Vegan Pumpkin Pie

Recipe by Nicole Rucker

A creamy, custardy vegan pumpkin pie (made without dairy or eggs, that is) isn’t only possible — it's also incredibly easy and just as delicious as the original. In this recipe, a cornstarch slurry acts as an egg-like binder while sweetened condensed coconut milk takes the place of cream or milk, all while bringing a rich, syrupy sweetness that complements the fragrant spices.

10 mins
1 hr 8 mins to 1 hr 13 mins
3 hrs 30 mins
one 9" pie
Vegan Pumpkin Pie - select to zoom
Vegan Pumpkin Pie - select to zoom
Vegan Pumpkin Pie - select to zoom


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  1. To prepare the vegan pie crust: On a lightly floured surface, roll out the dough with a rolling pin, adding more flour as needed. If the dough begins to crack, allow it to warm up at room temperature for several minutes and then continue to roll. The final dough should be about 11" to 12" in diameter and 1/8" thick.  

  2. Transfer the rolled-out dough to a 9" metal pie pan and crimp as desired. Dock the dough with a fork to reduce the risk of puffing during the prebake. Place the prepared crust in the freezer and chill for at least 2 hours. 

  3. When you’re ready to bake, preheat the oven to 400°F. 

  4. Line the frozen pie shell with parchment and fill the pie shell to the top with pie weights or dried beans.    

  5. Bake until the edge of the crust is lightly browned and the parchment releases easily from the bottom, about 20 minutes. Carefully use the parchment to remove the weights from the pie pan, then return the pie shell to the oven until the bottom is matte and no longer looks wet, 3 to 5 minutes. Set the crust aside to cool.  

  6. Reduce the temperature of the oven to 350°F. 

  7. To make the pumpkin pie filling: In a small bowl or liquid measuring cup, combine the water and cornstarch until no lumps remain. (This is called a “slurry,” and helps bind the pie filling.) 

  8. Place the slurry and remaining filling ingredients in a blender and mix on medium until smooth and well combined. Alternatively, place the slurry and remaining ingredients in a large bowl and blend with an immersion blender.

  9. To assemble: Transfer the filling into the cooled pie shell and level the top with the back of a spoon or an offset spatula if necessary. 

  10. Place the pie on a lined baking sheet and bake for 45 to 50 minutes, until the filling is set 2" in from the edge. The center should still be wobbly. A digital thermometer should read 175°F when inserted into the center of the pie; the filling around the edges should reach 200°F.  

  11. Remove the pie from the oven and cool for 2 hours on a rack; the center will finish cooking through as the pie sits.  

  12. To serve: Garnish the pie with non-dairy whipped cream, if desired. Serve slices at room temperature or chilled. (For the cleanest slices, chill your pie for at least 4 hours, or ideally overnight, before serving.) 

  13. Storage instructions: Store any leftover vegan pumpkin pie, well-wrapped, in the refrigerator for up to 1 week. 

Tips from our Bakers

  • If you don't have Pumpkin Pie Spice on hand, use these spices instead: 2 1/2 teaspoons cinnamon, 2 1/2 teaspoons ginger, 3/4 teaspoon nutmeg, and 1/4 teaspoon allspice.