Can I use fresh pumpkin instead of canned?

Yes, you can substitute canned pumpkin with fresh pumpkin puree. Simply roast and puree fresh pumpkin until smooth.

What can I use instead of coconut milk?

Almond milk or soy milk can be used, but they may slightly alter the texture and richness of the pie.

The pie is done when the filling is set around the edges and slightly jiggles in the center. It will continue to firm up as it cools.

A cozy, spiced, and creamy vegan twist on the classic pumpkin pie perfect for any fall gathering.

Scale

Preheat your oven to 350°F (175°C).
If using a store-bought crust, thaw it as per instructions. For homemade, prepare and fit into a 9-inch pie pan.
In a large bowl, whisk together pumpkin puree, coconut milk, brown sugar, and cornstarch until smooth.
Add vanilla, cinnamon, ginger, nutmeg, cloves, and salt. Whisk again until well combined.
Pour mixture into the pie crust and smooth the top.
Bake on center rack for 60–70 minutes until set and crust is golden.
Cool at room temp for 2 hours, then refrigerate for another 2 hours to fully set.

Use full-fat coconut milk for the creamiest texture. Avoid overbaking and let it cool completely for the best slice.

Keywords: vegan pumpkin pie, dairy-free pie, fall dessert, Thanksgiving