Recipe- Easy Vegan Pumpkin Pie

You no longer have to miss out on this classic Thanksgiving dessert just because you choose to be plant-based! This pie is delicious and flavorful, no need for eggs or condensed milk. As always, you can make your crust from scratch, or find a premade or frozen vegan pie crust. (My favorite is Marie Calendar’s.) The Keebler graham cracker crust is also vegan friendly! You might want to make a few of these to bring to your family gatherings; they are sure to disappear quickly!


1 15oz can pure pumpkin puree

1 cup full fat coconut milk (use the stuff from a can. It is best not to substitute this!)

1 cup brown sugar

2 teaspoons pumpkin pie spice

1/2 teaspoon salt

3 tablespoons cornstarch

Homemade or store bought vegan pie crust


Preheat oven to 350°F

Whisk all ingredients for the filling in a large mixing bowl until well combined.

Pour into pie crust

Bake on baking sheet for 1 hour. If using graham cracker crust, cover edges with the pie tin or foil to prevent burning.

Let chill in the fridge for at least 4 hours. Serve with your favorite vegan whipped cream. (I like the SoDelicious non dairy whipped topping.) I also like to top with some extra pumpkin pie spice for maximum pumpkin goodness!

Author: thevegtablevegan

Becoming vegan has been a life changing experience for me. Cutting back on animal products gives us the ability to change the world in so many ways. I started this blog to have all of my favorite recipes handy when someone asks, "What do you eat?" I am by no means a professional photographer, but I always enjoy visually seeing a recipe, so I do like to include pictures. I'm a busy, stay at home mommy, but try to find the time to add new recipes. I hope to offer delicious and easy plant-based recipes for those who are having trouble transitioning, already vegan, or simply want to incorporate a few vegan meals here and there. 🙂

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