Best Vegan Pumpkin Pie (Easy, Creamy & Budget-Friendly)

Creamy vegan pumpkin pie with a flaky coconut oil crust and a spiced pumpkin filling—an easy, budget-friendly dessert that’s perfect for the holidays or any cozy fall evening.

The Crust

1-1/2 cups All-Purpose Flour

1/2 cup Solid Coconut Oil (chilled)

1 Tablespoon Sugar

1/4 tsp Salt

4–6 tbsp Ice-Cold Water

Pumpkin pie is one of those desserts that never goes out of style. It’s warm, creamy, and filled with cozy spices that taste like fall in every bite. This vegan pumpkin pie has all the classic flavor of the traditional version, but it’s made dairy-free with coconut oil and coconut milk for a rich, silky finish.

I love how affordable and easy it is to make—perfect for Thanksgiving, holiday gatherings, or anytime you’re craving a slice of pumpkin goodness. Even better, no one will guess it’s vegan!

The Filling

1 can (15 oz) Pumpkin Puree (NOT PUMPKIN FILLING)

3/4 cup Full-Fat Coconut Milk

1/2 cup Brown Sugar

2 Tablespoon Maple Syrup (or Agave)

1/4 cup Cornstarch

1 tsp Ground Cinnamon

1/2 tsp Ground Ginger

1/4 tsp Ground Nutmeg

Dash of Ground Cloves

1/2 tsp Salt

1 tsp Vanilla Extract

Instructions

In a bowl, whisk flour, sugar, and salt. Cut in chilled coconut oil until mixture resembles coarse crumbs. Add ice water 1 tbsp at a time until dough comes together. Form into a disk, wrap, and refrigerate 30 minutes.

Roll dough into a 9-inch pie pan. Trim edges and crimp. Pierce bottom with a fork. Bake at 375°F (190°C) for 12 minutes.

Blend pumpkin puree, coconut milk, sugars, cornstarch, spices, salt, and vanilla until smooth. Pour into crust.

Reduce oven to 350°F (175°C). Bake pie for 55–60 minutes, until edges are set and center jiggles slightly.

Let cool at room temp for 2 hours, then refrigerate before slicing.

Total Cost for Full Pie = $5.83

Yields: 8 slices

Per Slice = $0.73