Just 9 easy ingredients, mix them together in a blender (or a bowl if you don’t have a blender), pour into a pie shell, and bake. That all it takes to make this easy vegan pumpkin pie! It’s so easy peasy it’s ridiculous! And so delicious you will be tempted to make it every week.
Even better, this vegan pumpkin pie tastes best when made ahead of time making perfect for a stress-free Thanksgiving dessert. It’s sweet, but not too sweet, creamy, pumpkin-y, full of seasonal spices, and just all-around ridiculously good. It’s truly the BEST go-to easy vegan pumpkin pie recipe ever!
This vegan pumpkin pie is my favourite pie I’ve ever had, vegan or not. No lies. I’m not even trying to pat myself on the back, I’m just being honest here. I tested this pie by not only feeding it to myself (repeatedly… for testing purposes clearly), to my roommate who is also vegan, but also to several non-vegan friends and family. Everyone agreed. YUM. More. Now. Please? Pretty pretty please!?
This vegan pumpkin pie is so smooth, creamy, and perfectly balanced in flavours that it has become a go-to recipe. Year after year we enjoy this vegan pumpkin pie at our family Thanksgiving feast, and sometimes even Christmas celebrations as we can never get enough.
You can’t even tell that this pumpkin pie is vegan as it tastes just like the traditional pumpkin pie!
The secret ingredient to making this pie extra creamy is using full-fat coconut milk (the kind in a can). Coconut milk is so rich and silky that it makes for the best texture, and once mixed with the other ingredients you can’t even taste the coconut. Trust me on this! That said if there are coconut allergies you can replace the coconut milk for another non-dairy milk, but try to use a non-dairy milk that is high in fat for the best texture.
Now onto making pie!
To make easy vegan pumpkin pie:
Watch my video to see how it’s done, or skip directly to the step by step photos below!
Prepare your vegan pie shell. You can either follow my recipe to make a homemade pie crust, or you buy a store-bought pie crust. Many of them are accidentally vegan, just check the ingredients to make sure.
Add the pumpkin, coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, pumpkin pie spice, cinnamon and salt to a blender or a large bowl. Mix well.
Pour the pumpkin mixture into the pie crust.
Use a spatula to spread the pumpkin evenly and smooth out the top. Bake for 60 minutes. When you remove it from the oven, the edges might be slightly cracked and the middle will still look wobbly. Let cool, and then chill in the fridge for a minimum of 4 hours or overnight until completely set.
Enjoy the vegan pumpkin pie plain or serve with my vegan coconut whipped cream or a store-bought vegan whipped cream.
If you’re looking for more vegan Thanksgiving recipes be sure to see them all by clicking here.
Bon Appetegan!
Sam.
9 easy ingredients, combine in a blender, pour into a pie shell, and bake. Done! Tastes best when made ahead of time making it a stress-free Thanksgiving dessert. The BEST go-to vegan pumpkin pie recipe ever.
- 1 3/4 cups pure pumpkin (1, 14 oz can) (not pumpkin pie filling!)
- 3/4 cup full-fat coconut milk (the kind in a can, shaken well before measuring)
- 1/2 cup brown sugar
- 1/4 cup cornstarch
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons Pumpkin Pie Spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 Recipe Easy Vegan Pie Crust (or 1, 9" vegan store-bought pie crust)
- Vegan Coconut Whipped Cream (optional)
-
Preheat your oven to 350F (180C). Have your unbaked 9" pie shell ready.
-
Add the pumpkin, coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, pumpkin pie spice, cinnamon and salt to a blender or a large bowl. Mix well.
-
Pour the pumpkin mixture into the pie crust. Use a spatula to spread the pumpkin evenly and smooth out the top. Bake for 60 minutes. When you remove it from the oven, the edges might be slightly cracked and the middle will still look wobbly. Let cool, and then chill in the fridge for a minimum of 4 hours or overnight until completely set. Serve plain or with coconut whipped cream.
*Nutrition is based on 1 slice of pie with crust (1/8th of the pie). This does not include the coconut whipped cream.
*The pie will keep fresh in the fridge for 3 - 4 days.
Nutrition
Did you make this recipe?
Tag @itdoesnttastelikechicken on Instagram and hashtag #itdoesnttastelikechicken.
My housemate, who still insists he is *not* a baker, is obsessed with this recipe; it takes just a few minutes for him to make, and it turns out great every time—and he’s made it a LOT. I wanted to share that last night he subbed sweet potato purée for the pumpkin, and this recipe makes a fantastic sweet potato pie! (Just bake the sweet potatoes until they’re soft, and the skin will slip right off. Then purée the sweet potatoes and make the recipe as usual.) Thank you, Sam!
hi, can the vegetable shortening be substituted for just vegan butter?
I’m assuming you mean in the crust? Yes, but it might be a bit more difficult to work with. ENjoy!
And can it be frozen?
can’t consume anything coconut, what can I substitute gor this in this recipe & others?
Joanna – Look at vegan condensed milk recipes using soy milk powder and prepare it slightly thicker for a texture more similar to coconut milk.
This is the BEST pumpkin pie ever, vegan or otherwise! I have made it the last 3 thanksgivings and Christmases. And maybe a few times for no reason ;). It’s always a hit.
Yay!! SO happy you love it 🙂
Thanks Sam,
The recipe looks delicious. I will make it as I like pumpkin
I am happy to find out your website, ,your recipes are simple and easy
Wonderful! Welcome 🙂
Made it. Loved it! Super easy and yummy. Thanks so much.
You’re most welcome 🙂
What is the difference between pumpkin puree and pumpkin pie filling? Do you know if Bakeroo Tinned Pumpkin Puree/Pumpkin Pie Filling works?
Pumpkin pie filling contains a bunch of extra ingredients that you do not want in this recipe. Buy pure pumpkin (the ingredient on the can should be only pumpkin).
Thank you so much for posting this pumpkin pie recipe, I am British, but I LOVE my pumpkin pies!! When I stopped having diary (watched to many documentaries!) I thought I would not be able to make them. This recipe is amazing! I have made so many since finding it a few weeks ago! I also make small individual ones in muffin tins, they cook for about 30 to 40 minutes and are delicious, (more pastry to pumpkin mixture!yummy). The only thing I do differently is add the zest of an orange to my pastry. It makes such a difference! Takes it all up a level for me!!
Thrilled you enjoy, Maxine 🙂
This recipe was amazing. I used a pre-made allergy free pie crust. Used my gluten free flour instead of cornstarch and used coconut sugar. I made one pie with brown sugar too and the coconut sugar actually gave it a more authentic pumpkin pie flavor to me. So delicious. Vegan and non vegans devoured it at thanksgiving. I am already making more a few days later as my non vegan husband has demanded I make it again! Thank you for this recipe!!
Haha! Love it 🙂
This is a great recipe! For any non-vegans considering this recipe, you’ll love it as well.
I used Sam’s pie crust recipe and it was perfect (I did bake slightly before adding the filling).
Great 🙂
Made this pumpkin pie exactly as written, and it was perfection. I didn’t miss the eggs or dairy at all! This will be my go-to recipe even if my son does outgrow his intolerances.
Yay!!!!!
This pie turned out pretty well! I’ve never made vegan pumpkin pie before and liked how easily this version came together, including the dough. It was creamy and not too sweet. Mine didn’t crack but shortly after I pulled the pie out of the oven (after one hour) the middle sunk… it still tasted good but just looked a little funny. Perhaps it needed a few more minutes in the oven? I still enjoyed the pie, especially topped with lightly sweetened coconut milk whip! Thank you for the recipe 🙂
It sounds like it needed a few more minutes in the oven, it should have little cracks around the edges so you know it’s done. The sinking is because it was slightly undercooked. I hope that helps!
I made this for thanksgiving and it was sooo good! I was really nervous when baking it because it was pretty gooey in the center. I ended up adding an extra 10 minutes and let it sit out to cool for 20 minutes. I left it in the fridge covered in foil overnight and it was ready to eat on thanksgiving day. I was nervous again when unwrapping the foil and saw some moisture pooling at the top, but I just lightly dabbed the top with a paper towel and it was fine. I will probably make this again for Christmas dinner!
Wonderful! So happy you enjoyed! I always leave mine uncovered in the fridge to avoid the moisture drips. 🙂
This pie is delicious!!! I made it for Thanksgiving this year. My entire family loved it. Even my pickiest eater asked for seconds. Thinking of making two for Christmas! 😉 Thank you for a fabulous and simple recipe!
Aww that’s awesome! You’re most welcome, Autumn 🙂
Hey Sam! I was wondering if I can use this same exact recipe for my sweet potato pie?
Yep! Just cook and puree the sweet potato first. Enjoy!
I made this for thanksgiving with a gram cracker crust and it was the best pumpkin pie we’ve ever had vegan or otherwise! Thank you!
Amazing!! 🙂
I’ve made this 3 times. I don’t have to miss out on pumpkin pie now that I’m a vegan. So easy. Turns out great every time.
Yay! Thrilled you loved it 🙂
I made this tonight and i don’t think i blended it enough. It has some white spots in the filling. Will that affect the taste?
Hi! Can I sub the coconut milk for dairy-free half and half or possibly almond milk? Thank you!
I imagine that should work fine 🙂
Sooooooooo I was making this recipe and I got distracted (totally gonna blame my kids) well anyway I added the whole can of coconut milk instead of just. 75 cup. Well I caught it in time and made a new one but I kept the filling because it’s so good, I have high hopes for the correct recipe that just came out of the oven, anyway I digress my question is…
What could I possibly do with the filling with too much coconut milk? I thought about just baking it see how it turns out. I also thought about mixing with a box of vanilla cake mix then baking.
Your suggestions would be appreciated.
P. S. I love your recipes!
Omg I did the same thing! I thought it was the full can of coconut milk then realized the directions said 3/4 cup. I tried to scoop out as much as I could and went ahead and baked it anyway and it came out just fine!
Oh no! Haha, that’s a tough one. You could try simmering it and make a sort of pudding. If you need it to thicken more you could mix a little more cornstarch in cold water and whisk that in to thicken. Enjoy!
Can you taste a hint of coconut when you are eating this pie? My son does not like coconut flavor, and I don’t want to disappoint on Thanksgiving. Thanks!
Not at all! Tastes like a classic pumpkin pie
Nope! You can’t taste the coconut.
Absolutely delicious! This is one of the best pumpkin pies I’ve ever had. Making this for Thanksgiving this year for sure.
YAY! Thrilled you loved it, Jared 😉
Hi, I couldn’t find my usual, organic coconut milk: only option was Goya brand. It didn’t say full fat, so I assumed it was the non lite kind; only other option was the canned coconut cream. Unlike most coconut milks I use, this one was liquidy and homogenous, no fat layer at the top. I hope it’s ok..did you
intend the recipe to use
coconut cream?
Thanks
Hi Colleen, not coconut cream, full-fat coconut milk, the kind in the can. Hope that helps. Enjoy!
Hi Sam,
Question, Do I need to cover the crust while it bakes so it doesnt over bake or burn? I have seen recipes where they recommend covering with foil, is that necessary here?
I can’t wait to try this recipe. First year doing a vegan Thanksgiving for my whole family. We’ve been vegan for about 9 months now 🙂
Nope! The crust is raw so it will need to bake. Just pop it in the oven and you’re good to go. Enjoy!
Thanks for the recipe! I left the pie in the oven at 350 for 60 minutes as instructed, and I was a little worried because there was a LOT of wobble when I took it out. However, after chilling for a few hours, it was nicely set, if a bit more liquidy than a non-vegan pie. We all enjoyed it!
So happy you enjoyed!
I didn’t have the coconut milk so I used 3 Tablespoons canola oil and 1/2 cup plus 1 Tablespoon unsweetened almond milk instead and it turned out great. Can’t wait to try it again with the coconut milk.
Hello Sam! I just made you vegan pie crust and it seem to come out perfect (my first pie crust ever!) I am getting ready to make the pie now, but I have a quick question. Might you have an opinion on swapping out the corn starch with arrowroot? Again, thank you for offering such a wonderful option of a vegan pumpkin pie. I was assuming it was something I was simply going to have to give up.
I am wondering the same thing. I can’t have cornstarch and would use arrowroot if you think it would come out okay.
Many people have swapped out the cornstarch with arrowroot and it works just fine. Enjoy!
Would tapioca starch work?
Yep!
Absolutely love this recipe! This will be my third year using this recipe and everyone loves it!! Tastes so much lighter than other pumpkin pies and the kick of spices makes it even more perfect(:
Yay! Thrilled it’s been a go-to for you, Ana 🙂
Hi Sam. Does this freeze and defrost well? Thanks..
I haven’t tried it myself, but it should 🙂
Can this be made without maple syrup? Thanks!
You will need a liquid sweetener. Maple syrup is best for the flavour but you could sub agave or corn syrup if you prefer.
Great pie! I made one just as the recipe said and it turned out great. I am trying to cut down sugar in our family life so thought I would try it without the brown sugar and it was just as good. I also just put it in the freezer for 2 hours to hurry up the cooling of it. Thanks for your recipe! 🙂
So happy you enjoyed, Jasmine!
This is a VERY good recipe. Loved it.
Did anyone try freezing it? Any advice on freezing/ defrosting?
Hi Evie, the pies should freeze fine. Here is some advice on how to freeze them.
I made this for Thanksgiving and my non-vegan family loved it! It has the perfect balance of spices, sweetness, pumpkin flavour, and creaminess. I put a dollop of coconut whip and a sprinkle of crushed roasted pecans on top of each slice. This will be my go to recipe from now on.
Thank you for this recipe!
Aww, that’s amazing!!! Thrilled you loved it so much, Rebecca 🙂
Girl, you nailed it! I almost didn’t want to bake the pie and just eat the filling with a spoon! lol! I am sure my family will love it! Thank you!
Update: My family loved it! Even my skeptical grandfather thought it was delicious! The only thing I changed slightly was I used organic heavy coconut cream in a can. It set beautifully, it looked orange and pumpkiny and was so dreamy and yummy served with some coconut whip! I didn’t taste any coconut in the pumpkin filling if anyone is worried about it tasting like a coconut pumpkin pie it didnt. This pie is going to be served at Thanksgiving and Christmas from now on!
Oh just saw your update! That’s wonderful, Sherry!!! So thrilled it was a hit and a new tradition 🙂
Hahaha! I’ve definitely done that myself! So thrilled you love it, Sherry 🙂
We recently made this and it tasted heavenly! Thanks for the recipe.
You’re most welcome! Thrilled you enjoyed it, Angie 🙂
When subbing the cornstarch for arrowroot, would you recommend 1:1 or more like 1:1/3?
A 1 to 1 ratio. I haven’t tried it myself, but I know many people in the comments have with success. Enjoy!
This was the first “It Doesn’t Taste Like Chicken” recipe I ever made a few years ago! After a couple of vegan Thanksgivings with pumpkin pie fails, I thought I would never eat my favorite Thanksgiving dessert again. I was SO grateful to find this recipe. I’ve made it for people at work, friends, family, everyone loves it.
Aww yay!!! I’m a strong believer that anything can be veganized and taste just as good, if not better than the original 🙂
Hello! Made it with a few small adjustments and loved it! I was wondering if I could use this recipe in my shop/bakery, do I have permission? Thank you!
For sure, the more vegan food available the better! It would be great if you could recommend my site and/or book to your interested customers 🙂
For sure! I’ll definitely recommend your website to anyone who’s interested. Thank you so much for the permission!
You’re most welcome 🙂
Hello! I am from Portugal and here almost no one knows pumpkin pie so I never tried it… Until now! And I ABSOLUTELY LOVED IT! Thank you so much for your recipe! I will do this again and again ♥
Haha! Amazing!! So thrilled you loved it, Raquel 🙂
My Pie is currently baking but i am pretty sure it isn’t going to turn out right . I blended everything like instructed yet it looks super “soupy” . like i could have drank it. not sure what went wrong . i added another tablespoon of cornstarch …. we will see how this turns out. has this happened to anyone else ?
How did it turn out? I’m currently baking mine right now and had the exact same problem. It was extremely soupy instead of the thick mixture in the pictures. Not sure what I did wrong, followed the instructions completely
It actually turned out pretty good. The very center was still softer than the rest but still is solid enough to cut and stay together on the plate . I think the canned pumpkin from Trader Joe’s is runnier .
It’s difficult to know if something went wrong without being in the kitchen with you, the pie filling is very liquidy before cooking, so you it could be perfect. I hope it turns out for you.
Firstly, thank you for the awesome recipe! It turned out wonderful. I wanted to mention that my local supermarket carries cans of coconut cream. I used coconut cream in place of the full fat coconut milk and the pie was divine. I did not have to let it set in the fridge at all, it was ready to eat after cooling a bit on the counter. It was very silky in texture and had great flavor. I will absolutely make this again!
Wonderful! So happy you enjoyed the pie, Ashely 🙂
This pie is so delicious and easy to make. This Thanksgiving, I had a regular pumpkin pie, and I found I didn’t enjoy it as much as this pie. Yay!
Woohoo!! Win for the vegans 🙂
I made this pie for my boyfriend’s family when I went to visit them, his dad talked about it everyday for a week after that.
Bahaha!!! That’s so amazing 🙂
I MADE IT LADY YEAR FOR MY BEST VEGAN FRIENDS BUT EVERYONE LOVED THE PIE SO NOW I HAVE TO MAKE SIX PIES FOR POP EOPLE TO TAKE HOME CAN I FREEZE, OR NO LET ME KNOW ASAP. I HAVE TO MAKE FOR THIS WEEKEND.
THANKS
You’re welcome 🙂
I think they were trying to ask whether or not the pie could be frozen
Just wanted to chime in to say that I made this pie for Thanksgiving and got rave reviews all-around, from omnis, as well as my vegan husband. I made it in a pre-baked Biscoff cookie crust that I made (just to jazz it up a bit). It was delicious. Thanks for sharing.
That’s wonderful! Thrilled you loved it so much 🙂
Favorite pumpkin pie recipe ever! Still enjoying leftovers from our Thanksgiving and planning on whipping up another one as soon as it’s gone.
Thanks so much for the consistently delicious recipes!
Woohoo!!! You’re most welcome, Jessica! Thanks for enjoying them 🙂
Let me just say, I am so excited that I found your site and all of your wonderful recipes; I have been browsing your site and have discovered many dishes that I am going to try! I made your pumpkin pie for this Thanksgiving and it was awesome! I thought that the coconut milk might make it taste like coconut, but it didn’t and it was sooo good!
Thank you for all your hard work testing out all these recipes! And thank you for sharing them!
Aww that’s awesome, Lara! Welcome!! I’m glad you found me too. I hope you enjoy many more recipes to come 🙂
Just found this recipe for Thanksgiving this year and I have to say bravo!! It’s literally the best pumpkin pie I’ve ever had or made, vegan or not (hubby agreed), and I made it crustless AND forgot to add the vanilla! Thanks so much for helping us have a lovely vegan Thanksgiving.
That’s amazing!!! Thrilled you loved it so much, Paula 🙂
I tried 3 other recipes from websites I’ve had great success with before and was disappointed so I didn’t have very high hopes for this last test before Thanksgiving, but this is a real WINNER! It might be the best pumpkin pie I’ve ever had. The texture is firm, not mushy or pudding like at all. The flavor is rich and delicious. I put my own spice blend instead of using pumpkin pie spice, but that’s the only change I made. This is PERFECT and will be my go to pumpkin pie recipe from now on. Baking has been the hardest part of transitioning to a vegan lifestyle and I’m not new to it, but finding good versions of recipes that traditionally have a lot of eggs is hard. Thank you so much!
That’s so wonderful!!! You’re most welcome, Kimberly. I’m so happy you found your perfect pie. I agree vegan baking can be the trickiest. I work very hard testing my recipes over and over again, to make sure they are perfect (in my opinion). So if you are looking for more baked goods, I have lots of recipes 🙂
Hi! I made your pie for Thanksgiving yesterday and my husband said it was the best pumpkin pie he ever ate; and he’s eaten a lot over the years! Thank you for such an easy, delicious recipe!!!
That’s wonderful!! You’re most welcome, Deb 🙂
Hi Sam,
Thi recipe is amazing! Made a “test pie” before Thanksgiving and used my coworkers for taste testing. “The best I’ve ever had,” one said. She was right! Can’t wait to try your pumpkin cheesecake recipe too!
Haha! That’s awesome!! I love when vegan food wins!
Hi Sam, forgot to mention the pie was a huge hit at our family Thanksgiving event. People had no idea it was vegan, and when I told them, they just kept eating it, LOL! So much so, that when I got home from dropping off a family member, there were no leftovers. Wah-wah! Vegan food for the win! Looks like I’ll have to make TWO of them next time. 😉
Haha! That’s amazing, Karen! So thrilled it was such a hit 🙂
I baked the pie and followed the instructions to a T. The pie came out very dark, close to being burnt, yet the inside is still a little moist. I checked the pie with 20 minutes left on the timer and it was dark then so I stuck a knife in it to see if it was done. The knife came out very wet so I left the pie in for the full 60 minutes. It is so dark that I cannot take it to the family gathering. Where did I go wrong?
The knife test will not work on this pie as it will be wet the whole time. Do you mean that the filling was dark, or that the pie got burnt? If the filling is dark, that happens just with different pumpkins, they can range hugely in colour. If the pie is burnt than it sounds like your oven is too hot, which is a common problem with many ovens, and I would recommend getting an oven thermometer.
Hello. A quick question. Can I use ready crust pie crust?
yes!
most pie crust is vegan
I’m sure it should work just fine.
Hi. I made this Sunday afternoon,. I am not a fan of pumpkin pie but he is so my expectations were not very high.
All I can say is WOW. This pie is fantastic and I am now a pumpkin pie fan. He enjoyed it as well.
Thank you for sharing your recipes with ue.
Yay!!! So happy you enjoyed it, Julie 🙂
The next day, I was on the Vegan Baking page on FB and this recipe was posted; it was getting excellent feedback. 🙂
THIS IS MY FAVORITE PUMPKIN PIE EVER! the ingredients are simple and everything comes together so nicely. Last year I made it for my family and it was a hit. This year I’m making two so I can share with my boyfriends family.
OK with your recommendation, I’m making it for Thanksgiving Thursday 2018 for a group of skeptical carnivores and one lactose intolerant guest. I’ve been getting good-natured taunting about my meatless diet, so I need at least a slam dunk for the dessert.
This is it! My parents and my best friend loved it. They aren’t vegan or vegetarian and said it was amazing. For sure try it and wow them!!
You won’t be disappointed!
I hope it went well 🙂
Aww that’s wonderful!!! So happy you’re such a fan, Michy 🙂
I can’t wait to make this pie! I was wondering if it is okay to store on the counter or if it is supposed to be refrigerated? We will be travelling for Thanksgiving so wondering if I will be able to make this beforehand.
If you read the whole recipe you will see that the pie needs to be cooled and then sets up in the fridge overnight. So fridge it is!
Hi Sam,
Happy Thanksgiving
This may sound like a dumb question, but you wrote 1 3/4 cup and then in parentheses 1, 14 ounce can pumpkin. Is that one and three fourths cup pumpkin?? Would appreciate a reply as I would like to make this for tomorrow. Thank you
Yes. One 14oz can of pumpkin is about 1 3/4 cup. I only answered because I had to test it myself!
Yes, the same amounts, just in different ways of measuring for peoples convenience.
Made a trial pie last week and my husband loved it!
I used a premise crust last time, but want to make the crust this time around. Can I use butter instead of shortening? If so, is it the same measurement?
“Pre-made”
So happy you enjoyed it! I recommend the shortening for the best results. Vegan butter melts easier and can make the crust less flakey and more difficult to work with. But if you do substitute it would be the same amount. Enjoy!
Hey, Sam-
I commented & rated this a couple years ago… I’m making it AGAIN! Annnd I’m going to be sharing with more people!
I have 2 questions:
-Can this be frozen before it’s baked? I was thinking of making the pies ahead of time (I was thinking a day or two in the freezer).
-A housemate of mine put my can of Pumpkin the fridge and it’s been in there for some time. I don’t dare to put it back in the cupboard. I’m not sure if doing that would ruin it or if it would affect this recipe differently than it might a another one.
I hope you’re well! ☺️
One more thing…
I found out that I have to completely keep away from gluten.
This time I will be using pre-made certified vegan and gluten-free pie shells (that happen to be Non-GMO Verified as well). They’re the Wholly Gluten Free kind by Wholly Wholesome and they’re baked in a dedicated GF facility.
I’ll reply again with my results in case anyone is looking for a gluten-free option to try.
So happy you enjoy it, Christie! You can freeze the finished baked pies, here are some directions on how to do that. As long as the can of pumpkin isn’t open it’s totally good to go, whether you want to put it back in the cupboard or bake with it. Cans are shelf stable until opened.
Can you use evaporated coconut milk instead? Thanks.
I haven’t tried it myself, but it might be a bit too high in fat for this recipe, but it could work fine. I would always recommend sticking to the recipe as closely as possible for the best results if you can. Enjoy!
just wondering if i can substitute the coconut milk for soy milk
The coconut milk is very rich and creamy which is what helps make this recipe awesome. Soy might work ok, but it won’t have the same richness.
I’m coming up with ideas for a pie to make around Christmas that will be both gluten free and vegan. I’m gluten free and I have a cousin who is vegan. I’d found a recipe elsewhere for Apple butter pie, which calls for eggs to thicken. Even if I decided not to take my cousin’s moral dietary decision into account, I still dislike using eggs to achieve a custard consistency. Your pumpkin pie recipe looks so easy anyway; I’ll just sub in Apple butter for the pumpkin puree, and decide what to do about spices and sweeteners, and pour the filling into a gluten free vegan pie crust.
I hope your experiment works for you, Sarah 🙂
I just reqlized instead of 3/4 cup, I accidentally added a whole can of coconut milk♀️ The pie is already in the oven. I’m not sure if it will set up with all that extra liquid and it will probably end up being pumpkin pudding instead of pumpkin pie, lol. The mixture tasted awesome though, so I’ll definately be making again with the correct amount of coconut milk.
Oh yes, it probably won’t set very well with the extra liquid. Hopefully, you can still enjoy it more as a pudding tho!
I baked it for an extra 20 minutes and then refrigerated it overnight and it actually set up quite nicely! It was very creamy and very tasty! Thank you so so much for this recipe! I’m going to try it again with the correct amount of coconut milk to see which way I like it better
Wonderful!
I made this the other day. Yum! Delish! Question… Is the cornstarch the binding agent that is replacing the egg? If so I was thinking replacing the cornstarch with a flax egg made with non Dairy chai spice latte concentrate and flax. Either way, i will be making your pie again for US Thanksgiving. Thank you Sam
Glad you enjoyed! Yes, the cornstarch helps thicken while keeping it creamy. I don’t think flax would work the same way but you’re welcome to experiment.
Can tapioca starch be used instead?
No, tapioca tends to break down if subject to heat for too long so I imagine it wouldn’t work here.
I would love to turn this pie into a bunch of mini tarts. How would I adjust the temperature and baking & cooling/setting time? ♥️
I would have to test it myself to know for sure, but this chart should help guide you. 🙂
Thank you!!
I tried it today with my own pumpkin that I drained for a day. It was thick when I put it in the oven. But it never firmed up, actually it was even runnier after cooking it 2 hours instead of one. I a, used to make no it with eggs and carnation but here in this recipe, it is too sweet as well Even though I both reduced a bit the sugar and syrup.
Sorry you didn’t enjoy it.
Made this a couple of weeks ago with the idea that I would try making various pumpkin pie recipes to see which was good enough to make again for the family holiday. I made this one and we decided it won without even trying others. 😀 My hubby was disappointed we wouldn’t be making more pies before then though.
Hahaha, awesome!!! You can always make more of this one 🙂
Has anyone tried it with graham cracker crust? Mine is in the oven now! By the way, in the US, I saw an article for swapping 3/4 cup of non-dairy milk with 1/4 cup any oil as a coconut milk substitute. We will see how it turns out!
Enjoy!
Hey there!
I completely forgot that I needed to let the pie set in the fridge! I don’t have much time. Anything I can do to help it solidify faster? Can I put it in the freezer for less time after its baked? Or add any ingredients?
I’m guessing it’s too late now, but no, I would recommend letting it cool in the fridge until set for at least a couple hours.
I absolutely love pumpkin pie and used to eat my grandmas at thanksgiving every year, they were amazing. I am so happy you made this recipe because now I can have pumpkin pie again and it is just as good as my grandmas! I topped mine with Cocowhip one time and Redi-whip almond milk the next time. Amazing!!
Awesome!!! Thrilled you loved it so much, Jen 🙂
So here’s the thing right, I tried cooking in on the stove but it burnt and it’s stuck to the pan, do I just put it in the microwave and hope that it will cook and come off? Also, I cooked the pie in the pumpkin because I don’t have those little thingies where you actually put the crust and the pie.
Sorry to hear that loris, I myself made that same mistake twice. I think you should try greasing the pan before putting the pumpkin and if that doesn’t work you could always just grill it outside.
Pies shouldn’t be cooked on the stove, they definitely have to be baked in the oven! Better luck next time.
Hi,
I’m living in France and there’s no canned pumpkin puree over here. Can I use fresh pumpkin? Or should I just cook it fora couple of minutes before using?
Tania
You can make your own pumpkin puree. There are many recipes on the internet so just find one that suits you. Once you have the puree you can go from there. Enjoy!
thanks, I know now 🙂 and I made the Pumpkin Pie 2 time, one for a vegan dinner here in the area. there was nothing left, it’s just delicious!!!
Awesome!
I used this recipe every time I want pumpkin pie! Even out of season. I’ve introduced this pie to my whole family and even non-vegans love it. Thanks for the recipe!
You’re welcome 🙂
This recipe is beyond amazing. Life changing lol…I have made it 2x in 3 days 🙂
Thank you SO much for sharing this!
Haha! That’s awesome! Thrilled you are loving it so much, Melissa 🙂
I’ve made this a few times and it’s so good. FYI for anyone wondering about substitutes for corn starch: I tried it once with tapioca flour and it turned out like jelly and had a weird taste to it. Not recommended. Then I tried it again with 1/2 cup flour and it worked perfectly. Didn’t affect the flavor and gave it a nice thick but creamy consistency. Thanks for the recipe!
So happy you enjoyed it so much Sophie!
Hi Sam! So, I made this pumpkin pie last night and I gotta say it is absolutely de-li-cious! Your recipes never disapoint!
So I told my boyfriend about this amazing vegan pumpkin pie and he happens to be out of town for about a week and now he is sad so I suppose I should save him a piece right? I was wondering, how long this pie stays good in the fridge or do you think it’s a bad idea to freeze it?
Thanks
Hi Jessica, I would say it should stay fresh for 5-6 days in the fridge. I have never tried freezing it myself, but I have heard other people have done it with success. Enjoy!
This pie and your pie crust are amazing!!!! So excited to be in Canada for Thanksgiving this year and will be cooking so many items from your cookbook for non-vegans-shhhhhh they will never know they are vegan and I know they will love them all! Looking for to next Monday!!!!
So thrilled you enjoy it, Betsy! Ah I wish I had that luxury of not telling anyone. I just have to be in the room and everyone already knows. Haha!
Sorry for that but it is a terrible receipe. Tasteless crust but filling full of sugar. Where is a balance? I made it yesterday and – to be honest – I think I’ll throw it away.
Sorry you didn’t enjoy it.
Ive made this pie a few times for many family members and your pie crust recipe about a half a dozen times now. Just found both recipes about a month ago haha. I just made it but subbed fresh baked sweet potato instead of pumpkin. I only ever get compliments on how good it is even from people who normally dont care for pumpkin pie!
Oh that’s so awesome!!! So happy you love the pie so much, Melissa 🙂
making my 15th I.D.T.L.C pumpkin pie of the season and my family has to be restrained!!! This pie is super delicious and the non vegan guests we have are in love with it too. So called regular pumpkin pie is often laden with sweetened condensed milk, so using maple syrup and raw brown sugar is a trade off I am happy to make….it is called pie after all.
Aww so thrilled you love it so much, Shawn 🙂
Hi Sam,
This sounds really yummy but 21g of sugar is a lot for one slice; do you have any recommendations for cutting the sugar? Any help would be appreciated.
My blog isn’t focused on health foods. You can substitute with whatever you want but I’m not sure of the results as I haven’t tried an alternative.
I have made a lot of pies in my day and have never had any trouble cutting sugar in half! Or in this case perhaps just leaving out the brown sugar and going with the maple syrup? Full disclosure: I make lower sugar pies because I love to eat pie with ice cream which is super sweet, NOT because I am virtuous lol! Thank you for recipe and fun video! This will be my first vegan pumpkin pie. Signed, Appreciative-Longtime-ButterMilkEgg-Baker-Transing-to-Vegan. PS five stars is for the inspiring recipe and video – I have not made the pie yet and will update with results
Thank you so much, Moira! I hope you enjoy it! 🙂
This is an amazing pumpkin pie recipe. Thank you! I have a son with an egg allergy and so I always make two different kinds of pumpkin pie (one with egg and one w/o). The one with egg we’ve been doing for years and love, but I’m trying to find an eggless one that was as good. YOUR PIE WAS BETTER! It would be amazing just to make one kind from one on. Thank you!
That’s wonderful! I’m so thrilled you like this pie even better!! One pie recipe from now on 😉
This pumpkin pie is soooo good it tastes exactly like regular pumpkin pie. I made it for a dinner one time and the guests were so surprised it was vegan. I made the crust too by your recipe and it came out perfect!! Thank you so much I will be making this pie every year!!
That’s awesome, Clarissa!! So thrilled you and your guests enjoyed it so much 🙂
I made this again today. I love it so much. However, I use SILK soy creamer instead of the coconut milk because I want the pumpkin to shine and not taste any coconut. Great recipe! Very easy!
So happy you enjoyed, Tara!
Sooooooo amazing!!! My search for the best vegan pumpkin pie recipe is over!
Yay!! So happy you love it!!
I haven’t seen this question asked yet. Are you referring to pumpkin puree, where you reference pumpkin pie filling? Because I have seen all three forms in the store: canned pumpkin, pumpkin puree, and pumpkin pie filling. I only use organic pumpkin puree, and I’m not too sure about attempting the recipe without knowing it will work, if it’s not the same consistency as the canned pumpkin. Thanks!
Canned pumpkin or pumpkin puree (the ingredients should only be pumpkin). When I am referring to the pumpkin pie filling I am referring to the one we are making using canned pumpkin. Enjoy!
This pumpkin pie was everything! I followed the recipe exactly and it was firm, thick and creamy. My husband said it “brings back and memories” and my Omni 5 year old nephew whose favourite dessert ever is pumpkin pie gave it a 10/10. He didn’t detect the coconut at all (even with the cocowhip). I am not big on pumpkin pie but this was delicious.
So happy everyone enjoyed it so much, Amber 😀
Hi Sam,
What’s your go-to full fat coconut milk brand (I’m also in the GTA)? Had a couple of fails in other recipes (got one that was the extract variety, got a proper full fat one (Cha brand I think) to make whipped cream but it would not whip was just super chunky). Want to make this pie on the weekend as a special request from my 5 year old nephew, but want to get optimal coconut milk! Thanks in advance.
For coconut whipped cream I love T & T brand. For general cooking I use Grace. Enjoy!
9 April 2018
My pie is in the oven, so no slice yet, but the batter was divine!
I was just craving pumpkin pie, and had almost all the ingredients except
for cornstarch and vanilla extract. To sub for those two I used a tablespoon of
vanilla coconut yogurt and 3 Ener-G “eggs”. So, we shall see – I’ll be back
later after it has cooled, and I have devour a slice! Cheers.
“devoured”, sorry.
Criminy – AND, I didn’t have brown sugar so I used granulated cane sugar.
Okay, I think I’m through here….
haha, I hope it turned out well for you 🙂
It really did, it was delicious, however – texture-wise it was more of a pumpkin pudding pie, which
still bats 1000 in my books! Pudding, Gooooood; Sand in your bathing suit, Baaaaad.
I make this with Silk Nog instead of coconut milk and it’s absolutely perfect. Thanks for the best vegan pumpkin pie ever!
Oooh fun idea!
I measured the ingredients exactly into the blender and it was so thick that my vitamix started acting unhappy. I had to add more coconut milk to thin it out and it still was not as
Thin as yours looked in the picture, and also as many commented their pie mix was very thin. I baked it in the time allotted And noticed after I put it out to sit that the pie has pulled away from the crust a bit. Also was not jiggley in the center as many commented. I can’t figure out why this happened. I used Libbys canned pumpkin and Trader Joe’s coconut milk – canned. It is cooling so I will not know how it tastes until tomorrow. Hoping for the best! My first vegan pie so a little nervous about it. Also pre-baking for Christmas to see how it turns out.
It should be a thick smoothie consistency, but if you followed the directions exactly it should work just fine. I hope it turned out for you!
I know I’m a bit late to the party but I was just wondering if you can taste the coconut from the milk as I really don’t want it to be an overwhelming flavour? Thanks so much!
Nope. Maybe slightly, but most people say this tastes just like traditional pumpkin pie (but better). 🙂
Delicious!! Made the filling as directed but put them in store bought tart shells to take to the office. Bake time was 15 to 20 minutes. I preferred the batch where I had pre-cooked the tart shells. Makes at least 30 tarts with filling left over. Great recipe thanks!
Thrilled you loved it so much, Ellen!
Can I uses regular coconut milk from a carton or do you recomend from the can only? Thanks!
Canned only. The stuff in a carton has been thinned for drinking. The canned stuff is high in fat and makes for a creamy pumpkin pie. Enjoy!
Thanks again for your time.
Hi Sam,
Love this recipe and have made it twice already, but was wondering if tapioca starch or arrowroot powder might substitute for the cornstarch successfully. Could you comment on that? Thanks!
Hi Wanda, I haven’t tried it with either. I imagine arrowroot starch might work, but I wouldn’t recommend tapioca starch as it tends to make thing gooey such as in my vegan cheese recipes. Hope that helps!
Hi! I’m excited to try this recipe but I wondered if I could just use almond milk instead of coconut milk!? Do you think it will affect it at all?
Hi Bry, I use full-fat coconut milk (the kind in a can) because it is incredibly rich and creamy. Almond milk won’t provide the same richness, so I recommend sticking to coconut milk if possible. Enjoy!
Hey ! Love your blog & yt ! Quick question I’m hoping you’ll see this before tomorrow. I tried to make this and everything’s good except the middle is still not firming up, any suggestions ?
Did you let it set in the fridge overnight? If you did and it is still wiggly, it sounds like your pie is a bit undercooked. Next time bake it a bit longer. Hope that helps!
The taste of this pie was delicious! I used a premade Marie Callender pie crust and followed the recipe except I didn’t have cornstarch and tried tapioca starch instead. I searched what ratio to replace the cornstarch with tapioca starch and although there were many opinions, I decided to try 1:1. I do not recommend that! It was quite gelatinous. Next time I will try 1/8 cup (2 tbsp) instead of 1/4 cup or will just use cornstarch. The taste was excellent though and the Marie Callender crust worked very well. I will make this again for Christmas!
Thanks Sam for the yummy vegan recipe!
Yay! thrilled you loved it so much, Tricia! I’m going to be making it for Christmas this year too 🙂
Thank you for this recipe. As a new plant based eater and wanting pumpkin pie this was absolutely wonderful.
You’re most welcome, Sue! Thrilled you enjoyed it 🙂
Made this pie for Canadian Thanksgiving. It was fantastic. Searching your other recipes and will be making the chocolate cake for a birthday and the tortilla soup next. I have to say you have the best vegan recipes I have been cooking and baking a long time but only vegan for one year. Looking forward to trying a number of your recipes in the coming months.
Aww shucks, thank you so much, Leigh! I put a lot of time into recipe testing to make sure my recipes come out as delicious as possible. So happy you are enjoying them so much 😀
This recipe is flawless! The best pumpkin pie I’ve ever had! (Even before going vegan) The best part is that is really is SO easy. I didn’t even use a blender I just whisked it all together and put it in a premade vegan pie crust and wa-la! The only change I made was let it cook a little longer (approx 10-15 min) but oven times may vary. Perfection when served with vegan coconut whip cream! Thank you, thank you. My go to recipe from here on out.
You’re most welcome, Allison!! Thrilled you loved it so much and that you found your go-to recipe! 😀
Made this recipe exactly as the directions and it is the best pumpkin pie I’ve ever had! My kids loved it too! My son has an allergy to eggs and dairy so this pumpkin pie recipe saved our Thanksgiving. Can’t wait to have for breakfast.
Oh yay!!! So thrilled you and your family loved it! 😀
The only pumpkin pie I’ve ever had that doesn’t need copious amounts of whipped cream!
Boom!!! Love that comment! 😀
Hey there.
Not sure if anyone is going to see this in time….I made this in the past and loved it. I just put my Thanksgiving pie in the oven when I realized I mismeasured the coconut milk. I think I only added 1/2 cup, not 3/4 cup.
Will this work out in any way? I assume I would have to cook less time. I may not know for sure if if it is edible, until we actually try to eat it. I have enough stuff to make a second one as a back up. Should I do it?
TIA
Hi Jen! I haven’t tried that myself but I imagine it will be fine, just a little firmer. Enjoy!
Just to update the pie was fine. A little firmer, as you mentioned, and it didn’t fill the pie shell as well. I cut the cooking time a bit. It was yummy and everyone who ate it enjoyed it, even my husband who doesn’t like vegan substitutes. Thanks for the great recipe!
Wonderful!! 🙂
My filling looks a lot thinner than yours. Its like a liquid. :/
Mine just turned out the same way. Very runny
Mine is in the oven now. I followed the measurements exactly. This recipe was recommended to me by many people, so I’m not sure what happened :/
Yep! It’s very liquidy, I pour mine out of the blender. It needs to bake and set to become solid. Enjoy!
Hey! I want to try out this pie, but canned pumpkin isn’t really a thing where I live, so I’m wondering how would this recepie work with a fresh pumpkin? Should I cook/bake it beforehand, add some spices?
Can’t wait for the reply, this looks delicious <3
Ugh, nevermind, I remembered that I can use ctrl+f to search the comments. Will be attempting it soon!
If you use fresh pumpkin, out should be a sugar pumpkin not the large Jack o lantern type. You’ll need to cook it down to be thick, fresh pumpkin is quite watery.
Haha! No problem! Enjoy!
Can the maple syrup be replaced with organic sugar?
Maple syrup provides a gorgeous falvour to this pie, bit if you want to replace it use another liquid sweetener such as agave or corn syrup so the consistency stays the same.
Hi,
So my pie is definitely darker than yours thought it wasn’t before I baked it… It also didn’t really crack but instead like puffed up a little and on the edges near the crust it looks like it crystalized a little… like sugary and raised? I followed the recipe exactly… what do you think? Does the texture on top sound weird?
Hi Ashley, I’m sure the pie will turn out just fine. Some pumpkin pies turn out darker because of different varieties and ripeness of the pumpkins. Nothing to worry about. Enjoy!
Im making this recipe tonight in a larger pie pan. Any suggestions for expanding the recipe? Should I just double everything and expect to have leftovers? Thanks!
Hi Betsi! It depends on how large your pie pan is. I would recommend keeping the pie sizes the same as the recipe to ensure it bakes through properly, but if you want more pie just make two pies 🙂 Hope that helps.
So I just made this recipe and it smells A-MAZING. And it cooked up perfect except that it came out really dark. Like it looks like a chocolate pie. Not burnt, just brown. Have you had this happen with this recipe before and do you know what I can do different next time?
Hi Bonnie! Thrilled you love it. The darkness just comes from different varieties and ripeness of pumpkin. Nothing to worry about. Next time you could try a different brand of pumpkin and I bet the colour would be different. Enjoy!
If i don’t have a blender can i use my kitchen aid standing mixer??
I would recommend just mixing it in a bowl making sure to mix the cornstarch in well. Enjoy!
Hi Sam! This recipe looks so good and I plan on making it.
Can this be made with lower fat coconut milk or does it need to be full fat?
Hi Magen, it needs to be full-fat so the pie has the correct creamy consistency and richness. Enjoy!
Hi there,
This recipe looks great- I’ve been playing with a vegan pumpkin pie recipe for our 3rd annual Thanksvegan 🙂
Couple questions:
1. Do you think subbing coconut milk for Trader Joe’s soy creamer would work? It seems the right amount of creamy and not too sweet?
2. Could I sub cornstarch for tapioca starch or gel?
3. If I already have the spices for ‘pumpkin pie spice’, eg clove, nutmeg, cinnamon and ginger, do you suggest a ratio?
Thanks again!
Hi Yael,
I live in Canada and we don’t have Trader Joes here so I don’t know what the creamer is like. I’ve never tried the recipe with anything other than coconut milk, but I imagine it would work. I would recommend sticking to cornstarch for the right texture. You could make my recipe for DIY pumpkin pie spice. Enjoy! 🙂
Hi there Sam.
I really want to try this recipe but I would like the pie to be served warm. Is there any way I can cook and chill it overnight and then warm it right before dessert?
Hi Olivia, this pie is intended to serve cold, I’ve never had pumpkin pie served hot before so I am not sure how that would work out.
Just put the pie in the oven! When I was mixing all of the ingredients together, the filling seemed SUPER runny. I think it might be from the coconut milk I used since it was separated, and I had to heat it up so it would combine. Will the result come out okay?
I have a niece that is allergic to coconut, can I sub soy milk for the coconut milk?
Yes you can. Try to opt for a higher fat soy milk so that it still has some richness. Enjoy!
This looks really good. I’m going to try it.
Enjoy!
Wowza! There are a few vegans/vegetarians in my family so we always try to mix up what we bring for Thanksgiving. This year, I decided to make a pumpkin pie. I found your recipe & it had great reviews & seemed pretty easy breezy. I did a test pie today & I just tried a slice w/coconut whipped cream & it was AMAZING! Will definitely be making two pies for Thanksgiving 🙂 Danke schoen, Sam! Looking super forward to trying out more recipes.
Haha! Yay! Thrilled you love it so much, Elle. I hope your family enjoys it too 🙂
I’m hoping to make this ahead of time and freeze it. Would you recommend baking it, letting it set overnight and then freezing it? Thanks!!
Hi Cathy, I’ve never frozen a pie before but here is how someone else did it. The pie needs to set overnight and will keep for 2-3 days so perhaps that’s far enough ahead of time without freezing it? Hope that helps!
Can I use condensed coconut milk instead?
No, that would make the pie to sweet and not bake properly.
Wondering if I could do this baked into a gingersnap cookie crust? Have you tried it with any other crust than the flaky pastry type?
Absolutely you could! I haven’t made it that way, but I’m sure it would work. Enjoy!
Hi, can I use honey in place of maple syrup?
Maple syrup provides gorgeous flavour so I would stick with that. Honey isn’t vegan, so I don’t cook with it or recommend it for any recipes.
I made you pie for a Friendsgiving this past weekend and it was a huge hit! Very easy to make too!
Yay! 🙂
Hello! I’m so excited to try this recipe for my family this year. I was just wondering if it would be adaptable to make in a 9×13″ pan so I can cut into bar shapes?
Thank you!
Hi! I am not the person who wrote this, but generally if it’s a 9 inch pie you want to double the recipe for a 9×13 (you could totally use an 8×8 though) and just be careful with bake times. I’d also do a graham cracker crust or something similar instead of the traditional pie crust.
Hi Brittania,
In order for the pie to cook through correctly, I recommend sticking to the 9inch pie. If you want more pie you can always double the recipe and make two 9inch pies! Hope that helps 🙂
This pumpkin pie is amazing! I’ve been obsessed with pumpkin pie ever since I spent a year in the US and now I made this vegan pumpkin pie and brought it to a potluck where it was a lot of people’s first time trying pumpkin pie and what can I say, it was gone in no time! Thanks so much for this easy, and truly creamy pumpkin pie recipe 🙂
You’re most welcome, Michaela! So happy you enjoyed it 🙂
Hi! This recipe looks fantastic! I was wondering if I would be able to sub coconut sugar for brown sugar?
I’ve never tried it myself, but you can check out this article to help guide you 🙂
Thank you!
I did, and it turned out wonderfully!
Awesome! Thank you so much!
Hey! Just popped this pie in the oven! The filling on the spoon tastes delicious but I think wasn’t until after that I noticed my texture looks nothing like yours… I used fresh pumpkin purée… any idea if it will still work?
It’s difficult to know without being in the kitchen with you! Hopefully, it worked.
This pie is absolutely AMAZING!! It is so much better than the non-vegan pumpkin pie I made last year! Thank you so much for this recipe! I will be passing it around for sure!
Woohoo!! Thrilled you love it so much, Hillary 🙂
Had to add a comment because I made this pie for my book club as there is a momma in there who cannot eat dairy or eggs. Everyone LOVED this pie and we even liked it better than regular pumpkin pie! I served it with So Delicious whipped coconut “cool whip” (in freezer isle.) It was so delicious I’m making it for Thanksgiving for my non-vegan family. It was just that good.
Hahaha! I love it! My evil plan is working- woo people to the vegan side with deliciousness, muhahahah! 😀
Thanks for the cool whip tip!
Wow! My husband and I recently converted to “veganism” (not sure if that’s a word or not) . One of his favorite seasonal desserts is pumpkin pie. Im telling you… this pie is BETTER than a regular pumpkin pie. It’s fricken amazing!! Thanks for the recipe!
Haha, veganism is totally a word! And I am so thrilled that you started your vegan adventure on the right foot with this pie! You’re most welcome, Andrea 🙂
Hey,
this looks delicious, and what a great idea about the towel. 🙂
Thank you,
I just have some questions.
1. is it ok to double the filling and the curst recipe and fill the pie a bit more + use the left over crust dough+filling for mini pies. if yes, how long an what temp. should I bake those?
2. I tried to make it last weekend and the top of the pie filling was uneven after baking, sort of bubbly, any suggestions? I really want to achieve the smooth finish.
Thanks in advance.
Aleksa.
Hi Aleksa,
I have never filled the pie more than one recipe’s worth, and I would be worried that the pie wouldn’t set properly. Instead how about doubling the recipe and making two pies? It sounds like there were some air bubbles in your pie. Next time when you pour the pumpkin pie filling into the crust, lightly tap the bottom of the pie on the counter several times to help release any air bubbles, then use a spatula to smooth the top as nicely as possible. I hope that helps!
Hey thanks a lot. I wasn’t going to put a double amount of filling in one pie, I was thinking only to put in slightly more so it is closer to the edges, and then make some extra mini pies with the rest of the filling 🙂 do u think that could work?
Also, is the temperature 180 for fan assisted oven? Thanks x
I haven’t tested it with more filling so I can’t be sure. It might take a bit longer to cook. I didn’t use the convection in my oven. 🙂
Mine are currently in the oven, got about 15 minutes left and I’m really worried they won’t solidify! Is it normal for them to still be wobbly after 45 minutes??
Yes absolutely. They won’t set fully until they have chilled in the fridge for several hours.
Dying to try this pie… would it be possible to have the ingredients in grams ? Thank you so much !!
Hi Sabine, grams is a weight measurement whereas cups and spoons are volume, so there is no quick conversion. I know a lot of my readers from the UK have simply picked up a set of measuring spoons and cups so they can easily make my recipes without converting. Hope that helps a little!
Could I make this recipe without cooking it if I did a raw crust?
No, this recipe needs to be cooked or it will just remain a liquid.
I made this last week and it was amazing, thanks so much!
Yay! Thrilled you love it 🙂
Hi, just made it last night and I loved it! I’m not vegan, but I like to keep my desserts as healthy as I can… And this recipe is even better than many of the traditional ones I’ve tried. Loved the crust, too!
Wonderful! SO happy you enjoyed it, Jade 🙂
Pumpkin pie is just never enough. And it’s not just a Fall thing, I make pumpkin pie all year round x)
Oh your house sounds dangerously delicious!! Haha
Before i was vegan, I used to make a lot of delicious pumpkin pies and it was one of the recipes I desperately wanted a vegan version of. I tried the minimalist baker one and it was a flop, a slop actually and had a recipe that was both ingredient and instruction-wise complicated. Last weekend for thanksgiving, I received a home grown sugar pumpkin from my family and went looking for a easy vegan pumpkin pie, and here it was! I sliced the pumpkin in half, scraped out seeds and baked it, scraped again. I used a food processor to mix the ingredients and put it in the oven and it came out perfect! No wobbles, no cracks, just pulling away from the edge a tiny bit. After refrigerating over night, I couldn’t resist and sampled a tiny piece with breakfast. Amazing!!!!! I am so impressed with the flavour and texture! I am one satisfied vegan! I’m going to tell the whole world about this recipe!
Oh yay!!!! So happy you enjoyed it, Tannis. Thrilled you found a pie that satisfied you. I’m a strong that anything can be veganized and taste just as good, if not better than the original 😉
This was really good!!!!! But next time I am halfing the sugar! It’s just wayyyyyy to sweet 🙂
Glad you enjoyed!
Made this pie for Thanksgiving and it was a huge hit !! Doubled up since the can of pumpkin and the can of coconut milk is just about right for two pies (I didn’t add or subtract the extra 1oz., I simply dumped the whole can in) making two was the best decision ever !! The fact that it doesn’t use condensed milk or eggs made it extra light !! Even after a heavy meal we were all able to squeeze in a few slices 😀
Haha! Love it. So happy you enjoyed it, Neve 🙂
What happens if I add the pumpkin filling instead of an actual pumpkin?
Pumpkin pie filling contains other ingredients such as sugar, spices, and setting ingredients (maybe not vegan). It’s intended to dump in a pie shell straight from the can.
This pie is fantastic! I made a “trial pie” before the inlaws come over and my husband and I were blown away by how delicious and creamy this pie is. For the trial pie, I taste-tested it at varying stages of its cooling/setting. I found that it was BY far best after it had been refrigerated overnight. After just a few hours of refrigeration I could still detect the starchiness of the cornstarch, but by the next day that texture/taste was gone.
I just pulled the “real” pie out of the oven for dinner tomorrow and I’m proud to serve it at my dinnertable.
Happy Thanksgiving 🙂
Aww yay! So happy you enjoyed it so much, Crystal! Happy Thanksgiving 🙂
Hi! I made this pie yesterday as a test before Thanksgiving when all of my family comes. It was amazing but the one thing my dad mentioned was the pie was a little heavy. So today I made another two, but instead of putting everything in the blender, I used my mixer to make the coconut milk into a coconut whipped cream. Then I mixed in everything else instead of using the blender. It’s so so much lighter and its so good! I also used your pie crust recipe and it worked like a charm! So happy with this thank you. I recommend to anyone who likes a lighter pie to make the coconut whipped cream then use that. I measured out the coconut before I made it into the cream though just by the way.
You’re most welcome, very happy you enjoyed it 🙂
I just made this tonight – it’s in the oven finishing up right now! I won’t be tasting it as it’s for a friend but it looks AMAZING. I was a bit nervous with the filling at first as it was quite runny for me (I used freshly pureed pumpkin – maybe a higher water content?), but it looks like it’s firmed up perfectly!! I also added a tablespoon of molasses and a teaspoon of cardamom and it smells/looks great!
Awesome!! I hope you friend loves it. What a nice gift 🙂
I doubled the recipe and it turned out great! I used your pastry recipe as well. My non-vegan roommate and I agree this pie is way better vegan!
One pie for me to “test” and another for my family for Thanksgiving!
Thanks for the great recipe!
Hahaha! Awesome! Thrilled you love it so much 🙂
I’m allergic to coconut..Do you know if it’s possible to use cashew milk instead, or would that mess up the consistency?
Hi Gabby, I think that should work ok. I would buy the cashew milk that has the highest fat content so that it is most similar to coconut milk. Hope that helps!
Thank you so much! I tried it with cashew milk and it turned out great! The middles were a bit more wobbly than if I used coconut milk, but they still tasted fabulous. I will definitely be keeping this recipe forever!
Yay! So happy to year that 🙂
I have been making pumpkin pie for years and just this year have chosen to be vegan. This pumpkin pie is 10000 times better than any pumpkin pie I’ve made or have had in the past, AND it’s vegan! You nailed the spices, texture, and the creaminess. Not only is this recipe perfect but I’ve tried many other recipes of yours this week and all of them are stunning my husband and I!!!! Thank you!
Aww yay!! SO happy you loved the pumpkin pie so much, and that you are enjoying so many of my recipes, Ali!
Being a new vegan, or at least mostly vegan leaning, the first thing I wanted to look up was pumpkin pie(because… Fall… Duh, and because I’m a stay at home mom that bakes something new weekly). This was the very first recipe I’ve stumbled upon…. I am SO EXCITED to try it.
I’m learning that so much can be made vegan and not only look, but taste so much better if not, just the same!
Thank you! I’ll be letting you know how this goes!!
Hi Samantha, (great name by the way 😉 ) Welcome! Oh yes, I’m a strong believer that anything can be made vegan and taste just as good (if not better) than the original. I hope you love the pumpkin pie! 😀
This was A-MAZ-ING. I’m new to veganism and I’m crazy about the fall season so I looked into vegan pumpkin pie, stumbled on this recipe, and tried it out. I had it in the fridge overnight since I made it very late in the evening. Had it for breakfast. Thank you for making the transistion better for me, I will continue to make this again.
Aww you’re so welcome, Samantha (great name by the way 😉 )
Welcome to It Doesn’t Taste Like Chicken 😀