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!

a slice of vegan pumpkin pie taken from pie plate

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!

looking down on 2 slices of pumpkin pie and the whole white pie dish

How to make vegan pumpkin pie, step by step:

  1. Add all pumpkin pie filling ingredients to a blender.
  2. Blend until smooth.
  3. Pour into pie crust lined pan.
  4. Bake. Chill. Eat.

collage of blending pumpkin pie ingredients and pouring them into pie crust

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 cream: Use coconut cream if you can, it will give you the most consistent results. If you can’t find coconut cream, 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.

close up photo of a bite taken out of vegan pumpkin pie slice

Interested in more of my vegan pie recipes? Try one of these:

sq image of slice of pie
4.94 stars (231 ratings)

Vegan Pumpkin Pie

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!
Prep: 5 mins
Cook: 1 hr
Cooling time: 4 hrs
Total: 1 hr 5 mins
Servings: 8 slices



  • Preheat the oven to 350 degrees F. Prepare a pie crust in a pie plate.
  • Add the canned pumpkin, coconut cream, 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. If the crust starts to burn, cover the edges of the crust with aluminum foil or a pie shield after about 30 minutes of baking. 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.



  1. 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.
  2. Don't substitute another milk for the full fat coconut cream or your pie filling won't thicken up the same way. If you can't find coconut cream, you can use cans of coconut milk but only use the rich, creamy, thick white part, not the liquid for best results. I tried it with another milk and it was more of a pudding than a custard pie.
  3. 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.
  4. You can use arrowroot or tapioca starch for the cornstarch if needed.
  5. 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. 


Serving: 1serving | Calories: 270kcal | Carbohydrates: 41g | Protein: 2g | Fat: 12g | Saturated Fat: 3g | Sodium: 244mg | Potassium: 119mg | Fiber: 1g | Sugar: 27g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg
Course: Dessert
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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  1. This might be the best pumpkin pie EVER. It is just perfect in both taste and texture, everyone who I shared it with loved it and asked me to make it again! Thank you!

  2. I made this for Thanksgiving and was pretty suspicious of how good it could be based on how easy it was to make. It was very good! Thank you for an easy, delicious recipe. This will be my go-to pumpkin pie recipe. Perfect texture and spice.

    1. Hi Christa. I love that this is your new go-to pumpkin pie recipe! Easy and delicious is what I aim for! Thanks for taking time to share your feedback!

  3. Pumpkin pie perfection. I cut the brown sugar in half and added some maple syrup. Made it the night before and everyone enjoyed it the next day. Thanks for sharing your recipe.

  4. I’ve been making vegan pumpkin pie for years. My recipe is basically the same, except that I use tofu instead of coconut cream and flax seed meal instead of corn starch. Also a tablespoon of vanilla and a mix of sweeters, instead of just brown sugar. The tofu increases the protein and the flax increases the protein and fiber.
    For the crust, I use a mix of rolled oats, nuts and seeds, and dried fruit; ground in food processor with enough vegetable oil to make it somewhat doughy.

    1. Barry, I try to make nutritionally dense food such as your vegan pumpkin pie. Would you mind sending me your recipe?
      Thank you

  5. The best pumpkin pie filling recipe ever! I discovered that it even converts pumpkin pie “haters.” Myself, I was never a big fan of pumpkin pie but I decided to try this recipe because I wanted to surprise some friends with a traditional Thanksgiving feast and was cooking everything on my own. I baked it the night before and due to unforeseen circumstances we didn’t get to eat it until the morning after – an eight-year-old was in the group and wanted to have the pie with breakfast. Can’t say he was wrong! I just had a piece the next day (with breakfast!) and it is still as delicious as ever.

  6. The best vegan pumpkin pie I have tried, and so simple. Texture and flavor are spot on without needing any tweaking.

  7. I’ve made this pie, with your crust recipe, for the last few holiday seasons now. It’s always a hit! No one guessed it’s vegan & now it’s my “thing” to bring the amazing pumpkin pie. Luckily for them, I’m perfectly happy with that because it’s not only delicious but easy to make as well. The crust is flakey but not dry, the flavor & texture of the filling is spot on dreamy. Thank you, Nora, for bringing the vegan community so many wonderful recipes.

    1. Hi Candace. I appreciate your glowing and positive feedback one my pie recipe! I’m thrilled you are enjoying my recipes! Thank you!

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