Vegan Classic Pumpkin Pie Slice

Indulge in the cozy, autumnal flavors of this Vegan Classic Pumpkin Pie Slice, a plant-based twist on the traditional holiday favorite. This rich, creamy pie starts with a flaky vegan pie crust and is filled with a perfectly spiced mixture of canned pumpkin puree, full-fat coconut milk, and a touch of maple syrup for natural sweetness. A blend of warm spices—cinnamon, ginger, nutmeg, and cloves—elevates the filling to seasonal perfection, while cornstarch ensures a smooth, velvety texture. With just 15 minutes of prep time and an hour of baking, this dairy-free and egg-free dessert is the ideal make-ahead treat for festive gatherings or a cozy night in. Serve each slice chilled and, for an extra indulgent touch, top with a dollop of vegan whipped cream.

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 8

Ingredients

• 1 9-inch Vegan pie crust
• 15 oz Canned pumpkin puree
• 1 cup Full-fat coconut milk
• 0.75 cup Brown sugar
• 0.25 cup Cornstarch
• 2 tablespoons Maple syrup
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Ground ginger
• 0.25 teaspoon Ground nutmeg
• 0.25 teaspoon Ground cloves
• 0.25 teaspoon Salt
• 1 teaspoon Vanilla extract

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Roll out the vegan pie crust and fit it into a 9-inch pie pan, trimming any excess from the edges. Crimp the edges as desired. Place the crust in the refrigerator while preparing the filling to keep it chilled.

Step 3

In a large mixing bowl, combine the canned pumpkin puree, full-fat coconut milk, and brown sugar. Whisk until smooth and thoroughly combined.

Step 4

Add the cornstarch, maple syrup, ground cinnamon, ground ginger, ground nutmeg, ground cloves, salt, and vanilla extract to the mixture. Continue whisking until everything is blended into a smooth, uniform filling.

Step 5

Pour the pumpkin filling into the prepared pie crust, smoothing the top with a spatula.

Step 6

Place the pie on the middle rack of the preheated oven and bake for 60 minutes, or until the edges of the filling are set and the center has a slight jiggle.

Step 7

Remove the pumpkin pie from the oven and let it cool completely at room temperature. Once cooled, transfer it to the refrigerator and chill for at least 4 hours, or overnight for optimal firmness.

Step 8

Slice the pie into 8 slices and serve. You may garnish with vegan whipped cream if desired.

Nutrition Facts

Serving size	(1066.9g)

Amount per serving	% Daily Value*
Calories	2336.5

Total Fat 116.9g	0%
Saturated Fat 66.0g	0%
Polyunsaturated Fat 3.3g
Cholesterol 8.5mg	0%
Sodium 1428.1mg	0%
Total Carbohydrate 316.5g	0%
Dietary Fiber 23.9g	0%
Total Sugars 159.0g
Protein 22.2g	0%

Vitamin D 0IU	0%
Calcium 294.7mg	0%
Iron 18.0mg	0%
Potassium 1775.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.7%

Protein: 3.7%

Carbs: 52.6%