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.
What do you think about subbing a vegan cream cheese for the coconut cream?
I haven’t tried it so it’s hard to say what it would taste like. Sorry!
Hmm.. well I’ll let you know! Thanks!
I cannot find cornstarch or arrowroot in New Zealand, can I use our cornflour? Thank you.
I believe cornflour is the same as cornstarch? So it should work the same.
What size pie pan works best with this recipe? 9 ounces or 6 ounces?
Thank you
I’m not sure about ounces, but a regular pie pan that is not deep dish. 9 inches in diameter and 1 1/4 inches deep.
I made this pie exactly as followed and her pie crust as well, and it turned out great! I wouldn’t change a thing. My non-vegan family members tried it and enjoyed it. Plus for anyone who is concerned about the coconut taste, you can’t detect it at all once you mix everything together. This is my favorite site for vegan recipes. Everything that I’ve tried has come out perfect. 🙂
Best pumpkin pie ever! So popular at my Thanksgiving dinner table. Fun decor tip: use Nora Cooks sugar cookies, use leaf cut outs, and sprinkle cinnamon on top, then place around edge. Sprinkle on sugared cranberries
AMAZING!! Seriously the best pumpkin pie I’ve ever had. Super quick and easy to make (especially when I use premade crusts) and it was delicious. Will definitely make this again.
I have this in the oven right now! I’m a little nervous though, because I accidentally bought pumpkin pie filling in a can, not plain pumpkin. It was spiced and sweetened, 18 g of sugar per 1/3 cup of pie filling. But I didn’t know if that would be enough for the recipe so I added an 1/8 cup of sugar. Do you think it will be sweet enough and taste ok?
Thanks!
Oh bummer, well I hope it turns out! I don’t know how it will be using pumpkin pie filling, it’s quite different. Did you add the other ingredients as well?
Thanks for your reply! I did not add the spices, since it was already spiced. I added the coconut milk and the cornstarch, and a little sugar. I tasted it when I opened the can, and it seemed sweet enough and spiced enough, but after I added the coconut milk it seemed like it could use a little sweetness. It still has a few minutes to bake, but it looks like it its setting up, at least!
Good! I hope you enjoy it!
Best pumpkin pie ever! Not just best vegan pumpkin pie – this pie is amazing and so easy to make. Especially if you cheat and buy a pie crust. Thank you for the recipe – i just found your website and the recipes are amazing.
You’re so welcome!
this was the best pumpkin pie I have ever made.
(I am a 12 year old advanced baker.)
That’s so great!
Used this recipe for our Thanksgiving pumpkin pie this year and it was amazing. Everyone loved it! It will be our go to from now on. Thank you, Nora!
You’re so welcome!
I made this for Thanksgiving this year and it was a hit! It’s the easiest pie I’ve ever made. I love that I could just whip up the crust in the food processor and the filling in the blender. Hardly had to break a sweat.
Word of warning for those who plan to make this themselves – the filling may come out more brown than orange because of the brown sugar, but it will still taste good.
This was the easiest and most delicious pumpkin pie I have ever made. Better than the one with eggs! It did not last long in my house. Thank you!
You’re welcome!
I made this for Thanksgiving too and it came out great! The only weird thing is it looks darker than the one in your pic. Any ideas why? just curious… I used coconut sugar but it’s not any darker than brown sugar!
Hmm I’m not sure! Might have to do with the pumpkin perhaps? Mine always turns out about the same color unless I use dark brown sugar. Glad you enjoyed it!
Beat pumpkin pie I’ve ever had! Seriously so delicious!! Used a store vegan crust because making crust is not my thing. I also had to substitute some maple syrup for brown sugar. Ended up with 1/2 c brown sugar and 1/4 cup maple syrup. This was because I ran out of brown sugar, but I think I will make it this way every time because it was that delicious. Mmm thank you for the amazing recipe!
You’re welcome!
This was delicious!
I followed your recipe, Nora, but I decided to use oat milk instead of coconut cream. It set beautifully. Thank you for the recipe!
That is so great to hear about the oat milk! Thanks for sharing. 🙂
I have never commented on a recipe before but I just wanted you to know this recipe is ah-maaaazing!
I made two and we devoured one the night before Thanksgiving. Good thing I had another. Nobody could tell it was vegan and gluten free.
The coconut cream adds a nice creamy silky texture without tasting ‘coconutty’. 10/10 would make again. I already have plans to alter this into a smoothie. I’m hooked.
That’s so great to hear! Thanks for the comment!
Best. Vegan. Pumpkin. Pie. Ever.
And I have made a LOT of pies.
The vegan crust recipe? Yessss. I am no longer intimidated by crust.
I made this pie following the recipe exactly for Thanksgiving and it vanished off the plate. I had to make a second one the next day and hide it from my boyfriend to be sure I got some.
Thank you, Nora
You’re welcome! So glad it was great!
Hi Nora!! I can’t believe how easy this recipe is! Before yesterday I had never made homemade pumpkin pie, I’ve always found pies too daunting for some reason! This was so easy and turned out amazing. Instead of the spices I used 2 teaspoons pumpkin pie spice, and instead of the coconut cream I used sweetened condensed coconut milk (since that’s what I had on hand) and it didn’t turn out too sweet like I thought it would. So good! I did bake mine for over an hour and took it out as described, but today it was still a little soft in the middle (probably because of the condensed coconut milk though!) No matter, we ate it right up and loved it! Thank you!
You’re welcome!
I have to admit I was skeptical about this, it was my first time making vegan pumpkin pie… but oh man was I pleasantly surprised, this turned out fantastic! Excellent texture, taste, spice level, just perfect. Even my non-vegan family loved it. I will definitely be making this every Thanksgiving!
That’s great to hear!
Made this for thanksgiving and it was so tasty, everyone agreed it was the best pumpkin pie we’ve ever had. I used my trusty pie crust recipe from Frugal Vegan and had to cook the pie for an hour and 20 minutes before the crust was cooked through. I was worried about over baking the custard so I might blind bake the crust a bit next time
I made this for Thanksgiving for a group of all meat eaters (I’m the vegan). No one knew it was vegan and all commented and said it was the best pumpkin pie they’ve ever had. I am a pumpkin pie connoisseur and it stood up to my test! I will absolutely be making this again for Christmas and years to come. For the skeptics out there about the coconut cream – it’s true! You DO NOT taste the coconut. I didn’t believe it until I made it. Also, quick tip on the the baking time – I used a 9″ pie dish and it needed an extra 5-6 minutes. Thank you for the delicious recipe Nora! 🙂
You’re so welcome! Thanks for the great comment!
I have a go to recipe that involves silken tofu which is very good. Not this good. I’m really happy I gave it a try and it is my new favorite. I used the recipe for the pie crust too and it gave a very good result as well. The spices really stand out in this one and that makes it pair very well with a scoop of vegan vanilla ice cream.
I’m so glad to hear that!
I made this for Thanksgiving and my whole family loved it, even my dad ( who is not a big fan of pumkin) loved it the most! Thanks so much ????
You’re welcome!
Wow…super simple and super delicious. Instead of using the spices listed, I subbed pumpkin pie spice. This pie is amazing. Also made the super easy crust recipe and that is also great! Thank you so much for sharing this amazing recipe!
You’re so welcome!
Thanks for the recipe! Our pie turned out beautifully. Just curious… I always assume to pack brown sugar when baking. I did so, and thought it was waaaaay too sweet haha Is this what you intended?
I don’t pack down the brown sugar here, if I do I would write “packed brown sugar”. 🙂 So that’s why it likely turned out so sweet. Feel free to use less next time.