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.
Another perfect recipe! Thank you Nora <3
Thank you! I’m so glad you love it!
I absolutely love this recipe, and have made it many times. My only problem is that sometimes my pie will have visible little chunks of the coconut cream. i end up having to strain the filling through a sieve before baking. Has anyone else had this issue? I will usually take the cream from the can, give it a stir and use it like that. Should I be omitting some of the liquid?
Interesting, I’ve never had that happen personally. Are you blending the filling or just stirring everything together? Blending makes everything super smooth before you bake it. You don’t need to use the clear liquid.
I used the arrowroot as I have a corn allergy, but while it tastes great and my husband ate half of it, I feel it is a bit gummy. Would rice flour work?
I’m not sure if rice flour will work any better, but tapioca starch might. Also make sure you are using coconut cream and not any liquid, that will also help it have a thicker consistency. Also, don’t forget to chill it long enough!
I am looking forward to trying this recipe. I followed the link to the vegan crust recipe. Curious to know the type of shortening you used in this?
I usually use Spectrum vegetable shortening. Hope you enjoy it!
Excited to try this recipe for my Friendsgiving in college! Can I substitute ground flaxseeds for cornstarch??
I’m not sure as I haven’t tried subbing anything for the cornstarch. It might be a little less thick and a little more runny. Hope you enjoy the recipe!
Hi Nora,
Going shopping for ingredients to make this delicious looking pie.
I already have pumpkin pie spice, can that be used instead of all individual spices?
If so, how much should I use of the mixture?
Thank you
About 3 teaspoons pumpkin pie spice is perfect, I have done this and it worked well. Enjoy!
Haven’t tried this yet, but I’m going to try and substitute the coconut with cashew cream. My tummy doesn’t tolerate coconut. Any suggestions on how much cashew cream I should use?
I’m not totally sure since I haven’t tested it, but maybe around 1 1/2 cups of cashew cream. That’s my best guess. Let me know how it goes!
Do you think non dairy yogurt could be substituted for the coconut cream? I really do not like coconut flavor. Or can you think of anything else I could try? Thank you! I love all of your recipes – my favorite vegan recipe site!
Hi Nora! Can this pie be baked in an aluminum foil pan? Thank you!
Sure!
OMG what goodness! I tried this recipe (did use my family’s crust recipe and substituted all animal ingredients with vegan alternatives) It turned out so delicious. Can’t tell a difference in taste or texture! TY for posting.
Hi Belinda. Thank you for trying my pie recipe! I’m so glad it turned out delicious for you! Thank you for sharing your wonderful review and comments!
Does anyone know how many cups of filling the is makes? I plan to use my Pyrex pie dish with scalloped edges, but it may be considered a “deep dish” pan. I want to make sure it’s not too big doe the recipe before I roll out my pie dough. Thanks.
What brand of coconut cream do you use? I want to make this exactly as instructed but I live in a rural area so some things are difficult to find. Thanks!
I use any brand I can find honestly. Sometimes it’s Trader Joe’s, or a store brand. They all work well.
love your recipes
Tasty and easy! I used tapioca starch since that’s what I had, and didn’t bother measuring the spices. It was the best pumpkin pie I’ve ever had (I’m not a pumpkin pie person though) and my non-vegan partner couldn’t tell it was vegan 🙂
Thank you for sharing your wonderful review and comments! I’m so glad you guys loved the pumpkin pie!
OMG, this was good! I liked this so much better than traditional pumpkin pie. To me, it tasted kind of like a cross between pumpkin and pecan pie, which is usually too rich for me. I used canned coconut milk; only the thickest part that was at the top of the can. I make maple candied pecans and always keep them on hand, so I ate a few with my slice of pie and it was delicious! The next time I make it, I will stud the whole top of the pie with them the last few minutes of baking it.
Hi Marcia! Ooh, the maple candied pecans sound amazing! I’m so glad you loved the pumpkin pie! Thank you for taking time to share you great review and comments! Wishing you lots of happy cooking!
I used a gf graham cracker crust and substituted coconut milk for coconut cream. I cooked an extra 10 minutes and after cooling, I refrigerated for 6 hours. It was wonderful!! I’ve tried different recipes using flax seed eggs, but never tried coconut milk! Thanks so much for this great recipe!! Just in time for Thanksgiving. I will try it with canned squash then, since it’s my favorite.
Hi Nancy! I’m so glad that you loved the pumpkin pie! Thank you for sharing your great review, comments, and ideas! Happy holiday cooking!
This is an amazing pumpkin pie and I can’t believe that it is vegan. I love the texture and it has just the right pumpkin flavor. Will be making this again for thanksgiving.
Hi Eden! I’m glad you love the pumpkin pie! Thank you for taking time to share your great review and comments! Happy cooking!
Amazing! My family (including my very picky little brother) ate the whole pie in a day!
I’m so glad that all of you loved the pie! Thank you for sharing your great review and fun comments!
can I substitute the corn starch with potato starch?
I haven’t tried it so I’m not sure how it will affect the pie. It might work!
This pie is so delicious and so easy!!! Tried many vegan pumpkin pie recipes and this is by far the best. Thanks so much! Love all your recipes
Best pumpkin pie ever.
Thanks once again for another perfect recipe!
You are so welcome! I’m so glad you loved the pumpkin pie! Thanks for sharing your wonderful review!
I have found coconut cream evaporated milk. Do you think this could work too?
I’ve never tried it so I’m not sure, but it might work well.
This is a GREAT recipe. Ot is not over-spiced and is quite lovely. Tastes better the next day (as with most ‘spiced’ recipes). It appears still bubbling and wet at the one-hour mark but follow the recipe, as directed, and let it sit at room temp and then in the fridge. THANK YOU for sharing this recipe!
Hi Emily! You are welcome! Thank you for taking time to share your wonderful review and comments! I’m glad you loved the pie!
I’ve made this pumpkin pie many times now forThanksgiving and Christmas dinners and it never disappoints!
I’m the only vegan in my family and everyone says it’s delicious.
Thanks Mandi! I’m glad you’ve enjoyed the recipe many times!
Hello! I made this pumpkin pie last night with the linked can of coconut cream and Libby’s pure pumpkin can, and it came out super liquidy and did not solidify, any suggestions on what I may have done wrong or how to fix it in the future? The filling didn’t look like your picture before oven time as well.
I’m honestly not sure, did you make any substitutions at all, use the wrong amount of anything or accidentally leave any ingredients out? You are only supposed to use 1 cup of coconut cream, NOT the entire can, FYI.
Can you make this pie two days in advance keeping it in the fridge?
Hi Sharon. The pie will keep well in the refrigerator for about 3-4 days! Hope this helps!
Thanks for the response. First time making a vegan pumpkin pie. I have tried a few of your recipes and they are really good.
You are welcome! Thanks for using my recipes, and I’m glad you are enjoying them! Happy cooking!