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 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.
Interested in more of my vegan pie recipes? Try one of these:
Vegan Pumpkin Pie
- 1 (15 ounce) can pumpkin puree
- 1 cup coconut cream*
- 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
- 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.
- 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 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.
- 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.
I tried a few vegan pumpkin pie recipes before finding this one. I will never go back- this is the perfect classic pie recipe that everyone needs in their life. Wonderful flavor and texture. It is a huge hit at Thanksgiving every year with the extended family!
Thank for sharing your awesome feedback and review! It’s so fantastic this is your chosen pumpkin pie recipe!
Thank you so much for sharing this recipe! I have some notes for others reading the comments about what helped me make this pie work for me if that is okay?
1: Half the sugar. I am the world’s biggest sweet tooth but I took one bite and regretted not halving the sugar like the other comments suggested.
2. If you use brown sugar, your pie will turn brown. If you want an orange pie like in the photos, use white sugar. It will taste different so keep that in mind if you have you heart set on a brown sugar tasting pumpkin pie.
3. If making your own homemade pumpkin puree, make sure to drain the water from the pumpkin after roasting or boiling. Any extra water will stop the pie from setting. Google how to do this. It’s simple but it is another step.
4. Maple syrup will cause the pie not to set. It is too much liquid. Stick to sugar if you want a set pie!
5. Most importantly, use only the firm part of the coconut cream. If you live in a hot climate, put your can in the fridge so the cream will seperate from the liquid. When it does, don’t use the liquid part in the pie, otherwise this pie will turn out more like a lovely pudding than a firm pie. Use only the thick cream. That is really the key here.
6. Do not forget Nora’s key step of letting the pie set in the fridge. Straight from the oven it will still be jiggly / running. Setting in the fridge is key here for a firm pie.
Hope this helps someone! Yay for Nora and yay for vegan recipes!
This recipe is amazing! I was out of coconut cream so used silk whipping cream and omg it made it even better 😉
Hi Susan. I’m so glad the pie turned out amazing for you! Thanks for your wonderful feedback!
This pie is easy to make and is absolutely delicious! I didn’t have much confidence in my ability to make a pie crust but it turned out great! I made this for Christmas and even the non-vegans loved it!
That’s great to hear, Rebecca! Thank you for your wonderful feedback and review!
Three tablespoons of cornstarch made the filling so salty and bitter that I abandoned before baking.
That’s too bad, Louis, because the flavor from the cornstarch cooks out after baking. Or you can use tapioca or arrowroot starch as a substitute next time.
‘I possibly used baking soda instead of cornstarch and ate the filling without cooking it first. I obviously did nothing wrong, terrible recipe.’
Nora – I have made this pie 3 times and as I ate my last bite last night I proclaimed that if I could only choose 1 dessert for the rest of my life it would be this pumpkin pie! The flavor is outstanding! Being a healthy version means so much to me. Thank you thank you for sharing this recipe. This is my go to now. Simply damn delicious 😋 I believe those who say runny filling are not using the cream but the milk in a can – which makes a HUGE difference! The first one I made I put the whole can of cream in with liquid at the bottom – now I just scoop out the cream and throw away the liquid. Hope this helps someone cause this pie is unbelievably great 👍
Delicious! This is a great recipe. It was a hit at our Christmas dinner and previous occasions as well.
Hi Zak. I’m thrilled the pie was a hit at your dinner! Thank you for sharing your terrific feedback and ideas!
Another amazing recipe! Everyone loved it. The kids had no idea it was vegan. Here’s my take on the recipe:
I had a store bought deep dish frozen pie crust so I doubled the recipe to be sure I had enough. I made mini pies with the extra filling using a cupcake pan and store bought pie crust topper. The minis were wonderful too!
The night before making the pies I baked acorn squash drizzled with olive oil and with a sprinkle of cinnamon. That’s what I used to make the purée the day of. Just added a bit of water to help the purée blend, but kept it thick. The richness of roasted squash was just right.
I used about a half cup more purée than the recipe calls for because I wanted thick filling.
I used a can of heavy coconut cream which was just shy of the amount required but a little coconut milk made up the very small difference.
Baked it for the time suggested and it formed very nicely. The taste was superb. Thanks for having recipes that are so reliably good.
Made for thanksgiving and it was delicious but insanely sweet…and I LOVE sugar! Made it again today for Christmas with half the sugar and it was much better.
Baking this right now, almost two hours now. I have foil on edges and monitoring every ten minutes. The knife isn’t coming out clean.
If I make again, definitely half the sugar.
Hi there, your knife won’t come out clean for the pumpkin pie. It stays quite wet. As it chills it firms up a lot. Hope that helps!
I’ve made this recipe twice and the first time I apparently misread and used the entire 13.5 oz can of coconut cream – and it came out perfectly! The second time I realized the recipe says “1 cup”, and thinking I’d originally made a mistake, used 1 cup as instructed. But the mixture did not fill the crust completely and came out more like a custard, rather than the traditional pie we’ve all grown up with (and come to know and love). Am I missing something?
P.S. Absolutely love your site – it’s my go-to for all things vegan! 🙂
i followed this recipe exactly, and the filling was super runny, and not at all like your photos. what did i do wrong here? im new to baking, and i made this for my coworkers Christmas event, and i think i have to go get something made instead 🙁
I’m not sure, did you make any substitutions in the recipe at all? Did you use homemade pumpkin puree? Was your pumpkin really runny?
Hi Nora, I tried this tonight and the filling burned. Way WAY darker than yours. I make a lot of pie and I’ve never seen this with pumpkin pie before.
Any idea why that would have happened?
This is my first time trying your recipe for pumpkin pie , and after 15 years of random vegan pumpkin pie recipes and terrible store bought versions, I’ve found my favorite ! This is delicious ! Used an accidentally vegan store bought frozen crust to make it easier and aside from that, the whole prep took less than five minutes. This is so so good ! Thank you!
Hi Rani. You are welcome! How awesome you have found your favorite pumpkin pie! Thanks for sharing your great feedback and review!
Nora, I can’t wait to try several of your pie recipes, but I can’t find what size pie pan the recipes are for. I like 10″ pies, but I suspect these recipes are for 9″ pies, and not deep dish, right?
I use 9 inch pie pans. You might be able to double or 1.5 the recipe for a 10 inch or deep dish pie pan. Thanks!
So delicious…tastes just like the pie my Mom used to make many years ago! Next time I’ll try a gluten free piecrust for my granddaughter. Thank you!
Just want to say I made this for Thanksgiving this past year. I used to pay a vegan baker here and it was so expensive and my son said he didn’t really care for it. It was runny and just not what he likes. I decided to bake my own for my vegan son’s. And it was a hit, my son said it was amazing and he loved it he ate one pie to himself. Now here I am hoping it comes out the same for Christmas. Thank you!
I will also add that I usually put a little less sugar in than stated in the recipe
around 1.5 cups for 2 pies. Depends on your preference, but that’s the perfect amount of sweetness for me.
Made this for a late thanksgiving dinner with family. Really delicious! I used a pre-made pie crust, but the pumpkin filling was definitely the star of the show. Perfect amount of spices and sweetness, great texture. I will probably just use the cream at the top of the can of coconut cream next time instead of mixing it with the water at the bottom- the end result was just a bit too much like pudding rather than a firm pie. Awesome recipe, thank you!
Hi Hannah. How wonderful that your pie turned out delicious! Thanks for your feedback!
I made 3 pies last week and have one left over, it’s been in the refrigerator since Friday evening 12/23, it’s been 4 days. My son was saving it for his girlfriend that he won’t see until Saturday the 12/31, do you think I can freeze it now? And if so will it be okay?
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!
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.
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!
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.
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.
Barry, I try to make nutritionally dense food such as your vegan pumpkin pie. Would you mind sending me your recipe?
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.
The best vegan pumpkin pie I have tried, and so simple. Texture and flavor are spot on without needing any tweaking.
This pie is incredible, I make it every year for Thanksgiving and it’s everyone’s favorite dessert. Thanks Nora
You are welcome, Cody! I’m so glad it’s a hit! Thanks for sharing your fabulous feedback and review!
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.
Hi Candace. I appreciate your glowing and positive feedback one my pie recipe! I’m thrilled you are enjoying my recipes! Thank you!
This is the best pumpkin pie filling I’ve ever had!