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!
Want more pumpkin dessert recipes?
- Mini Pumpkin Pies
- Pumpkin Crumble Bars
- Vegan Double Layer Pumpkin Cheesecake
- Vegan Pumpkin Cake Bars
- Pumpkin Spice Latte Cake
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.
Yummy! Thanks for the tip about using coconut cream!
I have made this a few times and it is amazing each time! Thank you so much for doing all the hard work for us.
Thank you for your wonderful review and comments, Megan. You are welcome! It makes my day to know people are loving my recipes! Happy cooking!
Good flavor, but I used the arrowroot powder instead of the cornstarch and I came out like jello for the filling when baked for the amount of time the recipe suggested. Wondering where I went wrong? Thanks for the resource!
Unfortunately, arrowroot does create a different consistency than using cornstarch. If possible, use cornstarch instead, if you didn’t like the texture.
Can you use heavy cream instead of coconut cream? I know that negates it being vegan but just curious. Thanks.
I’ve never tried it but I don’t think so, it won’t help firm up the pie like coconut cream does.
Nora, Thank you so much for this amazing recipe. My family member has allergies to dairy and egg, so we never eat pumpkin pie because I didn’t think vegan pumpkin pie would taste very good. Well I was wrong, because this recipe is out of this world! The only problem is that I should have made two, because everyone had seconds. I omitted the ginger, cloves and nutmeg because I was afraid those spices would be too strong for the kids, but I was told that the pie tasted a bit like gingerbread and caramel. Thank you!!!!
I am so glad the pie was a hit! Thank you for taking time to share your wonderful review and comments! Gingerbread and caramel sounds really good! You are so welcome, and happy cooking!
Such a perfect pie! And very easy. I used the thick part of coconut milk and it worked well. And I mixed by hand and it worked fine. Will be using again! The crust recipe is wonderful too.
Thank you for sharing your wonderful review and comments! I’m so glad that you loved the pie, and that it turned out wonderful for you!
Do you double the amount of tapioca flour when you use it in place of the cornstarch?
I don’t, but I have found that cornstarch works best.
This is the best pumpkin pie I’ve ever tried, and I mean of any kind, vegan or not. The filling is such an unbelievably creamy custard and it is perfectly spiced. Thank you, Nora!
Thank you for your wonderful review and comments! It made my day! I am so thrilled you loved the pie!
The flavor was absolutely amazing! Everyone loved it! My only “complaint” is that is still came out as more of a pudding consistency (all vegan pumpkin pie recipes I’ve tried do this) I’m not sure why! Any thoughts? I used the ingredients and followed the recipe exactly. Thanks!
It probably has something to do with the kind of coconut cream you used, or perhaps the brand of pumpkin. I have the best luck using Libby’s canned pumpkin and ALL coconut cream, NO clear liquid at all. Mine comes out custardy and thick every single time.
YUMMY! A pie vegans and omnivores can love together. This pie tastes exactly like I remember, and everyone loved it! the texture is smooth and almost custard like. Way better than when I tried that store bought vegan pie from the big store that rhymes with “Bowl Dudes”… haha. I definitely recommend making this pie, and share the recipe with everyone. I wish I made two.
Thank you for sharing your most wonderful review and comments! I’m so thrilled that you loved the pie, and that it was a hit!
This recipe turned out a delicious vegan pumpkin pie that was difficult to distinguish from a traditional pie. I used only one cup of sugar for two pies. Half coconut sugar and half brown sugar and they were plenty sweet. Very good recipe that will be part of our family tradition.
Thanks for sharing.
Hi Michelle! I’m thrilled my pie recipe will be part of your family tradition! Thank you for taking time to share your wonderful review and comments!
I made this vegan pumpkin pie and it was delicious. The only thing I noticed was that it was darker than the picture of yours. I was wondering if I can bake it for less than the hour recommended. I was thinking maybe like 45 minutes instead. But like I said it was delicious and definitely will make it again.
I forgot to give it a 5 star rating from my previous comment.
Thank you!
You could try baking it less, perhaps your oven runs a little hot. But it might be darker for other reasons. Did you use dark brown sugar? Was your pumpkin light orange or a darker orange/brown?
Good pumpkin pie! I admit I used a vegan store bought pie crust. I was worried it would have that coconut taste but NOT at all! Will be making it again for sure
Thank you for sharing 🙂
I’m glad you loved the pie! Thank you for sharing your great comments, and for using my recipe!
Flavor was really great. Texture was a bit gummy and not fully set. Probably I used my own homemade pumpkin puree, so I can’t fault the recipe!
This is an amazing pumpkin pie recipe and will be my new go-to! I made a gf/v crust from another recipe, so my review is just for the filling. Nora’s directions are clear and easy to follow. The spice level is the perfect balance for my taste buds. My one mishap was potentially adding too little/too much coconut cream? I spaced and wasn’t paying attention to the measurement but it still turned out well! I baked this in a convection over and probably had the temp too high, so next time I’ll adjust that so the top isn’t quite as brown. I also made double the filling because I felt I wanted my dish to be a little fuller 🙂
made for t giving used the t joes coconut cream. This pie recipe is quite good! Pie was tasty!!!
This is the best recipe for pumpkin pie I have ever made. I will mark it as one of my favorites. Our family tries to stay away from eggs, and this recipe does not have eggs.
I am glad that you guys loved the pie, and will use my recipe again! Thank you for taking time to share your wonderful review and comments!
I followed all the directions. Mine came out still pretty runny after the refrigerator. Is this normal?
It should not be runny no. It comes out like the photos, like a thick custard type pumpkin pie. Did you use coconut cream or substitute something else?
Mine didn’t set well either. It might be a discrepancy with the coconut cream used. I didn’t really think it through and used the only cream of coconut available to me, which is for mixed drinks and has sugar and other additives. Only now searching online do I see that plain unsweetened coconut cream is available to people. I probably should have tried just the cream from the top of canned coconut milk. Considering even canned coconut milk varies by brand, I imagine those of us having issues can trace it back to the coconut cream used. That’s my hunch, anyway. I’ll for sure try this recipe again!
just made this for family thanksgiving, between me being vegan, some of my cousins being dairy free and/or having tree nut, egg, etc allergies…. we aren’t the easier bunch to make food for, that we can ALL eat. this was not only safe for everyone but even the non-vegans/no allergy crowd LOVED it!!!
Hi Kelsy. I’m thrilled that the pie was a hit and could be enjoyed by everyone! Thank you for taking time to share your wonderful review and comments!
I made this last year for my vegan sister in law during the holidays. We all loved it so much that we made it again this year. For the cooks out there that are having runny consistency, I added one extra Tbsp of cornstarch. It totally tightens it up perfectly! This year we don’t need it to be fully vegan so I added 1/3 C of half and half to enrich the consistency. Once I poured the pies and had a little filling left over, I just ate the little I had left as a treat. It’s so good on its own, like pudding! Since there are no raw eggs to worry about, straight out of the mixer is perfectly safe.
Hi Regina. Thank you for sharing your fantastic review and comments! I’m so glad you guys love the pumpkin pie!
I only was able to find sweetened coconut cream Dx Any suggestions?
So tried this with coconut sugar and oat cream substitutions and it worked a treat. The family absolutely loved it. Thank you so much Nora!
Did your recipe for vegan pumpkin pie really require 3 tablespoons of corn starch?
Yes, it helps the pie firm up with no eggs.
Hi there, would it be okay to use granulated sugar instead of brown sugar? Thank you!
I haven’t tried it, but it will probably work okay. The flavor will be a bit different and less rich.
I am allergic to so many foods, but this one was amazing. I love
Nora Bakes because she has recipes that are safe for me to eat. I am allergic to, wheat, dairy, eggs, peanuts, tree nuts, and watermelon; that is just the food
Thanks for sharing your review! I’m glad you loved the pie! How wonderful that you are are able to use so many of my recipes! Happy Thanksgiving!