat/poultry temp note: Not applicable to this recipe; if your menu includes turkey, aim for 165°F / 74°C internal.

Pro Tips

• Smoothest texture: Blend and strain filling to remove air and fibers.
• Don’t overbake: Vegan custard firms as it cools; pull at a gentle jiggle.
• Crisp bottom insurance: Par-bake and cool 10 minutes before filling.
• Less coconut flavor: Use refined coconut oil or omit; vanilla balances aroma.

Variations

• Vegan Pumpkin Cheesecake: Blend in 8 oz (225 g) silken tofu and add 1 Tbsp lemon juice; bake 5–10 min longer for denser, cheesecake-like slices.
• Healthy-Lean: Swap half the sugar for more maple; reduce total sweetener by 2 Tbsp; use almond-oat GF crust.
• No-Crust (Crustless): Pour into greased pie plate; bake 40–50 min—a lighter custard slice.
• Spiced Chai: Add ½ tsp ground ginger and ¼ tsp cardamom.

How to Serve

• With coconut whipped cream or dairy-free vanilla yogurt.
• Plate alongside Vegan Apple Pie for a vegan pie board.
• Drizzle warm maple or espresso caramel for café vibes.

Make Ahead & Storage

• Make-Ahead: Bake 1 day ahead; chill uncovered until cold, then cover.
• Fridge: Up to 4 days.
• Freeze: Slices up to 1 month; thaw overnight in fridge.
• Re-crisp rim: 350°F oven 6–8 min—keep filling cool.

FAQs

Will it taste like coconut? Subtle. Use refined coconut oil and vanilla; spices dominate.
Can I skip tapioca? Yes—use +1 Tbsp cornstarch (total 4 Tbsp); texture slightly less bouncy.
GF crust tips? Press-in almond or GF graham; par-bake fully to prevent sog.
Why is the center soft? Needs chill time; vegan custard fully sets cold.

Simple Nutrition Table (estimate per 1 of 8 slices)

Calories ~300 | Fat 13g | Carbs 44g | Protein 3g | Fiber 3g | Sodium ~220mg
Estimates only; will vary with crust and sweeteners.