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’ve made this a couple of times now with your pie crust recipe and it is always delicious. This year I am trying to simplify my Thanksgiving cooking and was going to buy a pre-made vegan crust. The only one I can find in the store though is a graham cracker crust. Do you think that’ll work? I’ve actually never used one before and I was afraid of it burning. Thank you! I love your recipes.
Graham cracker crusts work well! It won’t burn. I’m so glad you have enjoyed the pie before and I think it will turn out just as well this year, simplified. 🙂 Thanks!
Is the coconut canned cream supposed to be unsweetened??
Yes, it’s just coconut, no sweetener added.
I just made this today and it’s amazing! I did double the spices bc I like mine really spicy! So, so good! My nonvegan family devoured it! Your pie crust recipe is just perfect. I love all the recipes I try of yours. Thank you!
You bet, Gretchen! I am so glad you are enjoying the pie recipe! Thanks for sharing your wonderful review. I appreciate your encouraging feedback! Wishing you happy cooking!
Can I use sweetened condensed coconut milk instead of coconut cream?
I’m afraid I’ve never tried it so I’m not sure. However, I think it might be too sweet, I’d probably reduce the sugar.
I made this pumking pie and it’s delicious. I forgot to add the cornstarch so I may need to freeze it to firm it up. I will definitely make this vegan pumpkin pie again.
Nora, I made this pumpkin pie and I should have done mis-en-place because I forgot the cornstarch! So I’m sure I may need to freeze it in order to firm it up but the taste is perfect. I’ll definitely be making it again.
Thank you for the recipe!
I am planning to try it out tomorrow, but I was hoping to use the store-bought dough I already have. I couldn’t find the one needed for pies. So, is it possible and could it work with this recipe if I use either pastry dough or pizza dough? And if yes, which one is better to use and how (pre-bake, not pre-bake)?
Thank you so much!
You’re welcome, I hope you enjoy it! Pizza dough will definitely not work. I’m not sure about pastry dough, or what that is really… I don’t know of anything other than pie crust that will work here, at least for pumpkin pie.
Love all of your recipes- you are one of my Go-To sites! I am making this pie and wondering if I can sub condensed coconut milk for the cream?
Thanks for loving my recipes! I’ve never tried that so I’m not sure actually. It might work? If you try it, I’d love to know how it goes.
Wanting to try this recipe with homemade pumpkin puree. How should we alter the recipe for that?
You don’t have to alter the recipe at all, you can use homemade pumpkin puree. Just know that it can change the consistency (and flavor), like if your puree is quite watery, your pie won’t be as thick. It should work well though, and give a wonderful pumpkin pie!
This was delicious! I also used your Easy Vegan Pie Crust recipe, which was equally great. I don’t usually have success with pastry, but the crust was light and flaky, and the pumpkin filling was spiced just right.
I’ve made this pie multiple times but normally leave it in the fridge. Would it be room stable four 2 or 3 hours(church potluck).
Yes, it should be fine at room temperature for a couple of hours after it’s been chilled. Enjoy!
If I am using a store bought pie crust do I cook it first then fill and recook or just fill and cook. Making this today.
It’s the same, I don’t pre-cook either a homemade or store bought pie crust. Hope you enjoy it!
Thanks to you Nora this is the best vegan pumpkin pie I have made made or tasted. Have actually made it a few times now and it has been a hit each time. This recipe is a keeper.
Hello, I am getting ready to make this recipe however I am new to vegan baking. When you say one cup of coconut cream, I was wondering when I get the can of coconut cream do I shake it up first so that everything in the can is mixed together and then pour out one cup? I hear that there is often Cream at the top and then liquid underneath so I was wondering if I mix them together first.
No, do not shake the can first. Instead, open the can and use a spoon to scoop out the cream to measure 1 cup. If you don’t quite have enough thick cream, you can use a little of the clear liquid, but don’t use much or your pie won’t be as creamy. You are right, usually the liquid is at the bottom; for this recipe we don’t really want any of that. A good can of coconut cream should have hardly any clear liquid.
Hi! Would this recipe work in small
Tart shells? 🙂
Yes, I’m sure it would. You would just have to adjust the bake time. I have a recipe for Mini Pumpkin Pies you might want to check out.
A family member loves this pumpkin pie recipe! However they can no longer eat solid food due to cancer. Is there anyway you can think of to make this recipe into a pudding or mousse? He can eat the pumpkin part but not the crust. Thank you!
Sure! I’d just grease a pan and cook it without the crust. If it’s too thick like that, you could sub almond or soy milk for the coconut milk, that will make it less thick custardy and more pudding like. I hope this helps and they can enjoy the pie without the crust.
I love this recipe! I’ve made it 4 times now and it always comes out perfectly!! Thank you!
I cannot have powered sugar, and refined sugar.
What can I have instead?
If you can have coconut sugar or date sugar, that would work. Or maple syrup, but the pie will likely be less firm since it will add liquid.
Nora,
Thank you so much for this recipe. I made for Friendsgiving this year and it had lots of compliments. I am making it again for a Christmas Eve dinner party.
Happy Holidays!
You are welcome, Liliana! I’m so glad you love the pie!
Made this pie for Thanksgiving. Making again for Christmas (right now) – implementing the advice/tips you provided in the feedback last month – THANK YOU!
New question – I have more pie filling than will fit into the pie shell. Is there anything else I can do with this leftover filling (I hate to waste it)? Any ideas for maybe using in a pumpkin bread or cookies? I’m not a great or experienced cook so I never know what kinds of things can be successfully combined with others for an end product.
Thanks for any ideas!
I’m so glad, thank you! I’ve never put the pie filling anywhere else, but it’s pretty good to eat with a spoon. 🙂 Are you using a pretty small pie shell? It should all fit easily in a standard pie pan, even a crust bought from the store so I’m not sure why you have leftover in the first place. The other thing you could do is take a muffin pan, grease, and cook the pie filling for crustless little pies.
my filling separated. What do you think was the cause?
I have made it before and it was perfect.
I’m not sure, I’ve actually never had that happen. Perhaps everything did not get blended well enough? Did you follow the recipe exactly?
INCREDIBLE!!!
Can you use fresh pumpkin? Love this recipe! I use the gf crust and it turns out great!
A few other commenters have tried making this with homemade pumpkin puree and had good results but the excess water CAN make the filling watery. It helps to drain the excess water after pureeing the pumpkin.
AWESOME. First ever pie and crust from scratch. So easy and delicious. Our non vegans loved it and couldn’t the difference. Making this again for Christmas. Thanks Nora!
You are welcome, John! I’m thrilled the pie was a hit! Thanks for your wonderful review and feedback! Wishing you happy holiday baking!
Hi Nora, if I want to use fresh pumpkin should I roast it first then purée? Thank you
Tasch
Yes, I would roast it, then puree it.
Dear Nora, I have to tell you that I made this pumpkin pie for Thanksgiving this year and it is the best !
My friend (who usually puts his nose up at my “vegan food”) really enjoyed it. As well as all of my family.
I love all of your recipes that I have followed. I am not a great cook or baker but you make it so easy.
Wanted to thank you so much !
You are welcome, Robin! I love that my recipes have inspired you to cook! Thank you for sharing your encouraging feedback! I’m so glad the pie was a hit!