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.
Hi! I know you said it really needs coconut milk, but I’m allergic to coconut (and milk and eggs and my son is allergic to tree nuts – I know, it’s a bummer!). Any suggestions for the coconut milk? I’ve used Regular soy milk or Ripple in other recipes, but I’m wondering if soy creamer might work because it’s a bit thicker??
Sure! I think soy creamer would be a great option. I haven’t tested it, but I bet it will work!
Just wanted to come here to say that this is the best vegan pumpkin pie recipe ive ever tried. I spent the past year trying to perfect a recipe and this one definitely did it for me. I dont enjoy the taste if coconut but ive noticed you cant taste it at all. the filling is more than enough for one perfect pie and i give this 12/10.
My only mistake i made in making more than one was using two different types of coconut milk (full fat). One i used all of the white part, the other one the can got shaken up and i used all of it. i noticed the second pie crack, not entirely sure why, but we’ll see if it still tastes the same. The first one turned out perfect though, topped with some almond milk based ready whipped cream, *chefs kiss*. Thank you so much for this amazing recipe!
You’re so welcome! Thanks for the comment!
Can you use coconut condensed milk as a replacement?
Hi, i wanted to make a sweet potato pie. i know you have a casserole recipe but i would like the pie version. do you think i could just substitute this recipe with 15oz can of pureed sweet potato instead and leave the rest unchanged? thanks
I bet that would work, yes! Sweet potato pie is on my list of recipes to create and post so hopefully I’ll get to it one day soon. Thanks!
I used low fat coconut milk and raw cane sugar for substitutes and added an extra teaspoon of cornstarch. It took about 70 minutes in the oven.
I haven’t made the recipe yet, but I just wanted to know since you use coconut milk does the pie taste of coconut. I hate coconut so I really don’t want to have to taste it.
I’ve made it several times and I never notice the coconut.
Delicious!
I forgot to write I used arrowroot instead of cornstarch and it was perfect!
Thanks!
Hands down THE best vegan pumpkin recipe I’ve tried in 15 years. My quest for the perfect vegan pumpkin pie is finally over, Thank you, thank you!!! It was loved by everyone – so very delicious!
Wow, what a wonderful comment! Thank you!
I made this for Thanksgiving and my entire family was impressed! I’m the only vegan in the family but everyone appreciated it. Will definitely make again.
That’s so great! Thanks for letting me know!
I made this with a gingerbread crust, and it was so good!
I ended up blind baking the crust and then cooking the filling on the stovetop (I was worried a whole hour in the oven would overbake the cookie crust). The texture was very smooth, almost like a thick pudding but still sliceable.
I also made it with a homemade banana squash puree, so yes, that is possible. I roasted squash slices and blended them until about the consistency of store-bought puree (I needed to add a little water mine, but others might need straining instead).
Wow! I’m glad it worked out well. Sounds delicious!
Made this for Thanksgiving. It was wonderful! Definitely a staple on my holiday menu.
That’s so great! Glad it turned out wonderful!
The flavor and texture were excellent. My only critique would be that it was a bit skimpy –only went about halfway up the pan and shrank a little further as it cooked. I compared it to a traditional, non-vegan pumpkin pie recipe and most had an additional 1/4 of liquid plus several eggs, which aren’t in your recipe for obvious reasons but would definitely bulk it up more. I’m going to stick with your recipe because it’s so good and so easy (and vegan), but will double the filling and then make individual custards with any overflow. Win-win!
I’m about to try mine with some whipped up aquafaba
I made this for a friend with dairy and egg allergies, and made one for us too because the taste of the filling before baking was so good I ditched my plan to make a ‘regular’ one for us. I used Graham cracker crusts. I used 2 tsp of pumpkin pie spice and little extra cinnamon. And I used my white sugar substitute (Whey Low) with a tsp of molasses. My friend tried her pie today and so did we, and we all love them. It’s a winner, no one should be afraid to make it for vegans and non-vegans! Thanks!
Wonderful! Thank you for leaving a comment, I’m so happy you and your friend enjoyed the pumpkin pies!
I made this pie for tomorrow (Thanksgiving), for my son and didn’t realize I needed LIGHT brown sugar, so I had to use dark. It’s very dark in color and hoping my son likes it. My batter looked nothing like yours, how do you make it so thick? I made it twice and nope, nothing like yours. Fingers crossed for tomorrow. Happy Thanksgiving ? Nora
Dark brown sugar will work fine, just result in a darker color. The batter thickness or thinness probably mostly depends on your brand of pumpkin puree, they can vary. I use Libby’s brand for consistent results, but have used other brands with luck, though sometimes they are thinner and more watery. Also, I use the white part of coconut milk if I can, that makes it thicker. Hope that helps and you enjoy your pie! Happy Thanksgiving!
Hello. If I use homemade pumpkin pure do I need to modify this recipe in any way??
Thank you no saw your response below. I am still going to use my homemade purr because it’s what I have. Will let you know how it works.
Could I use pumpkin pie spice instead of the individual spices? If so, do you know how much I should use?
About 2 teaspoons should be perfect.
Hi. So if I want to use my homemade pumpkin purée how do I adjust the recipe?
Thank you.
I have never tried it with homemade purée so I’m not sure. I would recommend using canned as that is how I created the recipe.
Hi there so I made the pie and it taste delicious but it isn’t firm, I did use homemade puree could this be why ?
Yes, homemade puree can affect the texture so that could be why. Have you let it cool long enough?
Hi! Should I use packed brown sugar or unpacked?
Unpacked.
Hi Nora! Would I be able to use cream of coconut instead of regular coconut milk? Would it help give it a thicker consistency?
Yes, it would probably result in an even thicker pie filling. Thanks!
Hi there! Did you happen to bake the pie crust beforehand? I never know if I should pre- bake my store-bought pie crusts.
Oops, found my answer!
Hi. I saw that you said to double the recipe for a deep dish. What would the baking time be on that? Any ideas? Thank you so much. I’m so excited to make this today! Pumpkin pie was my favorite.
Since I have never tried it, I’m not totally sure! I would guess just a little longer, but it’s hard for me to say without testing it. The top will look done, but it will still be jiggly when you take it out. Hope the deep dish version turns out today!
How much pumpkin pie spice would I use instead of the individual spices?
I would say about 2 teaspoons.
What do u mean by full fat coconut milk? I got a can from Trader Joe’s and just says organic coconut milk. It seemed very watery after blending and pouring in a shell and i had some left over. Worried i did something wrong?
That is full fat coconut milk, correct, “light coconut milk” is what you don’t want to use. It should be fine, if it was a little lower in fat the pie may not get quite as firm and custardy but I think it’s still really good when this happens! Did you put the whole can in, or just the 1 cup called for?
Ahh…. i put the whole can in!!! I did buy enough to make 2 just in case and i only made 1! Should the can be refrigerated or room temperature liquid ok?
Oh yes then that’s the problem. It can be room temperature, I don’t chill it first. Just use 1 cup instead of the whole can and it will turn out much better! Hopefully the first one will still be edible though.
If I did a mini version of this in a muffin tin, how long do you think I should cook it for? I imagine it would be less than the time above but I don’t want to over cook it.
Mini pumpkin pies are so fun! I haven’t tested it, but I would guess more like 35-40 minutes. Enjoy!
Hi I am excited to try making this tomorrow
Eve. I bought cans of “pure” pumpkin.
I think that’s different than purée??
Please advise! Ty
If the ingredient is pumpkin with no added ingredients, it’s good!
Hi Nora, I am going to make this pie for Thanksgiving and I was wondering if i could use vegan sweetened condensed milk instead of the full fat coconut milk. Would I have to cut down the sugar? Or does the recipe only work with coconut milk? Thank you so much for the recipe!!
Hi there! I have never tried using vegan sweetened condensed milk for this recipe so I’m honestly not sure. I imagine it would make it sweeter so you might want to cut back the sugar a bit. Full fat coconut milk helps it to set and not be “pudding like”, so I’m not sure what condensed milk would do to the recipe. Sorry I can’t be more helpful!
That’s ok, I will test out both ways and see which one works best for me and if you like I could tell you! Thank you for the recipe and for responding so quickly!!