Its a great day to have a great day and there is always light in the darkness!


Oh pumpkin pie, how I just love you so! Seriously though, I LOVE pumpkin pie so much and didn't think I would be able to enjoy a slice of pumpkin pie heaven this fall since becoming vegan and dealing with this dairy allergy. I have searched high and low. Have tried SO MANY recipes and I'm pretty sure if I didn't get one right soon, Kaleb would divorce me lol. That poor man, bless his soul is always my tester when it comes to new recipes and according to him, we have hit the jackpot folks. YAY!

After many failed attempts I have FINALLY FOUND THE MOST AMAZING PUMPKIN PIE RECIPE EVER! Hands down better than my grandma's pumpkin pie and that is saying something because my grandma can cook her little heart out. Kaleb and I cleared house when it came to this pie, that's how stinking good it is. I'm not even kidding, we finished an entire pie in one sitting...I wouldn't recommend doing that but at the same time I would highly encourage it because it's pumpkin pie for crying out loud. I'm not a huge fan of whip cream but Kaleb loves it so I always finish his slices off with a nice glob of coconut whip cream. 


  • 1 3/4 cups (1, 14 oz can) pumpkin (not pumpkin pie filling)
  • 3/4 cup full-fat coconut milk (the kind in a can, shaken well before measuring)
  • 1/2 cup brown sugar
  • 1/4 cup cornstarch
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 2 teaspoons Pumpkin Pie Spice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 Homemade Vegan Pie Crust or a store bought crust *Recipe for homemade crust is on my blog*


  1. Preheat your oven to 350F
  2. Add the pumpkin, coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, pumpkin pie spice, cinnamon and salt to a blender, food processor, or a large bowl. Mix well.

  3. Pour the pumpkin mixture into the uncooked pie crust . Use a spatula to spread the pumpkin evenly and bake for 60 minutes. When you remove it from the oven, the edges might be slightly cracked and the middle will still look wobbly, that is normal. Let the pie cool and then let it chill in the fridge for a minimum of 4 hours or overnight until set.*



    *Some ovens bake faster so keep an eye on your pie while it is baking.

    *You do not need to let your pie sit in the fridge for 4 hours, you can let it chill for an hour. I personally like when it sits in the fridge for 4 hours but either way it's just as good. 

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