Pumpkin pie is the ultimate fall dessert! It’s smooth, creamy, and filled with warm spices—just the thing to make any gathering feel festive. And with this easy vegan recipe, you’ll get all that classic flavor without any eggs or dairy. Plus, I’ll show you how to whip up a simple vegan whipped cream to top it off. Let’s dive into this cozy, delicious dessert!

🎃 What You’ll Need:

Ingredients for the Pie Crust:

• 1 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup vegan butter (cold and cubed)
• 4-6 tbsp ice-cold water

Ingredients for the Pumpkin Filling:

• 1 can (15 oz) pumpkin purée (not pumpkin pie filling)
• 1 cup full-fat coconut milk or unsweetened almond milk
• 3/4 cup brown sugar
• 1/4 cup maple syrup
• 3 tbsp cornstarch (helps it set without eggs)
• 1 tsp vanilla extract
• 2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves (optional for extra warmth)
• 1/4 tsp salt

For the Vegan Whipped Cream:

• 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
• 1-2 tbsp powdered sugar or maple syrup
• 1/2 tsp vanilla extract

🥄 Step-by-Step Instructions:

Step 1: Make the Pie Crust

1. Mix dry ingredients: In a large bowl, combine the flour and salt.
2. Add vegan butter: Use a pastry cutter or fork to cut in the cold vegan butter until the mixture looks like coarse crumbs.
3. Add water gradually: Sprinkle in the ice-cold water, one tablespoon at a time, until the dough starts to hold together. You want it moist enough to form a ball but not sticky.
4. Chill: Form the dough into a disk, wrap it in plastic or a reusable wrap, and chill for at least 30 minutes.

Step 2: Prepare the Pumpkin Filling

1. Combine ingredients: In a large mixing bowl, whisk together the pumpkin purée, coconut milk, brown sugar, maple syrup, cornstarch, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt. Whisk until smooth and creamy.
2. Set aside: Let the filling rest while you roll out the crust.

Step 3: Assemble the Pie

1. Preheat oven: Preheat your oven to 350°F (175°C).
2. Roll out the crust: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully place it into a 9-inch pie pan, pressing gently to fit the bottom and sides.
3. Add the filling: Pour the pumpkin filling into the crust and smooth the top with a spatula.

Step 4: Bake

1. Bake: Place the pie on the middle rack and bake for 50-60 minutes, or until the filling has set around the edges (it’s okay if the center still jiggles slightly).
2. Cool completely: Allow the pie to cool at room temperature, then chill it in the fridge for at least 4 hours (overnight is best) to fully set.

🍂 Making the Vegan Whipped Cream:

1. Scoop out coconut cream: Open the chilled can of coconut milk and scoop out the solidified coconut cream into a bowl, leaving the watery part behind (you can save it for smoothies!).
2. Whip it up: Use an electric hand mixer or stand mixer to whip the coconut cream until it becomes fluffy and soft peaks form.
3. Add sweetness: Add powdered sugar or maple syrup and vanilla extract, then whip again until smooth and creamy.

🎃 Serving Your Vegan Pumpkin Pie

Serve each slice with a generous dollop of vegan whipped cream, and maybe a sprinkle of cinnamon on top for extra flair! The result is a beautifully spiced, creamy pumpkin pie that’s ready to be the star of any dessert table.

🎃 Tips for the Best Vegan Pumpkin Pie:

• Use full-fat coconut milk: This makes the filling extra rich and creamy.
• Chill the whipped cream well: The coconut cream whips up best when it’s super cold, so don’t skip chilling it overnight.
• Adjust the spices: Feel free to add extra cinnamon or experiment with a pinch of allspice for a custom flavor.

Enjoy your cozy, classic pumpkin pie with all the creamy goodness of the season—100% vegan and absolutely delicious! 🍂🥧