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!
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!
How to make vegan pumpkin pie, step by step:
- Add all pumpkin pie filling ingredients to a blender.
- Blend until smooth.
- Pour into pie crust lined pan.
- Bake. Chill. Eat.
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.
Interested in more of my vegan pie recipes? Try one of these:
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!
Ingredients
- 1 (15 ounce) can pumpkin puree
- 1 cup coconut cream*
- 1 cup brown 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 MORE 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, 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.
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, not the liquid for best results. I tried it with another milk and it was more of a pudding than a custard pie.
- 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.
- 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.
Nutrition
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
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!
Thanks Nora!
I made my first ever pumpkin pie using your recipe and it turned out GREAT!
You made me look like a pro!
This may seem silly to ask, but with the coconut cream – do you mix it with the water or just use the cream at the top? I bought the actual canned coconut cream but mixed it and the pie looks raw to me. I messed it up didn’t I?
I try to use the thickened cream as much as possible. But if you mix it with some of the liquid it should be okay, though it may be a bit softer. The pie does look rather raw when it’s done, but then you chill it and it firms up. Hope it turns out okay!
The pie was the hit of the party yesterday! Half the guests didn’t even know it was GF/DF! I used coconut sugar in place of all the sugar – it was a little too sweet for my taste, so if I used coconut sugar again I would probably decrease the amount by 25% (however, the guests loved it!). I was so relieved to read everyone’s posts about darkness because mine was on the dark side and I had worried that I had burned it until I saw Nora’s reassurance about that. It turned out great. I parbaked my pre-made GF/DF crust, but that was a bad idea. Although the crust didn’t burn, the bottom was tough, so I recommend just following the recipe and not parbaking the crust. I made the pie 24 hours in advance of the party and kept it in the refrigerator overnight and that worked out great. I served it with pre-made DF whipped topping and the whole thing was a hit. Thank you so much!
How awesome that your pie was a hit! That’s great, and makes me happy for you! Thank you for sharing your great feedback and your experience and tips with the recipe!
Yup. Amazing. Second year in a row making this pie. Not only is it insanely easy, but it is probably the single best tasting pumpkin pie I have ever had (and I’ve had quite a few).
Thank you, Alex! Your wonderful feedback and review makes me happy indeed. I’m so glad you love the pie!
With no substitutions, the pie didn’t set. After 9 hours (8½ in the refrigerator), I tried re-baking it for another 40 minutes and even that wasn’t enough to firm it. Delicious pudding, but we were hoping for a Thanksgiving pie.
Sorry to hear that Evan! I made two myself yesterday and they turned out like the pictures, custardy and thick after chilling. I have only had it turn out softer when I used watery coconut milk, and once when I tried subbing another non-dairy milk. The trick is coconut cream, the thick, creamy white stuff from a can of coconut cream or milk.
Used this recipe for my dairy free son and the whole family loved it! Even better than we expected and so easy.
How wonderful! I’m so glad everyone loved the pie! Thank you for sharing this wonderful feedback!
No Crust Needed!
This is by far the BEST pumpkin pie recipe ever. I have made it for many years, but this year I didn’t want to make a crust and all my local stores were sold out of the vegan ones. So I went ahead and sprayed my pie pan with oil and poured the mix right in. Pie came out perfect!
Hi Megan. I’m so glad the pie came out perfect, even without a crust! Thank you for sharing your experience and feedback!
Hi Nora I was very happy with this delicious pumpkin pie recipe I love it even my husband love it. On this recipe the only thing I didn’t use was the white or brown sugar instead I use the maple syrup it tasted so perfect and not so much sweet it was perfect but the only thing it wasn’t firm like a regular pumpkin pie so what did I do wrong on there or what do I need to put extra to make it a little bit more firm 😊 I don’t want to use refined sugar.
This turned out great! Even my picky 7 year old had seconds!
Made this for Thanksgiving with your homemade crust. It turned out perfect!
I’m so glad! Thanks for sharing your wonderful review!
Let me preface this by saying, I’m NOT a baker…but I had trouble with the crust. I followed the recipe but it was so sticky I couldn’t roll it or pick it up to put in in the pie pan… so I went rogue and added more flour. I’ts currently baking so we’ll see how it turns out but I was just wondering if you had any crust tips? 😁
I just baked my first pumpkin pie ever!!! Thank you for this super amazing recipe! It looks great! It smells great! I can’t wait to show it off tomorrow!!
I have made this for my vegan son and he loves it! Thank you
Hi Lisa. You are welcome! I’m glad your son loves the pie! Thank you for sharing!
This recipe is SO good and SO easy! I definitely recommend using a blender as opposed to stirring, as I couldn’t get the lumps out of the coconut cream, but the blender was super quick. This is easily our new favorite. My son (11) and I had a great time making it together. Thanks, Nora!
How fun that you and your son made the pie together! I’m glad you love it! Thank you for sharing your experience and tips. I appreciate the great review!
Thank you Nora. I made it along with the vegan whipped cream and both came out so good. Thank you again.
Oh just saw the other comment and reply, and the video. I think my brown sugar is darker. Will using white sugar change anything?
The flavor won’t be quite as deep and rich. You could probably use half and half. Hope you enjoy!
Just made this for Thanksgiving and it looks like it’ll turn out fine; however, mine is much darker than the ones in your photos (and was even before baking, even though I used mostly homemade pumpkin puree. Were those done with white sugar? Other than the sugar and puree, I’m not sure what would change the color. The mini ones I made earlier today are good!
It’s funny, I’ve made this pie so many times and sometimes it turns out lighter and sometimes it’s a bit darker. Either way, it tastes great. I don’t know if it’s the brand of pumpkin or brown sugar or the combination. I have never used white sugar though.
Do I have to refrigerate before eating, or is it okay to eat it room temperature? I was planning to make it in the morning to eat in the afternoon.
It will thicken up as it cools so I do recommend it, but it’s fine to eat at room temperature if you prefer. It will be softer though.
Hi! Flavors are amazing! But for some reason there is small white clumps? Not sure why the cream is separating.
Did you blend everything in a blender? There shouldn’t be clumps, that sounds like the cornstarch didn’t get blended into everything else.
Hi! Would condensed coconut milk work too? They come in 7.4 oz cans
I’ve never tried it, but it might work!
Used your recipe tonight for my first ever pumpkin pie (making and eating!) and oh my word, it came out perfect and is delicious! Thank you!
Hi. I love this recipe. I came across it a few years ago and have made it every year since! However, this is the first year im making the leaves. When do you recommend putting the leaves on? Thanks! 🙂
I put them on right before serving, after chilling. Thank you, enjoy!
This is the recipe I’ve used for the last couple years after my husband and I both had to go dairy and egg free. It’s easy and delicious and my picky in-laws can’t even tell that it’s not a regular pumpkin pie! It’s really the best the morning after Thanksgiving for breakfast pie. 🙂
Will this recipe work with organic heavy coconut cream?
Yes, that should be okay. I use canned coconut cream.
Can you substitute the spices for pumpkin pie spice? If so, how much?
Probably about 2 1/2 teaspoons. It will be just fine. Enjoy!
Thank you! My four year old and I made this together. We tried the filling before baking and it’s absolutely delicious. He loves it!
What happens if we forget the cornstarch? I spent hours decorating it and I completely forgot the cornstarch! 😞
I haven’t tested it without the cornstarch, so I’m not entirely sure. The filling may not turn out to be as thick when baking, but I can’t say for sure. I hope it works out for you!
I’ve been making this pie for a couple of years now. I have one in the oven as I type this. It’s hands down, the best pumpkin pie I’ve ever had, let alone made.
Thank you for your encouraging feedback! I’m thrilled you love the pie!
Wow! Another great recipe from Nora. Again, so easy, and so delicious. I had my doubts, but I was wrong. I used a pumpkin spice mix instead of all the spices and it worked great for this recipe. Thank you for all your simple, but so delicious recipes.
I made this tonight with half the sugar and it smells amazing and seems to be firming up fine, but the colour is brown and not orange like in your pictures and like store pies. Is that normal?
Hi Jean. The color can vary based on the can of pumpkin and if you used dark or light brown sugar. It should be fine!