Name: Vegan Pumpkin Pie with Coconut Milk
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 10 servings
Cuisine: American

The Urben Life Verified

October 2, 2025

12 Ingredients

MEDIUM

You won't believe how easy it is to make dairy free and egg free pumpkin pie from scratch! Combine a handful of simple ingredients for a rich, smooth, and creamy dessert. This dairy free pumpkin pie recipe tastes almost identical to the family-favorite classic dessert. It's smooth, creamy, perfectly sweet, and bursting with fall flavors!

Vegan Pumpkin Pie with Coconut Milk cover

From the Cook

1/3

Vegan Pumpkin Pie with Coconut Milk

The Urben Life Verified

Ingredients

servings

WarningWheat and 2 other allergens identified

Instructions

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Instructions

To make the pie crust, combine flour and salt in a large mixing bowl. Add the coconut oil and cut the oil into the flour using your fingertips. Continue until crumbs form.

One tablespoon at a time, stir in cold water until the mixture begins to form a smooth ball. Transfer to a lightly floured surface and roll the dough into a circle large enough to fit into your pie pan. I suggest using a standard 9-inch pie dish!

Carefully transfer the rolled dough into greased pie pan and trim any excess dough from around the edges.

Preheat oven to 350 degrees F. In a large bowl, combine the filling ingredients and mix well. Pour into prepared pie crust and spread evenly using a spatula.

Bake for 60 minutes then remove from the oven and let cool completely. It's normal for this pie to be jiggly when removing from the oven. It will set up as it cools. Transfer to the refrigerator to let set for at least 4 hours.

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About the Cook

The Urben Life

Hey there, I'm Jenna Urben! I'm the recipe developer, photographer, and writer behind The Urben Life. My mission is to share allergy-friendly recipes the entire family will love.