Thanksgiving just isn’t complete without a slice of pumpkin pie. Silky, spiced, and perfectly sweet, it’s the grand finale that brings the entire meal together. The good news? You don’t need dairy, eggs, or butter to enjoy this beloved holiday dessert. With the right ingredients and a few easy techniques, you can make a vegan pumpkin pie recipe that tastes every bit as rich and traditional as the original.
Whether you’re hosting a full plant-based Thanksgiving or just want a dessert that everyone at the table can enjoy, this vegan pumpkin pie delivers on flavor, texture, and nostalgia. It’s smooth, fragrant, and perfectly spiced — the kind of dessert that makes you close your eyes with every bite.
Why You’ll Love This Vegan Pumpkin Pie Recipe
There’s something magical about pumpkin pie — the way the aroma of cinnamon, nutmeg, and cloves fills the kitchen, the creamy texture of the filling, and the golden, flaky crust. This vegan version keeps all of that magic intact while being kinder to animals and the planet.
Here’s why this recipe deserves a spot on your Thanksgiving table:
-
No specialty ingredients required. You can find everything in a regular grocery store.
-
Rich and creamy texture. The filling sets beautifully with coconut milk and pumpkin purée.
-
Perfectly spiced. A balanced mix of cinnamon, ginger, nutmeg, and cloves makes it taste like fall in every bite.
-
Easy to make ahead. It actually tastes better the next day, giving you one less thing to worry about on Thanksgiving morning.
-
Foolproof crust. You can use a homemade vegan pie crust or a store-bought one — both work beautifully.
This vegan pumpkin pie recipe is proof that plant-based desserts can be indulgent, satisfying, and completely traditional.
Ingredients
This recipe makes one 9-inch pie, perfect for 8 slices.
For the vegan pie crust:
-
1 ¼ cups all-purpose flour
-
½ teaspoon salt
-
½ cup cold vegan butter, cubed
-
2–4 tablespoons ice water
For the pumpkin pie filling:
-
1 (15-ounce) can pumpkin purée (not pumpkin pie mix)
-
1 cup full-fat coconut milk
-
¾ cup brown sugar (or coconut sugar)
-
¼ cup pure maple syrup
-
2 tablespoons cornstarch (or arrowroot powder)
-
1 teaspoon ground cinnamon
-
½ teaspoon ground ginger
-
¼ teaspoon ground nutmeg
-
¼ teaspoon ground cloves
-
¼ teaspoon salt
-
1 teaspoon vanilla extract
Step-by-Step Instructions
1. Make the vegan pie crust
-
In a mixing bowl, whisk together the flour and salt.
-
Add the cold vegan butter and cut it into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs.
-
Add ice water, one tablespoon at a time, stirring just until the dough begins to come together.
-
Gather the dough into a ball, flatten into a disc, wrap in plastic or parchment, and refrigerate for at least 30 minutes.
Tip: Cold butter and minimal handling are key to a flaky crust.
If you’re short on time, you can use a store-bought vegan pie crust — just make sure it’s dairy-free.
2. Prepare the pumpkin filling
-
In a large mixing bowl, whisk together pumpkin purée, coconut milk, brown sugar, and maple syrup until smooth.
-
Add cornstarch, spices, salt, and vanilla. Whisk again until fully combined and no lumps remain.
-
Taste and adjust sweetness or spice if needed.
The cornstarch will thicken the filling during baking, helping it set without eggs.
3. Roll out and assemble
-
Preheat the oven to 350°F (175°C).
-
On a lightly floured surface, roll out the chilled pie dough into a circle about 12 inches in diameter.
-
Carefully transfer it to a 9-inch pie dish, pressing gently into the bottom and sides. Trim and crimp the edges as desired.
-
Pour the pumpkin filling into the crust and smooth the top with a spatula.
4. Bake the pie
-
Bake on the center rack for 55–65 minutes, or until the edges are set and the center still has a slight jiggle.
-
Remove from the oven and let cool completely on a wire rack.
-
Once cooled, refrigerate for at least 4 hours (or overnight) before serving.
Tip: The pie firms up as it cools. Don’t worry if it looks slightly soft when it first comes out of the oven — it will set perfectly in the fridge.
5. Serve and enjoy
Slice your chilled vegan pumpkin pie and serve it plain or topped with vegan whipped cream. A sprinkle of cinnamon or a few toasted pecans on top adds a beautiful finishing touch.
The Secret to a Perfect Vegan Pumpkin Pie
The success of this recipe comes down to three simple principles:
1. Use full-fat coconut milk
Low-fat or light coconut milk won’t give you the same richness. The fat content in full-fat coconut milk mimics the creaminess of heavy cream or evaporated milk used in traditional pies.
2. Don’t skip the cornstarch
Without eggs, the filling needs a little help to firm up. Cornstarch (or arrowroot) binds the ingredients together and creates that classic custard texture.
3. Allow time to chill
This pie needs at least four hours in the fridge to fully set. Baking it a day in advance is ideal — the flavors deepen, and the texture becomes velvety smooth.
Flavor Variations
Once you’ve mastered this vegan pumpkin pie recipe, you can get creative with small tweaks to make it your own.
-
Maple-Pecan Pumpkin Pie: Add a layer of chopped pecans mixed with a drizzle of maple syrup on top before baking for a crunchy, caramelized finish.
-
Spiced Chai Pumpkin Pie: Add a pinch of cardamom and extra ginger for a chai-inspired twist.
-
Coconut Crust Pumpkin Pie: Swap the flour crust for a mixture of shredded coconut, oats, and coconut oil pressed into the pan for a tropical take.
-
Gluten-Free Version: Use a gluten-free all-purpose flour blend in the crust or purchase a pre-made gluten-free vegan crust.
-
Mini Pumpkin Pies: Divide the filling into muffin tins lined with mini crusts for individual desserts that bake faster and look adorable on the table.
Make-Ahead Tips and Storage
One of the best parts of this vegan pumpkin pie recipe is how well it holds up when made ahead. That’s a major advantage during the hectic Thanksgiving prep schedule.
Make-Ahead:
Bake the pie 1–2 days in advance. Once cooled, cover it loosely with plastic wrap or foil and refrigerate. The flavors intensify as it chills, making it even better on day two.
Storing Leftovers:
Leftover pumpkin pie can be stored in the refrigerator for up to 5 days. For best results, cover it tightly to prevent the crust from drying out.
Freezing:
You can freeze the baked and cooled pie for up to one month. Wrap tightly in foil and plastic wrap. To serve, thaw overnight in the refrigerator and enjoy chilled.
Serving Ideas
Pumpkin pie is delightful on its own, but a few thoughtful toppings can make it extra special:
-
Vegan whipped cream: Coconut-based whipped cream adds an airy, sweet contrast.
-
Toasted nuts: Sprinkle chopped pecans, walnuts, or almonds for crunch.
-
Caramel drizzle: A thin drizzle of vegan caramel sauce enhances the richness.
-
Coconut flakes: For a tropical touch, add lightly toasted coconut flakes before serving.
Serve each slice with a warm beverage like spiced chai tea, apple cider, or a cup of coffee to complete the Thanksgiving moment.
Why This Vegan Pumpkin Pie Deserves a Spot at Your Thanksgiving Table
Thanksgiving desserts often bring out feelings of nostalgia — family gatherings, laughter, and traditions passed through generations. This vegan pumpkin pie recipe lets you enjoy all of that without compromise. It’s indulgent yet light, comforting yet wholesome.
Even non-vegans will be amazed that it’s completely dairy- and egg-free. The filling is silky and full of flavor, while the crust is crisp and buttery. Most importantly, it feels traditional — exactly what you want from a Thanksgiving dessert.
It’s also one of the easiest pies to make. With minimal prep, simple ingredients, and reliable results, it’s a stress-free recipe you can count on year after year.
Pairing and Presentation Tips
Presentation matters — especially when your dessert is the showstopper of the meal. Here are a few simple ways to make your vegan pumpkin pie stand out:
-
Use a glass pie dish. It lets guests admire the golden crust.
-
Add a garnish. A dollop of whipped cream and a dusting of cinnamon powder make each slice look elegant.
-
Serve chilled. Cold pumpkin pie holds its shape beautifully and tastes even more luscious.
-
Complementary dishes. Pair it with vegan casseroles, mashed potatoes, and cranberry sauce for a full, balanced Thanksgiving menu.
A Holiday Rooted in Compassion
Thanksgiving is about gratitude — for family, food, and the earth’s abundance. Serving a vegan dessert adds another layer of meaning to that gratitude. By choosing plant-based ingredients, you celebrate compassion, sustainability, and mindful living.
Beyond the kitchen, you can express that same spirit of kindness through the products you buy and gift. One great example is The Dharma Store, which offers vegan-themed T-shirts made from organic cotton. Their designs inspire thoughtful conversation and reflect the same conscious values that guide vegan cooking. It’s an easy way to carry the spirit of the holiday into your everyday life.
Final Thoughts
This vegan pumpkin pie recipe captures everything that makes Thanksgiving special: warmth, flavor, and tradition — all wrapped up in a dessert that everyone can share. The combination of creamy pumpkin filling, aromatic spices, and a flaky vegan crust creates a pie that’s both comforting and elegant.
Whether you’re serving it as part of a completely plant-based feast or just adding a vegan option to your holiday table, this pie will win over every guest.
Make it ahead, chill it overnight, and serve it with pride — because compassion and flavor can absolutely coexist on the same plate.
Here’s to a delicious, cruelty-free, and joy-filled Thanksgiving.