Classic Vegan Pumpkin Pie
Surprise your family with a classic vegan classic Pumpkin Pie! With a full-fat Coconut Milk base and pumpkin spices, this pie will be a hit!
Servings: 8 Servings
Ingredients
Classic Vegan Pumpkin Pie
- 1 vegan graham cracker crust or vegan pastry pie crust - no need to prebake
- 5 tablespoons cornstarch
- 1 15 oz can pumpkin puree
- 3/4 cup full-fat coconut milk
- 1 teaspoon cinnamon
- 2 teaspoons pumpkin pie spice
- 1 cup sugar can also use brown sugar or 1/2 and 1/2 of each, you can reduce down to 3/4 cup if desired.
- optional 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F.
- Make a smooth cornstarch slurry: In a small bowl, whisk the cornstarch with a few tablespoons of the coconut milk until completely smooth. This prevents lumps in the filling.
- Combine the filling: Add the slurry to the remaining coconut milk, pumpkin purée, cinnamon, pumpkin pie spice, sugar, and optional salt. Mix until fully combined and silky.
- Fill the crust: Pour the pumpkin mixture into your vegan graham cracker crust or pastry crust. Use a spatula to smooth the top.
- Bake: Bake for 60 minutes. The center may have a slight jiggle — that’s normal. If it’s very jiggly, bake an additional 5–10 minutes. Cracks on top are totally fine.
- Cool + chill: Let the pie cool completely at room temperature. Then refrigerate for at least 4 hours (or overnight) until fully set. This ensures a clean slice and perfect custard‑like texture.