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The Ultimate Creamy Vegan Pumpkin Pie (No Coconut Milk)

Close-up of a perfect slice of rich orange vegan pumpkin pie on a white plate.
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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.

Ingredients

Scale
  • 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

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

Find it online: https://www.purecookingjoy.com/vegan-pumpkin-pie-recipe/

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