Vegan Pumpkin Pie with Coconut Condensed Milk

This dairy-free, egg-free, and utterly delicious dessert reimagines the classic pumpkin pie, adding a tropical twist with creamy coconut condensed milk.

Indulge in the warm, comforting flavors of fall with our delectable Vegan Pumpkin Pie with Coconut Condensed Milk. This dairy-free, egg-free, and utterly delicious dessert reimagines the classic pumpkin pie, adding a tropical twist with creamy coconut condensed milk. In this article, we’ll walk you through the process of creating this mouthwatering treat, from the perfect flaky crust to the silky, spiced pumpkin filling, all while keeping it completely vegan.

Introduction: When autumn arrives, one of the most anticipated culinary pleasures is enjoying a slice of pumpkin pie. The rich, velvety texture and the harmonious blend of spices have made it a beloved dessert for generations. However, for those following a vegan lifestyle or dealing with dietary restrictions, traditional pumpkin pie recipes can be off-limits due to their reliance on dairy and eggs. But fear not! Our Vegan Pumpkin Pie with Coconut Condensed Milk offers a scrumptious solution that’s both compassionate and bursting with flavor.

Why Choose Vegan Pumpkin Pie?

Aside from being a delicious treat for those with dietary restrictions, there are several reasons to opt for a vegan pumpkin pie:

  1. Cruelty-Free: By choosing a vegan pie, you’re making a compassionate choice that doesn’t contribute to animal suffering.
  2. Healthier: Vegan pumpkin pie tends to be lower in saturated fat and cholesterol compared to traditional recipes that rely on dairy and eggs.
  3. Allergen-Friendly: This vegan pumpkin pie is free from common allergens like dairy and eggs, making it suitable for individuals with allergies or intolerances.
  4. Environmental Benefits: Producing plant-based ingredients typically has a lower environmental impact compared to animal agriculture, making vegan choices more sustainable.

What Is a Substitute for Evaporated Milk in Pumpkin Pie?

If you need a substitute for evaporated milk in a pumpkin pie recipe, you have several options depending on your dietary preferences and what ingredients you have on hand. Here are some common substitutes for evaporated milk in pumpkin pie:

  1. Regular Milk: You can use regular whole milk as a substitute for evaporated milk. It won’t be as creamy as evaporated milk, but it will work in a pinch. Use it in a 1:1 ratio, meaning if your recipe calls for 1 cup of evaporated milk, use 1 cup of regular milk.
  2. Half-and-Half: Half-and-half is a mixture of equal parts whole milk and light cream, and it can be used as a substitute for evaporated milk. It will give your pumpkin pie a creamier texture than regular milk. Again, use it in a 1:1 ratio.
  3. Heavy Cream: Heavy cream is richer and thicker than evaporated milk, so if you use it as a substitute, your pumpkin pie will be even creamier. Use it in a 1:1 ratio with the evaporated milk called for in the recipe.
  4. Coconut Milk: For a dairy-free option, you can use canned coconut milk. It will impart a coconut flavor to your pumpkin pie, so keep that in mind. Use full-fat coconut milk, and again, use it in a 1:1 ratio.
  5. Almond Milk or Soy Milk: If you’re looking for a lower-fat or vegan option, you can use almond milk or soy milk. Opt for the unsweetened, unflavored varieties. While these options are lighter than evaporated milk, they can work in recipes like pumpkin pie. Use them in a 1:1 ratio.
  6. Greek Yogurt: Greek yogurt can add creaminess to your pumpkin pie filling. Use plain, unsweetened Greek yogurt, and mix it with a little water to achieve a similar consistency to evaporated milk. Start with a 1:1 ratio and adjust as needed.

Keep in mind that while these substitutes can work well, they may slightly alter the flavor and texture of your pumpkin pie compared to using evaporated milk. Experiment with these options to find the one that best suits your taste preferences and dietary needs.

The Perfect Vegan Pie Crust

Before we dive into the creamy goodness of the filling, let’s talk about the foundation of any great pie—the crust. A good pie crust should be tender, flaky, and perfectly complement the filling. Our vegan pumpkin pie starts with a vegan-friendly pie crust, and here’s how to make it:

Ingredients for Vegan Pie Crust:

  • 1 1/4 cups all-purpose flour
  • 1/2 cup vegan butter or coconut oil (solid)
  • 1/4 teaspoon salt
  • 3-4 tablespoons ice water


  1. In a large mixing bowl, combine the flour and salt.
  2. Cut the cold vegan butter or coconut oil into small cubes and add them to the bowl.
  3. Use a pastry cutter or fork to blend the fat into the flour until the mixture resembles coarse crumbs.
  4. Gradually add ice water, one tablespoon at a time, and mix until the dough just comes together.
  5. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Creamy Pumpkin Filling with a Twist

Now that we have our flaky vegan pie crust ready, let’s move on to the star of the show—the creamy pumpkin filling infused with coconut condensed milk.

Ingredients for Vegan Pumpkin Filling:

  • 1 can (15 oz) pureed pumpkin (not pumpkin pie filling)
  • 1/2 cup coconut condensed milk
  • 1/2 cup coconut cream (the thick part from a can of full-fat coconut milk)
  • 1/2 cup brown sugar or coconut sugar
  • 1 tablespoon cornstarch or arrowroot powder
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt


  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the pumpkin puree, coconut condensed milk, and coconut cream. Mix until well combined.
  3. In another bowl, whisk together the brown sugar (or coconut sugar), cornstarch, spices, vanilla extract, and salt.
  4. Gradually add the dry mixture to the wet mixture, stirring until fully incorporated.
  5. Pour the pumpkin filling into the prepared pie crust.

Baking the Vegan Pumpkin Pie

Once your pie filling is in place, it’s time to bake it to perfection.


  1. Place the pie in the preheated oven and bake for 45-50 minutes or until the filling is set and a toothpick inserted into the center comes out clean.
  2. If the crust edges start to brown too quickly, you can use a pie shield or aluminum foil to cover them.
  3. Once done, remove the pie from the oven and let it cool on a wire rack.

Serving Your Vegan Pumpkin Pie with Coconut Condensed Milk

The waiting is the hardest part, but once your pie has cooled, it’s time to dig in and enjoy the incredible flavors of this vegan pumpkin pie with coconut condensed milk. You can serve it as is or garnish it with some coconut whipped cream and a sprinkle of cinnamon for an extra touch of elegance.

The Magic of Coconut Condensed Milk

One of the key ingredients that makes this vegan pumpkin pie extra special is coconut condensed milk. This dairy-free alternative to traditional sweetened condensed milk brings a luscious, creamy texture and a subtle coconut undertone to the filling. It not only enhances the pie’s flavor but also ensures that it’s entirely vegan.

Coconut condensed milk is made by simmering coconut milk and sugar until it thickens and takes on a sweet, caramel-like consistency. It’s a versatile ingredient that can be used in a variety of vegan desserts, from pies to puddings and even vegan ice creams.

Vegan Pumpkin Pie: A Dessert with a Story

Every dish has a story, and vegan pumpkin pie is no exception. The history of pumpkin pie dates back centuries, and its evolution into a vegan delight reflects changing dietary preferences and growing awareness of animal welfare and environmental concerns.

Historical Roots: Pumpkin pie’s origins can be traced back to early American settlers. Native Americans introduced pumpkins to the Pilgrims, and the dish eventually became a staple of Thanksgiving feasts. Traditional pumpkin pie recipes called for ingredients like cream, milk, and eggs.

Vegan Transformation: As people’s dietary preferences evolved, so did pumpkin pie recipes. The transition from a dairy-and-egg-laden dessert to a vegan delight mirrors the broader shift towards plant-based eating. Veganism, once considered a niche lifestyle, has gained mainstream popularity, and vegan pumpkin pie is a testament to this culinary transformation.

Meeting Dietary Needs: Vegan pumpkin pie is not just for vegans. It’s a dessert that can accommodate various dietary needs and restrictions. Whether you’re lactose intolerant, allergic to eggs, or simply trying to reduce your consumption of animal products, this pie is a welcoming option for all.

The Benefits of Coconut Condensed Milk

Coconut condensed milk is the secret ingredient that elevates this vegan pumpkin pie to a whole new level. Here are some of the benefits of using coconut condensed milk in your desserts:

  1. Dairy-Free: Coconut condensed milk is entirely dairy-free, making it suitable for vegans and those with lactose intolerance. It provides the creamy sweetness of traditional condensed milk without any animal-derived ingredients.
  2. Rich Flavor: Coconut condensed milk has a naturally rich and slightly tropical flavor. It adds a unique twist to your desserts and enhances the overall taste profile, especially in recipes that traditionally rely on dairy.
  3. Creamy Texture: Just like regular condensed milk, coconut condensed milk has a thick and creamy consistency. It helps achieve the desired texture in pies, puddings, and other sweet treats.
  4. Versatility: Coconut condensed milk isn’t limited to just pies. You can use it in various dessert recipes, such as fudge, flan, and ice cream, to create dairy-free alternatives that are just as delicious.
  5. Reduced Environmental Impact: Coconuts are a more sustainable source of plant-based milk compared to dairy production. Choosing coconut condensed milk supports environmentally conscious choices in your cooking.

A Fall Tradition with a Twist

While pumpkin pie is often associated with Thanksgiving, you don’t need a special occasion to enjoy this delectable dessert. Its warm, spiced flavors and creamy filling make it a perfect choice for any autumn gathering or as a comforting treat to savor at home.

Adding a twist to this tradition with vegan pumpkin pie is a delightful way to explore new culinary horizons while staying true to the essence of the season. The coconut condensed milk not only caters to vegan preferences but also introduces a hint of the tropics into this classic fall dessert.

Whether you’re a seasoned baker or a novice in the kitchen, making this vegan pumpkin pie is an enjoyable experience that rewards you with a slice of cozy nostalgia and the satisfaction of creating a plant-based masterpiece.

A Dessert for All Seasons

While pumpkin pie is a quintessential autumn dessert, there’s no reason to limit your enjoyment of it to just one season. Vegan pumpkin pie with coconut condensed milk can be a delightful treat year-round. Its comforting flavors and creamy texture are sure to be appreciated no matter the weather.

Consider serving it at summer barbecues, spring gatherings, or even as a refreshing dessert on a warm winter evening. The versatility of this vegan pie makes it a versatile addition to your dessert repertoire.


Vegan Pumpkin Pie with Coconut Condensed Milk is a testament to the evolving world of plant-based cooking. It offers a compassionate and delicious alternative to traditional pumpkin pie, accommodating a wide range of dietary preferences and restrictions.

This vegan dessert showcases the power of innovation in the kitchen, where traditional recipes can be adapted and improved upon to create culinary delights that satisfy both the palate and conscience. By choosing to embrace vegan pumpkin pie, you not only indulge in a delectable treat but also contribute to a more compassionate and sustainable culinary landscape.

So, this fall and beyond, embrace the warmth and comfort of pumpkin pie, and do so with a vegan twist. Share the joy of this delightful dessert with family and friends, and let it become a cherished part of your culinary traditions. Remember, it’s not just about what’s on your plate; it’s about the stories and values that you bring to your table. Enjoy your Vegan Pumpkin Pie with Coconut Condensed Milk and savor the goodness of this remarkable creation.


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