Best Ever Vegan Pumpkin Pie Recipe

vegan pumpkin pie slice - recipe pop shop america

This Best Ever Vegan Pumpkin Pie is a delicious dessert that no one will know is vegan! The best part is that it’s easy to make and there is no tofu needed.



  • 1 Pre-made Vegan Pie Shell
  • 1 can Pumpkin (15 oz) *Not Pumpkin Pie Filling
  • 2/3 cups Coconut Milk
  • 1/3 cup Coconut Cream
  • 1/3 cup Maple Syrup
  • 3 tablespoons Corn Starch
  • 1/2 teaspoon Kosher Salt
  • 2 teaspoons Vanilla Extract
  • 1 drop Vanilla Bean Paste (optional)
  • 1/2 tablespoon Cinnamon
  • 1/3 teaspoon Ginger
  • 1/3 teaspoon Nutmeg
  • 1/4 teaspoon Allspice
  • 1/4 teaspoon Clove
  • Non-dairy Whipped Cream or Ice Cream for topping


  1. Preheat oven to 350 degrees F.
  2. In a mixing bowl, blend together all of the ingredients until smooth and thoroughly mixed.
  3. Pour ingredients into pie crust and slide it in the oven.  After half of the cooking time, around 20-25 minutes, check the edges of the crust to see if they are golden brown.  If they are, wrap the edges in aluminum foil to prevent overcooking.
  4. Also, check the pie filling just to see how far along it is.  Give it a little jiggle – when the top holds together all in the same was and jiggles less, your pie is done (this will take up to 45 minutes).
  5. Check the pie again at around 40 minutes, gently jiggle the pie again.  Once it has firmed up, remove from the oven and allow it to cool for at least 4 hours before serving.
  6. Garnish with non-dairy ice cream or non-dairy whipped cream of a special touch!

Keywords: Vegan Dessert, Autumn Desserts, Vegan Pumpkin Pie Recipe, Pop Shop America Recipes

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