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!

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Read my full disclosure here.

Posted In: , , , , , , ,

you may also like:

Comments

  1. Can I use pumpkin pie filling instead of pumpkin puree? My store is out of the puree 🙁 If so, what adjustments should I make? Less sugar and spices? Thanks!

    1. Oh shoot! I’ve never used it, but you’d probably want to add little or no sugar or spices. I’d probably try still adding some coconut cream, maybe only 2/3 cup though, as well as the cornstarch. I hope it turns out!

  2. Super excited to try this recipe! After I refrigerate the pie, could I pop it in the oven for a bit to serve it warm or will that mess it up?

    1. No, I wouldn’t do that, it’s best served cold. You can remove it from the refrigerator about 30 minutes ahead of time if you don’t want it so cold, but if you reheat it, the filling will soften and maybe become runny again. I hope you enjoy it!

  3. Hi Nora,

    I couldn’t find coconut cream so bought coconut milk in a can. How do I use this? and the difference between coconut cream and coconut milk in a can? What should I look out for when using from the can? The white part on the top of the can to use? 

    1. Yes, use as much of the white part as possible. If you need to use a little of the clear liquid to equal 1 cup, then you can. Hope that helps!

  4. Hi I was wondering if this pie has a coconut flavor from the coconut cream? My sister hates coconut so I don’t want to make it if she can taste it. Thanks!

    1. I really can’t detect it, nor has anyone ever been able to that I’ve served it to. So I don’t think she will be able to taste it. My mom hates coconut and loves this pie.

  5. I just made this and it came out exquisitely. Better than any non vegan pumpkin pie I’ve ever seen. It’s the perfect pumpkin pie. ??

  6. Hi there, can I make the pie a day before and do everything but bake it? And also, are the vegan pie crusts from wholefoods are they made or just all the ingredients to make?

    1. I think it would be better to make it completely a day ahead, and then let it chill in the fridge until you’re ready to serve. I’m not sure about the Whole Foods pie crust.

  7. Hello!
    I just made this and the mixture seems very soupy. I used full fat coconut cream, but it still feels like it should be a little thicker. Any suggestions? I imagine it’ll firm up once baked and cooked but just want to double check before going forward. Thanks!

    1. You can see what it should look like in the photos, if that helps. It’s super liquidity before it bakes, and thickens both while it cooks and much more once chilled. It has to do with the coconut and cornstarch, it needs to be cooked, then chilled for hours before it thickens properly for serving. Hope that helps!

    1. If you use it, the pie will just have more of a pudding consistency and come out much softer than using coconut cream. Coconut is unique how it can help firm things up because it thickens when chilled. Hope that helps! I don’t think the pie tastes bad using another milk, just know it will be softer and less custard like.

  8. Thinking about making this for Thanksgiving but I dont have brown sugar. Thinking of using maple syrup or erythritol?

    1. Hmmm, I’m not sure. If you use maple syrup, you will need to equally decrease the liquid somewhere else to adjust for it, which may work but I haven’t tried it. Erythritol won’t provide enough bulk and I’m afraid will make the pie taste bad, but if you really like the taste of it you might like it okay. I’d go for regular sugar if possible.

      1. Hello Nora, my family loves your recipes! I am wanting to try your pumpkin pie for Thanksgiving this year. I thought I had coconut cream but I actually have cream of coconut. Is this usable in place of coconut cream or should I refrigerate a can of coconut milk and scrape the fat from the top? Thanks

        1. It would be better to use real coconut milk, because the cream of coconut has sugar added and it could throw off the recipe.

  9. I have both a can of “Heavy Coconut Cream” and a can of Coconut Milk. Should I use the heavy cream or go with the white part of the regular one? I wasn’t sure if heavy was too much.
    Thanks!

  10. Hey Nora so excited to try this and pie crust recipe. I’m curious can I make any or all of it ahead of time? 

    1. Thanks Jenny, I hope you love it! You can totally make it ahead of time. Make the pie up to 3-4 days in advance and store it in the refrigerator. If longer than that, you can freeze the pie, then thaw when ready to serve. Hope that helps!

  11. Really good!! I used with the pie crust too. I made it twice, as I was baking for some friends and wanted to test run it. it was a hit with me, and I’m not usually a fan of pumpkin pie! My friends loved it! Thanks 🙂

  12. I think I may have bought the wrong coconut cream. The can says real cream of coconut. The brand is coco lopez. It’s for pina coladas. It has 18 grams of sugar in the entire can. I also bought deep dish pie crust!

    1. Shoot! Well, it’s not the same thing but it might work fine. You could add a little less sugar to make up for the sugar in the cream. For the deep dish pie crust, I’m not sure how deep it is, nor have I tried it, but you might be able to double all the pie filling ingredients to make sure you have enough filling for the crust. Hope that helps!

      1. Went back and bought the right coconut cream. It turned out great! We loved it more than regular pumpkin pie! This was our first year doing a fully vegan thanksgiving, and this pie will definitely be a returning staple. 🙂

  13. Do you think I could make this in a muffin pan for individual mini pumpkin pies? If so would I need to adjust the recipe at all?

  14. Can I use thai kitchen evaporated milk instead of coconut milk? I have never baked a pie before and I am trying to improve my cooking skills as a vegan college student.

    1. I’m pretty sure that’s a dairy product, correct, so it’s not vegan? Other milks don’t work as well, the pie will be more pudding like that custardy, so I wouldn’t recommend it. Thanks and good luck!

  15. Hi there! So I need to make 2 pies and I bought the bigger can of pumpkin purée and just now realized it’s 29oz not 30oz, do you think using a little less pumpkin will throw things off too much?

    And also, does it need to be mixed in the blender?

    1. No, that won’t be an issue at all. It doesn’t have to be blended, I just find it easy to do so. You could probably use a mixer instead, as long as your coconut milk isn’t chunky or too thick. Thank you!

  16. Thank you so very much, Nora! Had to give it a test run before Thanksgiving! Not sure how I  can explain all of the trial pieces eaten, though! ???

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.