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 plant-based milk, but try to use a plant-based milk that is high in fat for the best texture.
Now onto making pie!
To make easy vegan pumpkin pie:
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.
Easy Vegan Pumpkin Pie
Ingredients
- 1 ¾ cups pure pumpkin (1, 14 oz can) (not pumpkin pie filling!)
- ¾ cup full-fat coconut milk (the kind in a can, shaken well before measuring)
- ½ cup brown sugar
- ¼ cup cornstarch
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons Pumpkin Pie Spice
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 Recipe Easy Vegan Pie Crust (or 1, 9" vegan store-bought pie crust)
- Vegan Coconut Whipped Cream (optional)
Instructions
- 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 uncovered in the fridge for a minimum of 4 hours or overnight until completely set. Serve plain or with coconut whipped cream.
Notes
Nutrition
natalie says
The ONLY pumkin pie recipe you will ever need! It's virtually indicsernable to a non-vegan pumpkin pie and it's delicious and so so easy!!
Anonymous says
This has become THE pumpkin pie at the holidays. No one will allow any other recipe for the pumpkin pie anymore. Very reliable year to year and so creamy and delicious! (But not too heavy!)
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Syd says
so true <3
Jen says
Hi! I am so excited to make this. I found a store bought Oreo crust that I wanted to try with it. It looks like the crust is made already, so should I adjust the baking time or temperature so it doesn’t burn? Thank you! Happy New Year!
Ida Ripley says
I made this pie over the weekend for our Christmas dessert and it turned out great! I have never made a pumpkin pie - vegan or otherwise - and this pie was SO EASY. Definitely will make this again. Thank you!
Dee says
I haven’t eaten a slice yet, but tried a bit of the filling when I was making it—and it seems very sweet. I watched your video after the fact and noticed that it didn’t look like you packed your brown sugar. I’ve never seen/made any recipe where the brown sugar didn’t need to be packed, so I did it out of habit. Could that be the issue? I’m thinking by doing so I may have nearly doubled the amount of sugar compared to your recipe. Thanks!
Daveigh Jones says
Delicious as always, and when you say "Easy", you're not kidding! This came together very fast and saved me a load of time in the kitchen. A little over-sweet, but that was my own dang fault. Oops! Still, the flavor is amazing! I'm going to try this again using a roasted sugar pumpkin instead of canned pumpkin once they're back in season and see where that takes me, and a homemade crust instead of store-bought. It won't be AS "Easy" then...but it'll be fun!
Sam Turnbull says
SO happy you loved it 🙂
Janet says
I've made this recipe for the past 3 years and I find it both easy and absolutely delicious. This year we received a sweet pie pumpkin in October from our CSA, so we cooked it, and put it in the freezer. I'm planning on using the frozen pumpkin this year to make the pie. I'm sure it will have extra moisture from being frozen, so I'll strain it before using it. I have a can of pumpkin in the pantry, just in case it doesn't work out!
And FYI, EVERYTHING I've made from your Blog or cookbooks have come out perfectly. We're not vegan, but we try to focus on mostly plants in our regular diet. Your books and blog posts are the perfect inspiration!
P. S. This is our 3rd Thanksgiving without a turkey and everything gets "gobbled" up!
Sam Turnbull says
Haha Amazing!! So happy this is a staple for you 🙂
Erica says
Hi, does the brown sugar need to be packed? I am guessing so because it doesn't specify, but wanted to make sure!
Dee says
Hi Erica! I’m wondering the same. I packed mine and, while delicious, it seems super sweet. Then I watched the video and it doesn’t look like she packed it. I just posted a comment asking if that could be why it turned out so sweet. There are a fair amount of reviews mentioning the intense sweetness, and I’m wondering if it’s all because of that one detail!
Laura says
How can I make this with fresh pumpkin? I live in the UK, we don’t have tinned pumpkin here and I want to use the flesh from a Halloween pumpkin.
Maureen says
Same here in South Africa - so I get fresh pumpkin and roast it, then mash it and if it still looks watery strain it over cheesecloth or similar overnight.
Mandy H says
You want to make sure it’s a pie pumpkin, regular jack-o-lantern pumpkins aren’t as sweet and tender.
Toast the pumpkin whole at 400 for 1-1.5 hours until you can peel the skin and the flesh is tender. Scoop put seeds and stringy flesh. Blend in a food processor and drain for several hours over cheesecloth in a strainer on top of a large bowl. A lot of liquid will come out!! Then you have your pumpkin!
Jessica says
Typically, Halloween pumpkins are NOT pie pumpkins, and using them, you will end up with tasteless pumpkin, and a lot of wasted effort. Try to find pie pumpkins, or butternut, acorn or other hearty winter squashes. Cut open, remove seeds, and roast in an oven until tender, remove the cooked flesh from the peel, and use that for the "pumpkin." Enjoy!!
LaurieD says
WOW
Best pie I've ever baked. Desserts are note my specialty, but this recipe was a major success. And it was so easy/simple ! Will definitely become one of our family favorites.
Thank you so much !
Sam Turnbull says
You're most welcome, LaurieD!
Jenny says
I love this recipe, best pumpkin pie I ever made! I'm having trouble converting the measurements to a 9.5-inch Pyrex pie plate. Could you help me out with that?
Sarah says
Hi Sam, could we follow this recipe but make it into little pieces tarts? How long would bake time be
Sam Turnbull says
I would have to test it myself to know for sure, but this chart should help guide you.
Aretha says
Can you substutute coconut milk with coconut cream
Carol Mae says
I also would like to know this. I'm going to try it tonight. I'll let you know after Thursday how it turned out.
bree says
i used thai kitchen’s coconut cream. worked fine for me!
Aretha says
Hi
I would just like to hear, if I have put the pie in the fridge over night and it has set completely, can I reheat it the next day to serve or will it go runny again