Perfect Pumpkin Pie



This Perfect Pumpkin Pie, loosely based on a 1964 recipe by Avanelle Day, is smooth and creamy, sweet but not cloying, and rich with warming, comforting spices. Best of all, it’s completely egg- and dairy-free, and doesn’t require any hard-to-find specialty ingredients.

For the best texture, make this pie in advance and allow to set in the refrigerator for at least four hours.

If making your own pumpkin puree, be sure to choose a pie or sugar pumpkin: the pumpkins used for carving are too watery and lack flavor. You can use a pre-made vegan pie crust or, for best results, use our Perfect Pie Crust recipe.

For a slightly less traditional approach, try our no-bake version of pumpkin pie that uses agar to set the pie filling, and nuts, dried fruit and gingersnap for the crust.

No matter how you slice it, the perfect pie always starts with cruelty-free ingredients.



  • 1 pie crust, fit into a 9-inch pie plate

  • 1 3/4 cups pumpkin puree (or 1 14-ounce can pure pumpkin, not pumpkin pie filling)

  • 1/4 cup pure maple syrup

  • 1/2 cup brown sugar

  • 3/4 cup canned full-fat coconut milk

  • 1/4 cup organic cornstarch

  • 1/2 teaspoon salt

  • 1 teaspoon ground ginger

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • Pinch of ground cloves

  • Non-dairy milk for brushing crust

  • Turbinado sugar for sprinkling on crust (optional)



  1. Preheat the oven to 375°F.

  2. Place the prepared pie plate on a baking tray.

  3. In the bowl of a food processor, combine the pumpkin puree, maple syrup, brown sugar, coconut milk, cornstarch, salt, ginger, cinnamon, nutmeg, and cloves.

  4. Process until smooth, scraping the side of the food processor bowl as necessary.

  5. Pour the mixture into the pie crust, then smooth the top.

  6. Brush the exposed crust with non-dairy milk.

  7. Sprinkle with the turbinado sugar for a sweet and sparkly finish.

  8. Bake for 45 to 55 minutes, until the filling looks mostly set and is starting to crack around the edges.

  9. Cool at room temperature on a wire rack.

  10. Transfer to the refrigerator to chill for at least four hours.

  11. Serve at room temperature.

NOTE: If the crust browns before the filling is fully baked, use strips of foil to loosely cover the crust, then return to the oven for the time remaining.