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.
I couldn’t find unsweetened coconut cream so I bought canned coconut milk and just scraped off the thick coconut part on the top and used that. The recipe was AMAZING. My family even preferred it to the non-vegan pumpkin pie I made. It’s creamy, a little sweet and pumpkin-ey. Definitely will be making this again!
Thank you for the recipe! My daughter is allergic to eggs so I was happy to find an eggless recipe. We made the pie together to celebrate Thanksgiving at her American school in France, and it was a huge success (considering French kids are not used to pumpkin pie)!
You’re so welcome, Carolina! I’m thrilled the pie was a hit, despite the kids not being used to it. And thank you for your wonderful review!
Hi Nora, I’m looking forward to making this at the weekend but I was wondering why you don’t pre-bake the crust? I’m concerned that it’ll have a ‘soggy bottom’ if I don’t! Thanks
You can pre-bake it if you want, but I don’t find it necessary.
This was fantastic. I couldn’t find coconut cream, so I used full fat coconut milk. The pie did crack a bit, like Nora said it would, but I didn’t mind. I took the pie out of the oven after 50 minutes because it was developing a brown spot on top. I might try just a bit less sugar next time, but this pie was delicious. 10/10!
So glad you enjoyed it, Lindsay! Thank you for your wonderful review 🙂
Easy recipe to make and enjoy! This pumpkin pie has warm seasonal flavor and was enjoyed by vegan and non-vegans alike! Quite a few took a piece not knowing it was vegan and were delightfully surprised when they were told. Of course several had to do a taste comparison and chose this vegan pie over the non-vegan pie! We have been looking for a good recipe for years and this is a keeper for many Thanksgivings to come!
Wow, that is so wonderful to hear! I’m thrilled the pie was a hit! Thanks so much for your review 🙂
Yes, this recipe is awesome. I used slightly less of each sugar, and it came out perfect! (Even with a frozen crust). The only other change I would make is a bit less on the cloves. They can be overpowering. It made a picture perfect pie!
Pie and crust recipe both perfect. I used 2 t pumpkin pie spice, because I had it, and the coconut milk we always have on hand from Costco (draining off the liquid). So easy! And my daughter proclaimed it “better than grandma’s”. Will be making it every year now.
Thank you so much for your wonderful words and fantastic review, Mary! I’m so glad the pie was a hit 🙂
Hubby and Son said this was the best one I have made! Yay, I can stop trying other ones. I do have an observation and question. I made a second pie the day after the first and it didn’t get as firm as the first (although still fine) BUT on the 2nd pie I used some of the leftover coconut cream so it had a bit more liquid. The first one I used barely any of the liquid. So with the little cans of coconut cream, do you use the liquid from those or do you only scoop out the white firmer part (this would require a few cans to reach 1 cup)? My second pie was a little darker as well (more like typical pumpkin pies), the other had a light tone. On both pies I substituted tapioca starch for cornstarch. Also, with both pies, they puff up while cooking, forming a thin layer on top, and then settle down after cooling (do you have this too?).
Regarding other ingredients, people should start with less sugar and spices and then taste. Easy to add a little more. We like less sugar and spice and also added 1/2 tsp vanilla flavoring.
I have found that using almost entirely the thick white part of coconut cream will result in a thicker, creamier pie. I’ve been using Thai Kitchen brand and there’s always enough in 1 can for 1 cup of thick, coconut cream. If your cans of coconut cream are mostly water, that’s kind of a rip off actually! I’d look for a different brand that truly is almost all coconut cream, not coconut water. I’m not sure what you’re referring to with the layer on top, maybe that has something to do with arrowroot but I’ve never experienced that. I’m so glad you enjoyed the pumpkin pie, thank you!
Absolutely amazing!!!
Thanks for sharing your positive review! Glad you loved the pie!
The BEST pumpkin pie that I have ever tasted let alone made!!! Bravo and thank you!!
You are welcome! Thank YOU for your wonderful review and comments!
I made three pies and this one went the fastest! Sooooo delicious!
How wonderful, Sara! Thanks for taking time to share your fabulous review and feedback!
This pie is amazing! I have made it with coconut cream before and I don’t love the coconut flavor so I tried using Califia dairy free heavy whipping cream. It turned out so good! I usually make a traditional pumpkin pie too. Most people thought the vegan pumpkin pie was better! Thanks so much!
I made this for thanksgiving this year and it is by far the best vegan pumpkin pie I’ve had! Mine did turn out fairly dark (even using half white half brown sugar), so I might try subbing even more white sugar next time. I’ve also been skeptical of using coconut cream in them in the past that it would just taste like coconut but it really does get hidden under the spices. Thanks Nora 🙂
You are welcome, Audrey. You know, I’ve made this pie so many times and sometimes it turns out lighter and sometimes it’s a bit darker. Either way, it tastes great! I don’t know if it’s the brand of pumpkin or brown sugar or the combination. I have never used white sugar though. I”m glad you love the pie! Thank you for your wonderful review and feedback!
This was so delicious with your graham cracker crust recipe. My mom (not vegan) tried it and said she greatly preferred it over the store bought one they had. It was much more flavorful.
Thank you for making my Thanksgiving dessert dreams come true! 🙂
You bet, Lauren! I’m so glad the pumpkin pie was a hit! I appreciate you taking time to share your fabulous review and feedback! Thank you!
Hi, Nora. I haven’t tried this yet, but am looking forward to making it. Would light brown sugar perhaps keep the pie from getting as dark as some of the commenters mentioned? I’ve read all your tips and am hopeful my vegan son & daughter-in-law love it as much as your readers have! I’ll be following you for more vegan recipes! Thanks.
Hi Dianne. Light brown sugar might help lighten it up a bit, as would using more white sugar than brown sugar. But even after making this pie dozens of times, it’s hard to know what color you’re going to get haha! Happy baking! 🙂
This is a fantastic pie! We had it today for Thanksgiving. Everyone loved it. My brother said it was the best he’d had and could find no fault. I made the crumb crust from Nora’s recipe, used half graham crackers and half crushed Biscoff cookies and used maple sugar instead of white in the crust. A winner and a keeper!! Thank you Nora.
Your pie sounds so delicious with that crust, Laura! Wow! Thanks for your wonderful ideas and feedback!
This was a delightful surprise! Everyone loved this pie and were fascinated that it was vegan. I don’t like pumpkin pie and I loved this recipe. Thank you for posting it. I made your vegan whipped cream to go with it and it was incredible!
How fantastic, Laura! I’m so glad the pie was a hit! Thanks for your fabulous review and feedback!
This was delicious! I misread how much coconut cream to use and only had a small 5.6 ounce can so I improvised with 4 ounces of toffuti cream cheese, and it came out sooo good!! Everyone loved it.
Hi Serena. How awesome the pie turned out great with the substitutions! Thanks for sharing your experience and your wonderful review!
Will the recipe work with just granulated sugar, no brown sugar?
Yes, it will work.
This was so delicious! My first time making vegan pie. I made this one and your pecan pie and both are delicious. My pumpkin pie did crack after it came out of the refrigerator but tasted soooo good. Now to stalk your website for Christmas recipes 😂 thank you so much!
This recipe is amazing. I made the pie using Nora’s pie crust recipe and the whole thing was easy and absolutely delicious. It was the hit of our Thanksgiving table. The non-vegans loved it too. It was as popular as the non-vegan desserts. Thank so much Nora!
That’s wonderful to hear, Carolyn! I’m thrilled the pie was a hit!
I made this pie for the first time tonight (for Thanksgiving). I have never worked with coconut cream before. My pie turned out kind of messy & I had too much filling for my crust (I used store bought – I’m cooking for a dairy free kid, not a vegan & other kid has multiple severe food allergies). So – the coconut cream – after I scooped out 1 cup, I saw that there was a bunch of liquid in the bottom so I added a bit of the liquid into my mixing bowl. As I said, I have never worked with it before – should I have mixed the more solid cream with all the liquid in the can before scooping out 1 cup? Or just scoop from the cream & leave the liquid? (it seems to taste fine, but I think I could do better). Thanks for any advice and instruction!
Hi there, yeah you only want to use 1 cup of coconut cream, not any additional liquid or cream. So you added some extra, which may have been why your pie was messy and overflowed; simply too much liquid. I prefer to use all coconut cream, the thick white part, but if you use some liquid it’s fine. You don’t want to use a total of more than 1 cup. Hope that makes sense and you enjoy the pie anyhow!
YES! So much sense! I thought that might be why it was so runny & messy (but with no experience with coconut cream, I just did not know). The flavor was a hit, though. Thank you so much for the additional advice/info. I will definitely be trying to make this again! Hope you had a lovely Thanksgiving day.
I’m making this for the second year in a row but this year I’m trying it with the pie pumpkins we grew in our garden.
Oh fun! Thanks for your positive review! I love that you grew your own pumpkins! Happy cooking!
Hi Nora! I followed the recipe to a tee but when baking the pie, the filling poofed up almost like a soufflée and was nowhere near done at an hour. When I stuck a knife in it, it came out completely wet. I baked it an extra 20 minutes, and it continued to poof up, overflow, and almost looked like the filling was boiling. Parts of it look burnt and others completely raw. What do you think went wrong here? Thanks!
It’s normal for the filling to poof up a bit in the oven, then it comes down and settles when you take it out. A knife will not come out clean like you want when you bake a cake; pumpkin pie is moist and not dry. I would not bake for extra time, just take it out, let it settle and chill. It should be fine, but you don’t want to over bake and burn it.
I baked pumpkin pie for the first time last Thanksgiving and there was no leftovers because this was the best tasting pie! I left out the clove and ginger because there aren’t my family’s favorite spices, and the pie turned out wonderfully. I’m making it again this year! Thank you so much for creating the perfect pumpkin pie recipe!
This vegan pumpkin pie is amazing! I’ve tried to make other ones before and I almost gave up on them until I saw that you had a recipe for vegan pumpkin pie last year and I just knew you would do it just right.
I’ll be making it tonight for the second year in a row, the first of many! I bought the vegan piecrust from Whole Foods and it’s frozen. Do I stick it in the oven while frozen?
I would probably thaw it in the refrigerator until it’s not frozen if you can, then pour the filling in and bake it. Thank you, I hope you enjoy it once again!
Oops. Silly question. It needs to thaw first. 🤦🏼♀️
A good question! Enjoy the pie!
Has this pie always had white sugar? I can’t remember and want to make sure I’m making the same one because it’s soooo good
It used to be all brown sugar which is fine, but I have found I like it better half white and half brown sugar. Hope you enjoy it again this year!
Love it! It’s our favorite vegan pumpkin pie, and we’ve made plenty over the years. Used a pre-made frozen deep dish pie crust, and the recipe volume fit perfectly in it.
Members of the family who always make the wonderful pies, including this one, moved out of state, and I am making this myself for Thanksgiving… Theirs always fantastic, so will get on a video call to make together today! Thanks Nora, Happy Thanksgiving!
Does anyone have suggestions on how long to bake this filling when poured into individual ramekins? Going for a crust-free dessert this year. Thanks in advance.
Did you try the ramekins? How long did you end up cooking them?
I’m making this for the second Thanksgiving in a row! I’ve been vegan for a decade and this is the best vegan pumpkin pie I’ve ever made or eaten. 10/10 recommend!
That’s so wonderful to hear, Hannah! Thank you so much for the fantastic review 🙂 Happy Thanksgiving!