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 pie recipes to impress? You’ll love my Vegan Pecan Pie, Vegan Sweet Potato Pie, Perfect Vegan Apple Pie, and Vegan Chocolate Pie 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.
Featured Comments
⭐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.”
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!
How to make vegan pumpkin pie
Dump the canned pumpkin, coconut cream, brown sugar, cinnamon, ginger, nutmeg, cloves, salt, and cornstarch into a blender.
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. If you want to partially bake the pie crust in advance, you can.
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.
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’m very allergic to coconut (the oil not the sugar). It makes my throat close up (anaphylaxis)! So, could I swap the coconut part with silken tofu perhaps?
Everyone sats this recipe is best so I’d like to try it!
Yes, I used silken tofu recently and it was pretty good! It won’t be as custardy and rich, and the top might crack a little bit, but it tasted great. Enjoy!
I made this yesterday for Thanksgiving dinner and it was delicious. It set perfectly!! I did cover the edges with a pie shield at 30 minutes. I will cover it at 25 minutes next time. Thank you so much. (I enjoyed it for breakfast, too.)
I make this every year at Thanksgiving and it never fails!
Delicious and fabulous texture! I tweaked the spices a bit to suit my taste but other than that this was a stunning and easy way to include a vegan pie in our Thanksgiving feast.
I’ve been making this recipe every year for years. It’s literally foolproof and the actual best pumpkin pie I’ve ever had. Everyone always loves it and has no idea it’s vegan😜
I followed the instructions to a tee but I just stuck a knife in after an hour in the refrigeration to see if it came out clean and it didn’t… I’m worried maybe it needs to be baked longer? Should a knife come out clean?
No, a knife shouldn’t come out clean here like it should in a cake. It’s very moist, and it will continue to thicken up once you take it out of the oven.
I baked this today but the sides of the filling is separating from the crust. Do you know why?
If it’s just a little bit it’s really fine. It’s just what the pie filling can do as it thickens up.
I should have cut the sugar. It is extremely sweet!
Oh my , I was so worried about the jiggle but this turned out perfectly and will be our go to tradition year after year
I adore all your recipes Nora
So good, I always make some mods to every recipe but this is a really nice pie, always enjoy your recipes
Help ! I cut out the brown sugar and only used white and a tsp of real maple syrup my pie has been in the oven at 350 for a hr it it looks way worse then jiggly , I’m afraid if I take it out it will never set !!!! 🙁 need some advice fast
I adore all your recipes Nora
You only used a teaspoon of maple syrup, not more? Did you make any other substitutions? Did you use cornstarch? It should thicken up quite a bit in the oven, then a lot more as it cools. But if it looks just as wet and jiggly as when it went in the oven, I think something went wrong.
Hi Nora! I just made the filling but it came out quite runny. I did not change a thing about the recipe, however, I think the type of coconut cream I used was not as thick as the one I see you used in the pictures. I was thinking of trying to simmer it on the stove a bit before putting it in the crust. What do you think would help?! Thanks in advance!
I’ve never simmered it before putting it into the crust, so I’m not sure if that would help or not. The mixture is much more runny after blending, and then it thickens up in the oven, as well as more when it cools. You don’t have to use super thick coconut cream. It might just be normal, but it’s hard to tell without being there. 🙂
Did the old version of this use 1 full cup of brown sugar and no white sugar?
Yes, quite awhile ago, but after many times making it, I realized I liked the combination of white and brown sugar better. But you can use all brown sugar (or all white sugar) if you prefer.
This is my first time making this pie for our Thanksgiving dessert. (I’ve used other chefs’ recipes previously but really like all of your recipes I have tried to date, especially chocolate chip cookies and pumpkin Snickerdoodles). Looking forward to trying it with coconut whipped cream.
Love your recipes.
Hi,
I made this last year for the holidays and it was amazing! I can’t remember, is it room stable(two or 3 hours).
Yes, it’s fine at room temperature for several hours, especially after it’s been chilled initially. Thank you!
Will reducing the sugar by 1/4 cup affect the firmness?
No, that will work fine.
I don’t recall how or why I started making this recipe, as I’m not vegan and nobody in my immediate family is either. The point is though, this is literally the best pumpkin pie I’ve ever had vegan or not! It’s been a part of my thanksgiving rotation for years now, and I don’t anticipate that it will be going anywhere. To make it super simple, I use pre-made frozen pie shells.
Hi Victoria. I am so honored that you love and use my pumpkin pie recipe for you Thanksgiving! Thanks for sharing your glowing review and feedback! Wishing you happy Thanksgiving cooking!
Hi, Nora!
Does it matter if the the coconut milk has guar gum in it or not?
No, that should be just fine. Enjoy!
Can I substitute all the spices for just pumpkin pie spice?? If so how much would be a good amount like 1 top? Thanks so much
About 2 teaspoons is perfect, or a little less if you want it less spiced. It works well.
Hi, I have 2 questions:
Can you use 100% Pure Pumpkin instead of Pumpkin puree?
Can you use Coconut Whipping cream?
Those should both be the exact same thing – just pumpkin, no other ingredients in the can. I haven’t used coconut whipping cream so I’m not sure, but it would probably work.
Just realized my coconut cream is sweetened. (Goya). Will it matter if I cut down on some additional sugar?
I haven’t ever tried it using sweetened coconut cream, but it is a bit different and has a lot of sugar, so that will make the pie much sweeter. You can certainly try using less sugar, maybe just 1/4 cup of either brown or granulated. I hope it turns out well!
Update: I ended up making two pies. One with sweetened coconut cream and omitting additional sugar and another with coconut milk being careful to only use the fatty creamy part. Both came out perfect! They were a hit with the non-vegans as well. Thank you
Nora I want to make this and a couple other of your pies for thanksgiving. I want to use frozen pie crusts though, should I defrost them before baking or it’s fine if baked frozen with the filling? Thanks so much!
For best results, let the frozen pie crusts thaw at room temperature for 15-20 minutes before filling and baking. Thanks!
Even skeptical non vegan friends love this pie.I make it every year and it’s always a success. Thank you for your recipes!
Hey Nora – just double checking that if I am making your pie crust recipe, I do not need to precook the dough. I plan on making it the day before I make the pies, so it would be cold and then room temp and then rolled out, correct? Thank you so much!
Correct, I do not precook the pie crust for this pie. I just don’t find it necessary. You could just make the pie crust, line your pie pan and then cover and refrigerate it until you make the pumpkin filling and bake it. That might be the easiest way. Enjoy!
Going to make this for Thanksgiving dinner next week. I was considering using the country crock plant cream in place of the coconut cream. Do you think that would work alright? 😁
Yes, it should work quite well. I’ve made this pie with all sorts of things and I did use this once or twice. It worked well. Enjoy!
Think this would work in Phyllo cups?
Yes, I think that could work.