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.
I found this recipe much too sweet. I baked 2 pies and used 3/4 cup brown sugar in one and 1/2 cup in the other Both tasted like the sugar over powered the pumpkin. Could the brand of coconut cream have affected the flavor? I used Goya cream of coconut and it seemed very oily.
Is it possible you used pumpkin pie filling or coconut cream with added sugar? Plain pumpkin puree and unsweetened coconut cream don’t contain added sugars, which prevent the pie from being overly sweet.
That product has lots of sugar added, so that’s why your pies turned out so sweet. Coconut cream or full fat coconut milk don’t have any sugar added and are very different than the product you used. Hope that helps!
Cream of coconut is not the same as coconut cream. That may have been the issue.
How long can you keep any unused pumpkin filling MIX left over in the fridge for? (I’m not sure how long coconut cream in this mix would keep before baking)
Thanks!
It’s possible you can store the pumpkin filling for 1 or 2 days in the fridge, but I haven’t tried it so I can’t say for sure.
Perfect texture and flavor. Autumnal excellence.
Could I swap canned pumpkin for fresh pumpkin?
I haven’t tried using fresh pumpkin but it can be quite a bit different. It might work okay, but I just can’t be sure. Maybe someone else has tried it and will chime in!
I have made pie (though not this recipe) successfully with fresh pumpkin. After roasting and pureeing, you will want to release some of the extra liquid by placing the puree in a towel-lined colander and adding weight.
You really should roast the pumpkin rather than steam or boil, as this will develop some of the sugars naturally occurring in the pumpkin.
I love the ease of this recipe. The taste is perfect. The texture was not as custard- like as i was expecting. Not sure why. Will certainly give it another go and try various tweaks. Thank you for sharing.
I’m not vegan, but I made this for a friend with a nut, egg, and dairy allergy. I’m so impressed! I’m particularly impressed by the crust – I didn’t pre-bake it, and it came out perfectly crispy (and didn’t stick to the pan which I didn’t even grease). Several non-vegans loved the recipe! I made it in a 1/4 sheet pan for pumpkin pie squares, and it filled the pan perfectly (I had extra crust). I’d say for a usual pie you might need to double the recipe. Thank you so much!
Thanks so much for using my recipe, Tara! I’m so happy you and your friends loved it. Thank you for your wonderful review and feedback!
This pie recipe was amazing! It was my first time making pumpkin pie and it didn’t disappoint. I used the dough recipe linked here as well. Just a warning to everyone who tries this: after following this recipe and instructions exactly, my pie filling was EXTREMELY runny. I was worried because I was comparing mine to the pictures provided in the recipe which depict a very thick filling that needs to be smoothed out after pouring into the crust before baking. I ended up baking for about an hour and ten minutes. I was stressed out for hours leading up to trying it (the baking and cooling process takes a long time lol!) However, I let it cool on the counter for 2 hours and then refrigerated for 2 and when i finally dug in the consistency was perfect. So I guess don’t be intimidated if your filling seems runnier than it “should”. Bravo, Nora! Will definitely be making this year after year.
Made this today as my husband is vegan & loves pumpkin pie. All the stores close to us does not have any premade vegan & the 1 store that does carry them is over an hour away. So I tried my hand at making this recipe & it turned out great!! THANK YOU. I did use a vegan graham crust instead of shortbread. I was also worried using the cream of coconut as I have never used that ingredient before & I was unsure about it. But again it turned out great. I will definitely be making this pie more often.
Hi! I’m so happy the pie turned out great for you, and now you know how to make it! Thank you for sharing you experience and wonderful feedback!
Loved this recipe! Was perfect for Thanksgiving with my vegan sister and the rest of my non vegan family. My only issue was that i could not get it to mix in the blender, but i easily just scraped it out into a bowl and used a hand mixer.
Hi Rebecca. I’m glad you and your sister enjoyed the pumpkin pie for Thanksgiving! I’m not sure why it wouldn’t mix in the blender, however, am glad you are able to use a hand mixer. Thank you for sharing your wonderful feedack!
Would be nice if a note was added to only use the thick white part of the coconut cream, as I used the whole can. It took me reading through the comments trying to figure out what went wrong to notice the liquid in the can wasnt needed. Hoping that leaving it in slightly longer will save it, also seemed like way to much for a 9inch pie crust. It was very very full. Still excited to try it.
I made this for thanksgiving (I’m Canadian :)) I bought a Kimikimic frozen gluten free pie shell first off (I know my skills and diy crust never turns out for me). The taste was really good. Had a nice colour. However my pie was a bit runny. I followed the recipe as written but added less sugar (used a combo of brown sugar and maple syrup). I did not have pure coconut cream so I used half full fat coconut milk, and a can of condensed coconut milk like I have done in the past for vegan pumpkin pie (it’s really thick). My oven is a bit off, so I bumped the temp off to 365, and then it looked like it wasn’t cooking in the middle so I bumped it up more to 375 for the last 15 minutes. I added dried pumpkin sees on the top as decoration. If I make this again I would add more starch to thicken it. It could have needed more heat for longer for me, but I find the minimalist baker recipes usually turn out well following the baking instruction given.
Sounds like you changed the recipe, Alyssa, as she did not call for coconut milk or condensed milk. Can’t blame Nora for your runny pie! I’ve come to trust Nora totally — and with any good recipe you’ve really gotta follow it to a T before you can fairly weigh in on whether it worked.
Any suggestions for a coconut cream replacement? We have an anaphylactic allergy to dairy, egg, PN, TN and coconut.
Hi Lisa. Another commenter had success using oat cream instead of coconut cream. There is a chance the pie could turn out soft and runny though.
This recipe is perfect except I adjusted the baking times! Baked mine at 425 degrees for 15 minutes and then 350 for 40 minutes to get a flaky crust.
Hi Esther. I’m glad you loved the pumpking pie! Thank you for sharing your experience, and great feedback!
Can I make this ahead of time and freeze? What’s the best way to do so, if so?
Hi Candace. Yes, bake the pie and cool completely. Wrap well and then freeze. Thaw it the day before you serve it. 🙂
I used creamed coconut instead of coconut cream and only realized as I’m about to put it in the oven, I am very worried it will not turn out (might be good to add a note that these are different things)
This looks very good. I’m planning on making this for my family and I.
How many days ahead can you make this pie without having to freeze it?
Hi Sharon. Make the pie up to 3-4 days in advance and store it in the refrigerator. Hope this helps!
Yes thanks for getting back to me. I just want to say that this pie is so delicious.
This is my first attempt at vegan pumpkin pie. Normally I bake pumpkin pie at 450 for 20 minutes and 350 for 25 minutes. When I did this the pie filling still seemed wet but was getting dark. Can you suggest alternate baking temperatures as I like to start at the higher temperature to get a flaky crust. Thank you.
Curious as to what coconut cream brand you used!?
I used Thai Kitchen unsweetened coconut cream.
Tastes so good! The flavor is just like any classic pumpkin pie and I loved it. I took off one star because of how mine baked. Nora, if you read this I am curious as to why you think mine turned out runny/gooey. I’ve made plenty of pies before and am an avid baker and I have never seen my pie do this in the oven. I checked it about 45 minutes and it was a little too jiggly in the middle, but the toothpick showed that the edges were cooked. So I decided to leave it in for another 15. After that, I checked it and the whole thing was bubbling, like a witches cauldron, almost like it was boiling. I was so confused so I took it out, knowing that it wasn’t underdone, but also not cooked? I let it chill and still, it was pretty gooey. I honestly didn’t care because it tasted delicious and the texture was just a tad off. Overall a great eating experience despite the baking issue. But I’m curious as to what you think went wrong. I followed the recipe to a tee and my oven was pretty much 350/325ish the whole time. Was it in too long? Thanks! Love your recipes!
Did you use coconut cream and not another type of milk? Or was any liquid coconut milk added? How long did the pie chill for? If you did use coconut cream, then the bubbling is probably a sign that the pie was overbaked (oven temperatures aren’t all alike, so this can happen). Still, I’m glad you enjoyed the flavor!
Ya I followed the recipe exactly so nothing was added. I think it was just over baked. After it chilled for like the first day and a half, it got a little more solid so the problem was just my impatience mixed with the over baking of it. Thank you so much for helping me understand, and I WILL be making this amazing pie again!
You are welcome! Happy cooking!
I used a premade pie crust from whole foods. Didn’t make the whip cream- didn’t need to!! This is the best pumpkin pie I’ve ever had and it is SO easy to make!!! Thank you so much for sharing the recipe!! I made it twice and shared the pie with two families and everyone, over 12 people have tried and LOVED it. With the pie crust from whole foods, some was left over, so on the second round I waited to add the corn starch (dont eat raw corn starch lol), poured a cup of the batter without it aside and had a little pumpkin puree smoothie! Delicious!!
Hi Bunny. Sounds like you had a fun time making and sharing the pumpkin pie! That is so great! I’m glad the pie was a hit! Thank you for taking your time to share your feedback and ideas! Wishing you lots of happy baking!
I just want to say that I do not have a history with baking many pies. Needless to say, this was a HIT! From the creamy texture, to the spice detail, this recipe will be used again. Thank you so much for sharing and offering vegan options!
Wow, I’m so happy you loved the pie so much! Thank YOU for your amazing feedback and review! Happy cooking 🙂
Have you made this as pumpkin tarts instead of the whole pie? Just wondering what the cooking time would look like. About to make this right now as a Pie but was curious for future reference as this makes perfect party treats!
These can be baked in a muffin pan for mini pies. It is so fun! Bake them for about 35-40 minutes. Enjoy!
Best pumpkin pie recipe HANDS DOWN. Have made this many times since I discovered it 2 months ago. Huge hit at Thanksgiving and Christmas. New favorite dessert to make in general. So easy and so delicious!
Hi Nicole. Thank you for sharing your great review and comments. I’m thrilled you are loving the pumpkin pie! Wishing you happy cooking!
I used coconut cream but it had a liquid in the bottom of the can. Do I still only want to use the white part or shake the can first?
Only use the thick white part for best results. Hope this helps!
LOVED this. I had been missing pumpkin pie so much, and this one is super easy. I cut the amount of sugar in half, and added a tablespoon of cornstarch, and then it was perfect to me. I like to add vegan whipped cream, which is already pretty sweet. Thank you!!
I’m glad you loved the pumpkin pie, Kerri! Thank you for taking time to share your fantastic review and comments!
Hi Nora,
Would Cha’s coconut whipping cream work rhe same as coconut cream?
I’ve never used that brand so I’m not sure, but if it’s just coconut without a bunch of other ingredients it should work fine. Enjoy!