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!

Prep Time10

Cook Time1

Course: Dessert

Diet: Gluten Free, Vegan

Keyword: cream pie, Pumpkin, thanksgiving recipes

Servings: 8 Servings

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

Preheat oven to 350°F (175°C).
In a bowl, mix together the cornstarch with a small amount of coconut milk to create a smooth paste, so you don't have any lumps.
Add the paste to the remaining coconut milk, pumpkin puree, cinnamon, nutmeg, and sugar. Mix well.
Pour the pumpkin pie filling mixture into your pie pan and spread out the pumpkin mixture with a spatula.
Bake for 60 minutes. The center may be just a little jiggly, but if it's too jiggly, let it bake 5-10 minutes more. It's ok that it has a little jiggle and the top has cracks.
Let pie cool and then place in fridge for 4 hours until it's completely set. This should help ensure that your vegan pumpkin pie is both delicious and well-structured.
Garnish with vegan whipped cream like cocowhip or our vegan whipped cream recipe.