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Best Creamy Vegan Pumpkin Pie (Coconut Milk Based)

A close-up of a perfect slice of amazing vegan pumpkin pie with a golden crust, served on a light plate.
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Make this easy, creamy vegan pumpkin pie for your next holiday gathering. This dairy-free custard pie uses full-fat coconut milk for a rich, smooth texture that everyone enjoys.

Ingredients

Scale
  • 1 (9-inch) pre-made vegan pie crust (or use your favorite flaky vegan pie crust tutorial)
  • 1 (15-ounce) can pure pumpkin puree
  • 1 (13.5-ounce) can full-fat coconut milk, chilled overnight (use only the thick cream layer)
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice blend recipe
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Place your chilled pie crust on a baking sheet.
  2. Open the chilled can of coconut milk without shaking it. Scoop out only the thick, solid cream layer from the top into a large bowl. Discard or save the watery liquid underneath.
  3. Add the pumpkin puree, granulated sugar, brown sugar, cornstarch, vanilla extract, pumpkin pie spice, cinnamon, ginger, and salt to the bowl with the coconut cream.
  4. Use an electric mixer or a whisk to blend the ingredients until the filling is completely smooth and uniform. This step is key for a smooth vegan custard pie texture.
  5. Pour the filling carefully into the unbaked vegan pie crust.
  6. Bake for 50 to 60 minutes, or until the edges are set and the center has only a slight jiggle when gently shaken.
  7. Remove the pie from the oven and let it cool completely on a wire rack for at least 3 hours before slicing. This allows the filling to fully set.
  8. Chill the pie in the refrigerator for an additional hour before serving for the best texture. Serve cold, optionally topped with vegan whipped cream.

Notes

  • For a gluten-free vegan pumpkin pie, use a certified gluten-free pre-made crust or prepare a gluten-free vegan pie crust.
  • If you do not want to use coconut milk, you can substitute it with an equal amount of silken tofu (blended until completely smooth) for a similar creamy result.
  • This pie is an excellent make ahead vegan pie; it stores well covered in the refrigerator for up to 3 days.

Nutrition

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