This non-dairy pecan pumpkin pie delivers the rich, spiced custard of a classic pumpkin pie with a crunchy, caramelized pecan topping—all without a drop of dairy. Coconut milk stands in for evaporated milk, giving the filling a silky texture that sets firmly, while maple syrup and brown sugar deepen the flavor. It’s a holiday-worthy dessert that happens to be vegan, and it bakes in a standard 9-inch pie pan.
Ingredients
- 1 single 9-inch pie crust (store-bought or homemade, vegan)
- 1 (15-ounce / 425 g) can pumpkin purée (not pumpkin pie filling)
- 1 cup (240 ml) full-fat coconut milk (from a can, shaken well)
- 3/4 cup (150 g) packed brown sugar (light or dark)
- 1/4 cup (60 ml) maple syrup
- 1/4 cup (30 g) cornstarch (or arrowroot powder)
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup (120 g) pecan halves or pieces
- 2 tablespoons (30 ml) maple syrup (for topping)
- 1 tablespoon (15 ml) coconut oil (melted)
Instructions
- Preheat the oven to 375°F (190°C). If using a store-bought crust, let it sit at room temperature for 10 minutes per package directions. If using homemade, roll it out and fit it into a 9-inch pie pan. Crimp the edges as desired.
- In a large bowl, whisk together the pumpkin purée, coconut milk, brown sugar, 1/4 cup maple syrup, cornstarch, vanilla, cinnamon, ginger, nutmeg, and salt until completely smooth. The mixture will be thin—that’s fine.
- Pour the filling into the prepared crust. Place the pie on a baking sheet to catch any spills.
- Bake at 375°F (190°C) for 25 minutes. Meanwhile, in a small bowl, toss the pecans with the remaining 2 tablespoons maple syrup and the melted coconut oil.
- After 25 minutes, carefully remove the pie from the oven (it will be slightly jiggly in the center). Sprinkle the pecan mixture evenly over the top. Return to the oven.
- Bake for another 20–25 minutes, until the edges are set and the center is just barely jiggly (it will firm up as it cools). If the crust edges are browning too quickly, cover them with foil or a pie shield.
- Remove from the oven and let cool completely on a wire rack for at least 2 hours. The filling will set as it cools. Serve at room temperature or chilled.
Tips
- Use full-fat coconut milk: Light coconut milk is too watery and will make the filling runny. Shake the can well before measuring.
- Don’t overbake: The center should still wobble slightly when you take it out—it will finish setting as it cools. Overbaking can cause cracks.
- Pre-bake the crust if it’s very soft: If your crust is homemade and you’re worried about a soggy bottom, blind-bake it for 10 minutes at 375°F (190°C) with pie weights before adding the filling.
- Prevent burnt pecans: The maple syrup on the pecans can burn if the pie bakes too long. Check at the 20-minute mark; if the pecans are dark, cover the pie loosely with foil.
Serving Suggestions
Serve slices at room temperature or slightly chilled. A dollop of coconut whipped cream or a drizzle of extra maple syrup complements the spiced filling nicely. This pie is rich, so small slices are plenty—it easily serves 8.
Variations
- Gluten-free: Use a gluten-free pie crust and ensure your cornstarch is certified gluten-free.
- Nut-free topping: Replace pecans with pumpkin seeds or omit the topping entirely for a classic pumpkin pie.
- Spice it up: Add 1/4 teaspoon ground cloves or allspice along with the other spices.
- Less sweet: Reduce the brown sugar to 1/2 cup (100 g) and keep the maple syrup as is—the pie will still be sweet but more savory.
Storage and Reheating
Store leftover pie covered in the refrigerator for up to 4 days. The filling will firm up more when cold—that’s normal. To serve warm, reheat individual slices in a 300°F (150°C) oven for 10 minutes, or microwave for 20–30 seconds. You can also freeze the fully baked pie for up to 2 months; thaw overnight in the fridge before serving.
Frequently Asked Questions
Can I use a different non-dairy milk? Yes, but the texture will be lighter. Use full-fat oat milk or cashew milk as a substitute, but avoid thin milks like almond or rice milk, which can make the filling watery.
Why is my filling runny after baking? The pie needs time to set—cool it completely (at least 2 hours) before slicing. If it’s still runny, it may have been underbaked. The center should be just barely jiggly when you pull it out.
Can I make this pie ahead of time? Absolutely. Bake it a day ahead, cool it completely, and refrigerate. Bring to room temperature before serving or serve cold.
Do I need to blind-bake the crust? Not necessarily, but if you prefer a crisp bottom, blind-bake for 10 minutes. The filling is fairly thick, so a soggy bottom is less likely than with a liquid custard.
Can I use pumpkin pie spice instead of individual spices? Yes, use 2 teaspoons of pumpkin pie spice in place of the cinnamon, ginger, and nutmeg.
Is this pie safe to leave out? No—like any custard pie, it should not sit at room temperature for more than 2 hours. Refrigerate leftovers promptly.