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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410 Comments on “Vegan Pumpkin Pie”
I made this for our small Thanksgiving last year and ended up giving half to the neighbors so we didn’t eat it all.
They’re not vegan but they just told me it is the best pumpkin pie they’ve ever had. My neighbor asked for me to make it for her, and that she’d pay me for it!
I’m definitely going to make it for free and pass along your recipe. Thank you!
Wow, thanks for sharing the great and fun review! I’m glad everyone is enjoying the pumpkin pie! Thanks Victoria!
Can you use graham cracker crust? Someone who was vegan gave me that crust to make this pie… store bought. Thanks
I don’t see why not, yes. Enjoy!
Always a crowd pleaser!! 🙂
Hi – could you please recommend a good vegetable shortening? Thanks!
I use any brand I can find, sometimes Crisco, but I prefer Nutiva or Spectrum for an organic, better product.
I am about to make this for the third time in as many months. This is so good that it overshadows the non-vegan pie, which I haven’t eaten in many many years (I’ve been vegan for just over three years) because it just lacked something and the crust was always gross. Great job Nora and thanks!
Hi Rachel. I’m so glad you are loving the pumpkin pie! Thank you for using my recipe!
i love your website
Hi Katelynne. Thank you!
The best vegan pumpkin pie recipe I’ve ever tried! It’s perfect and soo easy.
Thank you, Nat! I”m glad you enjoyed the pie recipe!
The way this taste so good and is that easy to make!! This is my first time tasting Pumpkin Pie and I don’t wanna know which is the non-vegan recipe, this one is already PERFECT.
Hi Orlando. Welcome to the taste of pumpkin pie! I’m glad the recipe worked well for you! Thank you.
This was SO good. Just like the original! It didn’t taste like coconut. I used your pie crust and it worked perfectly! Absolutely delicious. Thank you so much for sharing!
You’re welcome!
This came out perfect, wouldn’t change a thing. Thank you!
You’re welcome!
Love this! Have made this twice now. I sub 1/2 c maple syrup for the 1 cup sugar, as suggested in the notes. I also sub tapioca for cornstarch and omit the cloves. Other than that, I follow as written.
This is the best pumpkin pie I’ve ever had. I cut the sugar in half. Comes out perfect every time and everyone gobbles it up! Just made it again for Christmas 🙂
Hi! Thanks for this wonderful recipe! I doubled the recipe using two premade pie shells (9’) from the store and a large (28 oz) can of Libby’s pumpkin purée instead of two 15 oz cans. I also cut the brown sugar in half. They turned out awesome! Very forgiving recipe…the best kind. The flavor is so good, the texture super smooth. All around delicious.
Thanks again, Pat in Idaho
You’re so welcome!
Hello, when you say 1/8 cloves does that mean ground or whole? And if whole can I use ground? I don’t have a food processor so I would be hand mixing it! And what’s the conversion from 1/8 cloves to ground just in case? Thanks!
Ground cloves, so you are good!
I used your recipe for Thanksgiving and absolutely loved it! It’s the best pumpkin pie I’ve ever made and came out perfectly. In the past my pumpkin pies came out ok and one year a total flop for some reason. But not this year! Thank you so much for the awesome recipe. It’s a keeper!
You’re so welcome!