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 is the optimal way to thaw the pie from frozen?
Stick it in the refrigerator to thaw overnight. That is the best way.
Thank you!!
Can’t wait to try this for Thanksgiving! How much pumpkin pie spice would I use in place of the individual spices? Thanks!
I would use 2 teaspoons pumpkin pie spice mix. Hope you enjoy the pie!
Turned out amazing!! So yummy was a hit with the whole family
Thank you for sharing your wonderful review! I’m glad the pie was a hit!
Hi Nora I love all of your recipes !This may be a silly question but with this recipe are we using ground cloves or whole ?
Hi Brianna. I’m so glad you are loving my recipes! Thank you! For this recipe, it’s ground cloves! Thank you for sharing your review, and happy cooking!
I tried to make it with 15oz of real pumpkin purée. The taste was amazing but it didn’t come out as firm. Multiple times I asked my husband if he was sure it was a sugar/pie pumpkin b/c it didn’t roast the same. Not sure if it was that or I should have just used the can. But I’ll definitely try it again as the taste was the best we’ve had yet!
Real pumpkin puree can vary so much so I’m not sure about that, I’ve only made it with canned pumpkin. I like how consistent the results are, but some have reported success using fresh pumpkin. Thanks!
Can’t wait to try this! Can I substitute pumpkin pie spice for the spices and how much? Thank you!!
I would use 2 teaspoons pumpkin pie spice mix. Hope you enjoy the pie!
This is the best vegan pumpkin pie recipe I have tried! I usually make substitutions to recipes, but not with this one! It is super easy to make and tastes so good, I can’t stop eating it.
I’m so glad you love the pumpkin pie! Thanks for sharing your wonderful review and comments!
I made this for my husband for Father’s Day and it was amazing. Pumpkin pie is a year round dessert in this household! It was a hit and it was easy enough I could make with a 4 month old at home!
I love pumpkin year round as well! I’m glad you guys loved the pie. Thank you for sharing your great review!
Hi!
This recipe looks amazing. I’m in Hawaii and planning to use mamey sapote instead of pumpkin 🙂
Wondering if I use your gluten free pie crust recipe, do you recommend pre-baking it?
Sounds fun! I would pre-bake it for about 10 minutes, following the instructions for baked pies. You probably could get away without pre-baking the crust though, I’m not sure since I haven’t yet tried pumpkin pie in that crust. Hope you enjoy!
I made this for pi(e) day with the vegan crust and it was a complete hit! I used maple syrup instead of the sugar and it gave it a great flavor. Thanks for sharing your recipe!
Thanks for sharing your review, Anya! I’m glad the pie turned out great for you!
I made this for our small Thanksgiving last year and ended up giving half to the neighbors so we didn’t eat it all.
They’re not vegan but they just told me it is the best pumpkin pie they’ve ever had. My neighbor asked for me to make it for her, and that she’d pay me for it!
I’m definitely going to make it for free and pass along your recipe. Thank you!
Wow, thanks for sharing the great and fun review! I’m glad everyone is enjoying the pumpkin pie! Thanks Victoria!
Can you use graham cracker crust? Someone who was vegan gave me that crust to make this pie… store bought. Thanks
I don’t see why not, yes. Enjoy!
For me, graham cracker crusts tend to be too sweet and don’t quite cut it flavor-wise for pumpkin pie… they’re perfect for chocolate and vanilla custard pies tho… Ive been fortunate to find pie crusts made without lard in the frozen section of most supermarkets
Always a crowd pleaser!! 🙂
Hi – could you please recommend a good vegetable shortening? Thanks!
I use any brand I can find, sometimes Crisco, but I prefer Nutiva or Spectrum for an organic, better product.
I am about to make this for the third time in as many months. This is so good that it overshadows the non-vegan pie, which I haven’t eaten in many many years (I’ve been vegan for just over three years) because it just lacked something and the crust was always gross. Great job Nora and thanks!
Hi Rachel. I’m so glad you are loving the pumpkin pie! Thank you for using my recipe!
i love your website
Hi Katelynne. Thank you!
The best vegan pumpkin pie recipe I’ve ever tried! It’s perfect and soo easy.
Thank you, Nat! I”m glad you enjoyed the pie recipe!
The way this taste so good and is that easy to make!! This is my first time tasting Pumpkin Pie and I don’t wanna know which is the non-vegan recipe, this one is already PERFECT.
Hi Orlando. Welcome to the taste of pumpkin pie! I’m glad the recipe worked well for you! Thank you.
This was SO good. Just like the original! It didn’t taste like coconut. I used your pie crust and it worked perfectly! Absolutely delicious. Thank you so much for sharing!
You’re welcome!
This came out perfect, wouldn’t change a thing. Thank you!
You’re welcome!
Love this! Have made this twice now. I sub 1/2 c maple syrup for the 1 cup sugar, as suggested in the notes. I also sub tapioca for cornstarch and omit the cloves. Other than that, I follow as written.
This is the best pumpkin pie I’ve ever had. I cut the sugar in half. Comes out perfect every time and everyone gobbles it up! Just made it again for Christmas 🙂
Hi! Thanks for this wonderful recipe! I doubled the recipe using two premade pie shells (9’) from the store and a large (28 oz) can of Libby’s pumpkin purée instead of two 15 oz cans. I also cut the brown sugar in half. They turned out awesome! Very forgiving recipe…the best kind. The flavor is so good, the texture super smooth. All around delicious.
Thanks again, Pat in Idaho
You’re so welcome!
Hello, when you say 1/8 cloves does that mean ground or whole? And if whole can I use ground? I don’t have a food processor so I would be hand mixing it! And what’s the conversion from 1/8 cloves to ground just in case? Thanks!
Ground cloves, so you are good!
I used your recipe for Thanksgiving and absolutely loved it! It’s the best pumpkin pie I’ve ever made and came out perfectly. In the past my pumpkin pies came out ok and one year a total flop for some reason. But not this year! Thank you so much for the awesome recipe. It’s a keeper!
You’re so welcome!