Put a little twist on tradition with this Vegan Pumpkin Meringue Pie. It's creamy, dreamy and gorgeous! It's so easy to make & calls for simple ingredients, too. 

Vegan Pumpkin Meringue Pie

Put a little twist on tradition with this Vegan Pumpkin Meringue Pie. It will be the star at your next holiday party - It's creamy, dreamy and gorgeous! It's so easy to make, and calls for simple ingredients, too.
Course Dessert
Cuisine Gluten-Free, Holiday, Vegan
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8
Calories 241kcal
Author Melissa | Vegan Huggs



  • 1 1/2 cups all-purpose flour
  • 1 stick cold vegan butter , cubed (1/2 cup)
  • 1/4 cup cold water
  • 1 tablespoon sugar
  • 1/2 teaspoon sea salt

Pie Filling

  • 2 cups pumpkin puree (not pie filling)
  • 1/2 cup coconut cream , use creamier part. *See note
  • 3 tablespoons tapioca flour/starch (sub cornstarch or arrowroot powder)
  • 1/4 cup light brown sugar
  • 1/3 cup pure maple syrup
  • 2 teaspoons vanilla extract
  • 1 tablespoon cinnamon
  • 1/2 teaspoon each of nutmeg & ginger **See note
  • A pinch of ground cloves
  • 1/2 teaspoon sea salt


  • Liquid from a 15 oz can of chickpeas (unsalted)
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon Cream of tartar (sub xanthan gum) *See note
  • 3/4 cup fine sugar



  • Add flour & salt to a large bowl, whisk to combine.
  • Using a knife or pastry cutter, cut the butter into the flour to incorporate, but don't overwork it.
  • Add the cold water & stir until just combined, but don't over mix. You should be able to form a ball of dough now.
  • Spread out a piece of wax paper over your work space & place dough in the middle. Place another piece of wax paper on top. Gently roll the dough using a rolling pin or wine bottle. Roll it flat & into the shape of your pie pan, and a few inches bigger. It doesn't have to be a perfect shape. Don't worry about small cracks or imperfections, they can be fixed while forming into your pan.
  • To transfer crust to your pan, gently peel back the top layer of wax paper off your crust. Place your pie pan face down and using the wax paper, gently flip over to place the crust into the pan. Gently peel back the wax paper.
  • Using your hands, gently form the dough into the pan without stretching. Use a knife to cut off extra dough around the edges. Save it for any imperfections in the crust. Fill whole or cracks, as needed. Pinch the top edges to form a scalloped edge. (I used a tart pan which makes beautiful edges)

Pumpkin Pie:

  • Preheat oven to 350 degrees F
  • Add all pie ingredients to a blender or food processor & blend until smooth. Scrape down sides as needed. Taste for seasoning & add more if needed.
  • Pour mixture into the pie pan about 3/4 full. Place in the oven for 35-45 minutes, or until light golden brown. The filling will still be wobbly & you might see a few cracks (totally normal). Remove from oven & let completely cool on cooling rack before transferring to the fridge for 2-3 hours (loosely cover).

Meringue Topping:

  • Using an electric mixer or stand mixer, add chickpea brine, vanilla & cream of tartar (or xanthan gum). Start speed on low to gently incorporate. Gradually increase speed over the next few minutes, until you end up at med-high to high. The mixture will start to get foamy, then it will start to thicken up & turn white & form soft peaks. Once it starts to form stiff peaks, slowly add the sugar a few tablespoons at a time. Continue whipping until sugar is incorporated and the stiff peaks hold their shape. The process can take 10-12 mins. *See note
  • Take the pie out of the fridge & spread meringue on top using a swirling motion. You can make the meringue high or low. Have fun with it.
  • *Optional: Using a handheld torch, lightly move flame back and forth over the meringue to toast the top. Stay about 3 inches away from the surface. Toast as much or as little as you'd like. Alternatively, you can put it under the broiler for for 1-2 minutes. Watch carefully, because it can burn fast. Serve immediately. Enjoy!


*You'll need a 8-9 inch pie pan or tart pan. I use one with a removable bottom.
* 2 teaspoons of pumpkin pie spice can be used in replace of the cinnamon, nutmeg, ginger & cloves. I would add 1/2 tsp more cinnamon if using the pumpkin pie spice.
*Prep time doesn't include chilling time.
*COCONUT CREAM: If you don't have coconut cream, you can use a regular can of full-fat coconut milk. Just scoop the hardened part out. Save leftover liquid for smoothies or other recipes. Some brands of coconut milk don't solidify, so I recommend Native Forest, Trader Joe's and Thai Kitchen.
*MERINGUE TIPS: *Make sure the mixing bowl & attachments are very clean with no oil residue. Clean with vinegar, if needed.
*Cream of tartar or xanthan gum aren't completely necessary to use, but it does help the meringue hold its shape a little better & longer.
* I use a balloon whip attachment, but a whisk attachment can be used too.
*To check for stiff peaks, remove whisk & dip into meringue and hold whisk straight up. If the peaks fall over, continue to whip until they are firm and don't fall over.


Serving: 1Slice | Calories: 241kcal | Carbohydrates: 39g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Sodium: 283mg | Potassium: 270mg | Fiber: 3g | Sugar: 18g | Vitamin A: 9530IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 2.4mg