Vegan Pumpkin Pie Recipe

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What’s better than pumpkin pie on Thanksgiving or Christmas day? Nothing if you ask me. I grew up b-lining straight for the pumpkin pie whenever I was at a family holiday party. There was just something about the smooth, creamy texture and fall-spiced flavor that lured me in every time. After going vegan, I struggled to recreate that same texture and flavor. I tried everything from tofu to soaked cashews, and although those were amazing, this one beat them all. The perfect texture to take me back to those days as a kid running straight for the pumpkin pie. Now I bring pie to all of my family holidays, and no one can even tell it’s vegan. 

Vegan Pumpkin Pie

Course Dessert


  • 1 can (15 oz) can pumpkin
  • 1 cup coconut cream
  • 1 cup light brown sugar
  • 3 tbsp cornstarch
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/2 tsp salt
  • 1 vegan pie crust (we use Safeway brand pre-shaped pie crusts)
  • 1 cup vegan whipped cream (we use Trader Joe's coconut whipped cream)


  • Preheat your oven to 350 degrees F.
  • Mix together pumpkin, coconut cream, brown sugar, cornstarch, cinnamon, ginger, nutmeg, cloves, and salt. Use a whisk to mix until smooth and combined.
  • Into your pie crust, pour pumpkin mixture and tap on a flat surface to release any bubbles.
  • Bake for 1 hour and 15 minutes or until it is still jiggly in the middle but not so much that it looks like liquid. This is a hard ratio to get right but I generally pull mine out when it jiggles in the very middle but there is a ring of pretty solid pie around it.
  • Let pie cool on your counter for 20-30 minutes (try your best not to dig in!), then put in your fridge to solidify for 3-5 hours or overnight (this gives you the perfect excuse to have pumpkin pie for breakfast!).
  • Top with a perfect spiral of vegan whipped cream.
Keyword dessert, pie, pumpkin

Nina Lowry

Nina Lowry is an undergraduate student at UC Berkeley in her last year studying Molecular Environmental Biology with a focus in Animal Health and Behavior and minoring in Conservation and Resource Studies. She has been vegan for 2 years and grew up mostly plant-based. She is passionate about animal rights, animal behavior, and sustainability. She has a rescued brown tabby named Iggy who is her pride and joy and is talented at learning new tricks and walking on a leash! She has rescued many animals from lab guinea pigs to dairy calves and hopes to participate in many more. She enjoys ceramics, photography, camping, traveling, and working with her hands to craft and create!

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