Vegan Pumpkin Pie
This post may contain affiliate links. Read my full disclosure here.
The only recipe for Vegan Pumpkin Pie you’ll ever need, and it’s perfect for the holidays! SO easy to make with only 9 ingredients. No one will guess it’s vegan!
The recipe was originally posted in 2018. I gave it a makeover with improved photos and writing October 2019. The recipe is unchanged.
Pumpkin Pie is a must-have dessert for the holiday season. The sweet, spiced pumpkin custard filling is classic and delicious in a homemade (or store bought) pie crust served with a dollop of Vegan Whipped Cream.
This recipe is ridiculously easy to make. All you have to do is blend the ingredients, pour, bake and enjoy!
How to make vegan pumpkin pie, step by step:
- Add all pumpkin pie filling ingredients to a blender.
- Blend until smooth.
- Pour into pie crust lined pan.
- Bake. Chill. Eat.
Special Tips & Substitutions:
- Pie Crust: I used my Easy Vegan Pie Crust, which is the best option for a traditional, buttery pie crust. You may also use Gluten Free Pie Crust or a store bought vegan pie crust, I won’t judge!
- Coconut milk: Make sure to use full fat coconut milk from a can, and use as much of the white creamy part as you can. Do not substitute another milk, as the pie will be more pudding like than custard like in texture. Trust me, I’ve tested it.
- Sugar: You may use coconut sugar instead of brown sugar if you want. For a less sweet filling, use half the amount called for. You may also use 1/2 cup of maple syrup if you’d like.
- Cornstarch: May use tapioca starch or arrowroot if desired instead of cornstarch.
Make fun little pie crust leaves like I did! To make the pie crust leaves, make an extra pie crust. Roll it about 1/8th inch thick and cut into leaf shapes with mini-leaf cookie cutters. Bake on a pan for 10 minutes at 350 degrees F.
Interested in more of my vegan pie recipes? Try one of these:
Vegan Pumpkin Pie
Ingredients
- 1 (15 ounce) can pumpkin puree
- 1 cup full fat coconut milk
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/2 teaspoon salt
- 3 tablespoons cornstarch
- 1 recipe Easy Vegan Pie Crust, (SEE NOTES FOR MORE OPTIONS)
- Vegan Whipped Cream, optional, for serving
Instructions
- Preheat the oven to 350 degrees F. Prepare a pie crust in a pie plate.
- Add the canned pumpkin, coconut milk, brown sugar, cinnamon, ginger, nutmeg, cloves, salt and cornstarch to a blender and blend until very smooth. You may also simply whisk it together in a bowl until smooth.
- Pour the mixture into a 9-inch pan lined with a pie crust. May use a vegan store bought vegan pie crust, my Easy Vegan Pie Crust, or this Gluten Free Pie Crust. I don't pre-cook the pie crust. Spread the mixture evenly with a spatula.
- Bake for 1 hour. The middle will still look jiggly; that's normal. Let cool at room temperature for 30 minutes, then cover and transfer to the refrigerator to chill for at least 4 hours or overnight.
- Slice and serve with Vegan Whipped Cream or store bought non-dairy whipped topping, if desired. Enjoy!
- For the Pie Crust Leaves: These are totally optional for decoration. Make or buy an extra pie crust, and roll out the dough about 1/8th inch thick. Using leaf cookie cutters, cut into shapes. Place on a baking sheet and bake for 10 minutes at 350 degrees F.
Notes
- I recommend my Easy Vegan Pie Crust recipe for best results, but you can use a store bought vegan pie crust (Whole Foods carries one I know of) OR Gluten Free Pie Crust for a lighter option.
- Don't substitute another milk for the full fat coconut milk or your pie filling won't thicken up the same way. I tried it with another milk and it was more of a pudding than a custard pie.
- May substitute coconut sugar for the brown sugar. If you don’t want the pie so sweet, use 1/2 the amount of sugar, OR use 1/2 cup maple syrup instead of the brown sugar.
- You can use arrowroot or tapioca starch for the cornstarch if needed.
- Store leftover pumpkin pie loosely covered in the refrigerator for 3-4 days. To freeze, let the whole pie completely cool. Then wrap it tightly in several layers of plastic wrap, then even a layer of foil to protect it from freezer burn.
Nutrition
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Read my full disclosure here
99 Comments on “Vegan Pumpkin Pie”
Just wanted to come here to say that this is the best vegan pumpkin pie recipe ive ever tried. I spent the past year trying to perfect a recipe and this one definitely did it for me. I dont enjoy the taste if coconut but ive noticed you cant taste it at all. the filling is more than enough for one perfect pie and i give this 12/10.
My only mistake i made in making more than one was using two different types of coconut milk (full fat). One i used all of the white part, the other one the can got shaken up and i used all of it. i noticed the second pie crack, not entirely sure why, but we’ll see if it still tastes the same. The first one turned out perfect though, topped with some almond milk based ready whipped cream, *chefs kiss*. Thank you so much for this amazing recipe!
You’re so welcome! Thanks for the comment!
Hi, i wanted to make a sweet potato pie. i know you have a casserole recipe but i would like the pie version. do you think i could just substitute this recipe with 15oz can of pureed sweet potato instead and leave the rest unchanged? thanks
I bet that would work, yes! Sweet potato pie is on my list of recipes to create and post so hopefully I’ll get to it one day soon. Thanks!
I used low fat coconut milk and raw cane sugar for substitutes and added an extra teaspoon of cornstarch. It took about 70 minutes in the oven.
I haven’t made the recipe yet, but I just wanted to know since you use coconut milk does the pie taste of coconut. I hate coconut so I really don’t want to have to taste it.
I’ve made it several times and I never notice the coconut.
Delicious!
I forgot to write I used arrowroot instead of cornstarch and it was perfect!
Thanks!
Hands down THE best vegan pumpkin recipe I’ve tried in 15 years. My quest for the perfect vegan pumpkin pie is finally over, Thank you, thank you!!! It was loved by everyone – so very delicious!
Wow, what a wonderful comment! Thank you!
I made this for Thanksgiving and my entire family was impressed! I’m the only vegan in the family but everyone appreciated it. Will definitely make again.
That’s so great! Thanks for letting me know!
I made this with a gingerbread crust, and it was so good!
I ended up blind baking the crust and then cooking the filling on the stovetop (I was worried a whole hour in the oven would overbake the cookie crust). The texture was very smooth, almost like a thick pudding but still sliceable.
I also made it with a homemade banana squash puree, so yes, that is possible. I roasted squash slices and blended them until about the consistency of store-bought puree (I needed to add a little water mine, but others might need straining instead).
Wow! I’m glad it worked out well. Sounds delicious!
Made this for Thanksgiving. It was wonderful! Definitely a staple on my holiday menu.
That’s so great! Glad it turned out wonderful!
The flavor and texture were excellent. My only critique would be that it was a bit skimpy –only went about halfway up the pan and shrank a little further as it cooked. I compared it to a traditional, non-vegan pumpkin pie recipe and most had an additional 1/4 of liquid plus several eggs, which aren’t in your recipe for obvious reasons but would definitely bulk it up more. I’m going to stick with your recipe because it’s so good and so easy (and vegan), but will double the filling and then make individual custards with any overflow. Win-win!
I’m about to try mine with some whipped up aquafaba
I made this for a friend with dairy and egg allergies, and made one for us too because the taste of the filling before baking was so good I ditched my plan to make a ‘regular’ one for us. I used Graham cracker crusts. I used 2 tsp of pumpkin pie spice and little extra cinnamon. And I used my white sugar substitute (Whey Low) with a tsp of molasses. My friend tried her pie today and so did we, and we all love them. It’s a winner, no one should be afraid to make it for vegans and non-vegans! Thanks!
Wonderful! Thank you for leaving a comment, I’m so happy you and your friend enjoyed the pumpkin pies!
I made this pie for tomorrow (Thanksgiving), for my son and didn’t realize I needed LIGHT brown sugar, so I had to use dark. It’s very dark in color and hoping my son likes it. My batter looked nothing like yours, how do you make it so thick? I made it twice and nope, nothing like yours. Fingers crossed for tomorrow. Happy Thanksgiving 🍁 Nora
Dark brown sugar will work fine, just result in a darker color. The batter thickness or thinness probably mostly depends on your brand of pumpkin puree, they can vary. I use Libby’s brand for consistent results, but have used other brands with luck, though sometimes they are thinner and more watery. Also, I use the white part of coconut milk if I can, that makes it thicker. Hope that helps and you enjoy your pie! Happy Thanksgiving!
Hello. If I use homemade pumpkin pure do I need to modify this recipe in any way??
Thank you no saw your response below. I am still going to use my homemade purr because it’s what I have. Will let you know how it works.
Could I use pumpkin pie spice instead of the individual spices? If so, do you know how much I should use?
About 2 teaspoons should be perfect.
Hi. So if I want to use my homemade pumpkin purée how do I adjust the recipe?
Thank you.
I have never tried it with homemade purée so I’m not sure. I would recommend using canned as that is how I created the recipe.
Hi there so I made the pie and it taste delicious but it isn’t firm, I did use homemade puree could this be why ?
Yes, homemade puree can affect the texture so that could be why. Have you let it cool long enough?
Hi! Should I use packed brown sugar or unpacked?
Unpacked.
Hi Nora! Would I be able to use cream of coconut instead of regular coconut milk? Would it help give it a thicker consistency?
Yes, it would probably result in an even thicker pie filling. Thanks!
Hi there! Did you happen to bake the pie crust beforehand? I never know if I should pre- bake my store-bought pie crusts.
Oops, found my answer!
Hi. I saw that you said to double the recipe for a deep dish. What would the baking time be on that? Any ideas? Thank you so much. I’m so excited to make this today! Pumpkin pie was my favorite.
Since I have never tried it, I’m not totally sure! I would guess just a little longer, but it’s hard for me to say without testing it. The top will look done, but it will still be jiggly when you take it out. Hope the deep dish version turns out today!
How much pumpkin pie spice would I use instead of the individual spices?
I would say about 2 teaspoons.
What do u mean by full fat coconut milk? I got a can from Trader Joe’s and just says organic coconut milk. It seemed very watery after blending and pouring in a shell and i had some left over. Worried i did something wrong?
That is full fat coconut milk, correct, “light coconut milk” is what you don’t want to use. It should be fine, if it was a little lower in fat the pie may not get quite as firm and custardy but I think it’s still really good when this happens! Did you put the whole can in, or just the 1 cup called for?
Ahh…. i put the whole can in!!! I did buy enough to make 2 just in case and i only made 1! Should the can be refrigerated or room temperature liquid ok?
Oh yes then that’s the problem. It can be room temperature, I don’t chill it first. Just use 1 cup instead of the whole can and it will turn out much better! Hopefully the first one will still be edible though.
If I did a mini version of this in a muffin tin, how long do you think I should cook it for? I imagine it would be less than the time above but I don’t want to over cook it.
Mini pumpkin pies are so fun! I haven’t tested it, but I would guess more like 35-40 minutes. Enjoy!
Hi I am excited to try making this tomorrow
Eve. I bought cans of “pure” pumpkin.
I think that’s different than purée??
Please advise! Ty
If the ingredient is pumpkin with no added ingredients, it’s good!
Hi Nora, I am going to make this pie for Thanksgiving and I was wondering if i could use vegan sweetened condensed milk instead of the full fat coconut milk. Would I have to cut down the sugar? Or does the recipe only work with coconut milk? Thank you so much for the recipe!!
Hi there! I have never tried using vegan sweetened condensed milk for this recipe so I’m honestly not sure. I imagine it would make it sweeter so you might want to cut back the sugar a bit. Full fat coconut milk helps it to set and not be “pudding like”, so I’m not sure what condensed milk would do to the recipe. Sorry I can’t be more helpful!
That’s ok, I will test out both ways and see which one works best for me and if you like I could tell you! Thank you for the recipe and for responding so quickly!!