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.
Hi! I just baked this and just realized I accidentally set my oven to 400 🙁 I took it out about 10 mins early. Do you think it’ll be over cooked?
I think it will be okay, if anything it probably burnt the crust a bit.
Can you make this the day before and refrigerate till then without it getting soggy ?
Hi Lisa. You can totally make it ahead of time. Make the pie up to 3-4 days in advance and store it in the refrigerator. Hope that helps!
Hi Nora- I consistently turn to you for any vegan dessert I want to make. This pie…perfect, and the chocolate cake people pretty much arm-wrestle over who gets the leftovers! Thank you for this site and for making everything easy and sooooo good!!!!!
Hi Maya, I appreciate you, and your very encouraging words! Thank you for your fabulous review and feedback, and for using my recipes! Happy cooking!
Hi. I have made many of your desserts and I can NOT tell you how much EVERYONE loves them. I have a question. I’m in a situation where I only have a toaster oven. Have you any experience using a toaster oven? Is there anything I need to do differently when baking.
Thank you so very much and Happy Thanksgiving,
~Sarah
Thank you so much Sarah! I’m happy to hear that. I don’t have much experience with a toaster oven, but as long as it fits and you can set the temperature correctly, it should work just fine. Happy Thanksgiving!
Hi Nora! I know you said not to substitute any plant based milk for the coconut cream, but would it be possible to use plant based heavy cream since it’s a different consistency?
Thanks so much!
Erica
I bet that would work pretty well but I haven’t tested it myself. I should sometime! If you try it this way, I’d love to hear how it goes!
we just tried it with the silk heavy cream and it is the best pie I have ever had
I’m so glad it turned out wonderful for you! Thanks for sharing your stellar review and feedback!
Hey Erica – this is what I did and it worked perfectly! I prefer it since there is no coconut taste too (just tastes like a classic pumpkin pie). I used Silk heavy whipping cream, but am sure the country crock one would be the same 🙂
I used silk heavy whipping cream and it worked perfectly.
That is great! Thanks for sharing your baking experience!
How much coconut sugar would you recommend using?
Here is the info from my recipe notes: May substitute coconut 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!
Love love love this one!
Our family has followed Nora since transferring to Vegan/Plant-Based. We can not say enough good stuff about ever single recipe. If you haven’t go read Nora’s Bio; Nora is discovering this recipe’s, tweaking them, and perfecting them for us!
OMG. Made this last Thanksgiving . Even better than non-vegan pumpkin pie. So good I hoped my guests wouldn’t want any so I could eat the whole thing myself. This will be a Thanksgiving staple till I die.
Looks delicious. Could I use the store bought graham 9 inch ready crust instead of the one mentioned in this recipe? If I can, how long would I bake in the oven and how to test if it’s done? Thanks
Yes, you can use a graham cracker crust. You will bake it the same amount of time. There’s not a great way to tell when it’s done, it will still look a bit jiggly but after chilling will firm up.
I happened upon this recipe a few years ago & it’s seriously the best thing I’ve ever baked. I double the recipe & put in a deep dish stoneware pie plate. It’s so creamy, flavorful & rich! Thank you for your amazing recipes. I’m a fan!!
Happy Thanksgiving all!
Planning on taking this pie to an event. How long can it safely be at room temp?
To be safe, I’d say no longer than 2 hours.
Hi, I make my own pumpkin puree which is not as thick as canned pumpkin. Will that work or should I add more cornstarch?
I’m not totally sure, as I haven’t tested it. I think you could cook your homemade pumpkin down a bit on the stove to thicken if it’s really runny, then cool before using. I would not add more cornstarch though.
I don’t have cornstarch but I have tapioca starch and arrowroot. Do you think either of these will work? If so, which one would you choose?
Hi Lauran. Either of those would work. Try using tapioca. Enjoy!
Excellent recipe and now my go to Vegan pumpkin pie. The crust cooked perfectly and i didn’t have to wrap it in foil like so many others.
Hi Lydia. Thanks for your awesome review and feedback! Thrilled it is your go to recipe for pumpkin pie! Happy baking!
What ratio of pumpkin pie spice to sub for the individual spices?
I’ve used 2 teaspoons of pumpkin pie spice before instead of the spices.
Hi Nora, I’m going to bake this for the first time at the weekend for some friends for a Halloween party. I’m planning on using my own pumpkin, which I’ll boil/roast and purée. Would the amount still be the same for fresh purée or would it be too watery? Thanks!
Hi Bethan. A few other commenters have tried making this with homemade pumpkin puree and had good results but the excess water CAN make the filling watery. That’s why it’s sooo important to drain the excess water after pureeing the roasted pumpkin. And yes, you’ll use the same amount that’s called for in the recipe card.
Amazing thank you – I’ll leave a review once it’s been tried and tested this evening! ❤️
Have just been making crustless pumpkin pie but this recipe is delicious! I add the pumpkin part into my morning banana smoothies too. 😀
Nora you are amazing! I made this pie today with your crust recipe. My first time baking a pie and it was a total success ⭐️⭐️⭐️⭐️⭐️ you have other amazing recipes I made your peanut butter cookies last night and I’m using your vegan naan recipe 🙂
Hi Tiara. I’m so glad you are having fun and enjoying my recipes! That’s part of what cooking is about! Thanks for your terrific feedback and review! Happy cooking!
Why do you think my pie cracked? ☹️
Did you make any substitutions? Cracks can happen when you substitute coconut cream for non-dairy milk, like oat milk and soy milk. Otherwise, the pie was likely 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.
Hi, I made this several times last year and it was delicious. I made it today and it turned terribly. I know it’s not the recipe’s fault. I used the brand of coconut cream that I’ve used before but this time it seemed to have a lot of coconut oil in it which (despite thorough blenderizing) rose to the top during cooking. It also was very dense and stodgy, so different from my previous ones. Ii made it without a crust. Any thoughts on the problem with the cream? It is a great recipe! Thanks for any thoughts you might have
Hi Linda, sorry to hear it didn’t work out for you this time. Did you make any substitutions at all? There shouldn’t be any coconut oil in coconut cream, just coconut and water. But it does sound like maybe you got a bad can. What brand was it? I would try using a different brand for sure, and follow all other ingredients and instructions exactly for the best success. You can also buy coconut milk and use the thick white part (with maybe just a little clear liquid).
Do you have a suggestion for a sugar substitute? Thank you.
As in completely sugar free, or something like maple syrup? I haven’t tried it with anything other than regular sugar, so I’m not exactly sure. A granulated sugar substitute would be best, but I’m sure you would use less than I call for. Maybe monk fruit?
This looks great! Is there any coconut after taste?
No, not at all!
Absolutely delicious!! Perhaps the best pumpkin pie I’ve ever had. Nora’s vegan pie crust is so flaky and light too!
I’m thrilled you loved the pie, Tina! Thanks for sharing your wonderful review and feedback!
This pie is just amazing! I used coconut cream and only brown sugar (less than the recipe asked for) and it turned out amazing, the best pumpkin pie I’ve ever had. No coconut taste!
I made a gluten free crust using homemade oat flour, vegan butter, maple syrup, water and some salt :-).
Hi Konzi. I’m thrilled the pie turned out amazing for you! Thanks for your fabulous feedback and ideas!
Perfect pumpkin pie! So tasty and so much more simpler to make than the non-vegan ones. A keeper, thank you!
I wanted to like this pie but I just don’t. I followed the recipe exactly except for halving the sugar due to other comments that it was too sweet. The sugar amount was perfect but there is a flavor that I can’t figure out what it is that ruins it for me. Maybe the cloves? Perhaps I would have been better off using pumpkin pie spice instead of all of the spices separately. Anyway it set up just fine and I think it would be fine if I could figure out what it is I don’t like. We did a taste test with my family because we want to bake them for a baby shower coming up and only 2 out of the 5 of us said it wasn’t bad but the other three of us said their was something off about it. I bought all ingredients so everything was fresh and I make my own brown sugar which was fresh so I’m not sure but I will have to try a different recipe.
Try using pumpkin pie spice! I use 3 teaspoons of pumpkin pie spice instead of all the spices separately, and I think it’s delicious. I make it every year, give it a shot!
I use 1/2 tbsp of ginger instead of 1 tbsp. When I followed the recipe exactly, it was every so slightly too spiced for me and that adjustment seemed just right.
Only 1 teaspoon of ginger and cinnamon
Can you use 100% pumpkin instead of pumpkin purée?
It could be the coconut cream. To me, that was extremely overpowering. I read in the comments above that they used vegan heavy cream. I’m going to try that today in hopes that it works.
Nora, omg you put your foot in this recipe!! My mother almost collapsed when she tasted this pie and I am not even exaggerating! It’s a perfect balance of flavors and makes you feel oh so good! I also used fresh pumpkin purée and fresh coconut cream! I believe this elevated the taste even more!
There aren’t enough thank yous in the world! THANK YOU! 😋👏🏾🫶🏾
You are welcome, Dee! I’m thrilled you and your mom loved the pie! Your additions sounds so good! Thank you for sharing your terrific review and comments! Happy cooking!
This pie is a hit every time I make it. I have to bake 2 because we usually eat one while waiting for our turkey to cook. After our turkey dinner we eat the other one. Best pumpkin pie recipe we’ve had.
It is my family’s favourite pie! My husband always eats more than he should lol!
I don’t blame him haha! Thank you so much for your wonderful review!
Awesome recipe! Have made multiple times now and turns out awesome every time. Thank you, Nora!
You bet, Anthony! I’m thrilled you are loving the pie! Thanks for your fabulous review and feedback! Happy cooking!