This is the only Vegan Pumpkin Pie recipe you’ll ever need! It’s decadent, smooth, warmly spiced, and incredibly easy to make with only 9 ingredients.
Looking for more vegan pies? You’ll love my Vegan Pecan Pie, Vegan Sweet Potato Pie, Perfect Vegan Apple Pie, and Vegan Lemon Meringue Pie recipes as well.
This is the best Vegan Pumpkin Pie ever! It’s always a hit for the holidays, with its decadent pumpkin-spiced filling and luxurious texture. No one will notice that it’s vegan, let alone that it didn’t take you all day to make. It’s extremely easy and made with only 9 ingredients!
Why I love this recipe
- A silky smooth filling: The pumpkin pie filling is like a sweet and warmly spiced pumpkin custard. It’s creamy, rich, and velvety smooth.
- It’s ridiculously easy to make: All you have to do is blend the ingredients, pour, bake, and enjoy!
- Only 9 ingredients: The creamy and indulgent pumpkin pie filling is made with 9 simple and budget-friendly ingredients.
- You’ll never guess it’s vegan: Go ahead and serve this at Thanksgiving dinner. Your guests will be too busy “mmm-ing” and “aww-ing” to realize the pumpkin pie is vegan!
Don’t just take my word for it. These commenters had great things to say about the pie as well:
⭐Becky says, “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.”
⭐Karen says, “So delicious…tastes just like the pie my Mom used to make many years ago!”
⭐Mai-Li says, “The best vegan pumpkin pie I have tried, and so simple. Texture and flavor are spot on without needing any tweaking.”
How to make vegan pumpkin pie
Dump the canned pumpkin, coconut cream, brown sugar, cinnamon, ginger, nutmeg, cloves, salt, and cornstarch into a blender.
A note on coconut cream: The secret to a silky smooth pumpkin pie filling is canned coconut cream. This thick cream gives the filling its rich flavor and a smooth consistency without adding any coconut flavor. If you can’t find coconut cream, use a can of full-fat coconut milk instead. Try to use as much of the creamy white part as possible (some clear liquid is fine though).
And trust me, no one can detect a hint of coconut flavor in this pumpkin pie!
No blender at home? Whisk the filling ingredients by hand instead.
Blend the filling ingredients until the mixture is very smooth. You don’t want any lumps left behind!
Next, pour the smooth filling into a pie pan lined with my Easy Vegan Pie Crust. Smooth out the top with a spatula, then bake.
Are the edges of the crust starting to burn? Cover the edges with a pie shield or a layer of aluminum foil.
You’ll know the pie is done baking when the edges are set and the middle is still slightly jiggly. Take it out of the oven and set it on the kitchen counter to rest for 30 minutes.
Cover the top with plastic and place the pie in the fridge to chill for 4 hours or overnight.
Before serving, decorate the pumpkin pie with homemade vegan whipped cream, coconut whip, this incredible homemade vegan whipped topping or store-bought non-dairy whipped topping. Slice and enjoy!
Frequently asked questions
I like this pie with my pie crust best but a store-bought pie crust works well, too. Want to try a graham cracker crust instead? The one from my Pumpkin Cheesecake recipe works perfectly here.
No, you don’t need to pre-bake or blind-bake the pie crust in advance. It cooks in the same amount of time as the filling.
Coconut cream results in by far the best pumpkin pie because it makes the filling creamy and rich, all while avoiding cracks on top. However, the next best option is full-fat coconut milk from a can (not a carton). Use as much of the creamy white part as possible as a substitute (some clear liquid is fine though).
I also tested this recipe with oat milk, soy milk, and unsweetened vegan creamer. They all worked fine and produced yummy pies but the tops did crack a bit and the fillings weren’t as creamy as the coconut version.
Yes! My Gluten Free Pie Crust is a fantastic choice when you need a vegan and gluten free pumpkin pie.
The leftover pie and slices will stay fresh for 3 to 4 days when they’re covered and stored in the fridge.
Yes, it freezes very well! Once the pie is cool, wrap it tightly in several layers of plastic wrap, then a layer of aluminum foil to protect it from freezer burn. Freeze for up to 1 month. Let the pie thaw in the fridge before slicing and serving.
If the pumpkin filling is soft like pudding when you slice the pie, this is likely a sign that the pie wasn’t baked long enough or it didn’t have enough time to chill and set in the fridge. This can also happen when you use watery coconut milk or non-dairy milk (instead of coconut cream) in the filling.
To tell if the pie is baked perfectly, wiggle the dish. The middle should jiggle slightly. If the liquid sloshes or is very loose, it’s not done yet.
After resting at room temperature for 30 minutes, let the pie chill in the fridge for a minimum of 4 hours or overnight for the best results. That’s all the time it needs to firm up!
This can happen if the pie is baked at too high of a temperature. To avoid cracks, you can bake the pie at a lower temperature (300ºF to 325ºF) for longer, around 1 ½ hours.
Cracks can also happen when you substitute coconut cream for non-dairy milk, like oat milk and soy milk. It’s always best to use full-fat coconut cream or coconut milk to keep the filling as thick and creamy as possible.
Your pumpkin pie will take on a dark orange color when you make the filling with only brown sugar. The opposite happens with all white sugar.
I like using a 1:1 mix of brown sugar and white granulated sugar because it makes the pie a little lighter in color. Regardless of which sugar you use and the color of your pie, it will still taste great!
Vegan Pumpkin Pie
Ingredients
- 15 ounce can pumpkin puree
- 1 cup coconut cream
- 1/2 cup brown sugar
- 1/2 cup granulated 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 other 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, granulated 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, Graham Cracker 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 homemade Vegan Whipped Cream or store-bought non-dairy whipped topping, if desired. Enjoy!
- Optional Pie Crust Leaves: A fun idea for decorating your pie! 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. Once the pie has chilled, place on the pie for decoration.
Video
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 and just a little clear liquid for best results. I tried it with several other milks (soy, oat, even dairy free creamer) and it worked, but the pie cracked and did not taste custard-like at all.
- May substitute coconut sugar if desired. You can also cut the sugar in half for a less-sweet pie. Pure maple syrup works, but only use 1/2 cup. The pie will be less thick.
- 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.
THANK YOU this is absolutely incredible (and so easy). If only I could attach a picture. I’m so excited to wow my onmi family with this.
You’re so welcome! Thanks for the comment. 🙂
Love your recipes, Nora! Could this recipe be used to make a sweet potato pie? I want to make a purple sweet potato pie and need a vegan recipe and yours are the best!
I’m not sure but I don’t see why not! I should really make a sweet potato pie.
Yay!!! That would be amazing.
Hi, this looks great! Would i want to use a “deep dish” 9 inch pan for this? Or could it fill 2 regular pie crusts? I can’t tell for sure from the description. Thanks!
Not a deep dish pan, just a regular one. You could double the recipe for a deep dish.
Could this be made 2 days in advance?
Yes, that would be fine.
Can I use pumpkin pie canned mix instead of pumpkin puree? If yes, should I use more spices in it?
I haven’t tried it so I’m not sure it will work, sorry!
Hi Nora! I was wondering if I could replace coconut sugar in place of brown sugar? Thanks, I’m excited for this recipe!
Sure, I don’t think that would be a problem at all. Enjoy!
Hey Yoanna! I used coconut sugar instead of brown sugar and it went down a treat! The pie is a little darker than it would be but just as delicious!
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!
You’re welcome! Glad it made the cut for the holidays. 🙂
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.
I’m so glad you like it! Hope you like the chocolate pie! 🙂
This is THE best pumpkin pie I’ve had. Seriously SO. DAMN. GOOD!!
Thank you!! I’m so glad you liked it!
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!
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!
I just made this for our Canadian Thanksgiving, and it was awesome! Thank you for this great, easy recipe!
I’m so glad you enjoyed the pie, thank you!
Fabulous recipe- made it with gluten free pie crust
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 =/
If you have pumpkin pie spice, I would say 3 teaspoons should work. Thanks!
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.??
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!
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.
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.!
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 !
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.
Could I use Pumpkin Pie Spice mix instead of spices individually? If so how much to swap it out?
Yes, you can. I think 2 teaspoons would be a good amount to swap.
Do I have to use Nutmeg, would it be that noticeable?
No you don’t have to use nutmeg, it will be just fine without out.
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!
That’s so wonderful! Thank you for sharing. I’m eating the very same pie today! 🙂
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?
Nope it’s best served cold straight from the fridge, no need to warm it up. Enjoy!
Sounds really good. Any recommendations to substitute for the brown sugar?
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!
My daughter has a sensitivity to coconut. Suggestions?
Thank you in advance!
No problem! You could use almond milk, soy milk or cashew milk in place of the coconut.
Does the coconut milk need to be refrigerated overnight and separated?
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.