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.
Wonderful pie recipe! The brown sugar gives it a different taste than my pre-vegan pumpkin pie recipe. Still delicious, just different. Second time I made it I used white sugar instead of brown and changed the spices to what it called for in Libby’s Famous Pumpkin Pie Recipe and it tasted more like the pumpkin pie my family is used to. But either way, absolutely delicious!
So glad you enjoyed the pie, thanks for sharing!
Best pumpkin pie ever!!! SO DELICIOUS! Thank you so much for sharing this amazing recipe!
You are welcome! Thank you for sharing your great review!
Can you make these into tarts?
You probably could, yes, but I haven’t tested it to know how long they would need to bake for.
Pumpkin pie is my favorite and this recipe is amazing + easy!
Like all Nora’s recipes it comes out perfect and delicious. Love it.
Thank you for sharing your fantastic review! I’m glad you love the pie!
Can you freeze the filling? And if so, for how long?
This is the BEST recipe! My mother-in-law said it should be a tradition that I make it every year!
This is a 20 star recipe! So good!
I’ve never tried freezing just the filling, but I think it would work. I have frozen the whole pie, which works well. Probably for up to 3 months. So glad everyone enjoyed the pie!
I’ve never made a regular pumpkin pie nor a lot of things by scratch, but this recipe was so easy to follow. I also like the checkboxes. This was the easiest, scrumptious vegan pumpkin pie! This is my 3rd time making it because everyone loved it so much. Maybe it was also because my pumpkin puree was also made from scratch. I made the crust from scratch with one version of vegan regular pie crust and the other from biscoff cookies. The biscoff with this pumpkin filling was the best thing ever! Thank you for this recipe!!!
Thank you for sharing your wonderful review and comments!
A huge hit at Thanksgiving – making it again tonight for Christmas. Thank you so much for this delicious recipe!
I chose this because it’s a 5 star recipe but it really shouldn’t be….it should be 10 stars period!
I have made this pie twice now. First time was a large toaster oven, and came out good. Second time was full oven, and came out perfect. I found myself protecting the crust from burning after 30 minutes with aluminum. YOU CAN’T TASTE THE COCONUT, THIS IS THE BEST PUMPKIN PIE RECIPE EVER! THANK YOU NORA!
This was incredibly delicious and easy. Thank you!!
You are welcome! I’m glad you enjoyed it! Thank you for sharing your fantastic review!
Can I freeze this pie, before or after baking?
Hi Janice. You can freeze the pie after it has baked and cooled completely.
MOST AMAZING PUMPKIN PIE <3
I definitely consider myself to be a pumpkin pie connoisseur and often find myself disappointed in anything other than my family’s recipe. I was so worried when I went vegan that I would never be able to enjoy an amazing pumpkin pie again, BUT I WAS WRONGGG! This recipe is incredible. I follow it pretty much to a T, aside from rounding the spices and doubling the cloves. I’ve made it three times now and each time it’s come out perfect! It has a beautiful custardy texture that is comparable to non-vegan pumpkin pie.
I JUST read a comment stating not to use any of the liquid from the coconut cream cans (which I’ve been adding a bit of to satisfy the 226g amount). I usually just bake it for an additional 10 minutes and it still comes out great with a bit of the liquid, but next time I’ll make it strictly using the coconut cream part.
Thank you so much for sharing such a wonderful recipe!! It’s a life-changer!
I am so thrilled that you love my pumpkin pie! Thank you for sharing your wonderful review and comments!
Can I use regular sugar instead of brown sugar? Or part regular sugar/part maple syrup?
Hi Patti. 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!
I used all white sugar instead of brown sugar and it turned out great.
I literally never leave reviews for anything ever! but this pie it is knock your socks off good! I have had extreme massive failures of vegan pumpkin pies and I thought I would try just one recipe more before throwing in the towel thank god I found this one because it was absolutely amazing and perfect. I did everything the recipe said but I had to make my own pumpkin puree as they dont sell that in my country nevertheless turned out perfect!
Hi Abby! I’m so glad you gave vegan pumpkin pie one more try, and that you chose my recipe! I am thrilled that it turned out wonderful for you! I appreciate you taking your time to share your fantastic review and comments! Thank you!
Sit me in a corner with a fork and let me be. This is without a doubt the best pumpkin pie I’ve ever had. My wife made it and she did a fantastic job. Note: she doubled the cinnamon, ginger, nutmeg, and cloves – amazing.
I love your post! Thank you for taking time to share your fun and wonderful review and comments! I’m thrilled you loved the pie!
This pie turned out perfect, and got raves even from the guests who don’t normally like pumpkin pie. I had homemade blue doll pumpkin puree which is a bit denser than the more common pie pumpkins, which I think helped a lot, even though I used coconut milk (all the solids plus enough liquid to get to a full cup). I used tapioca starch instead of cornstarch due to allergies at our thanksgiving. I also used a homemade pumpkin spice blend with a bit of allspice, cardamom, and black pepper added to the blend. The crust was a bit fiddly to work with, I had some trouble getting it to roll out evenly, but it still tasted good. There were barely any leftovers, so we might be making another one soon!
Life changing! I substitute all the spices for the same amount of “Pumpkin Pie Spice” and use brown coconut sugar. It’s so easy and always turns out amazing. I’ve made it 4 times now and crave it constantly! Thank you so much!
I am so glad you are loving the pumpkin pie recipe! Thank you for sharing your wonderful review and comments!
I’ve made this three times – I would recommend using maple syrup, as for me this resulted in a much smoother and silkier texture than when I used brown sugar. Also Libby’s pumpkin purée, as suggested, gives a beautiful orange colour!
Thank you Nora for this wonderful recipe, you are my go-to!
Thanks for the tip, I’ve never used maple syrup in this pie. I’ll have to try it sometime!
Amazing recipe! I will never even bother looking for another one. I used TJ’s coconut cream. I just shook the can and poured it out as it was which was pretty liquidy. It worked fine and made a very nice firm pie. Much firmer the day after, but fine that night. I replaced the individual spices with the same amount of pumpkin pie spice. Plenty spicy! I have cut the sugar down by 1/4 as my husband likes things less sweet and this also worked fine. Extra pumpkiny! I have also tried replacing some sugar with Molasses which makes a kind of pumpkin bourbon pie that is amazing! This recipe is great if you follow the basic core of it with the cornstarch, pumpkin and coconut cream. You can change up the rest of it quite a lot in my experience!
Hi Heather. I’m glad you found the pie amazing and versatile! It sounds like it was delicious! Thank you for sharing your wonderful review and comments! I am thrilled this will be your go-to pumpkin pie!
I would give 100 stars if I could!!! This is my GO TO pumpkin pie, the one I’ll bake every year for the rest of my pie-eating life. I’ve made it so many times, and every single time it turns out perfect. I celebrate the fact that my days of pumpkin pie devastation (of weirdly jiggly or too spicy or soupy pie) are over FOREVER! Thank you, Nora! I hope I meet you someday just so I can give you a hug for this wonderful creation.
Aww that’s so sweet, thank you! I’m happy to hear you love the pumpkin pie, I think it’s just the best too!
Simple, quick, and delicious with easy to find friendly ingredients. I only had cinnamon and nutmeg for the spices and it still was yummy with the perfect texture. My family really enjoyed this pie and I will definitely make for Christmas too. Thank you so much for sharing this recipe. God bless and Merry Christmas
Hi Melanie! How wonderful that the pie was enjoyed by all at your Thanksgiving gathering! I’m so glad! Thank you for taking time to share your wonderful review and comments! Wishing you happy holiday cooking!
Best pumpkin pie ever! All of my family loved this! It was very quick and easy to make. I used Silk brand heavy whipping cream instead of coconut cream and the texture was perfect. We topped it with vegan Coco Whip. Thank you!!
Hi Lynn! Thank you for sharing your wonderful review and comments! I’m thrilled the pie turned out wonderful and was loved by your family! Happy cooking!
This is the best pumpkin pie recipe ever! Thank you
Hi Nora! I had a problem with this recipe and followed it to a T! I used coconut cream, and it still came out very wet – it looks nothing like your photos :(. Are you not supposed to stir up the can of coconut cream, and just use the white part? I saw you mentioned to do that with coconut milk, but didn’t think that was necessary for coconut cream. Thanks so much – it still tasted delish!
Hi Kylie! Yes, don’t stir up the can of coconut cream. Even with a can of coconut cream, there can be some clear liquid at the bottom. You don’t want to use any of that, so just spoon out the thick cream. If you follow all the instructions exactly, it should come out custard like, just like my photos. Also, use a quality brand of canned pumpkin. I can’t guarantee good results using fresh pumpkin, and some brands may be watery. I usually use Libby’s. Thanks!
Thank you for this easy and delicious recipe! Everyone loved the pie, one saying “you could serve this without saying it’s vegan and no one would know”!
Can’t wait to try the crust – I used store bought pastry this first time.
Thank you for sharing your wonderful review! I am glad the pie was a hit!