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Vegan Pumpkin Pie Without Coconut Milk

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Vegan Pumpkin Pie Without Coconut Milk

Pumpkin pie has a unique position in the realm of exquisite desserts. Its spicy spices, smooth texture, and rich flavor make it a popular choice, especially in the fall. 

Finding the right pumpkin pie recipe can be difficult for people who live a vegan lifestyle or have dietary limitations. Many traditional versions include components such as eggs and dairy, making it difficult to enjoy this traditional treat guilt-free.

But don’t worry. You can make a delicious vegan pumpkin pie without using coconut milk with a bit of imagination and culinary wizardry. 

In this article, we will look at how to make a delicious vegan pumpkin pie that is not just dairy-free but also delicious. So, put on your apron and prepare to enter the world of vegan baking.

Vegan Pumpkin Pie Without Coconut Milk

Pumpkin pie is a seasonal favorite, especially in the fall. It’s creamy, spicy, and delicious all around.



  • 3 huge eggs
  • 2 cup fresh pumpkin puree or 15 ounces of canned pumpkin puree
  • 1 cup unsweetened almond milk
  • 1 tablespoon vanilla extract
  • 1/4 cup of light brown sugar
  • 1/2 teaspoon sea salt
  • 1 teaspoon cinnamon powder
  • 1/2 teaspoon pumpkin pie spice

Crust For A Pie

  • 1/4 cup regular flour
  • 1/2 teaspoon sea salt
  • 1 tablespoon granulated sugar
  • 1/2 cup chilled earth balance vegan butter sticks, cut into 1-inch pieces
  • 1/4 cup iced water


Prepare The Pie Crust:

  • In a food processor fitted with a “S” blade, combine the flour, salt, and sugar.
  • Process the ingredients with the vegan butter and cold water until it resembles a coarse meal, clings together, and holds together when pinched. 
  • Remove the dough from the processor and shape it into a ball.
  • Refrigerate for at least 60 minutes or overnight, wrapped in plastic wrap.

Prepare The Filling

  • Put the eggs in a large mixing bowl. 
  • Combine the pumpkin, almond milk, and vanilla essence in a mixing bowl.
  • Mix in the sugar, salt, cinnamon, and pumpkin pie spice until well blended.

Putting Everything Together

  • Preheat the oven to 425 degrees Fahrenheit.
  • Set aside a pie plate that has been lightly greased.
  • Roll out your pie dough to fit the size of your pie dish on a well-floured surface.
  • Transfer dough to the pie plate carefully and shape the crust as desired.
  • Fill the unbaked pie crust with filling and cover with a pastry shield.
  • At 425°F, bake the pie for only 15 minutes. 
  • Lower the heat in the oven to 350°F and bake for 50 to 60 minutes, or until a knife stuck in the middle comes out clean. It might be a little loose now, but it will get firmer as it cools.
  • On a metal rack, let the pie cool for two hours. You can serve it immediately or put it in the fridge until you can use it.

Top Vegan Pumpkin Pie-Making Tips 

  • Add the water to the dough in small amounts so it does not become overly wet.
  • Allow the dough to lie in the refrigerator for at least 30 minutes and come to room temperature before baking.
  • Allow the pie to cool thoroughly before placing it in the refrigerator.
  • Make this pie ahead of time to allow it to set.
  • Use 100% pure pumpkin puree, either canned or homemade.

How Do You Store?

Refrigerate any remaining baked pie straight in the dish for 6-7 days.

To prevent freezer burn, chill the cooked pie thoroughly before tightly wrapping it in plastic wrap and then foil. Keep for up to three months.

Let the pie defrost in the refrigerator overnight to thaw. 

What Should You Serve With Vegan Pumpkin Pie?

This dairy-free pumpkin pie can be served with Almond Milk, Whipped Cream, or cinnamon sugar. If have any leftovers, store them in an airtight container in the refrigerator.

What Are The Nutritional Advantages?

Homemade vegan pumpkin pie is not only tasty but also nutritious. Because pumpkins are high in vitamins, fiber, and antioxidants, this dessert is guilt-free. 

Can You Bake Vegan Pumpkin Pie Ahead Of Time?

Because it takes time to set, pumpkin pie is a fantastic dessert to cook ahead of time. Prepare this the day before you intend to serve it. The pie also freezes well. Once it’s cool enough to handle, wrap it tightly in foil and plastic wrap and put it in the freezer. The day before you serve it, let it thaw in the fridge. You can make the pie crust up to two days ahead of time.

Are There Any Gluten-Free Pie Crust Options?

Gluten-free pie crusts are available at many grocery shops, or you may prepare your own using a gluten-free flour blend. Check the labels to confirm that they match your dietary needs.

Vegan pumpkin pie made without coconut milk is a beautiful option that allows you to enjoy the flavors of autumn without sacrificing quality. This recipe can satisfy your pumpkin pie cravings whether you follow a vegan diet, have dietary limitations, or want to try something different. Give it a shot and enjoy the delectable flavor of the season.

Thanks for reading the article.

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