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
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!
PRINT PIN RATEPrep Time: 5 mins
Cook Time: 1 hr
Cooling time: 4 hrs
Total Time: 1 hr 5 mins
Servings: 8 slices
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.
Recipe 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 INFORMATION
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
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!
Natalie
I just made this for a trial run for thanksgiving and it turned out SO well! I’m definitely making for the holiday. It was approved by my little sis who looooves pumpkin pie 🙂
Thanks so much for the recipe, Nora!
Nora
You’re welcome! Glad it made the cut for the holidays. 🙂
Janice
Finally a pumpkin pie recipe that actually tastes good, made it last night it was delicious. Tomorrow I’m going to make your vegan chocolate pie. Thank you Nora for your recipes.
Nora
I’m so glad you like it! Hope you like the chocolate pie! 🙂
Lisa
This is THE best pumpkin pie I’ve had. Seriously SO. DAMN. GOOD!!
Nora
Thank you!! I’m so glad you liked it!
Tamara
Hi, and thank you for a great recipe! I tried it last night and couldn’t wait to taste it this morning. I would prefer the filling to be a little more thick, how can I do this? Add cornstarch? Or some flour?
Thank you!
Nora
You could add a little more cornstarch. The texture will vary based on the brand of pumpkin you use as well. I get the best results with Libby canned pumpkin puree. Also, make sure to use the thick creamy white part of coconut milk for firmer results. I have noticed using a thinner milk makes for a less thick pie filling. Hope that helps, thank you!
Linda
I just made this for our Canadian Thanksgiving, and it was awesome! Thank you for this great, easy recipe!
Nora
I’m so glad you enjoyed the pie, thank you!
Julia
Fabulous recipe- made it with gluten free pie crust
Sal
Is it possible to sub the spices for just a pumpkin spice? If so, how much? Only because I don’t have some of those on hand =/
Nora
If you have pumpkin pie spice, I would say 3 teaspoons should work. Thanks!
Patti
I only had a can of sweet potato purée in my cupboard, so I used that with a little more cornstarch. It turned out beautifully! Can’t wait to use pumpkin next time. Great recipe.👍🏻
Kennedy
Absolutely FABULOUS. Made it for non-vegan friends as well as a gift for my landlord and everyone adored it. Super easy to make and many people told me it was the best they’d ever had. Great recipe!
Rebecca
Good grief. This pie is scrumptious. I used less sugar (3/4 cup instead of 1 cup) and it was still sensational. Thank you for an easy and tasty recipe.
Jennifer
I’m so glad I found this recipe, it’s not Thanksgiving yet, but was craving a new pie to make. The spices were right on, consistency was soft and still sliced perfectly. The ease of this pie was simple enough for any cook. I baked one up for my vegan sister for her birthday, then I made one again for the non-vegans in the family, and I think I have them hooked! I’m on my 4th pie this month…might have over “craved” myself, but I can’t help it…it’s Soo wondering. Can’t wait till Thanksgiving, it will be my best pie yet on the menu.!
Kim
So I found the coconut milk that you use in store but it also says first pressed . Will that make a difference ? Trying to see if I need to get a different one before I make this for ur Easter dinner !
Nora
I don’t think that will make a difference, as long as it is canned full fat coconut milk. You want to avoid the stuff in the carton, like you would use for cereal. I hope that helps! I’ve never seen the label say pressed before.
Leanna Andrade
Could I use Pumpkin Pie Spice mix instead of spices individually? If so how much to swap it out?
Nora
Yes, you can. I think 2 teaspoons would be a good amount to swap.
Millie
Do I have to use Nutmeg, would it be that noticeable?
Nora
No you don’t have to use nutmeg, it will be just fine without out.
Caroline
I made this for our Thanksgiving meal today and it is so amazing!!! I had to go back in the kitchen and double check I hadn’t accidentally taken a piece of the non-vegan pumpkin pie, it tasted so authentic. Love it!
Nora
That’s so wonderful! Thank you for sharing. I’m eating the very same pie today! 🙂
Victoria
Hi! Is there a specific way I should hear the pie up before serving? Maybe the oven for 10-15 minutes or would that ruin the pie?
Nora
Nope it’s best served cold straight from the fridge, no need to warm it up. Enjoy!
Sam
Sounds really good. Any recommendations to substitute for the brown sugar?
Nora
Thanks! Any granulated sugar will work, but brown sugar gives it a really good flavor. You could probably use 1/2 pure maple syrup, and 1/2 brown or granulated sugar, but I wouldn’t use only liquid sweetener like maple syrup as it would make the pie too runny. Coconut sugar would also work if you like the flavor. 🙂 Hope that helps!
Olga
My daughter has a sensitivity to coconut. Suggestions?
Thank you in advance!
Nora
No problem! You could use almond milk, soy milk or cashew milk in place of the coconut.
Brad
Does the coconut milk need to be refrigerated overnight and separated?
Nora
No it does not. Just shake the can before you open it, and use 1 cup. You can save the last bit for smoothies, or wherever you’d like to use it.