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–+ servings
Sarah

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

Silky, spice-forward pumpkin pie made with coconut milk and a simple starch blend—no eggs or dairy. Includes gluten-free crust and a vegan cheesecake variation.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients

  • 1 9-inch vegan pie crust (pastry or GF crumb), chilled
  • 15 oz (425 g) pumpkin purée
  • 1 cup (240 ml) full-fat coconut milk
  • 1/3 cup pure maple syrup
  • 1/3 cup light brown sugar (or coconut sugar)
  • 3 Tbsp cornstarch
  • 1 Tbsp tapioca starch (or +1 Tbsp cornstarch)
  • 2 tsp pumpkin pie spice
  • 1/2 tsp ground cinnamon
  • 1/2 tsp fine sea salt
  • 1 tsp vanilla extract
  • 1 Tbsp melted coconut oil (optional)

Equipment

  • oven
  • pie dish (9-inch)
  • pie weights
  • mixing bowl or blender
  • whisk
  • fine strainer (optional)
  • digital thermometer (optional)

Method

  • Par-bake crust at 375°F (190°C) with weights for 12–15 min; remove weights and bake 5 min more. Cool 10 min.
  • Raise oven to 425°F (220°C).
  • Whisk or blend pumpkin, coconut milk, maple syrup, sugar, starches, spices, salt, vanilla, and coconut oil until smooth.
  • Pour filling into warm shell; bake 15 min.
  • Lower to 350°F (175°C); bake 30–40 min until edges set and center jiggles slightly.
  • Cool 3–4 hours; chill 4 hours for clean slices. Serve with coconut whipped cream.

Nutrition

Calories: 300kcalCarbohydrates: 44gProtein: 3gFat: 13gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 180mgPotassium: 260mgFiber: 4gSugar: 20gVitamin A: 9000IUVitamin C: 3mgCalcium: 60mgIron: 2mg

Notes

Vegan Pumpkin Cheesecake: Add 8 oz silken tofu + 1 Tbsp lemon juice; bake 5–10 min longer.
GF Option: Almond or GF graham crust; par-bake fully.
Lower Sugar: Reduce sugar by 2 Tbsp; add 1/2 tsp extra vanilla.
Equipment Tips: Use a fine strainer for ultra-silky filling; digital thermometer optional (pull at ~175–180°F at 1″ from edge; center still jiggles).
Alternate Methods: Air Fryer Minis: 325°F 12–16 min in 4–5″ tins, rotate once. Crustless Ramekins: 325°F 30–35 min until just set; chill.
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