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.
Your pie is the bomb. So delicious, best pumpkin pie I ever made. I’m a new vegan and so happy I discovered you. I made this for my thanksgiving. My non vegan family had no idea it was vegan. My son who is picky about his pumpkin pie ate 2 slices. I will admit I cheated and bought a ready made vegan pie crust. I may try to make yours at a later date. Great silky smooth texture. I’m using this pumpkin pie recipe from now on. Thank you
Thank you so much! I’m so happy to hear everyone enjoyed the pumpkin pie.
Amazing! Forgive me, I had some doubts that this would turn out even after reading the other stellar reviews. This was hands down the best pumpkin pie I’ve ever made and I am typically the one to make it every thanksgiving. It was also the easiest (cracking eggs is a lotta work!). Plan to make it again next year. Or maybe sooner since I stuck the rest of the can of coconut cream in my freezer.
I was never a huge fan of pumpkin pie, but I am now! This was absolutely scrumptious! We can always count on you for the best recipes. Thank you!
This was my first vegan thanksgiving and I made 7 dishes from your website. They all turned out amazing and all the flavors and textures were exactly the same as the non vegan dishes I had made before. I had to comment on this pumpkin pie though. This was the best pumpkin pie I have ever had, vegan and non vegan!!! There was so much flavor and the coconut cream provided the perfect creamy texture. I am in love with all your recipes Nora and I think that you are an amazing vegan chef!!
This came out great!!
I made this following the same exact recipe provided. The taste was amazing, but it never really formed solid…stayed more pudding like than pie. Any ideas? I didn’t substitute anything and baked as stated. Thanks!
My best tips would be to use a good brand of canned pumpkin, I almost always use Libby’s, and use coconut cream instead of milk. That will give you consistent results. Oh! And make sure you chill it for several hours, it takes quite a while to set.
We had a “Nora Cooks” Thanksgiving as we used 5 recipes of hers to make our family’s first plant-based Thanksgiving a delicious one. This pie’s flavor was so on point! I know that oven times and temperatures can vary based on your appliance, for mine I will definitely add about 10 to 15 minutes on the next time I make this. My family absolutely loved it!
Aw thank you! That it wonderful to hear. 🙂
Spectacular!!!! Newly converted vegan. Was concerned about taste and texture without dairy. Way better than traditional pumpkin pie. I roasted my own pumpkin. Didn’t have cloves. Didn’t need. Used Miyokos butter stick for your vegan crust. Will make this again! Thank you!
I made this for Thanksgiving this year. It was delicious! The filling set well and the flavor was perfect. It was really easy to make. I just whipped it together with a wisk in one bowl. Highly recommend…even the non-vegans in the family loved it!
Absolutely tasty. I added one tsp of pumpkin pie spice in addition to the other spices because I like extra spice. Mine still was a bit on the softer side tho. Wondering if I needed to bake it longer than an hour?
Glad you enjoyed it! You could try baking it a little longer, oven temperatures can vary. Also try to use coconut cream instead of milk, it always results in a firmer texture.
Do you refrigerate the coconut cream before using it in the pie?
No, there is no need to refrigerate it.
This pie is so simple to make. I thought it was delicious even though I’m not the biggest pumpkin pie fan!
Made this yesterday for Thanksgiving. The recipe was easy and the result was absolutely delish! Thank you!!
Alycia
I made this pie for Thanksgiving – it was remarkable. The coconut cream makes it rich and creamy. The spices are prominent, but not overpowering. It was a huge hit! Thank you for such a tasty recipe.
Absolutely the best recipe I’ve tried yet for pumpkin pie! Very creamy and flavorful, this was a huge hit. A tip I read was to add a 1/8 teaspoon of fresh black pepper and it really made the flavor pop. This will be my go to recipe from here on out. Thank you Nora!
I made this for Thanksgiving and it was great! I might use less nutmeg next time as it was a little heavy on the spices. I used Silk Heavy Cream (vegan) and it worked like a charm. Good consistency and tasted like a non vegan pumpkin pie! Of course my 4 year old, who has egg and dairy allergies, didn’t much like it but gave it a try! Thanks for this great recipe!
Thanks, I’m glad to know it worked well with Silk Heavy Cream! You can always add less spices or omit the ones you don’t like. Thanks!
This is probably the best pumpkin pie ever! I did cut the brown sugar down to 1/2 cup because we like our desserts not too sweet. The only thing I would do differently is double this recipe. I use Emile Henry 9″ pie plates and this isn’t enough filling for the plate. I think it would work for a smaller, not so deep plate but will definitely use this as my good-to recipe. Thank you for an excellent dessert!
First attempt at a vegan pumpkin pie, and this came out beautiful! The crust is wonderful as well. Thank you!
That’s great to hear, thank you so much!
I have tried a different vegan pumpkin pie recipe every Thanksgiving for several years and never found a keeper, until now. Great flavor, perfect texture. So so so yummy! I used a frozen GF crust and I love everything about this pie! I would highly recommend ?
Well that is fantastic, thank you! So happy you love the pumpkin pie.
Amazing Pumpkin Pie. Baked for 1 1/2 hours. Everyone loved it!
Thank you!
This was amazing!!!!! My son can’t have eggs or dairy. I made a version of vegan, last year and I didn’t have high hopes this year but wow!!! My little boy savored every single bite!!! It’s truly that good!!!!! Thank you, so very much!!!
Yay! I’m so happy your little boy enjoyed the pie, and you as well, thank you!
Tried it for Thanksgiving and ohhh my goodnessss!!! This recipe is perfect. My family was even impressed. I didn’t have coconut cream available, I used coconut milk and the texture still came out pretty good. Overall….WOW!
Great to hear, thank you!
I have never made a pumpkin pie at all. Other family members have always brought dessert but we had to social distance this holiday so I wanted to make a vegan pumpkin pie for my husband who is sensitive to dairy and eggs. This pie was so easy I thought it couldn’t be that good, but is has to be the most delicious pumpkin pie I have ever had. I am going to make it every year.
So easy, and the best pumpkin pie I’ve ever had. My dad, who is perpetually skeptical of vegan food, had no idea it was vegan and went back for seconds!
Made this for Thanksgiving dessert. My husband absolutely loved it! He had two slices. I couldn’t find coconut cream and substituted with a full fat coconut milk. My pie had a funny overly coconut flavor which I didn’t particularly care for. Any suggestions on making it taste a bit less like a coconut pumpkin pie?
I’m so glad he loved it! I’m not sure, maybe use a different brand of coconut milk or cream? No one can ever detect coconut in this pie, and I serve it to some avid coconut haters! Maybe your brand was particularly coconutty tasting.
I will definitely try it again! Thanks Nora!!
Thank you for the wonderful recipes, Nora! My wife and I used all your recipes for our first all vegan Thanksgiving and everything was truly amazing.
I’ve made this pie before and I didn’t have any issues at all with the filling setting. This time though, even though I followed the instructions verbatim, my pie cracked pretty significantly and the filling was runny. Would this boil down to the homemade pumpkin purée I made? I can’t figure out what else the cause would be.
Again, thank you so much!
Thanks Rachael! Yes, that would be a problem with using homemade pumpkin puree. It’s not that you can’t use it, but just know it will make your pie filling different every time, as it’s just not consistent in terms of texture, the way canned puree is. Use canned for best results every time! Thank you.