This Vegan Pumpkin Pie Slaps: Silky, Luxe, and No One Will Guess It’s Dairy-Free

You know that pie everyone fights over at the end of the night? This is that pie. Silky-smooth pumpkin custard, buttery (butter-free) crust, and flavor that makes dairy-based desserts feel… outdated.

It’s the kind of dessert that shuts up the “but is it creamy though?” skeptics after one bite. Make it for your holiday spread, weekday flex, or because you had leftover pumpkin and a strong will to impress. Spoiler: you’re about to become “the pie person.”

Why You’ll Love This Recipe

• Ultra-creamy texture without eggs or dairy, thanks to coconut milk and a touch of cornstarch for custard-level silkiness.
• Bold pumpkin spice flavor that tastes like cozy weather and good decisions.
• Foolproof filling—stirs together in one bowl, pours easily, sets beautifully.
• Customizable crust: classic flaky vegan crust or a quick graham-style crumb crust if you’re short on time.
• Make-ahead friendly, slices clean, and holds up in the fridge like a champ.

Ingredients

• For the crust (option 1: flaky pie crust):
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon sugar (optional, but nice)
  • 8 tablespoons cold vegan butter, cubed
  • 3–5 tablespoons ice water
• For the crust (option 2: graham-style crumb crust):
  • 1 1/2 cups vegan graham cracker crumbs (or crisp vegan biscuits, crushed)
  • 1/4 cup sugar or coconut sugar
  • 6 tablespoons melted coconut oil or vegan butter
  • Pinch of salt
• For the filling:
  • 1 (15-ounce) can pumpkin puree (not pie filling)
  • 1 cup full-fat coconut milk (well-shaken)
  • 1/2 cup brown sugar
  • 1/4 cup maple syrup
  • 2 tablespoons cornstarch (or 3 tablespoons arrowroot)
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon fine sea salt
• To serve (optional but recommended): Coconut whipped cream, toasted pecans, or a dusting of cinnamon.

Let’s Get Cooking – Instructions

1. Prep the oven. Preheat to 375°F (190°C).Place a rack in the lower third to help the crust bake through.
2. Make the crust (flaky option). In a bowl, whisk flour, salt, and sugar. Cut in cold vegan butter until pea-sized bits form. Drizzle in ice water, tossing gently, until the dough just holds together.Form a disk, wrap, and chill 30 minutes. Roll out to fit a 9-inch pie plate, crimp edges, and chill 15 more minutes.
3. Blind-bake the flaky crust. Line with parchment, fill with pie weights or dried beans, and bake 12–15 minutes. Remove weights, bake 5 more minutes until slightly set but not browned.Cool slightly.
4. Make the crust (graham-style option). Mix crumbs, sugar, salt, and melted fat until it feels like wet sand. Press firmly into a 9-inch pie plate, going up the sides. Bake 8–10 minutes until lightly golden.Cool slightly.
5. Whisk the filling. In a large bowl, whisk pumpkin, coconut milk, brown sugar, maple syrup, cornstarch, vanilla, spices, and salt until smooth. No lumps, no drama.
6. Fill and bake. Pour filling into the crust. Smooth the top.Bake at 375°F for 45–55 minutes, until the edges are set and the center has a subtle jiggle (like firm Jell-O, not a soup pool).
7. Cool like you mean it. Set on a rack and cool to room temp, 2–3 hours. Then chill at least 4 hours (overnight is elite) for clean slices.
8. Serve. Top with coconut whipped cream and your preferred flex: toasted pecans, maple drizzle, or a sprinkle of cinnamon.

Storage Instructions

• Refrigerator: Cover and refrigerate up to 4 days. The flavors deepen, and the texture stays plush.
• Freezer: Freeze slices on a sheet pan until solid, then wrap tightly.Store up to 2 months. Thaw overnight in the fridge. Add fresh whipped cream just before serving.
• Make-ahead: Bake the day before.IMO, day-two pie is peak pie.

What’s Great About This

• Plant-based heroics without sacrificing the nostalgic pumpkin pie vibe.
• Balanced sweetness, using both brown sugar for depth and maple for a round, caramel-adjacent finish.
• Texture you can trust—cornstarch and coconut milk create a custard-like set without eggs.
• Minimal equipment: one bowl for filling, one pan for crust. No stand mixer needed.
• Crowd-proof: Kids, in-laws, and the “butter or bust” crowd all sign off. FYI, they won’t detect the coconut unless you tell them.

Pitfalls to Watch Out For

• Overbaking the filling. If the center is fully firm in the oven, it’ll be dry after cooling.Pull it when it still has a gentle wobble.
• Skipping the chill. Warm pie slices like a landslide. Cool fully, then chill to set the structure.
• Thin crust edges. Ultra-thin rims burn fast. Keep edges an even thickness and tent with foil if they brown too quickly.
• Using pumpkin pie filling instead of puree. That’s pre-sweetened and will throw off the texture and flavor.
• Watery coconut milk. Use full-fat, well-shaken.Light coconut milk = meh texture.

Variations You Can Try

• Bourbon Maple Twist: Add 1 tablespoon bourbon and an extra teaspoon maple syrup to the filling. Grown-up, in the best way.
• Chai Spice Vibe: Swap pumpkin spice for 2 teaspoons chai spice. Top with crushed pistachios.
• Pecan Crumble Top: Mix 1/2 cup chopped pecans with 2 tablespoons brown sugar and 1 tablespoon melted vegan butter; sprinkle on halfway through baking.
• Gluten-Free: Use a gluten-free crust and swap all-purpose flour with a 1:1 GF blend if making flaky crust.Filling is naturally GF.
• Less Sweet, More Spice: Reduce brown sugar to 1/3 cup and bump cinnamon to 2 teaspoons. For the spice fans.
• Chocolate Swirl: Melt 1/3 cup dairy-free dark chocolate, swirl into the filling before baking. Looks bakery-level, tastes like a hug.

FAQ

Can I use homemade pumpkin puree?

Yes, but drain it well.

Homemade puree can be wetter than canned. Blot with paper towels or simmer briefly to evaporate excess moisture so the filling sets properly.

Do I have to blind-bake the crust?

For a flaky crust, strongly recommended. It prevents sogginess and keeps the bottom crisp.

For a graham-style crust, a short pre-bake is enough to set it up.

Can I replace coconut milk with another non-dairy milk?

Use something rich. Oat or soy creamer can work, but add 1–2 extra teaspoons cornstarch. Thin almond milk won’t deliver that custard finish, and you’ll miss the magic.

Why did my pie crack on top?

Likely overbaked or cooled too fast.

Pull it while the center still jiggles slightly and cool at room temperature before chilling. The cracks are cosmetic, but we’re all a little vain, right?

How do I know it’s done?

The edges will be set and slightly puffed; the center should shimmy when you nudge the pan. A knife inserted near the center should come out mostly clean, not coated in liquid.

Can I make this without cornstarch?

Yes.

Use 3 tablespoons arrowroot or 2 tablespoons tapioca starch. The texture will be slightly different—tapioca gives a bouncier set—but still sliceable and lush.

What if I don’t taste enough spice?

Spices bloom more by day two. If you prefer a stronger hit, add 1/4 teaspoon extra cinnamon and a pinch more ginger next time.

Taste the raw filling and adjust before baking.

My Take

This vegan pumpkin pie hits that tightrope between nostalgic and modern: classic flavor, upgraded texture, and an ingredient list that doesn’t read like a science experiment. It’s dessert that respects your time and your taste buds. Pair it with hot coffee, a quiet moment, and someone who appreciates a clean slice.

If you’re chasing a signature holiday dessert, this is it—simple, stunning, and unapologetically delicious.