After countless recipe failures trying to make a vegan pumpkin pie, I almost gave up, assuming it had to be complicated to get it right. Turns out, I was wrong! When I went back to the simple method of swapping out vegan-friendly versions of ingredients in traditional recipes, I found the solution: sweetened condensed coconut milk! If you are lucky enough to find it in your local grocery store, this recipe comes together in no time at all. If you can’t find it, I recommend making it yourself, which is what I do following the recipe from Karissa’s Vegan Kitchen. If you don’t have access to a store-bought vegan pie crust or simply want to try making one on your own, try Fran Costigan’s Olive Oil Pastry Dough. Serve with your favorite vegan-friendly whipped topping, such as coconut milk whipped cream from The Minimalist Baker. She takes the guesswork out of choosing the brand of coconut milk for you and everything! Unlike traditional pumpkin pie, the middle of the pie will still be quite wobbly once it is done baking, but do not fret! It will set once it cools and make all the vegans and non-vegans alike happy to be chowing on this holiday classic.

Makes one 9-inch pie


  • 1 ¾ cups (394 grams) pumpkin puree, canned or fresh
  • 1 cup (246 grams) sweetened condensed coconut milk
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 unbaked pie crust, homemade or store bought


Make the Pie:

  1. Preheat the oven to 425˚F. Line a sheet pan with parchment paper and set aside.
  1. In a medium sized mixing bowl, whisk to combine the pumpkin, sweetened condensed milk, cornstarch, cinnamon, ginger, nutmeg and salt. Pour into the prepared unbaked crust, place on the sheet pan and bake on the center rack for 15 minutes.
  1. Reduce the oven temperature to 350˚F and continue to bake for another 50 minutes or until the edges are set and start to crack. Cool to room temperature on a cooling rack and then chill in the refrigerator to set for at least 4 hours or overnight.
  1. When ready to serve, let the pie sit at room temperature for about 20 minutes. Slice and serve with whipped topping, if desired. Leftovers can be stored in the refrigerator covered in plastic wrap for up to 3 days.


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AnnMarie Mattila
AnnMarie Mattilahttps://pastryathome.com
AnnMarie Mattila is a writer for Pastry Arts Magazine, as well as a freelance baker and pastry chef in New York. She has a master’s degree in Food Studies from New York University and is also a graduate of the Institute of Culinary Education.
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