The Best Creamy Vegan Pumpkin Pie for a Perfect Holiday Dessert

What kind of recipe is it?

This creamy vegan pumpkin pie is a delightful holiday dessert that perfectly captures the essence of fall flavors.

Made with a rich blend of pumpkin puree, coconut milk, and warm spices, this pie offers a velvety texture that’s both satisfying and indulgent.

It’s a fantastic option for vegans and those seeking a dairy-free treat, ensuring everyone can enjoy the festive taste without compromising their dietary choices.

Whether for family gatherings or holiday parties, this dessert is sure to impress and spread seasonal cheer!

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Ingredients

Ingredient	Quantity
Pumpkin puree	1 can (15 oz or 425 g)
Coconut milk	1 cup (240 ml)
Maple syrup	3/4 cup (180 ml)
Almond milk	1/2 cup (120 ml)
Brown sugar	1/2 cup (100 g)
Cornstarch	1/4 cup (30 g)
Ground cinnamon	1 teaspoon
Ground nutmeg	1/2 teaspoon
Ground ginger	1/2 teaspoon
Ground cloves	1/4 teaspoon
Vanilla extract	1 teaspoon
Salt	1/4 teaspoon
Pre-made vegan pie crust	1 (9-inch)

This table outlines the essential ingredients along with their respective quantities needed to make the creamy vegan pumpkin pie. Each ingredient contributes to the overall flavor and texture, ensuring a delicious dessert that everyone can enjoy.

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Cooking Steps

1. Preheat the oven to 220°C (425°F). Position the oven rack in the middle to guarantee even baking.

2. Prepare the pre-made vegan pie crust: Remove it from packaging and place it in a 23 cm (9-inch) pie dish. Allow it to sit at room temperature while you prepare the filling.

3. In a large mixing bowl, combine 1 can (15 oz or 425 g) of pumpkin puree, 1 cup (240 ml) of coconut milk, 3/4 cup (180 ml) of maple syrup, 1/2 cup (120 ml) of almond milk, 1/2 cup (100 g) of brown sugar, and 1 teaspoon of vanilla extract.

Whisk together until the mixture is smooth and well-blended.

4. In a separate bowl, sift together 1/4 cup (30 g) of cornstarch, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/2 teaspoon of ground ginger, 1/4 teaspoon of ground cloves, and 1/4 teaspoon of salt.

5. Gradually add the dry mixture to the wet ingredients, whisking continuously to confirm there are no lumps. The filling should be thick and creamy.

6. Pour the pumpkin filling into the prepared pie crust, spreading it evenly with a spatula.

7. Bake the pie in the preheated oven at 220°C (425°F) for 15 minutes.

Then, reduce the temperature to 175°C (350°F) and continue baking for an additional 35–40 minutes. The pie is done when the filling is set around the edges and slightly jiggles in the center, with a golden brown crust.

8. Once baked, remove the pie from the oven and let it cool on a wire rack for at least 2 hours to set properly. The filling will firm up as it cools.

9. After cooling, refrigerate the pie for at least 2 hours before serving. Serve chilled or at room temperature, optionally topped with coconut whipped cream or a sprinkle of cinnamon.

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Variations

Chocolate Chip Pumpkin Pie: Stir in 1/2 cup (90 g) of dairy-free chocolate chips into the pumpkin filling for a rich chocolatey twist.
Spiced Maple Pumpkin Pie: Add 1 tablespoon (15 ml) of maple extract and double the spices—2 teaspoons (6 g) ground cinnamon, 1 teaspoon (2 g) ground nutmeg, and 1 teaspoon (2 g) ground ginger—for a bolder flavor profile.
Nutty Crust Variation: Replace the pre-made vegan pie crust with a homemade crust made from crushed almonds (150 g) and dates (100 g) pressed together for a gluten-free option.
No-Bake Pumpkin Pie: Substitute the baking process by chilling the pie filling and setting it in a pre-made vegan graham cracker crust in the refrigerator for a rejuvenating no-bake dessert.

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Tips on plating and presentation

After exploring some delicious variations of vegan pumpkin pie, let’s focus on how to present it beautifully.

I love using a colorful plate to make the pie pop. Adding a dollop of coconut whipped cream on top and a sprinkle of cinnamon creates visual appeal.

Don’t forget fresh mint leaves for an elegant touch! Finally, slice it neatly to showcase that creamy filling.

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What other dishes can I pair it with?

Pairing dishes can elevate your holiday feast, and vegan pumpkin pie is no exception.

I love serving it alongside savory dishes like roasted Brussels sprouts and maple-glazed carrots for a delightful contrast. A creamy vegan mashed potato also complements the pie beautifully.

For a touch of brightness, a vibrant kale salad can add a reinvigorating balance to the sweetness of the dessert.

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What drinks can I pair it with?

Wondering what drinks will elevate your creamy vegan pumpkin pie experience?

I love pairing it with a spiced chai latte for that warm, cozy vibe. A rich, full-bodied red wine, like Cabernet Sauvignon, complements the pie’s flavors beautifully.

For something rejuvenating, try sparkling apple cider—its crispness balances the creaminess.

These choices always enhance my pumpkin pie indulgence during the holidays!

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Frequently Asked Questions

How Long Does the Vegan Pumpkin Pie Last in the Fridge?

The vegan pumpkin pie usually lasts about 3 to 5 days in the fridge. I always cover it tightly to keep it fresh. Trust me, it’s worth enjoying every last slice during that time!

Can I Freeze the Creamy Vegan Pumpkin Pie?

Absolutely, I can freeze the creamy vegan pumpkin pie! I wrap it tightly in plastic wrap and then foil to preserve its flavor. When I’m ready to enjoy it, I thaw it in the fridge.

What Can I Use Instead of Coconut Milk?

You can use almond milk, oat milk, or soy milk instead of coconut milk. Each adds a unique flavor, so I often experiment to find what suits my taste best. Let’s get creative in the kitchen!

Is This Recipe Gluten-Free?

Yes, this recipe is gluten-free! I always make certain to use gluten-free crust options, so you can enjoy it without worry. Just double-check your ingredient labels to confirm everything’s safe for your needs.

How Can I Make It Nut-Free?

To make it nut-free, I use coconut cream instead of cashew cream and substitute almond milk with oat or soy milk. These swaps keep the pie creamy while ensuring it’s safe for those with nut allergies.