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The Best Creamy Vegan Pumpkin Pie (Coconut-Free)

A close-up slice of rich, orange vegan pumpkin pie with a golden, crimped crust sitting on a white plate.
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Make this easy vegan pumpkin pie for your holiday table. This recipe delivers a creamy, decadent, dairy-free filling without using coconut, making it a perfect, simple plant-based dessert for Thanksgiving.

Ingredients

Scale
  • 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
  • 1 (14-ounce) can sweetened condensed coconut milk substitute (use soy or oat-based condensed milk for coconut-free)
  • 2 large eggs replacement (e.g., 2 flax eggs or commercial egg replacer mixed according to package directions)
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 (9-inch) unbaked pie crust (ensure it is vegan/dairy free)

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. If using a store-bought crust, place it in a 9-inch pie plate.
  2. In a large bowl, whisk together the pumpkin puree, the vegan condensed milk substitute, the egg replacement, vanilla extract, pumpkin pie spice, and salt until the mixture is completely smooth.
  3. Pour the pumpkin filling mixture carefully into the unbaked pie crust.
  4. Bake at 425 degrees Fahrenheit for 15 minutes.
  5. Reduce the oven temperature to 350 degrees Fahrenheit. Continue to bake for 35 to 45 minutes, or until a knife inserted near the center comes out clean.
  6. Let the pie cool completely on a wire rack for at least 2 hours before slicing. Chill for an additional hour for the best texture.

Notes

  • For the creamiest texture, chill the pie for a minimum of 4 hours before serving.
  • If you want a gluten-free vegan pumpkin pie, use a certified gluten-free crust.
  • This recipe is a great base; feel free to add a swirl of cashew cream on top before baking for extra richness.

Nutrition

Find it online: https://rosatasty.com/vegan-pumpkin-pie-recipe-easy-creamy/