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The Easiest, Creamiest Vegan Pumpkin Pie (Classic Flavor, No Coconut Option)

A close-up of a whole vegan pumpkin pie with one slice cut out and resting beside it on a white plate.
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You can make this classic vegan pumpkin pie with simple ingredients for a creamy, comforting fall dessert. This egg-free and dairy-free recipe delivers the warm spice flavor you expect, perfect for your Thanksgiving table.

Ingredients

Scale
  • 1 pre-made or homemade 9-inch vegan pie crust
  • 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 (12 ounce) can evaporated soy milk or oat milk (ensure it is the thicker, unsweetened variety)
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Place your pie crust on a baking sheet.
  2. In a large bowl, whisk together the granulated sugar, brown sugar, pumpkin pie spice, cinnamon, ginger, and salt.
  3. Add the pumpkin puree, evaporated soy or oat milk, cornstarch, and vanilla extract to the dry ingredients. Whisk until the mixture is completely smooth and the cornstarch is fully dissolved. This step is key for a velvety smooth filling.
  4. Pour the pumpkin filling into the unbaked pie crust.
  5. Bake at 425 degrees Fahrenheit for 15 minutes.
  6. Reduce the oven temperature to 350 degrees Fahrenheit. Continue baking for 35 to 45 minutes, or until the center is mostly set but still has a slight jiggle when gently shaken.
  7. Remove the pie from the oven and let it cool completely on a wire rack. This cooling process allows the filling to firm up properly.
  8. Chill the pie in the refrigerator for at least 4 hours, or preferably overnight, before slicing and serving.

Notes

  • If you use a homemade crust, blind-baking the bottom for 10 minutes before adding the filling can prevent a soggy bottom.
  • For the creamiest texture, use a high-quality, thick plant-based milk like full-fat oat milk or soy creamer.
  • If you want an extra rich flavor, add 1/4 teaspoon of black pepper to the spice mix.
  • Serve this dairy-free pumpkin pie chilled with vegan whipped topping.

Nutrition

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