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.
This recipe was great. Tasted exactly like conventional pumpkin pie. I did it the lazy way and it was still great. Instead of cinnamon, nutmeg, ginger, and cloves, I used 3 tsp of pumpkin spice, and the accidentally vegan Keebler Graham cracker crust.
I’ve never been a big fan of pumpkin pie but WOW this is definitely the best I’ve ever had! I can’t stop eating it.
That’s so great to hear!
This was the best flavor pumpkin pie I have ever tasted. The only change I made was adding 1/8 teaspoon of cardamomom. I think between the coconut cream and brown sugar, the flavor was amazing.
Love this recipe! It was was so easy to put together and our whole family thought it was delicious! Topped it with some non dairy vanilla ice cream and non dairy coconut whipped cream.
Ridiculously easy to make, and by far the best I’ve ever made! Absolute perfection! Saved this to make again! Thank you
Thank you Nora Taylor!!! I just made this pie today for Thanksgiving! It was delicious! The only thing I changed was using allspice instead of the ginger and it turned out perfect. I became a vegan this year so I am trying new recipes. So, I have enjoyed 2 of your dishes. Do you have any books published with your recipes?
I’m making it last minute. What if I only have a couple hours for cooling?
It should be okay, but it will be softer than if it has several hours to chill.
This was absolutely delicious! A few snafoos on the first try: 1) my pie crust did not cook. The 2nd try, I blind baked it first to solve that problem. 2) using 3 T of cornstarch, the final consistency was too runny for my tastes. The 2nd try, I added one more tablespoon of cornstarch and that seemed to tighten up the mix right away. 3) My husband felt it tasted more like a curry than a pumpkin pie, and I attribute that to the ginger and cloves. On 2nd try, I just pulled back a little on those 2 spices and the result came out much more like pie. Other than that, I scraped the mixer clean after pouring it into the pie shell and absolutely could not stop eating it. I feel this would be amazing as an ice cream recipe, although I have never made ice cream before and not sure if it would freeze to the proper consistency. Overall, it was incredibly yummy!
I got a store bought crust but its already hard and baked it seems i.e not refrigerated. Should I still cook it in the oven?
Yes, the pie filling needs to cook. It should still work.
Not sure what I did wrong? Pumpkin is very hard and cracked a lot. I did put it in the blender twice because it didnt mix enough and because it was dry I added more coconut cream to mix it more. Is it because I didn’t refridgerqte it right away or cause it was overmixed? I put a timer on cooking time. And it sat room temp for 4 hours to cook before I refridgerated it…
It sounds like something was missing, because there is no way the mixture should be dry when you blend it, in fact it’s very pourable. What kind of pumpkin did you use, and are you sure you used the correct amounts of all the ingredients?
I have found that some canned pumpkin comes that way. Not sure why. But yes have had very hard canned pumpkin
How do I adjust this for high altitude?
Sorry, I have no experience with high altitude baking so I’m not sure!
I made this and it was delish ?
Thanks!
making my pie and just realized i got cream of coconut instead of coconut cream. i ran to the store and they only have coconut milk. can i substitute the coconut cream with cream of coconut?
If the cream of coconut has sugar and oil added, it’s a bit different but it might work, I haven’t tried it. You may want to reduce the amount of sugar added.
I did not have any coconut cream and had to use almond milk instead. Will this affect the cooking time? I just took it out of the oven and it is still very undercooked.
The pie will just be pretty soft and pudding like if not using coconut cream, as almond milk is very thin and watery. If you baked it for an hour, take it out, let it cool and stick it in the fridge for several hours or overnight. It will firm up quite a bit, but not like the version with coconut cream.
I just made this for tomorrow, its delicious!! i had coconut milk so i used the top part and added an extra 1/2 tbs of corn starch so hopefully it thickens up. i also completely covered it 30min in (thats why i got a taste the foil got stuck to the top a bit:)) delicious!
My husband said this is the best pumpkin pie recipe I’ve made (vegan or not). Great job!
(Note: I did not use a crust and so reduced the cook time to 40 minutes.)
I made this tonight for the first time. I followed the directions exactly but the middle would not firm up. I have no idea what I did wrong and I used coconut cream the good kind. The only thing I can think of is that I did use a vegan frozen pie crust and that maybe it was too frozen so the outside and top started to burn and I covered with foil but the middle no matter how long I cooked it would never firm up. Not sure how it’s going to taste but it sure looks good
Yes, I’m guessing the pie crust may have messed with cooking the filling if it was frozen. Unless you forgot the cornstarch, used homemade pumpkin or substituted something else? And covering the entire pie with foil may have prevented the middle from cooking properly, next time put foil only around the edges, not the middle. Hope it tastes good still though!
Hi! Just realized I bought full fat coconut milk instead of cream! Can I substitute this or will it ruin the whole pie?!
Thank you!
You can use it! Scoop out as much of the creamy white part as you can, then add just a little of the clear liquid if needed to equal 1 cup.
Best pumpkin pie I’ve ever made or tasted. Period. Fantastic flavor combo with the coconut cream. Also paired with an (unrefined) coconut oil crust. Hubs says this is now his fave dessert that I make and that I can use only this pumpkin pie recipe in future. Sooo… thank you!
Thank you so much! I’m glad everyone liked it, and that you will be making it again and again!
If I used mini crusts do I still bake it for one hour?
Thanks!
No, they won’t need that long. I haven’t tried it, but I’d guess they only need to bake about 20 minutes, more or less depending on just how “mini” you are making them.
Hi Nora! I’m using store bought vegan crust. Do I defrost first? Thanks!
Yes, I would defrost it at least for 15 minutes at room temperature. You don’t want it to be warm first though, just chilled, not frozen. Thanks!
Thanks, Nora! Can’t wait to taste. Love all your recipes! Happy Thanksgiving! Will leave a review after we enjoy!
It was amazing!!!!!!!!!!!!!!!!!!!!!!!!!!!
I followed the directions perfectly and my pie cracked. What did I do wrong? It’s my first time making pumpkin pie. I’m an experienced baker though.
Your oven may run a bit hot so it over baked and cracked. I’ve never had mine crack with this recipe. Did you bake it in the center of the oven? It might have something to do with the kind of pumpkin you used I suppose, I almost always use Libby’s brand because it gives me consistent results. Hope it still tastes good!
Can I use Coconut Whipping cream (Nature’s Charm brand) in place of the Coconut cream?
I’ve never used it so I’m not sure, but it looks like it has sugar added and coconut oil. You may want to add less sugar to the pie, hopefully it works fine!
Wow, insanely easy and the flavor is legit! I just made this (cheated with a store bought crust) and can’t believe how good it is! Threw all the ingredients in the vitamin and it was done in seconds! Can’t wait to eat it tomorrow!
I’m so glad! I love how easy it is, my 11 year old is making it this year. 🙂
I made this with the crust from your Double Layer Pumpkin Cheesecake and it was so spicy and festive! Thanks for the great recipe!
That sounds so yummy! Thanks!