A Dairy-Free, Egg-Free Twist on a Classic Holiday Dessert
When the holidays roll around, pumpkin pie is the star of the dessert table. But what if you’re vegan or have guests who are? This Vegan Pumpkin Pie is creamy, spiced just right, and tastes just like the classic — without dairy or eggs. Best of all, it’s easy to make ahead, making it the perfect stress-free dessert for Thanksgiving or Christmas.
Ingredients:
For the Crust (you can also use a store-bought vegan crust):
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup coconut oil (solid, not melted) or vegan butter
3–4 tablespoons cold water
For the Filling:
1 can (15 oz) pumpkin puree
3/4 cup full-fat coconut milk (or any creamy non-dairy milk)
1/2 cup brown sugar
1/4 cup maple syrup
2 tablespoons cornstarch (or arrowroot starch)
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves Pinch of salt
Instructions
Step 1 – Make the Crust
In a bowl, whisk together flour and salt. Cut in coconut oil (or vegan butter) until the mixture looks crumbly. Add cold water one tablespoon at a time until dough holds together. Roll into a disk, wrap in plastic, and refrigerate for 30 minutes.
Step 2 – Roll and Pre-Bake
Preheat oven to 350°F (175°C). Roll out dough on a floured surface and fit into a 9-inch pie dish. Trim and crimp the edges. Pre-bake (blind bake) for 10 minutes.
Step 3 – Make the Filling
In a large bowl, whisk together pumpkin puree, coconut milk, sugar, maple syrup, cornstarch, vanilla, and spices until smooth. Pour filling into the pre-baked crust.
Step 4 – Bake
Bake pie for 50–55 minutes, until the center is mostly set (it may jiggle slightly but will firm up as it cools). Remove from oven and let cool completely. Refrigerate for at least 4 hours, or overnight for best results.
Serving Ideas 🍂
Top with whipped coconut cream and a sprinkle of cinnamon. Add crushed pecans or candied ginger for extra flair. Serve with hot coffee or chai tea for the ultimate holiday vibe.
Tips & Notes 📝
Make-Ahead Friendly: Bake 1–2 days ahead and keep refrigerated. Gluten-Free Option: Use a gluten-free crust. Storage: Keeps in the fridge for up to 5 days.
✨ This Vegan Pumpkin Pie is proof that you don’t need dairy or eggs to enjoy the warm, nostalgic flavors of the holidays. Creamy, perfectly spiced, and crowd-pleasing — it’s a dessert everyone at the table will love.
