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Vegan pumpkin pie easy, without tofu

Vegan Pumpkin Pie (Easy)

Prep: 5 min
Cook: 45 min
Total: 5 hr
Servings: 8

The easiest vegan pumpkin pie recipe using a store-bought crust, canned pumpkin, and spices you have on-hand. This recipe is easy, delicious, and very creamy!

Author Louisa Nicholson
by Louisa Nicholson
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients

Ingredients

Yield: 1 Pie (8 Servings)
Needed Kitchenware: Mixing bowl, pie baking dish
  • 1 vegan store-bought crust
  • 1 cup full-fat coconut milk
  • 15 ounces pumpkin puree
  • ⅓ cup packed brown sugar
  • 4 tbsp maple syrup
  • ¼ cup cornstarch
  • 2 tsp vanilla
  • 2 tsp ground cinnamon
  • 1 tsp gorund nutmeg
  • 1 tsp ground cloves
  • ½ tsp ground allspice
Recipe Directions

Directions

  • Preheat oven to 400 degrees.
  • Get your store-bought crust out and place it into a baking pie dish.
  • Mix all the ingredients in a bowl thoroughly and pour the batter into the crust. Put it in the oven and bake for about 45 minutes.
  • When ready, take it out to cool on the counter for about 30 minutes and then chill it in the refrigerator for at least 4 hours, or overnight, to allow it to set. Serve chilled. Optionally, serve each slice by dusting some ground cinnamon and place a dollop of coconut whipped cream on top, enjoy!
Recipe nutrition

Nutritional Information

Yield: 1 Pie
Servings: 8
Information per serving:
Energy: 262 kcal
Carbohydrate: 41 g
Protein: 2 g
Fiber: 3 g
Sugar: 18 g
Fat: 8 g
Monounsaturated Fat: 2.3 g
Polyunsatured Fat: 0.7 g
Omega-3: 0.1 g
Omega-6: 0.6 g
Saturated Fat: 4.7 g
Trans Fat: 0 g
Cholesterol: 0 mg
Choline: 9.6 mg 2% DV
Folate: 35.8 µg 8% DV
A: 8276.3 IU 354% DV
B1: 0.1 mg 12% DV
B2: 0.2 mg 21% DV
B3: 1.1 mg 7% DV
B5: 0.3 mg 5% DV
B6: 0 mg 3% DV
B12: 0 mg 0% DV
C: 2.3 mg 3% DV
D: 0 IU 0% DV
E: 0.7 mg 4% DV
K: 10.3 µg 11% DV
Calcium: 44.6 mg 4% DV
Copper: 0.1 mg 10% DV
Iron: 1.6 mg 8% DV
Magnesium: 21.2 mg 6% DV
Manganese: 0.8 mg 43% DV
Phosphorus: 36.6 mg 5% DV
Potassium: 179.1 mg 3% DV
Selenium: 5.2 µg 9% DV
Sodium: 100.5 mg 6% DV
Zinc: 0.4 mg 4% DV

Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

Tips, Suggestions, Photos, & More Information

Minimalist baker vegan pumpkin pie easy recipe

Quick, easy, vegan pumpkin pie couldn't get any easier because we start with a store-bought pie crust and use simple ingredients for the filling. Best of all, no fancy machines needed since these ingredients mix well in a bowl with a fork.

We utilize coconut in this recipe to help make the pie stiffer once it's cooled and the cornstarch helps make it stiff as well. This vegan pumpkin pie recipe is without tofu or other hard-to-digest ingredients. You can even substitute the cornstarch for another thickening starch like arrowroot and you could susbstitute the crust for your favorite vegan gluten-free pie crust recipe.

You COULD also just bake the filling without a crust at all to be extra healthy! I know, I know, crazy thought!

Seriously though, this easy vegan pumpkin pie recipe is a crowd-pleaser and will easily fit into your holiday or Thanksgiving rotation to be your next family classic.

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