Vegan Pumpkin Pie
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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
Ingredients
- 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
Instructions
- 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.
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 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.
Nutrition
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363 Comments on “Vegan Pumpkin Pie”
Used this recipe for our Thanksgiving pumpkin pie this year and it was amazing. Everyone loved it! It will be our go to from now on. Thank you, Nora!
You’re so welcome!
I made this for Thanksgiving this year and it was a hit! It’s the easiest pie I’ve ever made. I love that I could just whip up the crust in the food processor and the filling in the blender. Hardly had to break a sweat.
Word of warning for those who plan to make this themselves – the filling may come out more brown than orange because of the brown sugar, but it will still taste good.
This was the easiest and most delicious pumpkin pie I have ever made. Better than the one with eggs! It did not last long in my house. Thank you!
You’re welcome!
I made this for Thanksgiving too and it came out great! The only weird thing is it looks darker than the one in your pic. Any ideas why? just curious… I used coconut sugar but it’s not any darker than brown sugar!
Hmm I’m not sure! Might have to do with the pumpkin perhaps? Mine always turns out about the same color unless I use dark brown sugar. Glad you enjoyed it!
Beat pumpkin pie I’ve ever had! Seriously so delicious!! Used a store vegan crust because making crust is not my thing. I also had to substitute some maple syrup for brown sugar. Ended up with 1/2 c brown sugar and 1/4 cup maple syrup. This was because I ran out of brown sugar, but I think I will make it this way every time because it was that delicious. Mmm thank you for the amazing recipe!
You’re welcome!
This was delicious!
I followed your recipe, Nora, but I decided to use oat milk instead of coconut cream. It set beautifully. Thank you for the recipe!
That is so great to hear about the oat milk! Thanks for sharing. 🙂
I have never commented on a recipe before but I just wanted you to know this recipe is ah-maaaazing!
I made two and we devoured one the night before Thanksgiving. Good thing I had another. Nobody could tell it was vegan and gluten free.
The coconut cream adds a nice creamy silky texture without tasting ‘coconutty’. 10/10 would make again. I already have plans to alter this into a smoothie. I’m hooked.
That’s so great to hear! Thanks for the comment!
Best. Vegan. Pumpkin. Pie. Ever.
And I have made a LOT of pies.
The vegan crust recipe? Yessss. I am no longer intimidated by crust.
I made this pie following the recipe exactly for Thanksgiving and it vanished off the plate. I had to make a second one the next day and hide it from my boyfriend to be sure I got some.
Thank you, Nora
You’re welcome! So glad it was great!
Hi Nora!! I can’t believe how easy this recipe is! Before yesterday I had never made homemade pumpkin pie, I’ve always found pies too daunting for some reason! This was so easy and turned out amazing. Instead of the spices I used 2 teaspoons pumpkin pie spice, and instead of the coconut cream I used sweetened condensed coconut milk (since that’s what I had on hand) and it didn’t turn out too sweet like I thought it would. So good! I did bake mine for over an hour and took it out as described, but today it was still a little soft in the middle (probably because of the condensed coconut milk though!) No matter, we ate it right up and loved it! Thank you!
You’re welcome!
I have to admit I was skeptical about this, it was my first time making vegan pumpkin pie… but oh man was I pleasantly surprised, this turned out fantastic! Excellent texture, taste, spice level, just perfect. Even my non-vegan family loved it. I will definitely be making this every Thanksgiving!
That’s great to hear!
Made this for thanksgiving and it was so tasty, everyone agreed it was the best pumpkin pie we’ve ever had. I used my trusty pie crust recipe from Frugal Vegan and had to cook the pie for an hour and 20 minutes before the crust was cooked through. I was worried about over baking the custard so I might blind bake the crust a bit next time
I made this for Thanksgiving for a group of all meat eaters (I’m the vegan). No one knew it was vegan and all commented and said it was the best pumpkin pie they’ve ever had. I am a pumpkin pie connoisseur and it stood up to my test! I will absolutely be making this again for Christmas and years to come. For the skeptics out there about the coconut cream – it’s true! You DO NOT taste the coconut. I didn’t believe it until I made it. Also, quick tip on the the baking time – I used a 9″ pie dish and it needed an extra 5-6 minutes. Thank you for the delicious recipe Nora! 🙂
You’re so welcome! Thanks for the great comment!
I have a go to recipe that involves silken tofu which is very good. Not this good. I’m really happy I gave it a try and it is my new favorite. I used the recipe for the pie crust too and it gave a very good result as well. The spices really stand out in this one and that makes it pair very well with a scoop of vegan vanilla ice cream.
I’m so glad to hear that!
I made this for Thanksgiving and my whole family loved it, even my dad ( who is not a big fan of pumkin) loved it the most! Thanks so much 😍🙂🙂😍
You’re welcome!
Wow…super simple and super delicious. Instead of using the spices listed, I subbed pumpkin pie spice. This pie is amazing. Also made the super easy crust recipe and that is also great! Thank you so much for sharing this amazing recipe!
You’re so welcome!