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.
Super easy but verdict is still out if I screwed up. Accidentally bought cream of coconut thinking it was the same as coconut cream (what I get for shopping with my kids). Of course I didn’t think to Google it until 10pm the night before Thanksgiving. Google says they’re not interchangeable but another said its a heavily sweetened version. Made the decision to cut the brown sugar in half and give it a whirl. Seems to have set up but I have nothing to compare it to. I’ll pop it in the fridge and cross my fingers for tomorrow 🙂 I’ll update!
I hope it works out! Good luck!
it worked perfectly! Very yummy. My 1 yr old who is allergic to dairy/egg/peanuts throughly enjoy his first pumpkin pie. Everyone else did too
I’m so glad everyone loved the pumpkin pie! Thank you for sharing your lovely comments!
so i bought dark brown sugar, will this affect the pumpkin pie or will it be okay?
Dark brown sugar is fine to use, just know your pie will be darker in color. Not a problem though!
I love this pumpkin pie and so do all my non-vegan family members. It tastes better than any other we’ve ever had. I make it every year for thanksgiving.
Hi Lindsey! I’m so glad you and your family are loving the pumpkin pie! Thank you for sharing your wonderful review!
I substituted silk creamer and it thickened right up! I also made your pie crust but made thin crust for 2 pies, a pumpkin and I put crumb topping on the apple pie. Thanks for the recipes!
You are welcome! Your pies sound delicious! Thank your for sharing!
What signs should I look for to know when the pie is ready to come out of the oven? I suspect my oven ran a little hot. My first attempt developed a fluffy crust. I’m sure it will be tasty, but it doesn’t quite look like a traditional pumpkin pie. My guess is that I needed to pull it at 50 min.
Sounds delicious! Can I use coconut milk instead of the cream of coconut?
You can use full fat canned coconut milk, but you will probably need two cans. ONLY use the thick white part for best results.
I love this recipe! The pies are still cooling, but they look BEAUTIFUL! Happy Thanksgiving! 1 hour for two pies was perfect 🙂
Hi! I started making the pie and haven’t put it in the oven yet. When I put the mixture into my pie crust the mixture immediately started sinking is there something wrong with what I bought or is this normal?
Hmmm that sounds a little odd. The pumpkin mixture is thick before it goes in the oven. There shouldn’t be anything to “sink”. I’m not quite sure what that means. It thickens when it cooks in the oven, and more as it chills. Did you use all the correct ingredients?
Hi! How long is the bake time when two pies are in the oven? Thanks!
I think it would be the same, that’s what I’ve always done anyhow!
I followed the recipe exactly but my pie came out with a skin on top and seems overcooked 🙁
Hi Nora mine came out darker then your picture. Does that mean I overcooked it? I only had it in for 45min bc my oven does cool hotter. Do you think it will still be ok to eat or should I remake it?
Smells delicious
The color can vary based on the can of pumpkin and if you used dark or light brown sugar. It should be fine!
What’s the measurement if using pumpkin pie spice ?
3 teaspoons is perfect.
Hi Nora! Do you think using coconut sugar would be a good alternative to brown sugar? Some family members are allergic to everything but coconut sugar!
I think that will work just fine. Enjoy!
Hi! Excited to make this. I am pre-making your Easy Pie Crust recipe for two pies today, including this one. If I pre-make and leave the pie crust ..unbaked.. in the fridge, will it be okay tomorrow when I assemble the rest of the pie??
Yes, overnight the pie crusts will be just fine. Enjoy!
Hey 🙂 about to make this pie. Is it possible to use heavy whipping cream instead of the coconut cream? Or are they different.. thank you
If you use heavy whipping cream the pumpkin pie won’t be vegan, and I have never used it since this is a vegan blog and I’m not sure how it will turn out. They are very different. Hope you enjoy the pie!
Thank you! Silk makes a heavy whipping cream alternative so thought I’d try it out instead of coconut 🙂
Looks great!! Has anyone tried this recipe using the Silk heavy whipping cream in place of the coconut cream? I have several small cartons of the Silk heavy whipping cream (not creamer) and was hoping I can substitute it and make this for my vegan family for the holidays!
Hi Nora. Do u think I can make the gluten free pie crust without almond flour? I’m allergic to tree nuts. Thks
Hi Nora, can I use oat cream instead of coconut cream?
I don’t think it will work the same, the pie might end up a bit softer or runny, since coconut cream actually thickens up when it chills.
Hi Nora! Tried the oat cream and it worked a treat! I was pleasantly surprised. And the family loved it. Thanks so much for your superb recipes! Happy Thanksgiving from Ireland!!
Oh great to hear! Happy Thanksgiving!
Hi! I’m making this pie 3 days ahead of time- will it stay good covered in the refrigerator until Thanksgiving or would you recommend I freeze it tonight?
Hi Emily! You can totally make it ahead of time. Make the pie up to 3-4 days in advance and store it in the refrigerator. If longer than that, you can freeze the pie, then thaw when ready to serve. Hope that helps!
May I use coconut sugar, maple syrup or agave instead of brown sugar?
Hi Carol. Here is the info from my recipe notes: 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. Happy holiday cooking!
Hi. Can I use jarred coconut cream concentrate in place of the canned coconut milk? Do i use the same amount? Also if i can do i still need the cornstarch?
Thank you
Hi! I’m a little confused; the recipe calls for coconut cream (which comes in a can) NOT coconut milk. So I think you have the correct ingredient. So you would make the recipe exactly as written, with the cornstarch. Hope that helps!
Could I use evaporated coconut milk instead of the cream?
It might work, but I haven’t tested it. I only know it works well with coconut cream. If you try it, let me know how it turns out!
I did this tonite, by mistake…sweetened condensed coconut milk…I just turned off the oven..will comment tomorrow (thanksgiving) on the results..
I did the same thing last weekend as a test and it came out pretty great. You want to make sure you use a cup… I added some coconut oil to make up diff (my can was .875 cup). It’s likely sweeter (only tried this one) but the family raved about and it easily “passed the test” – now making two pies tonight.
I’ve made this several times, and it’s super easy and so much better than traditional! I just made it again for a dinner tomorrow night, and I realized that I used sweetened coconut cream by accident. I’m trying to figure out whether I need to redo it. Have your ever tried it with sweetened cream?
I haven’t tried it, does it look like it set okay? It might just be extra sweet!
I ended up making another one just in case, and we had a taste test! Some couldn’t tell the difference. Among those who could, the texture of the pie using sweetened coconut milk was actually better; the taste of the pie with unsweetened was better — the pumpkin came through more clearly. I might futz with making it with sweetened coconut milk and using less brown sugar. I’ll let you know how it goes!
Thank you for all your great recipes! Can I use pumpkin pie spice instead of the cloves, ginger, and nutmeg? Thank you!
You are welcome, Maria! Thanks for using y recipes! Yes, you can use pumpkin pie spice! About 3 teaspoons of pumpkin pie spice is perfect. I have done this and it worked well. Enjoy!
Hi Nora, thanks for the recipe. Do you think this would work for coconut cream? https://www.ocado.com/products/biona-organic-coconut-whipping-cream-496206011
Also, can I use a food processor instead of blender?
It should work, it looks like the ingredients are just coconut and water. Yes, a food processor will work fine. Enjoy!
Thanks Nora!!