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!
Want more pumpkin dessert recipes?
- Mini Pumpkin Pies
- Pumpkin Crumble Bars
- Vegan Double Layer Pumpkin Cheesecake
- Vegan Pumpkin Cake Bars
- Pumpkin Spice Latte Cake
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 made this last year and came out great! I made it again this year and followed instructions exactly, but during combining all the ingredients it started to separate. I’m not sure why. I still baked it and it tasted good but had oil come to the top that I then had to dab off.
I decided this year I was sick of spending $19 on a gritty, vegan pumpkin pie at the market. Nora’s recipes are always delicious so I made her pumpkin pie. It was so easy to make. The pie was pretty dark when I took.it out of the oven. I thought I burned. Nope. It was the most delicious pumpkin pie I’ve ever had!!! Thank you Nora!!
love this pie so much!! I make it every thanksgiving!
Absolutely delicious!!!! My son has a dairy and egg allergy and noone could even tell the difference.
Some of the guests actually PREFERRED this over the store bought one yay!!!!
Will continue to make this.
My only advice when not serving put back in fridge
Hi Presley. How wonderful that the pies were a hit, and that your son was able to enjoy some pumpkin pie! Thanks for your awesome review and feedback! I’m glad this will be your recipe for future pumpkin pies! Happy cooking!
This was absolutely delicious! I followed the recipe exactly, except I was feeling lazy and used a store bought crust. (Next time I’ll definitely make the crust though, it looks super quick and easy.) This is the best pumpkin pie I’ve ever had, and my dairy-eating friends felt the same! Perfectly spiced, custardy without being runny, sliceable.
For reference, I used Sweet Loren’s store bought crust…it’s dairy free, and it worked well.
Hi Diana. I’m so glad the pie was a hit at your gathering! Thanks for sharing your wonderful review and feedback! Happy cooking!
This filling is awesome!!! First time making this. All went well. Thank you, and Happy Thanksgiving!
Made this yesterday with Trader Joe’s Vegan Heavy Whipping Cream Alternative and it came out great! Thank you.
You are welcome, Shannon! I’m thrilled the pie turned out great for you! Thank you for your great review!
This recipe is so wonderful that my whole family says it’s their favorite pumpkin pie recipe. And this includes the people who don’t have any allergies and are not vegan. What’s also wonderful is that it has enough filling in the recipe to fill two of the Whole Foods gluten free premade frozen pie crusts. So I get two pumpkin pies out of this one recipe. Thank you Nora for a family favorite that we will be making for all thanksgivings to come.
You are welcome, Sandra. I love reading your wonderful feedback! I am thrilled that your family loves the pumpkin pie! Thank you for taking time to share! Happy Thanksgiving!
Amazing recipe made it and it was so delicious! Can you substitute the sugar for maple syrup? If so how much would you recommend?
Hi Jay. I’m glad you loved the pie! Some sugar is required, or the pie will not set. 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. I hope this helps! Happy holiday cooking!
My son had always loved pumpkin pie, but since he became vegan, I have tried several recipes and none were as good as regular – but this was excellent! This pie made everyone in our family happy! It was especially good in Diamond nut crust !
Hi Jill. I’m thrilled the pie was a hit with the family! Thanks for your awesome review and feedback! Happy cooking!
Don’t use a deep dish pie plate! Mine’s 2″ deep and this recipe only filled it 2/3 of the way. Currently going to the store so I can remake it to fiil it properly. Hope it turns out! Tastes great though! 5 stars because I have never had any Nora’s recipe not turn out great. 🙂
Hi Paula. I’m glad you like the pie taste! I have never made this in a deep dish pie crust. The recipe would probably need to be doubled for a deep dish pie pan. Thanks for using my recipes! I’m so glad you hare loving them! Thanks for your wonderful review!
My middle was jiggly like the recipe said and it never firmed up. I used full fat coconut cream so I’m not sure what I did wrong…can I maybe try baking it again?
Oh that’s really odd. I wonder if your coconut cream was more liquidy than it was cream by any chance? Otherwise it should firm up nicely once you chill it. I would not try baking it again. Have you chilled it yet?
I’ve tried this recipe twice and my family and I just love it. It does not taste “vegan” – you miss nothing in the taste of this pie! It is also very simple to make.
Hi there… Is heavy coconut cream okay? Same as coconut cream? Grateful!
What are the ingredients? The ingredients list should only contain coconut, nothing else.
Hi Nora,
I have a store bought pie crust that I will be using for this recipe. Right now, the crust is frozen. Do you recommend unthawing the pie crust to room temperature before instilling the pie puree? Or unthawing in the refrigerator? Or should I bake it from frozen?
Thanks! Sarah
Hi Sarah. You can bake a frozen pie crust. Enjoy!
What can I substitute for coconut nut allergy
Cashew cream or another store bought vegan cream without coconut would work.
Good afternoon,
Does the coconut cream add a coconut taste? It’s hard to imagine that it wouldn’t because it’s coconut cream…but I am hopeful! Thank you!
I can not detect it, nor can anyone else I’ve served it to over the years. Sometimes I can absolutely taste coconut in recipes containing coconut milk/cream, but I think the spices and pumpkin overwhelm it, and it just provides a rich, creamy texture to the pie that would be missed.
Amazing! Can you use vegan heavy cream(like country crock) in place of the coconut cream? Thank you!
Yes, that should work! Enjoy!
If it’s still not done after an hour, and it’s too loose or jiggly, how much longer, or in what time intervals do you recommend to continue baking? Or do you recommend a heating core?
Like the instructions say, it’s normal for the pie to look jiggly after an hour of baking, and it will firm up as it chills. I don’t recommend you continue baking. It only gets too loose even after chilling if you used another milk instead of coconut cream, or you have watery homemade pumpkin puree or you substituted/changed something else. Otherwise, it will thicken up nicely in the fridge.
Made this recipe for the first time and it tastes amazing! Everyone in the family loved it!
Love this recipe. 4th time baking it, it’s been a hit with everyone. I use the frozen premade pie crust and it works out great still 🙂
I make this pie every year for the past 3 years. I’ve baked it in 4 different houses. I love it
Thanks for your awesome review and feedback, Olivia! I appreciate your love for my pumpkin pie recipe! Wishing you happy cooking!
Love this recipe!
Does it freeze and thaw well?
I was hoping to make it this weekend to freeze and thaw the night before.
Thank you!
Hi Cassie. I’m glad you are loving the pie! Thank you! The pie does freeze well. Bake the pie and cool completely. Wrap well and then freeze. Thaw it the day before you serve it. 🙂. Happy cooking!
Can I use pumpkin pie spice in place of all these single ingredients? If so, how much?
Hi David. Yes, you can use pumpkin pie spice! About 3 teaspoons of pumpkin pie spice is perfect. Enjoy!
Hello! Am I able to just use pumpkin pie spice? If so, what measurement? Thanks!
Hi Karri. 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!