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.

a slice of vegan pumpkin pie with a bite removed and whipped cream on top.

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.”

close up on sliced vegan pumpkin pie with whipped cream on top in a white pie dish.

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.

a spoon removing a scoop of coconut cream from a can.
pumpkin pie filling ingredients in a blender.

Blend the filling ingredients until the mixture is very smooth. You don’t want any lumps left behind!

smooth, orange pumpkin pie filling in a blender.

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.

unbaked vegan pumpkin pie in a white pie dish.
baked vegan pumpkin pie in a white pie dish.

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!

vegan pumpkin pie with whipped cream on top in a white pie dish.

Frequently asked questions

Can you make it with a store-bought pie crust?

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.

Do you need to bake the pie crust ahead of time?

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.

What can I use instead of coconut cream?

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.

Can it be made gluten free?

Yes! My Gluten Free Pie Crust is a fantastic choice when you need a vegan and gluten free pumpkin pie.

How long does it last?

The leftover pie and slices will stay fresh for 3 to 4 days when they’re covered and stored in the fridge.

Can you freeze vegan 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.

Why didn’t my filling set?

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!

My pumpkin pie cracked in the middle. What went wrong?

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.

Why is my pumpkin pie darker than the pictures?

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!

a slice of vegan pumpkin pie with a bite removed and whipped cream on top.
a slice of vegan pumpkin pie with a bite removed and whipped cream on top.
4.93 stars (291 ratings)

Vegan Pumpkin Pie

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.
Prep: 5 minutes
Cook: 1 hour
Cooling time: 4 hours
Total: 1 hour 5 minutes
Servings: 8 slices

Ingredients 
 

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

  1. 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.
  2. 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.
  3. 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.
  4. You can use arrowroot or tapioca starch for the cornstarch if needed.
  5. 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
Course: Dessert
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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Comments

  1. Hello Nora ^^

    Thanks you very for your perfect beautiful pumpkin pie.  Since i’am not that skilled i don’t think I succeed like yours. I followed point by point but still the crust turn black even I put aluminum foil like you said, did I missed something or does my oven have a problem ?

    1. Hi there! No worries! It could be your oven, yes. Make sure to bake pie in the center rack of your oven, not the bottom or top for the best even baking. And next time put the foil or pie shield on sooner. But I don’t usually use a shield and I’ve never had my crust turn black, so I’m guessing it’s an oven problem.

  2. Nora,
    Fantastic pumpkin pie! Love the flavors and baked up perfectly!  My new favorite pumpkin pie to make now!  Thank you! ?
    David Noel

  3. It’s just in the oven – the filling tasted delicious so Im hoping it turns out well! However, I noticed tiny chunks of coconut cream in the filling – I cannot see them in your picture, is this just that my food processor is not strong enough or was I supposed to do something with my coconut cream to make it blend perfectly please?

    1. I hope you enjoy it! I do not have chunks of coconut cream in my filling, but I use a blender. However, usually you shouldn’t have chunks anyhow, I wonder if it’s the coconut cream you used, it may not have been very smooth to begin with. I’m sure it will be fine anyhow though!

  4. Hi Nora,

    The taste is amazing, however, I used the full fat coconut milk (and scraped every last bit out) and my pie is more like a pudding consistency still. What am I missing? I will note that I just moved in to a new place and the oven looks ancient. Would you recommend cooking at a higher temp, or cooking longer? I cooked the full hour. Thanks so much! 

    1. Did you use an entire can of coconut milk? Because you only need 1 cup so using more than that would make the filling too soft. If the oven is old, the temperature might be off as well, so if it seemed like it just didn’t bake well, you might want to try increasing the heat somewhat. Hope that helps!

  5. Hi Nora,

    This pie is so delicious. Thank you for sharing! However, both the filling and crust cracked. The filling puffed up a lot in the oven too. Is there any way to prevent this to make it more presentable like your photo? Thanks!

    1. Thanks Alina! Did you make any substitutions at all in the recipe? Little things can really make a big difference. What kind of pan did you use? Did you bake it in the center rack of your oven, which I always recommend for the most even baking. And finally, it sounds like it cooked too fast and too hot, making it crack and puff up, so I wonder if your oven might run hot? You could try lowering the temperature a bit next time, or testing your oven’s temperature. Other than that, use as much coconut cream (the creamy white part) and less clear liquid. This helps the pie set nicely and be rich and creamy. And follow all the instructions exactly for best results! Hope that helps!

  6. This is the best pumpkin pie I have ever had. My boyfriend loved it too, and couldn’t believe it was vegan. I was worried that it was going to be watery because the uncooked mix looked way more liquidy than the photo, but it came out perfect!!

  7. I made it and I absolutely disliked the flavour of the filling. Too sweet and just kinda weird combination. I’ve never had pumpkin pie, maybe it’s just not for me. BUT: It came together well, it was easy for a baking noobie such as me, everything worked according to the recipe, I could even make it without a food processor and the crust turned out good, too. Conversion to a 7.5 inch pan with 0.7 of the recipe worked super well too. In general I’d say bit too sweet maybe and maybe a bit more cornstarch would’ve been good.
    Still, I’m rating the recipe 4 stars regardless of my own taste, because it WAS a good recipe even though I personally wasn’t a fan.

  8. Delicious, turned out really well. Used 2 tsp of Trader Joe’s Pumpkin Pie spice instead of the spices mentioned here.

  9. This was fantastic! A bit more creamy texture/less solid than non-vegan pies I’ve made before, but it was so tasty and everyone loved it. The cloves come through quite strong and could easily over power the other flavors if you used too much. Overall, a fantastic recipe though, including the vegan pie crust. I will definitely use again.

  10. Hi! I would love to try this recipe with fresh pumpkin instead of the puree, would that be possible? How would I make the puree?

    1. I haven’t tried it, and the consistency may be a bit different using fresh pumpkin, but it should work fine. You will need to cook the pumpkin, then mash or puree it. Use the same amount as canned (1 1/2 cups puree).

  11. WOW! I’ve been using your vegan chocolate cake recipe for a while (also amazing) so I was excited to try this recipe and it is…the best pumpkin pie I have ever had. I was nervous about my crust at first since I tasted a bit that had flaked off and it seemed to be really crumbly and unpleasant, but once I was eating it with the pie, it was just fine! And the pie filling is so flavourful and creamy. The perfect taste and texture. I was going to keep trying vegan pumpkin pie recipes until I found the best one, but I don’t think it gets better than this. My new favourite!

  12. Amazing flavor and texture!
    I accidentally poured too much coconut milk in mine and I had to bake it for longer. I am not sure if I had to bake it longer for high altitude or because of the extra coconut milk. It ended up baking at 350 for an extra half hour. Turned out absolutely fantastic. Tasted like non-vegan pumpkin pie.
    I also used your vegan pie crust recipe and it was the perfect!

  13. My 13 year old son, who is a “decisive” eater and suspicious of all things vegan, LOVED this pie. I served it for Canadian Thanksgiving lunch 5 hours ago and he has already had 3 or 4 generous slices. Thank you, Nora! 

  14. I ADORE pumpkin pie and it’s practically the only thing I miss about being vegan, ha. So, I’m super excited to try this recipe, ALL of the recipes I’ve tried from you have been absolutely amazing.

    I notice you mention a few times in the recipe and in the comments to try to use as much of the “coconut cream” as possible from the can. Are you saying to use a spatula to scrape the can clean, or to use the coconut cream from a few cans to complete the volume needed for the recipe? And if that’s the case, just use a can of coconut cream? I’m presuming you mean spatula, otherwise you’d state, but I’m going to clarify in advance, hopefully.

    Thank you!

    1. I hope you love the pumpkin pie! As far as the coconut cream goes, I don’t mean to scrape the can clean, but usually when you open a can of coconut milk, you have some creamy, thick white part and then some clear liquid. Use all of the white, thicker part, and then liquid as needed to make 1 cup. If your coconut milk is not separated and just creamy, then just use 1 cup of that. You could also use 1 cup of coconut cream, but that can be harder for people to find. Either is fine here. Hope that helps!

      1. Gah, very dumb moment. Recipe calls for 1 cup of the coconut milk, not an entire can. Got it, thanks. I can’t wait to try this. Good thing I always test new recipes in advance. This will be on my plate this week. 🙂

  15. Hi! i am interested in making this pumpkin pie recipe, however, my little pie dishes are each 5.7in x 1.5in. I was wondering how long I should put them in the oven?

  16. Loved the taste of the pumpkin, but the crust keeps burning and I’ve made it twice now using your pie crust recipe… any suggestions?

    1. You can use a pie shield if your crust is burning. Mine gets golden but never burns in the oven, but a pie shield works great for this. You can even make one with aluminum foil. Hope that helps!

  17. Can I use pumpkin pie spice instead of the individual spices if I don’t have all of them available? If so, how much do I put in?

  18. I would love to bake that for my next Friendsgiving, but one of my girls highly dislikes the taste of coconut so my question would be: Can you taste the coconut in the pie? 🙂

    1. I seriously can not detect coconut in the pie. My family doesn’t love the taste of coconut either and they love this pie!

  19. Hi ^-^ Do you have to chill the can of coconut milk before using it in the recipe? Also, do you stir the cream and the liquid part together, or do you just use the cream part and not the liquid?

    In another vegan pumpkin pie recipe I saw they used 1 tsp agar powder to help it set better! Do you think that is a good idea, if I wanted to add it to your recipe?

    Thank you very much, Nora. Have a great day! ^-^

    1. You don’t need to chill the coconut milk before using it. I don’t stir the can, but instead try to use as much of the creamy, thick white part as possible. It will make the pie more custard like and rich. I don’t know about the agar agar, but I don’t think it’s necessary. I already use cornstarch which helps it set. Thank you!

  20. Full of flavor! My only complaint is the pie is  slightly opaque, which I was trying to avoid for my husband who’s visual experience is very important. 😛 I made this recipe last year, and that was his complaint about it. I didn’t realize it was your recipe that I was following again, this year. I looked at your photo carefully to make sure. Did you use a stock photo, perhaps? 

    1. I’m glad you enjoyed the taste of the pie! No, I do not use stock photos, I take them all myself at home. 🙂 My guess is perhaps your coconut milk was more clear liquid and less cream, making the pie appear less creamy and rich. Try to use the white parts of the coconut milk for a richer pie. And don’t make any other substitutions, in case you did. Hope that helps!

  21. Hello, I’ve made this pie and followed all direction but for some reason the middle did not set properly it’s extremely runny. Any suggestions? It seems only the top of the pie came out right. Still love the recipes and I tried some and it’s still delicious.

    1. Hi! It could be runny for a couple of reasons. You may not have cooked it long enough, or let it chill long enough to firm up. It really does need to chill for 4 hours or even longer sometimes to firm up like in the photos. Also, when I tried using a different milk instead of the full fat creamy coconut milk, my pie came out much more runny. Still delicious, but not nearly as firm. So I wonder if you made any substitutions? Try to use the white, creamy part of a can of coconut milk, bake it long enough and most importantly let it chill overnight or at least 4 hours before slicing into it. Hope that helps!

  22. I made two of these pumpkin pies last week, and these recipes (filling and crust) are by far, the best we have EVER had! My husband is vegan, I’m somewhere in between vegan and vegetarian, and my relatives are big meat and dairy eaters. We all had it, and we all loved it! Actually I didn’t tell my relatives it was vegan so they’d give it a chance, I told them afterwards when they were all raving about it and asking for the recipe. Thank you so much!

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