Pumpkin Pie (100% Plant-Based)

Forget Everything You Know About Vegan Desserts

Most plant-based pies taste like cardboard with a side of regret. Not this one. This pumpkin pie is so creamy, so spiced, so downright addictive that no one will believe it’s 100% vegan.

No eggs, no dairy, no weird aftertaste—just pure, unapologetic deliciousness. Why settle for a sad, crumbly imposter when you can have the real deal? Trust us, your taste buds (and your conscience) will thank you.

Why This Recipe Slaps

This isn’t just another vegan dessert trying too hard.

The secret? Coconut milk for richness, maple syrup for depth, and a blend of spices that’ll make your kitchen smell like a fall candle commercial. The crust? Flaky, buttery (without the butter), and sturdy enough to hold up to the silkiest filling you’ve ever tasted.

Even carnivores won’t see this coming.

Ingredients You’ll Need

• For the crust: 1 ½ cups all-purpose flour, ½ tsp salt, ½ cup coconut oil (solid), 4–6 tbsp ice water.
• For the filling: 1 15-oz can pumpkin puree, ¾ cup full-fat coconut milk, ½ cup maple syrup, ¼ cup cornstarch, 1 tsp vanilla extract, 1 ½ tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves, ¼ tsp salt.

Step-by-Step Instructions

1. Make the crust: Mix flour and salt, then cut in coconut oil until crumbly. Add water 1 tbsp at a time until dough forms. Roll out and press into a pie dish.

   Chill for 30 minutes.

2. Blind bake: Preheat oven to 375°F. Line crust with parchment, fill with pie weights, and bake for 15 minutes. Remove weights and bake 5 more minutes.
3. Mix filling: Whisk all filling ingredients in a bowl until smooth.

   No lumps allowed—unless you’re into chunky pie (weird).

4. Bake: Pour filling into crust and bake at 350°F for 45–50 minutes until set. Let it cool completely unless you enjoy pie soup.

How to Store This Masterpiece

Keep it covered in the fridge for up to 5 days. Want to freeze it?

Wrap slices tightly and store for up to 2 months. Pro tip: Reheat in the oven, not the microwave—unless you enjoy soggy crust (again, weird).

Why This Pie is Basically a Superfood

Pumpkin is packed with vitamin A, coconut milk delivers healthy fats, and maple syrup is a less evil sugar. Compared to traditional pie, this one won’t leave you in a sugar coma.

Plus, it’s cruelty-free. Feel-good dessert? Check.

Common Mistakes to Avoid

• Using pumpkin pie filling instead of puree: One has sugar and spices, the other doesn’t.

  Read the label.

• Overbaking the crust: Nobody likes a charcoal base. Set a timer.
• Skipping the chill time: Warm pie = sad, runny pie. Patience is a virtue.

Swaps for the Rebellious Cook

No coconut milk?

Almond milk works, but add 1 tbsp extra cornstarch. Hate maple syrup? Agave or date syrup will do.

Gluten-free? Swap the flour for a 1:1 GF blend. Just don’t blame us if it’s not as perfect.

FAQs

Can I use fresh pumpkin instead of canned?

Sure, if you enjoy roasting, peeling, and pureeing for an hour.

Canned is faster and just as good. Your call.

Why is my filling cracking?

You overbaked it. Next time, pull the pie when the center still jiggles slightly.

It’ll set as it cools.

Can I make this ahead of time?

Absolutely. Bake it the day before and refrigerate. The flavors actually improve.

Science.

Is this pie sugar-free?

Nope. Maple syrup is still sugar. But it’s unrefined, so… marginally better?

Final Thoughts

This pumpkin pie doesn’t just “work for vegan”—it outshines the dairy-loaded original.

Whether you’re plant-based or just pie-obsessed, this recipe is a game-changer. Bake it, serve it, watch people lose their minds. And when they ask for the recipe?

Feel free to act like it was totally effortless.