Vegan Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Vegan Pumpkin Pie
A pumpkin pie filling of pumpkin puree, coconut milk, and cornstarch set into a classic pie crust for a creamy, spiced custard.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
7 steps- 1
Preheat the oven to 425 F and fit the pie crust into a 9-inch pie dish, crimping the edges.
- 2
In a large bowl, whisk the pumpkin puree, coconut milk, brown sugar, cornstarch, cinnamon, ginger, cloves, and salt together until completely smooth.
- 3
Pour the filling into the unbaked crust and smooth the top with a spatula.
- 4
Bake at 425 F for 15 minutes to set the crust, then reduce the oven temperature to 350 F.
- 5
Continue baking for 40 to 45 minutes, until the center is just set but still slightly jiggly when the pan is gently shaken.
- 6
If the crust edges start browning too quickly, cover them loosely with strips of foil.
- 7
Cool the pie completely on a wire rack, then refrigerate for at least 2 hours before slicing to let the filling fully set.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
76/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving125
Calories
2 g
Protein
8 g
Carbs
11 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Pumpkin pie's custard filling traditionally sets through eggs, so a vegan version needs an alternative binder, commonly cornstarch, silken tofu, or a combination, to hold the pumpkin puree together once baked. The warm spice blend of cinnamon, ginger, clove, and nutmeg stays the same across both versions, since that's what defines the flavor rather than the binding method.
Listahan note
This version blends silken tofu into the pumpkin puree until completely smooth before adding cornstarch, since any lumps of tofu left in the filling show up as an odd texture once the pie is sliced.
Technique cues
- Blending silken tofu thoroughly with the pumpkin puree until no trace of graininess remains is necessary, since the tofu is what provides the custard-like set that eggs normally would.
- Whisking cornstarch into a small amount of the liquid before combining it with the rest of the filling prevents lumps from forming once it bakes.
- Baking at a moderate temperature until the edges are set but the center still has a slight give lets the filling finish firming as it cools, the same as an egg-based version.
- Toasting whole spices and grinding them fresh, rather than using pre-ground versions that have lost potency, keeps the pie's flavor from tasting flat.
Kitchen flow
- Parallel prep
- While Vegan Pumpkin Pie is in the oven, measure out any garnish or topping — like the pumpkin puree — so it's ready the moment the bake finishes cooling.
- Make-ahead
- Vegan Pumpkin Pie's dough or batter (built around pumpkin puree) can usually be made a day ahead and refrigerated, then baked fresh — many doughs actually improve with an overnight rest.
- Leftover move
- Leftover Vegan Pumpkin Pie freezes well — wrap individual portions tightly and thaw at room temperature, or crumble it over ice cream for a quick second life. This one leans on the pumpkin puree. Plan around the bake; that's the slow part.
- Cleanup rhythm
- Soak the mixing bowl and beaters for Vegan Pumpkin Pie right away — sugar and butter residue hardens fast once it cools. This one leans on the pumpkin puree. Everything else is quick — the bake is the one step that takes real time.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Pumpkin puree
Flavor support
Purpose: Pumpkin puree supports the balance of Vegan Pumpkin Pie and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
coconut milk
Richness and texture
Purpose: coconut milk rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.
cornstarch
Flavor support
Purpose: cornstarch supports the balance of Vegan Pumpkin Pie and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
pie crust
Flavor support
Purpose: pie crust supports the balance of Vegan Pumpkin Pie and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Cool the pie fully at room temperature before refrigerating, since the plant-based filling needs time to firm up just like a traditional custard.
- A blind-baked crust holds up better under the moisture of this filling than one baked at the same time as the pie.
- Coconut whipped cream is a common accompaniment that doesn't rely on dairy, if serving something on the side.
Ingredient swaps
- Dairy-free direction
- Swap the coconut milk for a neutral dairy-free butter and a full-fat plant milk (oat or coconut give the closest richness) — the texture shifts slightly but the dish holds together. This one leans on the pumpkin puree.
- Nut-aware direction
- Omit the nuts here; a seed garnish keeps the texture without the tree-nut or peanut concern. This one leans on the pumpkin puree.
- Lower-sodium direction
- Season lighter on salt than the recipe calls for, then adjust right before serving — it's easier to add more than to fix an oversalted batch. This one leans on the pumpkin puree.
- Weeknight shortcut
- Mix and chill the batter or mix-ins up to a day ahead so the night-of step is just baking, not mixing. This one leans on the pumpkin puree.
Serve alongside
- Fresh berries
- Citrus fruit salad
- Mint leaves
- Black coffee
- Hot tea
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store covered for 3 to 4 days, refrigerated when dairy, eggs, custard, or fresh fruit are involved.
- Reheat gently only when warmth improves the texture.
- Freeze sturdy baked portions up to 2 months; avoid freezing delicate fresh toppings.
Equipment
- Mixing bowls
- Baking dish or pan
- Cooling rack
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
Add Vegan Pumpkin Pie to your week, check it against your household's allergens, and build the shopping list automatically.
More Vegan recipes
Vegan Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Vegan Stuffing
A classic holiday side dish made with vegetable broth and herbs.
Vegan Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Vegan Pancakes
Wake up to these incredibly fluffy and golden vegan pancakes, kissed with vanilla and ready to soak up your favorite maple syrup. A perfect weekend breakfast treat made entirely from plant-based ingredients!
Vegan Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Vegan Lasagna
Indulge in generous layers of tender pasta, robust marinara, and a remarkably creamy tofu ricotta. This show-stopping baked lasagna is the ultimate crowd-pleasing centerpiece!