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.
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!