By There’s something heartbreaking about slicing into a pumpkin pie you’ve waited an hour for… only to find a watery, under-set center. I’ve been there. The top looks perfect, the smell is heavenly, and then the first slice collapses like pudding.
When I first started making vegan pumpkin pie, that was my biggest struggle. Either it didn’t set properly, or it tasted flat and bland. After testing different plant milks, thickeners, and baking times, I finally landed on a version that’s smooth, warmly spiced, and slices clean every single time.
If you want a vegan pumpkin pie that actually holds its shape, tastes rich, and doesn’t feel like baby food, you’re in the right place. 😊
Quick Summary
- Use full fat coconut milk for richness
- Add cornstarch for structure
- Don’t overblend the filling
- Bake until the center has a slight jiggle
- Let it cool completely before slicing
This vegan pumpkin pie is creamy, properly set, warmly spiced, and perfect for holidays or cozy weekends.
Why This Vegan Pumpkin Pie Works
Pumpkin pie is basically a custard. Traditional versions rely on eggs to set. Without eggs, you need the right combination of fat and starch to create structure.
This recipe uses:
- Pumpkin purée for body
- Full fat coconut milk for creaminess
- Cornstarch for stability
- Just enough sugar for balance
- A balanced spice blend for warmth
The result is a smooth, firm but creamy vegan pumpkin pie that slices beautifully.
Ingredients You’ll Need
Here’s everything laid out clearly:
For the Filling
- 1 can 15 oz pumpkin purée
- 1 cup full fat coconut milk
- ½ cup brown sugar
- ¼ cup maple syrup
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon salt
For the Crust
- 1 vegan pie crust, store bought or homemade
If you’re short on time, a ready made crust works perfectly fine. I’ve done both, and honestly, the filling is the star.
Nutrition Snapshot (Per Slice)
Based on 8 slices:
- Calories: about 280
- Fat: 14g
- Carbohydrates: 36g
- Sugar: 18g
- Protein: 3g
- Fiber: 3g
It’s dessert. It’s meant to be enjoyed. 😊
Step by Step: How to Make Vegan Pumpkin Pie
Step 1: Preheat and Prep
Preheat your oven to 350°F or 175°C.
Place your crust into a 9 inch pie dish and set aside. If using homemade dough, chill it first so it doesn’t shrink.
Step 2: Mix the Filling
In a large bowl, whisk together:
- Pumpkin purée
- Coconut milk
- Brown sugar
- Maple syrup
- Vanilla
Then sift in:
- Cornstarch
- Pumpkin pie spice
- Cinnamon
- Salt
Whisk until completely smooth.
I recommend whisking instead of blending. In my experience, overblending can incorporate too much air, which leads to small cracks later.
Step 3: Pour and Tap
Pour the filling into the crust.
Gently tap the pie dish on the counter 3 to 4 times to release air bubbles. This helps create that silky, bakery style finish.
Step 4: Bake
Bake for 50 to 60 minutes.
The edges should look set. The center should still jiggle slightly when you move the pan. It should not look liquid.
This is the hardest part because you’ll want to bake it longer. Don’t. It will continue setting as it cools.
Step 5: Cool Properly
Let the pie cool at room temperature for at least 2 hours.
Then refrigerate for 3 to 4 hours before slicing.
This cooling time is not optional if you want a properly set vegan pumpkin pie.
The Secret to a Properly Set Vegan Pumpkin Pie
Here’s what really makes the difference:
1. Cornstarch Matters
Three tablespoons is the sweet spot. Too little and the pie stays soft. Too much and it becomes gummy.
2. Full Fat Coconut Milk
Light coconut milk won’t give you the same structure.
You need that fat for a creamy texture and stability.
3. Don’t Slice It Warm
I’ve tried. It doesn’t work.
It needs time to firm up. Think of it as letting flavors deepen and texture settle.
Flavor Boosting Tips 🌿
If you want to take your vegan pumpkin pie to the next level:
- Add 1 tablespoon almond butter for depth
- Add a pinch of ground cloves for warmth
- Add orange zest for brightness
- Swap part of the brown sugar for coconut sugar
I’ve noticed that a tiny pinch of extra salt makes the spices pop more. It sounds simple, but it changes everything.
Common Mistakes to Avoid
Overbaking
If the center looks fully firm in the oven, it’s probably overbaked.
It should wobble slightly.
Using Pumpkin Pie Filling
Make sure you use pure pumpkin purée, not pre sweetened pie mix.
Skipping Chill Time
Cutting it early leads to a soft center.
Patience pays off here.
Using Watery Plant Milk
Almond milk or oat milk alone usually makes the pie too thin.
Stick with coconut milk for best results.
My Personal Experience Making This Pie
The first time I nailed this recipe, I remember cutting into it and holding my breath. The slice came out clean. No collapse. No soggy bottom. Just smooth, perfectly set pumpkin pie.
Since then, I’ve made it for Thanksgiving, Friendsgiving, and random October weekends. Every time, someone asks for the recipe.
I recommend making it the night before serving. The texture improves overnight, and the spices taste deeper the next day.
Make It Ahead and Storage Tips
This vegan pumpkin pie stores beautifully.
- Fridge: up to 4 days
- Freezer: up to 1 month
Wrap it tightly if freezing. Thaw overnight in the fridge.
I’ve noticed freezing actually firms it up even more, making slicing super easy.
Easy Toppings That Work
Keep it simple:
- Coconut whipped cream
- Toasted pecans
- A light dusting of cinnamon
- A drizzle of maple syrup
You don’t need much. The pie itself should shine.
Quick Reference Table
| Step | Time Needed |
|---|---|
| Prep | 10 minutes |
| Baking | 50 to 60 minutes |
| Cooling | 2 hours |
| Chilling | 3 to 4 hours |
| Total | About 5 to 6 hours |
Most of that is passive time, which is great.
FAQs
Why is my vegan pumpkin pie still soft in the middle?
It probably needs more cooling time. It continues setting as it cools and chills. Also double check that you used enough cornstarch.
Can I make this gluten free?
Yes. Just use a gluten free pie crust. The filling is naturally gluten free.
Can I use fresh pumpkin instead of canned?
You can, but make sure it’s thick and well drained. Watery pumpkin will affect the texture.
Can I reduce the sugar?
You can reduce it slightly, but keep in mind sugar affects both flavor and structure. I wouldn’t reduce more than 2 tablespoons.
Practical Tips You Can Use Immediately
- Always measure cornstarch level, not heaped
- Shake coconut milk well before opening
- Bake on the center rack
- Cool on a wire rack for airflow
- Chill overnight for best slicing results
These small steps make a noticeable difference.
Final Thoughts
A smooth, spiced, properly set vegan pumpkin pie isn’t complicated. It just requires the right balance and a little patience.
Once you understand how plant based custards set, it becomes easy and repeatable.
If your first attempt isn’t perfect, don’t stress. Every oven behaves slightly differently. Adjust, try again, and trust the process.
Baking is about consistency and patience. Keep practicing, keep tasting, and enjoy the journey as much as the slice at the end. 🎃🥧