Amazing vegan pumpkin pie in 15 minutes

There’s just something about the smell of spices warming up the house in the fall that makes everything feel right. If you’ve been searching for that perfect, soul-satisfying bake to anchor your holiday table, you’ve hit the jackpot! I promise you, this is The Ultimate Creamy, No-Coconut, Easy vegan pumpkin pie. When I was deep in that corporate burnout phase years ago, cooking felt like a burden. Finding peace in simple, delicious food—like mastering this absolute gem of a vegan pumpkin pie—was my turning point. This recipe is so rich and silky; I guarantee even the skeptics at your table won’t believe it’s completely dairy-free and eggless. Trust me, we’re making magic here with minimal fuss. You can learn a little more about my journey over on the About Page!

Why This Creamy Vegan Pumpkin Pie Recipe Is Your New Holiday Favorite

I get it, you want that classic Thanksgiving vibe without the dairy drama. This spectacular dairy free pie is here to deliver, and honestly, it’s one of my proudest achievements. It’s designed specifically to be easy but never compromises on that rich flavor we all crave!

• No Coconut Here! We skip the heavy coconut milk that can sometimes overpower the delicate pumpkin flavor, giving you a cleaner, purer taste.
• Incredibly Easy Prep: Seriously, active time is under 15 minutes. It’s the definition of an easy vegan dessert for your busy holiday schedule.
• It Wows Everyone: I’ve served this vegan pumpkin pie to non-vegans, and they always ask for seconds. It truly mimics that traditional baked custard feel.

Achieving the Perfect Silky Vegan Pie Filling

The secret weapon is that smooth base—either the silken tofu or the soaked cashews. These ingredients emulsify beautifully with the pumpkin and spices. They act just like eggs do in a traditional pie, creating a gorgeous, silky vegan pie filling that holds its shape perfectly when you slice it. No graininess, no weird texture—just pure, creamy velvet.

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Simple Steps for the Best Vegan Pumpkin Pie

Because the prep is so fast, you gain back huge amounts of time for stuffing or setting the table. You just chuck most things in a bowl, blend it up, and pour. We handle the complicated stuff—achieving that set texture—with smart ingredient choices, not complicated techniques. That swift 15-minute prep time makes this my go-to!

Gathering Ingredients for Your Vegan Pumpkin Pie

Okay, this is where we get down to business—gathering the simple things that make this vegan pumpkin pie taste like it took all day. I love that the ingredient list is short, which means less time in the grocery aisle and more time relaxing!

Here’s what you need to pull together before we even think about turning on the oven. Remember, precision now means perfect pie later!

• One 9-inch unbaked vegan pie crust (don’t stress about homemade unless you want to!)
• One 15-ounce can of pure pumpkin puree—make sure it’s just pumpkin, not pie filling!
• One cup of unsweetened plant milk—I find soy or oat milk gives the absolute best richness.
• Brown sugar, granulated sugar, cornstarch, vanilla, and salt.
• A great measure of pumpkin pie spice and cinnamon for that perfect warmth.

Crust and Creamy Base Options for Vegan Pumpkin Pie

Let’s talk anchors: the crust and the creaminess. For the crust, if you’re short on time, grab a store-bought one that fits the bill. If you’re feeling ambitious, though, you should definitely check out my best vegan pie crust recipe later!

For that amazing texture in the filling, you have two routes, and both work beautifully in this vegan pumpkin pie: either 1/2 cup of silken tofu, drained well, or 1/2 cup of raw cashews that you’ve soaked and drained. Both help us ditch the eggs without sacrificing that decadent mouthfeel!

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Step-by-Step Instructions for Your Creamy Vegan Pumpkin Pie

Now for the best part—putting the actual pie together! Don’t let all those steps scare you off; honestly, the process is incredibly straightforward. We just need to be mindful of the order so we get that perfect, sliceable structure. First thing first, crank that oven up to 375°F (190°C) and make sure your unbaked pie crust is sitting neatly on a baking sheet. That sheet is important; trust me, it keeps drips off the bottom of your oven!

Next, grab a big bowl. Whisk together every single dry and wet ingredient we listed—pumpkin puree, your plant milk, both sugars, the cornstarch, vanilla, and all those lovely autumn spices, plus the salt. Get it mixed until it’s looking uniform. Then, you introduce your creamy agent, whether that’s the silken tofu or the cashew cream we made earlier.

Preparing the Silky Vegan Pumpkin Pie Filling

This is where the magic really happens, folks. You absolutely must blend this mixture until it is impeccably smooth. I prefer using my immersion blender right in the bowl—it’s less clean-up! If you don’t have one, carefully transfer the whole thing to a standard blender. We are aiming for ‘velvet.’ You want absolutely zero lumps, which is why we use cornstarch and the tofu/cashews; they smooth everything out into that beautiful silky vegan pie filling. Blend it for a solid minute, scrape down the sides, and blend for another 30 seconds just to be sure. Don’t forget, using the right amount of spice makes all the difference, so if you need a refresher on blending that killer autumn flavor, check out my directions for the perfect pumpkin spice mix!

Baking and Setting the Vegan Pumpkin Pie

Pop that baking sheet into the preheated oven and set a timer for 50 minutes. You’re looking for the edges to look nice and firm, but the very center might still have a tiny wiggle—that’s okay, it’ll keep setting! A toothpick inserted near the edge should come out clean, but if it comes out totally dry, you went too far! Take it easy. Now, here’s the absolute non-negotiable part: That pie needs to cool on the counter for at least two hours. Then, move it into the fridge for a minimum of four hours, preferably overnight. If you try to slice it sooner, you’ll have soup! Patience is key for a flawless vegan pumpkin pie!

Tips for the Most Delicious Vegan Pumpkin Pie

Even with a simple recipe like this creamy vegan pumpkin pie, a couple of little tweaks can take it from great to absolutely legendary. Since we want this to be the star of your plant based Thanksgiving dessert spread, let’s talk about maximizing flavor and preventing those little cooking anxieties, like cracks or soggy bottoms. A little expert know-how goes a long way in the baking world! When I experiment with spices, I always refer back to my notes on my favorite pumpkin spice cake to ensure the ratios are perfect.

Ingredient Quality Matters for Great Vegan Pumpkin Pie

I can’t stress this enough: use good pumpkin! You want 100% pure pumpkin puree, not that pre-spiced pie filling, please. Also, think about your plant milk. Forget watery almond milk for this one; soy or oat milk has the fat content we need to mimic that richness you’d expect from heavy cream. It gives our silky vegan pie filling the body it deserves.

Troubleshooting Common Vegan Pumpkin Pie Issues

If your filling looks a little loose when you pull it out after 60 minutes, don’t panic! Just pop the pie back in the oven for another 5 to 10 minutes. Remember, it sets up massively as it cools down. If your crust looks like it’s getting too dark, gently wrap the edges in a ring of foil—this simple trick stops the edges from burning while the middle finishes baking. A little bit of gentle attention is all it takes for a perfect result!

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Make Ahead Vegan Pie and Storage Instructions

This is honestly one of the best parts about making this vegan pumpkin pie: it begs to be made ahead! This pie is actually better the next day. It gives the spices time to really bloom and the structure has time to fully set up. You can absolutely count on this being a fantastic make ahead vegan pie for your massive holiday meal prep.

Once the pie is completely cool—and I mean totally cool after at least four hours of chilling—wrap the whole thing loosely in plastic wrap. It stays beautifully fresh in the refrigerator for up to three days. If you need to keep it longer, it freezes like a dream! Just wrap it tightly in plastic, then snugly in foil, and it’ll be perfect for up to a month. I love prepping my make-ahead items days before the big event!

Serving Suggestions for Your Plant Based Thanksgiving Dessert

Okay, the hard work is done. Your beautiful, creamy vegan pumpkin pie is chilled and ready to shine! The presentation is everything, I always say. While the pie is spectacular all on its own—trust me, it stands tall without help—a little topping takes it right over the edge and makes it look instantly impressive on your table.

You definitely have to have some vegan whipped topping ready to go. I’m talking light, airy dollops piled high right before serving. It adds a beautiful textural contrast to the rich, dense filling. If you want a little extra warmth and spice to complement the pie, skip the plain topping and try serving slices alongside a scoop of vanilla bean cashew ice cream. Oh, and if you have folks who want something a little different but still pumpkin-y, you should totally check out my recipe for pumpkin cinnamon roll bake!

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No matter how you serve it—plain, with cream, or maybe just a dusting of cinnamon—this plant based Thanksgiving dessert is guaranteed to wrap everyone up in that cozy autumn feeling. Enjoy every single creamy bite!

Frequently Asked Questions About Vegan Pumpkin Pie

It’s totally normal to have a few questions rolling around when you try a new technique, especially for a crucial holiday dessert like this vegan pumpkin pie! I’ve gathered up the ones I hear most often. We want to eliminate any doubt so you can bake with total confidence. I even have notes on how to turn this into a gluten free vegan pumpkin pie if that’s what you need!

Can I substitute the silken tofu in this vegan pumpkin pie?

Yes, you absolutely can! If you can’t find silken tofu or just prefer not to use it, the soaked cashews are your perfect backup—they lend that amazing richness. You could also experiment with a commercial egg replacer specifically designed for binding in baking, but honestly, the cashew blend gives you the absolute best creamy pumpkin pie vegan result without any extra powder mixing.

How do I ensure my creamy pumpkin pie vegan filling sets properly?

The setting process relies on two things working together: the cornstarch and the chill time. Make sure you measure that cornstarch correctly; it’s what thickens the liquids on the heat of the oven. More importantly though, you MUST honor the resting time. The pie needs those full four hours in the fridge—or better yet, overnight. It firms up completely as it chills; that’s how you get that perfect clean slice!

Is this recipe suitable for a Gluten Free Vegan Pumpkin Pie?

It sure is! The filling itself is naturally gluten-free, assuming your pumpkin spice blend doesn’t have any fillers (most store-bought ones are fine, but always double-check!). The only part you need to swap out is the crust. Just use a pre-made, certified gluten free vegan pumpkin pie crust, and you’re good to go for a completely safe and delicious dairy free pie!

Estimated Nutritional Content for This Vegan Pumpkin Pie Recipe

I know some of you love to track your macros, or maybe you just want to feel good about what you’re serving up at your plant based Thanksgiving dessert table. We always aim for transparency here at Pure Cooking Joy. So, here is the estimated breakdown for one generous slice of this creamy vegan pumpkin pie. Remember, since we rely on store-bought crusts sometimes or different brands of plant milk, these numbers are estimates, so treat them as a close guideline!

These figures are based on 8 servings using a standard crust and silken tofu as the base:

• Calories: Approximately 320 per slice
• Sugar: Around 28g (It’s a holiday dessert, we need that sweetness!)
• Fat: About 12g total fat
• Protein: About 6g
• Carbohydrates: Roughly 50g
• Sodium: Near 250mg
• Cholesterol: 0mg—that’s the beauty of keeping it plant-based!

We’ve kept the saturated fat surprisingly low at about 2g per slice, which is fantastic, especially when you compare it to the richness you’re getting! I always feel better knowing that even though this is decadent, it’s built on simple, wholesome ingredients like pumpkin and tofu. Now let’s move on to the next step and talk about how to share all this glorious homemade goodness!

Share Your Pure Cooking Joy

Alright, now that you’ve successfully navigated making this beautiful, creamy pumpkin pie vegan masterpiece, my favorite part is hearing from you! Nothing makes me happier than knowing I helped bring a little pure cooking joy into your kitchen.

Did this recipe make your holiday table shine? Did you try the cashew base instead of the tofu? I absolutely love reading your comments and seeing those perfect pumpkin swirls you created. Please, take a second to leave a star rating down below—it helps other home cooks find this recipe, too!

And if you snapped a picture of your beautiful, sliceable vegan pumpkin pie, I’d truly be thrilled if you shared it on social media! Tag me so I can see your creations. It’s wonderful connecting with you all, and you can always reach out directly via the Contact Page if you have a burning question.

Come say hello over on Facebook, too! I post bonus tips and behind-the-scenes looks at my non-pie baking adventures there.Click here to join the community, or just drop a quick note below to tell me how much you loved this amazing dairy free pie!

The Ultimate Creamy Vegan Pumpkin Pie (No Coconut Milk)

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I am so glad you are here. This recipe proves you can create an exceptional, soul-satisfying vegan pumpkin pie that is creamy, rich, and perfect for holiday sharing, using simple, everyday ingredients.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 60 min
• Total Time: 75 min
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 1 (9-inch) unbaked vegan pie crust (store-bought or homemade)
• 1 (15-ounce) can pure pumpkin puree
• 1 cup unsweetened plant milk (soy or oat recommended for creaminess)
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup silken tofu (drained) OR 1/2 cup raw cashews (soaked and drained)
• Optional: Vegan whipped topping for serving

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Instructions

1. Preheat your oven to 375°F (190°C). Place your unbaked pie crust on a baking sheet.
2. In a large bowl, whisk together the pumpkin puree, plant milk, brown sugar, granulated sugar, cornstarch, vanilla extract, pumpkin pie spice, cinnamon, and salt until fully combined.
3. Prepare your creamy base: If using silken tofu, add it directly to the pumpkin mixture. If using cashews, blend them with 1/4 cup of the plant milk until completely smooth, then add this cashew cream to the pumpkin mixture.
4. Use an immersion blender or a standard blender to blend the entire filling mixture until it is perfectly smooth and silky. This step is key for texture.
5. Pour the smooth filling into the unbaked pie crust.
6. Bake for 50 to 60 minutes. The edges of the filling should look set, and a toothpick inserted near the center should come out mostly clean with moist crumbs attached.
7. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours. The pie will continue to set as it cools.
8. Chill the pie in the refrigerator for at least 4 hours, or preferably overnight, before slicing and serving. Serve cold with vegan whipped topping if desired.

Notes

• For the creamiest texture, ensure your silken tofu is well-drained or your soaked cashews are blended until absolutely no grit remains.
• If you want to make this a gluten free vegan pumpkin pie, use a certified gluten-free crust.
• You can prepare this pie a day ahead of time; it tastes even better the next day.
• If your crust edges start browning too quickly during baking, cover them loosely with aluminum foil strips.

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 28g
• Sodium: 250mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 0mg