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Amazing Vegan Pumpkin Pie

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"This is a modification of my mother's from-scratch pumpkin pie recipe. I'm not vegan myself, but I made this variant for some vegan friends and loved it so much that I don't make the original recipe any more."
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3 h 35 m servings 217
Original recipe yields 24 servings (3 pies)


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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spray cut sides of pumpkin with cooking spray. Place cut-side down on a rimmed baking sheet.
  3. Bake in the preheated oven until tender when pierced with a fork, about 1 hour. Let cool, about 20 minutes.
  4. Increase oven temperature to 450 degrees F (230 degrees C).
  5. Scoop cooked pumpkin into a bowl. Add sugar, applesauce, coconut milk, cinnamon, ginger, allspice, nutmeg, salt, and ground cloves; beat with an electric mixer until smooth.
  6. Divide pumpkin mixture among pie shells.
  7. Bake in the preheated oven until edges are golden, about 10 minutes. Reduce oven temperature to 350 degrees (175 degrees C) and continue baking until a toothpick inserted into the center comes out clean, 45 to 50 minutes more. Let cool completely on a wire rack, at least 1 hour.


  • Cook's Notes:
  • Sometimes the cooked pumpkin is stringy; running it through a food processor or a blender will fix that.
  • Substituting Splenda® for sugar gives the filling a slightly lighter, fluffier texture, unlike the brick of pumpkin that a lot of pumpkin pies end up being.
  • For a non-vegan version, or if you don't have coconut milk or applesauce, you can substitute 1 can of evaporated milk and 3 eggs respectively.

Nutrition Facts

Per Serving: 217 calories; 11.1 28.9 2.3 0 168 Full nutrition

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