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Plant-Based Pumpkin Pie

Pumpkin pie is a fall necessity and no one should do without! Here's my recipe for perfect plant-based pumpkin pie.

Course Dessert
Keyword Easy Pumpkin Pie, Healthy Pumpkin Pie, Plant-Based Pumpkin Pie
Prep Time 15 minutes
Cook Time 1 hour


  • 1 15 ounce can Pumpkin Puree
  • 1 cup Canned Coconut Milk (be sure to get all of the creamy top layer)
  • 1 cup Brown Sugar
  • 1.5 tsp Cinnamon
  • 1/2 tsp Grated Nutmeg
  • 1/2 tsp Ginger
  • 1/4 tsp Cloves
  • 4 tbsp Corn Starch
  • 1 Prepared Plant-Based Pie Crust (store bought or homemade)


  1. Preheat the oven to 350 degrees.

  2. Prepare your pie crust if you're making your own, or take a store-bought crust out of the freezer.

  3. Combine all the filling ingredients in a blender and pulse for about a minute, until everything is will-mixed.

  4. Pour the filling mixture straight into the un-baked pie crust and distribute evenly with a spatula. Add any extra embellishments on top such a shapes cut out of some extra pieces of pie crust.

  5. Bake for 1 hour and enjoy!