This year for Thanksgiving dinner, I was tasked with bringing dessert — and pumpkin pie felt like the natural choice. At first, making my own seemed a little intimidating, like a mysterious, custardy art form best left to seasoned bakers. But once I tried it, I realized it’s actually surprisingly easy (and completely vegan-friendly!). This vegan pumpkin pie recipe is rich, creamy, and completely dairy-free — perfect for Thanksgiving or any autumn gathering. It checks all the boxes I was hoping for: cozy, festive, and impressive enough to delight even the most traditional pie lovers. I hope you enjoy it as much as my family and I did. 🥧
Creamy, spiced, and dairy-free vegan pumpkin pie — it’s upping the pie game.
A Healthier Take on Classic Pumpkin Pie
This recipe lightens up the traditional pumpkin pie without sacrificing flavour. Instead of processed crusts or butter, the base is made with rolled oats, pecans, and coconut oil — naturally gluten-free and full of wholesome texture. Sweetened with maple syrup and a touch of brown sugar, it’s a dessert that feels indulgent but still nourishing.
Why the Pecan-Oat Crust Makes This Pie Special
The pecan-oat crust is a star on its own. It bakes up crisp and fragrant, creating a perfect contrast to the creamy pumpkin filling. If you’ve never tried making a nut-based crust before, this one’s almost foolproof — no rolling pin, no chilling dough, just blend, press, and bake.
How to Make a Creamy, Dairy-Free Pumpkin Pie Filling
Full-fat coconut milk gives the filling its luscious, custard-like texture. To make the filling, simply blend the pumpkin purée with coconut milk, brown sugar, maple syrup, and cornstarch until completely smooth and velvety — this step helps trap air and ensures a silky texture once baked. The cornstarch acts as a natural thickener, helping the pie set into neat, sliceable wedges without any dairy or eggs. Warming spices like cinnamon, nutmeg, and ginger bring out the natural sweetness of the pumpkin — while a touch of vanilla ties everything together. As it bakes, the filling gently firms up around the edges while the centre stays just slightly jiggly, a sign of the perfect pumpkin pie. Once cooled and chilled, the texture becomes perfectly creamy and rich, ready to be topped with a cloud of vegan whipped cream or a sprinkle of cinnamon before plating.
Just be sure to place it in the refrigerator for at least 4 hours before serving. If it hasn't completely cooled, it will deflate while slicing — I learned this the hard way. True story, I baked an entire second pie to take these photos after trying to slice a not sufficiently cooled first pie. 😅
DIY Pumpkin Pie Spice for the Perfect Fall Flavour
If you don’t have a jar in your cupboard, you can easily make your own pumpkin pie spice substitute using pantry staples. Just mix together:
1 ½ tsp cinnamon
½ tsp ginger
¼ tsp nutmeg
⅛ tsp cloves
(Optional) a pinch of allspice for extra depth
This blend equals roughly 2 teaspoons of pumpkin pie spice — the perfect amount for this recipe. You can also scale it up and keep a small jar ready for fall baking. Sprinkle it into muffins, lattes, or oatmeal for an instant autumn vibe. It’s one of those easy fall baking tips that makes your kitchen smell amazing and saves time when you’re in holiday dessert mode.
The Best Make-Ahead Vegan Thanksgiving Dessert
One of the best parts about this pie? It tastes even better the next day. You can bake it the night before your holiday meal and let it chill overnight — the filling sets beautifully, and the flavours deepen. It’s the kind of dessert that makes hosting stress-free.
Storage Tips for Your Vegan Pumpkin Pie
Leftovers (if you have any) keep well in the fridge for up to four days. You can also freeze slices for a future treat — just thaw in the fridge overnight. It’s a great dessert to make ahead and enjoy slowly over the week.
Serving Ideas: Vegan Whipped Cream & Toppings
For serving, a dollop of vegan whipped cream and a sprinkle of cinnamon or some crushed pecans make this pie holiday-table ready. The light, fluffy cream balances the pie’s cozy richness and adds that little something extra that makes each bite feel special. It’s the kind of finishing touch that really ups the wow factor both taste/texture wise and visually.
What Is Vegan Whipped Cream and Where Can You Find It?
Vegan whipped cream is a dairy-free alternative made from ingredients like coconut cream, oat milk, or soy. It whips up just like traditional whipped cream, with the same airy texture and subtle sweetness — no heavy cream required. You can find ready-made vegan versions in most grocery stores (look for brands like So Delicious, Silk, or Cocowhip in the refrigerated or freezer section). If you’d rather make your own, simply chill a can of full-fat coconut milk overnight, scoop out the thick cream, and whip it with a bit of maple syrup and vanilla. It’s quick, easy, and pairs perfectly with this vegan pumpkin pie.
Build a Full Plant-Based Holiday Feast
For a complete plant-based holiday spread, pair this creamy vegan pumpkin pie with a hearty main dish that will impress everyone at the table. Try this Vegan Mushroom & Lentil Wellington — its savoury, flaky pastry complements the sweetness of the pumpkin pie perfectly, creating a balanced and memorable dinner. For a festive fall alcohol-free drink, try this Sparkling Cranberry and Thyme Mocktail that adds a dash of chic to the mix. ✨
