Vegan Recipe Corner

Vegan Pumpkin Pie (Super Easy!)

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  • 15oz Can Puréed Pumpkin (not pumpkin pie filling)
  • ¾ cup Coconut Milk (full fat)
  • ¾ cup Brown Sugar
  • ¼ cup Cornstarch
  • ¼ cup Maple Syrup
  • 1 teaspoon Vanilla Extract
  • 3 teaspoons Pumpkin Pie Spice
  • ½ teaspoon Salt
  • Vegan Pie Crust, homemade or store-bought (must be uncooked)
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  1. Preheat the oven to 350°F.
  2. Add all the filling ingredients to a blender and blend until perfectly smooth.
  3. Pour out over your uncooked pie crust and smooth with a spoon.
  4. Bake in the oven for 60 minutes. When you remove it from the oven, it will still be quite wobbly in the center. This is completely fine. It will firm up when cooling.
  5. Allow to cool on the counter and then place into the refrigerator to set completely, around 4 hours at least or overnight if possible until completely chilled and set.
  6. Decorate the pie and serve with whipped coconut cream.
Vegan Pumpkin Pie (Super Easy)
Photo by Liqin Cao