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 made this pie last Thanksgiving. It is the absolute best! I did not make a non vegan version last year so all of the non vegan people shared this with me. They loved it and were shocked to hear it was vegan. This year, I’d like to make the pie ahead of time. Can I freeze it? Thank you so much for ALL of your wonderful, amazing recipes! P.s. your green bean casserole is the best I’ve ever had!!!
Thank you so much, that is great to hear! Yes, the pie can be frozen ahead of time. Just thaw it the day before so it’s not frozen when you serve it. 🙂
Like … so good. Make sure you use non-organic pumpkin! It’s so yummy!
Can you use pumpkin pie spice instead of ginger, nutmeg, and cloves ? If yes, how much ?
2-3 teaspoons. Thanks! Depends on how spicy you like your pie, I’d use 3 teaspoons.
Very good. We had it with a pecan crust
Can’t wait to try this! Is there any remanence of coconut in the pie?? I am making this for a group of non-vegans who dislike the taste of the pie and I worry they will be able to tell! Also, will using arrowroot instead of cornstarch change the texture at all?
I meant to say that they “dislike the taste of coconut! “
You can’t taste coconut at all here, all the spices and pumpkin just cover it up. I’m not sure how arrowroot will work here, it may change the texture a bit but hopefully it will work fine. Hope everyone likes it!
This recipe is outstanding! Thank you so so much!
Question, so if you make the leaves for decorations you cook them in the oven and then you place them on top when the pie is done cooking or do you place it on top later on?
Thanks! I just placed them on the pie once it was cooled and the pie leaves had cooled as well. Before serving. Hope that helps!
The your coconut cream you used shows Thai Kitchen Organic Coconut Milk. The recipe calls for Coconut Creme.
Did you not use coconut creme? If you used the milk, did you discard the liquid?
Sorry about that link, I have updated it now, going to coconut cream which is what I recommend. If you only have coconut milk, that’s fine, just use all the creamy white part and try not to use any clear liquid. It helps the filling be more custard like instead of pudding like. Hope that helps!
Any recommendations on temp and cook time at 5000 elevation? Thanks!
I’m not super familiar with high altitude baking, but you might need to bake the pie for an extra 15 minutes or so. Not quite sure what other changes would be needed!
my husband loves this pie! it sets perfectly and i didn’t need to make any adjustments (except temp to 375) for high altitude! the easy vegan pie crust was also amazing- NO CRACKS yay!!!! thanks so much!
Thank you so much, I’m happy to hear that!
Can you use pumpkin pie spice in place of the other spices? If so how much would you use?
Sure! I would use 2-3 teaspoons.
Did you use whole or ground cloves? Looking forward to trying this next week!
Ground cloves. Hope you enjoy it!
Thank you for the recipe. Do you think I could sub in evaporated soy milk for the coconut cream?
I’m not sure, it might possibly work though!
Love this recipe!! It turned out perfectly! Thank you so much!
You’re welcome!
First off I love all of your recipes. Can I replace the pumpkin with Sweet Potatoes in this pie?
You probably could, or you could just make my Vegan Sweet Potato Pie. 🙂
Hi Nora,
Could I substitute sweet potato for the pumpkin in this recipe?
I think it will work, or you could go make my Vegan Sweet Potato Pie instead. 🙂
This is the only pumpkin pie I will ever make again! I made it twice and it is so easy and delicious. Nora you make eating vegan so much easier. I’ve made so many of your recipes and love them all. If I’m looking for a recipe for something, I search your site first! Thank you for making our lives tastier!
You’re so welcome!
Hi I am so excited to make this but was wondering if shortening is replaceable with vegan butter? How would and all butter crust turn out?
Sure, for the crust you can use all vegan butter. I’ve done it several times and while the one with shortening it flakier and burns less, it’s perfectly delicious without it. You just may want to use a pie shield or foil to protect the crust halfway through baking. Thanks!
I will use half the sugar next time, because this pie was sooo sweet. But everything else about it was perfect! I loved the texture.
Best pumpkin pie ever! Thank you so much for sharing this amazing recipe!
You’re welcome!
The recipe says Coconut Cream but the tips section calls it Coconut Milk. Which one should I use? Four Stars until I actually try it!
Sorry, fixed it now! For consistency, I recommend coconut cream if you can, but the white part of full fat coconut milk works too! Hope you enjoy it!
This is the most delicious pumpkin pie recipe I’ve ever made vegan or non-vegan. Thank you for sharing this. It’s become a staple at our house. I’ve even made it with baked and mashed sweet potato and it’s just as delicious!
That’s so great to hear!
The taste of the pumpkin pie is amazing, but I’m at a loss as to why mine still came out with a pudding like consistency. I made sure to use just one cup of coconut cream. I baked for an hour at 350, pretty much followed the recipe. Granted I can eat it as is, just wondering are there any suggestions?
Let’s see. Did you follow all the instructions exactly and not make any substitutions? Are you truly letting the pie chill for at least 4 hours (overnight is better)? I suppose canned pumpkin can vary in terms of water content, maybe try using Libby’s brand for consistent results if possible. Hopefully we can figure it out so you can get that custard like texture.
This is such a good recipe! I have made it multiple times turns out great each time!
Hey! I made this a day ago for a Halloween treat! It was so good I also used your Vegan crust recipe. Everything turned out delicious and beautiful.
Thank you so much!
You’re welcome!
Hi Nora! I’ve been obsessed with your vegan chocolate cake recipe and had to try this. It tasted great! But my consistency was not quite right, I forgot to refrigerate the coconut milk before hand so I couldn’t be sure I was only getting cream but I didn’t want to wait to make it 🙂 I imagine that would be the cause of the slightly pudding like texture?
Yes, honestly if you end up using thin or liquidy coconut milk it can come out softer and more pudding like. I updated the instructions slightly to call for coconut cream, which you still can get from a can of full fat coconut milk (by scooping out only the thick white part) or just use coconut cream. It will give more consistent results every time!
Hi, can I use 15oz pumpkin puree from home instead of canned pumpkin?
Thanks
It should work, but homemade pumpkin puree can vary quite a bit. I don’t think it will be a problem, there just might be a little variety in how it turns out.