The only recipe for Vegan Pumpkin Pie you’ll ever need, and it’s perfect for the holidays! SO easy to make with only 9 ingredients. No one will guess it’s vegan!

a slice of vegan pumpkin pie taken from pie plate

The recipe was originally posted in 2018. I gave it a makeover with improved photos and writing October 2019. The recipe is unchanged.

Pumpkin Pie is a must-have dessert for the holiday season. The sweet, spiced pumpkin custard filling is classic and delicious in a homemade (or store bought) pie crust served with a dollop of Vegan Whipped Cream.

This recipe is ridiculously easy to make. All you have to do is blend the ingredients, pour, bake and enjoy!

looking down on 2 slices of pumpkin pie and the whole white pie dish

How to make vegan pumpkin pie, step by step:

  1. Add all pumpkin pie filling ingredients to a blender.
  2. Blend until smooth.
  3. Pour into pie crust lined pan.
  4. Bake. Chill. Eat.

collage of blending pumpkin pie ingredients and pouring them into pie crust

Special Tips & Substitutions:

  • Pie Crust: I used my Easy Vegan Pie Crust, which is the best option for a traditional, buttery pie crust. You may also use Gluten Free Pie Crust or a store bought vegan pie crust, I won’t judge!
  • Coconut cream: Use coconut cream if you can, it will give you the most consistent results. If you can’t find coconut cream, use full fat coconut milk from a can, and use as much of the white creamy part as you can. Do not substitute another milk, as the pie will be more pudding like than custard like in texture. Trust me, I’ve tested it.
  • Sugar: You may use coconut sugar instead of brown sugar if you want. For a less sweet filling, use half the amount called for. You may also use 1/2 cup of maple syrup if you’d like.
  • Cornstarch: May use tapioca starch or arrowroot if desired instead of cornstarch.

Make fun little pie crust leaves like I did! To make the pie crust leaves, make an extra pie crust. Roll it about 1/8th inch thick and cut into leaf shapes with mini-leaf cookie cutters. Bake on a pan for 10 minutes at 350 degrees F.

close up photo of a bite taken out of vegan pumpkin pie slice

Interested in more of my vegan pie recipes? Try one of these:

sq image of slice of pie
4.94 stars (233 ratings)

Vegan Pumpkin Pie

The only recipe for Vegan Pumpkin Pie you'll ever need, and it's perfect for the holidays! SO easy to make with only 9 ingredients. No one will guess it's vegan!
Prep: 5 mins
Cook: 1 hr
Cooling time: 4 hrs
Total: 1 hr 5 mins
Servings: 8 slices



  • Preheat the oven to 350 degrees F. Prepare a pie crust in a pie plate.
  • Add the canned pumpkin, coconut cream, brown 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, 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 Vegan Whipped Cream or store bought non-dairy whipped topping, if desired. Enjoy!
  • For the Pie Crust Leaves: These are totally optional for decoration. 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.



  1. 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.
  2. 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, not the liquid for best results. I tried it with another milk and it was more of a pudding than a custard pie.
  3. 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.
  4. You can use arrowroot or tapioca starch for the cornstarch if needed.
  5. 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. 


Serving: 1serving | Calories: 270kcal | Carbohydrates: 41g | Protein: 2g | Fat: 12g | Saturated Fat: 3g | Sodium: 244mg | Potassium: 119mg | Fiber: 1g | Sugar: 27g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg
Course: Dessert
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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  1. Hi Nora!!

    Made tonight.. turned out perfectly!! Btw.. I did use my cashew cream I keep on hand for everything 💫🥧

    Thanks for all you do!!

    1. Hi Shay. Thank you for letting me know about the cashew cream! I’m so glad you loved the pie and it turned out great for you! I appreciate you using my recipes!

  2. I just made the vegan pumpkin pie followed direction exactly. Used exact ingredients. I know you said the center would be little jiggly. But after a hour it seemed extremely wet. Soft. So I left in for ten more minutes. . The other edges firmed up but not a good part of the center is that normal

    1. The best way to help the center firm up now is to leave the pie to set in the fridge. You can leave it overnight or up to 4 days. I hope this helps!

  3. Made this pie tonight to test it before Thanksgiving and the flavor is great! I used maple syrup instead of granulated sugar and full fat coconut milk however the pie didn’t set up and was more on the thick soupy side. Any ideas on how to make it thicker and set up more firm? I believe more arrow root powder would make it to gummy.

    1. Hi there! The reason the pie turned out soupy is because you added a lot of liquid using maple syrup and taking away sugar. The sugar is not just for sweetness, it adds to the texture of the filling. If using maple syrup, you’d have to account for the liquid in some other way. Arrowroot also doesn’t work quite the same as cornstarch, so that’s also part of the problem. For a thicker pie, use granulated sugar and cornstarch. I’m not sure how to make the texture better with the modifications you made, sorry!

  4. I only have a frozen deep dish vegan pie crust on hand. Will your recipe be too shallow for the deeper crust? Can I just increase the ingredients? If so, do you know what the proportions should be? Any help is appreciated! I love your recipes and I’m really looking forward to making this pie for Thanksgiving! Thanks so much.

    1. Hi Joanne. I have never made this in a deep dish pie crust, however, you would probably need to double the recipe. Next to the recipe ingredients, you will see a tab that reads ‘2x.’ Click on this tab and you will see ingredient measurements for a double recipe. I hope this helps!

    1. Hi there! I honestly don’t know, I should try it sometime. I have a feeling it would, but I can’t be sure. If you try it, let me know how it turns out!

  5. I tried this pie out before Thanksgiving and let me tell you, THIS IS THE BEST PIE I HAVE EVER TASTED! For Thanksgiving I’ll be making 3 of these pies, 2 for the actual day and 1 to eat before hand. My kids, in laws, and husband loved it. It’s so good that my kids don’t even want a chocolate pie this year. My husband doesn’t even like pumpkin pie. Once again, Thank you Nora for these wonderful recipes!

    1. Hi Alexis. Wow, your feedback really makes me happy! I’m thrilled that your family loved the pies! Thank you for sharing this wonderful feedback and review! Wishing you lots of happy cooking!

  6. Thank you for sharing this delicious recipe!! I accidentally used the whole can of coconut cream and only had cinnamon for the spice but it was still delicious with the perfect texture. There was extra filling since I used the whole can but it was so yummy that ate that as a separate treat. So thankful for this pie recipe 😊❤️

    1. Truly the best pumpkin pie ever! Tasted the batter and I was worried that it was too much spice, I was completely wrong. Used coconut sugar and I think was really important to the flavor profile. After it was baked I covered it by with candied pecans mixed with a bit of mapke syrup. Just lovely!!!

    1. So glad you enjoyed it! It sounds like the crust was slightly overdone. Next time, cover the edges of the crust with aluminum foil or a pie shield after about 30 minutes of baking. I hope this helps!

  7. Pleased to say that this recipe worked really well! We used canned pumpkin puree (Libby’s) and canned coconut cream. The pie had a great texture and I wouldn’t know that this was dairy free and egg free. Used your recipe to make a pumpkin pie for our son with food allergies. So happy he was able to enjoy it.

    1. I’m glad your son was able to enjoy pumpkin pie as well! How wonderful that the pie turned out great and you all loved it! Thank you for your review!

  8. Like this pie! My pie pan is 9 1/2 wide, so the pumpkin filling was very shallow. If I double the recipe, how much longer should I cook this. About the amount of sugar, will try reducing it since it was too sweet with vegan ice cream. By the way, I like your recipes. I love that you tackle Asian food. I’m Persian and would like to see how you would make our food vegan. XO

    1. I’m so glad you like the pumpkin pie! I haven’t tried doubling and baking in a larger pan, but I would guess the bake time would be around 1 hour and 30 minutes.You can reduce the sugar a bit if you’d like. Thank you! My husband is actually half Iranian, though he grew up in the states mostly. Persian food is so amazing and I would love to try and veganize some recipes. 🙂

      1. Half Iranian husband, so cool! My husband really likes your recipes. You are his “go to” guide. You might inspire him to cook Persian food. Thanks again

  9. Hello, I tried this recipe today but it didn’t come out thick. I didn’t want to use cornstarch so I used Arrowroot and flax meal. What could I do differently? The pie tasted great, though! It was just soupy.

    1. Hi Beth. Unfortunately, arrowroot does create a different consistency than using cornstarch. If possible, use cornstarch instead. Hope this helps!

    1. I really can’t detect it, nor has anyone ever been able to that I’ve served it to. My mom dislikes coconut and loves this pie!

    1. Hi Jenn. 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!

  10. Hi Nora!

    First of all, I love your recipes! They’ve all been a huge success for me!

    This recipe sounds amazing, and I would love to make it for this years Thanksgiving. Do you think this would keep alright on a 4 hour train unrefrigerated? I was planning on making it the day before, chilling it, but then I’d have to transport it. Thanks!

    1. Hi Margo, I’m so happy to hear you love my recipes, thank you! I think it should be okay, though it would be best if it could keep cool. If you could put it in any sort of bag/container with an ice pack or something that would be ideal. But if you’ve let it chill overnight or so, then transport it, it should be fine. Enjoy!

    1. Hi Linda. 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!

    2. Hi Nora,
      I made this pie yesterday and it’s delicious!- But mine didn’t set up quite right. I used a full can of full fat coconut cream, which includes some of the watery part that is included in the full fat cream (yes- it’s coconut cream, not coconut milk!). I’m wondering for next time, when your recipe says coconut cream, did you only use the fatty part and dump out the coconut water? Thanks!
      PS. I replaced all the spices 1 to 1 with some extra pumpkin pie spice I had and it worked great!

      1. Hi Emma! Cans of coconut cream and milk can really vary. Usually a can of coconut cream should be very thick and creamy, with very little liquid. It sounds like your can maybe had more watery stuff and was less thick, leading to a softer pie filling. You can definitely just use the thick white part, the pumpkin filling should then set up very thick. That said I always use the whole can and my pie turns out custardy and thick. Did you make any other substitutions at all?

  11. Hi…I’m wondering…If I use maple syrup instead of sugar will I need to use more cornstarch? Thanks for great recipes!

    1. Hi Paulette! I wouldn’t add more cornstarch if you go for the maple syrup option. I haven’t tested it, but I have heard from other readers that it works well. It might be a bit softer then if you use a granulated type sugar. Hope that helps and you enjoy!

  12. My family are new to vegan dessert recipes but were delighted with the result of this one- we used the insides of our Halloween pumpkin (draining so not too watery) canned coconut cream (Tescos own brand) and vegan ready rolled shortcrust pastry. It set really well and tasted great.

    Thanks so much for this great recipe 😋

    1. Hi Jane. What a great way to use up a Halloween pumpkin! I’m glad you guys loved the pie! Thank you for taking time to share you great feedback and ideas! I hope you’ll check out some of my other dessert recipes! Wishing you happy cooking!

    1. I am so excited I will be making this pumpkin pie for my husband tomorrow. I like reading the comments about this pie. So far they have been very positive. I will keep you posted 😜

  13. My husband and I aren’t vegans, but we can’t have dairy, eggs, or wheat, so other than gelatin-containing recipes, we always choose vegan dessert recipes. I’ve been using this recipe for years bc it’s so easy to make and my husband loves it (even though it’s a bit sweet for my taste). However, even with tweaks (more corn starch, swapping in Bob’s Red Mill vegan egg replacer) and longer cook times, I can never get it to fully set. So it’s basically pumpkin pudding in a pie crust every time, hence knocking off a star. Any suggestions?

    1. I’m glad you’ve been enjoying this pie for years, but let me help you make it more custard like and less pudding like. The trick here is to use coconut cream, not coconut milk or cream of coconut, but thick, spoonable, coconut cream from a can. The other important part is to used canned pumpkin that is quite thick. Most brands are, but maybe you get a brand of pumpkin than is watery and thin? Or are you using homemade pumpkin puree? If so, the texture won’t be the same. The only other thing I can think of is that your oven runs cool and it’s not getting cooked enough to firm up later. Then of course, follow all the other instructions exactly, and you should have quite a thick, custardy pumpkin pie!

    2. Have you tried flax egg? Whisk together 1 Tablespoon ground flax seed with 2-3 Tablespoons of water/non-dairy milk and let sit a couple minutes before adding it. It always helps my recipes set-up. Also, maybe add a few Tablespoons of melted coconut oil to the coconut cream? It also helps desserts firm up 🙂 Let us know! I am going to try this recipe and hope it sets up!!

  14. Hi Nora! I was wondering if it would be alright for me to include this recipe in a plant-based food fair that I am hosting at my school, Point Loma Nazarene University. I am working with my Sustainability in Action class to put the food fair on and to spread awareness of the benefits of a vegan diet. We are trying to share some good vegan recipes for the holiday with the other students on our campus and I would like to include this one.

      1. I do use full fat coconut cream without any of the watery part (if any). This year is the only time I’ve tried it with homemade pumpkin puree, but I’ve tried different brands of canned pumpkin, different brands of coconut cream, different types of crust (homemade and store bought, crumb style and dough style), with and without foil tenting after 30 minutes, and I’ve cooked them in 3 different ovens. I’m not sure what else to try this time when I make it for Christmas, but we’ll see how it goes. Maybe I’ll try Heidi’s suggestion of adding coconut oil. Thankfully, my family still enjoys my pumpkin pudding every year.

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