If you’ve been hunting for a comforting, cozy dessert that’s totally plant-based yet deeply satisfying, you’re in the right place. This Vegan Pumpkin Pie with Coconut Cream Recipe is my go-to when I want that perfect balance of creamy, spiced goodness without any dairy or eggs. It’s smooth, indulgent, and oh-so-simple to make. Stick around—I’ll walk you through every detail so you nail this pie just like I do every fall (and honestly, sometimes in the middle of summer because why not?).

❤️

Why This Recipe Works

Rich Coconut Cream Base: Using full-fat coconut cream makes the filling perfectly creamy without dairy, giving that luscious custard texture.
Simple Yet Flavorful Spices: The classic combo of cinnamon, nutmeg, ginger, and cloves delivers all those warm fall vibes without overwhelming the pumpkin’s natural flavor.
Easy and Adaptable Crust Options: Whether you make my easy vegan pie crust, grab store-bought, or try gluten-free, this recipe flexes to your needs without fuss.
No Prebaking Required: The filling bakes right into the crust, saving you a step and ensuring the crust doesn’t get soggy or overbaked.

Vegan Pumpkin Pie with Coconut Cream, vegan pumpkin pie, dairy-free pumpkin pie, plant-based pumpkin dessert, gluten-free pumpkin pie - A pumpkin pie in a white scalloped pie dish sits on a white marbled surface, with eight slices clearly cut but still in place. The pie has a golden-brown flaky crust that surrounds a smooth, deep orange pumpkin filling. In the center, a thick layer of white whipped cream is spread over four slices, lightly sprinkled with cinnamon or nutmeg. Around the pie, there is a small bowl of whipped cream, a plate, a pecan bowl, and a rolling pin, all on the white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic in this Vegan Pumpkin Pie with Coconut Cream Recipe happens with ingredients that marry perfectly—rich coconut cream, silky pumpkin puree, and warming spices. Each element plays a role to create the texture and flavor you’re craving. When I shop for this pie, I always reach for high-quality canned pumpkin puree (not pumpkin pie filling), and full-fat coconut cream—that’s non-negotiable for me.

Vegan Pumpkin Pie with Coconut Cream, vegan pumpkin pie, dairy-free pumpkin pie, plant-based pumpkin dessert, gluten-free pumpkin pie - Flat lay of a smooth, rich orange pumpkin puree in a small glass jar, thick white coconut cream with creamy texture in a bowl, heaping spoonfuls of golden brown sugar and fine granulated white sugar side by side, warm brown cinnamon sticks and ground cinnamon powder dusted softly nearby, pale beige ground ginger and nutmeg powders arranged in small neat piles, deep brown whole cloves scattered gently, and a few bright green fresh bay leaves for color contrast, all beautifully arranged with natural lighting and soft shadows, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Pumpkin Purée: Look for 100% pure pumpkin, not pre-spiced or sweetened pie fillings, for true control over flavor and sweetness.
Coconut Cream: This is thicker than coconut milk and essential for that silky, custardy filling texture.
Brown Sugar: Adds depth and a subtle molasses note which rounds out the spices nicely.
Granulated Sugar: Balances sweetness and helps the filling set properly; you can adjust or substitute if you want.
Warm Spices (Cinnamon, Ginger, Nutmeg, Cloves): The classic blend that brings pumpkin pie to life—feel free to fresh-grate your nutmeg for extra aroma.
Cornstarch: Thickens the filling so it’s sliceable and custard-like; arrowroot or tapioca starch can work too.
Pie Crust: I love making my Easy Vegan Pie Crust, but store-bought vegan crusts or gluten-free versions work just as well.
Salt: Enhances all the flavors—it’s a small ingredient that makes a big difference.
Vegan Whipped Cream (Optional): The perfect finishing touch for serving, whether homemade or store-bought.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of my favorite things about this Vegan Pumpkin Pie with Coconut Cream Recipe is how easy it is to customize. Depending on how sweet or spiced you like your pie, you can tweak the sugar or experiment with the spices to dial it right into your family’s favorite flavor profile.

Less Sweet: I sometimes cut the sugars in half or swap granulated for coconut sugar to keep it more natural and less intensely sweet—it still sets perfectly.
Maple Syrup Boost: Replacing granulated sugar with pure maple syrup gives a beautiful depth, but reduce it to 1/2 cup and expect a slightly softer filling.
Pie Crust Variations: I love topping with a graham cracker crust on occasion for a fun texture contrast, or switching to a gluten-free crust for guests with allergies, and it works like a charm.
Spice Intensification: When a friend requested a really spicy version, I bumped the ginger and cloves—if you love a little kick, definitely give this a try!

Step-by-Step: How I Make Vegan Pumpkin Pie with Coconut Cream Recipe

Step 1: Get Your Oven and Crust Ready

First, preheat your oven to 350°F (175°C). While it’s warming up, press your pie crust into a 9-inch pie plate if homemade, or fit your store-bought crust. I generally don’t prebake the crust for this recipe because the filling cooks perfectly baked right on top. Pro tip: If you’re worried about sogginess, just make sure your crust is chilled before the filling goes in.

Step 2: Blend Your Filling Smooth and Silky

Pop your pumpkin puree, coconut cream, both sugars, spices, salt, and cornstarch into a blender and pulse until the mixture is silky smooth. No blender? No problem. Whisk everything vigorously in a large bowl until well incorporated and creamy. This is where the magic happens—the smoother your filling, the silkier your pie texture.

Step 3: Fill the Crust and Bake

Pour the luscious pumpkin-coconut filling into your prepared pie crust. Spread it out evenly with a spatula. Pop it in the oven and bake for about 1 hour. Around the 30-minute mark, check if the edges of the crust are browning too fast — if so, gently cover them with foil or a pie shield to prevent burning. The center will jiggle a bit when done and that’s totally normal.

Step 4: Cool and Chill to Set

Once baked, let your pie cool on the counter for about 30 minutes. Then cover it loosely and refrigerate for at least 4 hours, or overnight if you can wait that long. Chilling firms up the filling and deepens the flavors, giving you those perfectly clean slices.

Step 5: Optional Pie Crust Leaves for Whimsy

For a bit of extra charm, roll out some extra pie crust dough and use leaf-shaped cookie cutters to create fun decorations. Bake those separately for about 10 minutes at 350°F, then place them atop your chilled pie before serving. It’s a sweet little touch that always impresses guests.

💡

Pro Tips for Making Vegan Pumpkin Pie with Coconut Cream Recipe

Use Full-Fat Coconut Cream: Don’t substitute lighter coconut milk or plant-based milks here—the full-fat cream is crucial for that rich custard texture.
Watch Crust Edges Closely: The edges can brown quickly before the filling’s set, so covering them halfway through baking saves your crust from burning.
Don’t Skip the Chilling: I’ve learned that letting the pie set in the fridge overnight really helps with slicing neat wedges and improves flavor melding.
Make It Ahead: This pie actually tastes better the next day, making it a perfect make-ahead dessert for holidays or gatherings.

How to Serve Vegan Pumpkin Pie with Coconut Cream Recipe

Vegan Pumpkin Pie with Coconut Cream, vegan pumpkin pie, dairy-free pumpkin pie, plant-based pumpkin dessert, gluten-free pumpkin pie - This image shows a pumpkin pie cut into eight slices on a white scalloped pie plate. The pie has two layers: a thick, smooth, orange pumpkin filling on the bottom and a golden-brown, flaky crust around the edges. Four of the slices are topped with a dollop of white whipped cream, sprinkled with a light dusting of brown spice, likely cinnamon or nutmeg. The pie plate is sitting on a worn wooden surface with scattered crumbs. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping each slice with a generous dollop of homemade vegan whipped cream—that creamy lightness balances the dense pumpkin. Toasted pecans or a light sprinkle of cinnamon on top also add a nice texture and visual pop. If I’m feeling fancy, a drizzle of maple syrup over the whipped cream makes everything extra indulgent.

Side Dishes

When serving this slice of heaven, I often pair it with warming chai tea or a hot apple cider. For a fuller holiday spread, vegan vanilla ice cream or a spiced nut brittle on the side complements the classic pumpkin flavors beautifully.

Creative Ways to Present

For special occasions, I like to serve this pie in elegant clear glass dishes, layering the pie slice with coconut whipped cream and crushed ginger snaps for texture. Leaf-shaped crust decorations around the edges always impress, especially at Thanksgiving or fall birthdays. You can even make mini versions in ramekins for individualized desserts.

Make Ahead and Storage

Storing Leftovers

Once cooled and chilled, I keep leftover pumpkin pie loosely covered in the fridge for up to 3-4 days. I find that wrapping it gently with plastic wrap or using a pie dome keeps the crust from absorbing fridge odors and prevents drying out.

Freezing

I’ve successfully frozen this pie by letting it cool completely, then wrapping tightly with multiple layers of plastic wrap and aluminum foil to avoid freezer burn. When you’re ready, defrost overnight in the refrigerator. Keep in mind the crust may be slightly less crisp, but the filling stays delicious.

Reheating

I usually enjoy leftovers cold, but if you want to serve warm, pop slices in a low oven (around 300°F) for just 10 minutes to gently warm without drying the pie. Avoid microwaving because the filling can get rubbery and lose its silky texture.

FAQs

Can I substitute the coconut cream with another plant-based milk?

For the best creamy texture and filling set, it’s important to use full-fat coconut cream. Other plant-based milks like soy or oat won’t give you the same custard-like consistency and can result in a cracked or runny pie.
Do I need to prebake the pie crust?

No, this recipe doesn’t require prebaking the crust. Baking it with the filling lets the crust cook fully while keeping it tender and preventing sogginess.
How long does the pie need to chill before slicing?

Allow the pie to chill for at least 4 hours in the refrigerator for best slicing results, though overnight chilling is ideal for flavor development and firmness.
Can I use fresh pumpkin instead of canned?

While fresh pumpkin purée can be used, it requires cooking and pureeing properly to achieve the correct moisture level. Canned pumpkin puree offers convenience and reliable consistency, which is why I recommend it for this recipe.
What if I want a gluten-free pie crust?

Absolutely! You can swap in a gluten-free crust, either store-bought or homemade, without compromising the recipe’s texture or flavor.

Final Thoughts

This Vegan Pumpkin Pie with Coconut Cream Recipe has been my trusty companion for years whenever I want to impress family and friends, or just treat myself. The combination of creamy coconut and spiced pumpkin is pure comfort in every bite, and honestly, it often disappears faster than I’d like to admit. Don’t hesitate to try it out—you’re going to love how effortless and satisfying this pie is. Whip it up, share it, and watch it become a seasonal staple in your kitchen too!