This Vegan Pumpkin Pie is creamy, silky, and perfectly spiced – everything you love about classic Pumpkin Pie, just made completely dairy‑free! The filling blends smooth pumpkin purée with rich vegan heavy cream, warm pumpkin pie spice, and a touch of maple syrup for natural sweetness!

Vegan Pumpkin Pie for Thanksgiving!

This Vegan Pumpkin Pie is everything you want in a classic Fall dessert – creamy, silky, perfectly spiced, and baked inside a flaky vegan crust. The filling comes together with simple pantry ingredients like pumpkin purée, brown sugar, maple syrup, and warm pumpkin pie spice, then thickens beautifully thanks to cornstarch and rich vegan heavy cream.

It bakes into a custard‑smooth center that slices cleanly once cooled, making it the perfect holiday dessert for vegans and non‑vegans alike. If you’re looking for a dairy‑free pumpkin pie that tastes just like the traditional version, this recipe delivers every time!

Why this Recipe Works

Cornstarch Replaces Eggs for a Perfectly Set Custard – Traditional Pumpkin Pie relies on eggs to thicken and set the filling. In this recipe, cornstarch acts as the vegan binder, creating a smooth, sliceable custard without cracking or weeping.

Vegan Heavy Cream Adds Richness and Body – Using a thick, vegan heavy cream gives the filling the same silky, luxurious feel as traditional Pumpkin Pie. It adds fat, moisture and stability – all essential for a creamy vegan custard.

Pumpkin Pie Spice + Cinnamon Deliver Classic Fall Warmth – The spice blend adds depth, warmth, and aroma. Cinnamon boosts the flavor even more, making the pie taste like a bakery style holiday dessert.

Slice of vegan pumpkin pie topped with dairy-free whipped cream

Ingredients You’ll Need

1 9″ Frozen Vegan Pie Crust – Using a pre-made vegan crust keeps the recipe quick and beginner friendly.

1 3/4 cups Pumpkin Puree – The star of the pie. Smooth, earthy, and naturally sweet, it creates the classic pumpkin flavor and silky texture.

3/4 cup Vegan Heavy Whipping Cream – Adds richness and creaminess without dairy, helping the filling set into a custard like texture.

1/2 cup Brown Sugar – Sweetens the pie while adding a warm, caramel taste that pairs beautifully with pumpkin.

1/4 cup Cornstarch – The key thickener that helps the filling firm up as it bakes, replacing eggs in traditional Pumpkin Pie.

1/4 cup Maple Syrup – Adds natural sweetness and a subtle maple depth that enhances the Fall flavors.

1 tsp Vanilla – Rounds out the flavor and adds warmth.

2 tsp Pumpkin Pie Spice – The cozy blend of cinnamon, nutmeg, ginger, and cloves that gives Pumpkin Pie its signature taste.

1/2 tsp Cinnamon – Boosts the spice profile for extra warmth.

1/2 tsp Salt – Balances sweetness and enhances all the spices.

Classic vegan pumpkin pie baked in a golden pie crust

How to Make Vegan Pumpkin Pie

NOTE: Instead of substituting ingredients in this recipe using dairy, use this tested recipe for Easy Pumpkin Pie instead.

Preheat oven to 350 degrees. Have the unbaked 9″ vegan pie crust ready. (You do not need to pre-bake it.)

Add 1 3/4 cups pumpkin puree, 3/4 cup vegan heavy whipping cream, 1/2 cup brown sugar, 1/4 cup cornstarch, 1/4 cup maple syrup, 1 tsp vanilla, 2 tsp pumpkin pie spice, 1/2 tsp cinnamon, and 1/2 tsp salt to a blender. Blend well.

Pour the mixture into the pie crust. Spread evenly and smooth out the top.

Bake for 60 minutes.

When you remove it from the oven, the edges will be slightly cracked and the middle will still look jiggly. Let cool, then chill uncovered in the refrigerator for 4 hours, or overnight.

Choose a Rich Vegan Cream for the Silkiest Texture – Vegan heavy whipping cream (like coconut or oat based varieties) creates a custard like filling that sets beautifully. Thinner plant milks won’t give the same creamy result.

Blend Thoroughly -Cornstarch is your egg replacement – it thickens the filling as it bakes. Make sure it’s fully dissolved into the wet ingredients so the pie sets evenly without lumps.

Cool Completely Before Slicing – The pie continues to firm up as cools. Cutting too early will give you a soft, pudding like center. Let it cool at room temperature, then chill for at least 4 hours in the refrigerator. For best results, I recommend chilling overnight.

Add a Decorative Finish – A dollop of vegan whipped cream and/or a sprinkle of cinnamon sugar makes the pie feel bakery special.