This Vegan Pumpkin Pie Recipe Without Coconut Milk is an easy and beautiful dessert to make for Thanksgiving. Using the classic pumpkin pie spice, cinnamon spice, and pumpkin puree, to make the traditional pumpkin pie in vegan form.
Looking for more dessert inspiration? Try our BEST Vanilla Chai White Chocolate Chip Cookies or perhaps our Easy Baked Cinnamon Apples. If you're craving more cozy fall flavors, our Vegan Pumpkin Spice Latte is a must-try!
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Variations
Here are some creative twists to tailor your Vegan Pumpkin Pie to different tastes.
- Blend It Up - For a smoother texture, blend the pumpkin mixture in a blender before pouring it into the pie crust.
- Ginger Twist - Add a teaspoon of ground ginger to the filling to give your easy vegan pumpkin pie recipe a spicy kick.
- Sweet Potato Swap - Replace canned pumpkin with mashed sweet potatoes for a unique twist on classic pumpkin pie.
- Spice Enhancement - Sprinkle a dash of nutmeg and cloves over the whip cream topping for an extra layer of flavor.
Substitutions
- Sucanat - instead of sucanat, you can use brown sugar or coconut sugar.
- Maple Syrup - swap maple syrup with agave nectar or honey for a different sweetness.
- Cornstarch - use arrowroot powder or tapioca starch instead of cornstarch.
- Non-Dairy Milk - replace vanilla soy milk with almond milk or oat milk for a varied dairy-free option.
- Pie Crust - opt for a gluten-free pie crust or a nut-based crust to cater to gluten-free diets.
Storage
- Chill Before Serving - After baking, let the pie chill in the fridge for at least 2 hours to set properly before serving.
- Leftover Love - Store any leftover pumpkin pie in an airtight container in the fridge for up to 3 days.
- Whip Cream Storage - If you've used whip cream as a topping, it's best to store the pie in the fridge to keep the cream fresh.
- Freezing Option - For longer storage, you can freeze the baked pie. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer.
Ingredients
Listed below are all the ingredients you will need:
- sucanat
- pumpkin pie spice
- cinnamon
- salt
- cornstarch
- maple syrup
- non dairy milk
- pureed pumpkin
- pie crust
See recipe card for quantities.
Instructions
Preparation: Before mixing the ingredients for the Vegan Pumpkin Pie Without Coconut Milk recipe, preheat the oven to 350F and lightly grease the pie pan.
In a large bowl, add the sugar, pumpkin pie spice, cinnamon, salt, cornstarch, syrup, non-dairy milk, and pumpkin:
Using a handheld mixer, mix until well combined:
Prepare vegan pie crust or use a pre-made pie crust:
Place the crust on a greased baking dish and decorate the edge of your pie by simply pushing it with your thumb, like so:
Poke holes at the bottom of the crust using a fork:
Pour the pumpkin batter into the pie crust:
For a Thanksgiving-themed or Fall-themed dessert, you can use your extra pie crust as a decorative topping by simply shaping a leaf using a leaf cookie cutter:
Bake for 1 hour and allow to cool completely:
Slice before serving. Enjoy!
⭐ Top Tips
- Always grease your pie dish before putting in the crust to make sure your pie won't stick after baking.
- Feel free to use pumpkin pie filling if you do not have fresh pumpkins on hand.
- When making your own pie crust, make sure to mix the crust dough on a floured surface. It helps a lot to prevent your dough from sticking to the surface.
- If you love cold desserts, you can put them in the fridge after cooling them completely
- Getting tired of mixing your batter with a wire whisk or hand mixer? You can just dump all ingredients in a food processor and mix away!
Frequently Asked Questions
More Thanksgiving Dessert Recipes:
Vegan Pumpkin Pie Without Coconut Milk
Ingredients
- ½ cup sucanat
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 3 tablespoons cornstarch
- ½ cup maple syrup
- 1 cup non dairy milk I used vanilla soy milk
- 1 (15) oz can pureed pumpkin
- pie crust
Instructions
- Preheat oven to 350F and lightly grease pie pan.
- In a large bowl, add the sucanet, pumpkin pie spice, cinnamon, salt, cornstarch, syrup, non dairy milk and pumpkin. Using a handheld mixer, mix until well combined.
- Prepare vegan pie crust or use a pre made pie crust and poke holes using a fork. Then pour the pumpkin batter into the pie crust.
- Bake* for 1 hour, then allow the pie to cool completely before serving. Cooling is crucial for stabilizing the filling. If necessary, refrigerate the pie to speed up the cooling process.
Notes
Watch The Recipe Video!
Krista says
Unfortunately I made this verbatim
And it came out like a soup and did not cook at all. Not only did I try it once but twice and it came out exactly like the first like soup. Sincevthevrecipe diesntnsoecify oz can I used the most common size 15 oz but was this assumption wrong?
Lainey says
Hi Krista! Did you allow it to cool the pie completely?
Julian says
Hello there! I truly enjoyed this recipe for a good majority of my family is vegan and/or allergic to dairy, or they simple do not like it. I thank you for giving out recipes for all types of eaters. I will definitely be making this for this years thanksgiving, and I hope you enjoy your holiday! Keep on baking and making wonderful creation for I can tell you will have a great future. Can't wait to see what recipe will be opted next!
P.S. I've been looking a different adds for different hand mixers; however, I can not seem to find the right one. Have any suggestions? Thanks!
-Julian
Lainey says
Hi Julian, thank you for your kind words. I appreciate it. I love this one for hand held mixers: https://www.google.com/search?q=hamilton+hand+held+mixer&oq=hamilton+hand+held+mixer&aqs=chrome..69i57j0l2.4673j0j4&sourceid=chrome&ie=UTF-8
I'm sorry for the late response. .I hope you enjoyed your holidays too. 🙂
Bonnie says
Awesome vegan recipe! Yumminess and goodness in one!
Cina Irizarry says
Can I use coconut milk instead of soy milk? Is there a substitute for the maple syrup??
Lainey says
Hi Cina,
Unfortunately, I have not tried coconut milk. Feel free to use any liquid sweetener, but note that maple syrup is better since it has more of a fall taste. 😄
Lainey says
Thank you so much, Bonnie! Please share some photos of any of my recipes and tag me if possible.
Francisca Macleery says
Made this for my vegan daughter and EVERYONE loved it including me and I am not a pumpkin pie fan. Was easy to make and DELICIOUS. I did add extra spices, used soy milk without vanilla so I added it and put it in a pre made graham cracker crust. I also replaced the sugar with monk fruit in the raw. Defiantly a winner!!! Thank you!!
Lainey says
Awesome! That's great. Thank you for making this recipe. I'm glad everybody loved this. So are you a pumpkin pie fan now? 😀
Alexa Boxler says
You mention using a vegan pie crust or a homemade one but you don’t seem to mention anywhere how to make the crust. What do you use to make the crust?
Lainey says
Ah, thanks for catching that, Alexa! Here's one of my favorite pie crust recipe: https://www.noracooks.com/vegan-pie-crust/
Please tag me a photo if ever you try this recipe. 🙂
Ana says
Hi! I couldn't find the recipe for the gluten free hand made dough. Can you please share the link?
Thank you!!
Lainey says
Hi Ana, thank you for visiting my blog. You may check this link: https://www.noracooks.com/vegan-pie-crust/
Natasha says
Hey! I was wondering what size can you used?
Lainey says
Hello Natasha. I used 9.5 pan pie from Pyrex for this pumpkin pie. I'm sorry for the late response. I hope you'll love this recipe. Enjoy baking!
Maryam says
Thats looks delicious. I will make that for Thanksgiving this year.
Lainey says
That's a great idea, Maryam! This is really one of the most delicious desserts that you can make for Thanksgiving. Please a photo on my IG or FB when you make this. I would love to see your creation. Happy baking!
Randall says
I've tried other pie recipes and this was the best. I used a Goosebump pumpkin and a seasonal plant-based creamer called Natural Bliss Oat Creamer 'Pumpkin Spice' and the pie turned our fantastic- lots of pumpkin flavor!
Lainey says
Wow, that's great. It sounds delicious. Thanks for sharing and for making this recipe, Randall. I appreciate it! I hope you can try my other recipes too. Check them out here. Enjoy browsing!
Maisaci says
Wow, this vegan pie recipe looks delicious! I'm planning to make it for Thanksgiving dinner.
Lainey says
That would be great! Please let me know how it goes with you when you try this. Feel free to tag me on Facebook or IG. Thank you! 🙂
Jacob L says
Amazing recipe! It did seem a little wobbly when I took it out, but I baked it for about 15 minutes more and it turned out great!
Lainey says
Oh, that's great. Thank you for making this recipe, Jacob. I appreciate it! 🙂