Just 9 easy ingredients (that you probably already have in your pantry). This pie is SO easy to make, just mix in a blender or in a bowl, pour into a pie shell, and then bake. Done! This Easy Vegan Pumpkin Pie tastes better than the original version (you won't be able to tell it's vegan). It has been the #1 most popular recipe on my blog since I posted this recipe back in 2015. It's an all-time fan-favorite recipe!Â
This easy vegan pumpkin pie can be made up to 3 days in advance making it perfect for a stress-free Thanksgiving dessert. It's sweet, but not too sweet, has an amazing creamy texture, pumpkin-y, full of seasonal spices, and just all-around ridiculously good. I tested this pie by not only feeding it to myself (repeatedly... for testing purposes clearly), but I also gave it to several non-vegan friends and family. Everyone agreed: YUM! It truly is the BEST go-to easy vegan pumpkin pie recipe ever! 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.
Common Questions:
What is Pumpkin purée? (also called pure pumpkin or pumpkin puree) this is just pumpkin that has been cooked and blended until smooth. I use canned pumpkin to make this easy. For one pie you need 1 14oz can of pumpkin. Just be sure that the canned pumpkin you are using is not pumpkin pie filling. The only ingredient should be pumpkin. Pumpkin pie filling contains spices and thickeners which will not work in the recipe. If you prefer to make pumpkin pureé from scratch that will work wonderfully as well. You will need 1 ¾ cups.
Why is my vegan pumpkin pie darker/lighter? Pumpkins can range in color depending on the brand of canned pumpkin, what country the pumpkin is from, when it was harvested, how ripe it was, and various other reasons. As a result, your pumpkin pie may be a darker or lighter color than my photos, but not to worry, it will taste just as delicious!
Can you taste the coconut milk in the pie? You cannot taste the coconut flavor in the pie. The coconut flavor blends in with the pumpkin and spices. This pie does not taste like coconut, I promise!
Is there a substitute for coconut milk? if you cannot use coconut milk, use a vegan culinary cream or other rich creamy dairy-free milk. Make sure to choose a plant-based milk that is rich and has a higher fat content so that the pie is still creamy and delicious.
Is this vegan pumpkin pie gluten-free? Yes! The filling is entirely gluten-free so all you need to do is buy a store-bought vegan gluten-free pie crust.
How to make easy vegan pumpkin pie:
Prepare your pie dough by rolling it out and lining a 9 inch pie dish. You can either follow my recipe to make a homemade pie crust or use a store-bought pie crust. Many of them are accidentally vegan, just check the ingredients to make sure. You do not need to pre-bake the pie crust for this recipe. It will bake in the oven along with the filling.
Add the pumpkin pureé, coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, pumpkin spice, cinnamon, and salt to a blender and blend until smooth. Alternatively you could add the ingredients to a large bowl and mix well.
Pour the pumpkin mixture into the prepared pie crust.
Make ahead: if you want to make the filling ahead of time, simply mix, and store in an air-tight container in the fridge for up to 3 days.
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 will 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.
This easy vegan pumpkin pie is...
- the #1 top recipe on my blog!
- creamy, pumpkin-y, and full of warming spices
- the best pumpkin pie ever (vegan or not)
More vegan pumpkin recipes:
Vegan Pumpkin French Toast
Easy Vegan Pumpkin Cinnamon Rolls
Vegan Pumpkin Chocolate Chip Bread
Soft Vegan Pumpkin Cookies
Easy Vegan Pumpkin Cheesecake
If you're looking for more vegan Thanksgiving recipes be sure to see them all by clicking here.
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram
Bon Appetegan!
Sam Turnbull
Easy Vegan Pumpkin Pie
Ingredients
- 1 ¾ cups pumpkin purée (1, 14 oz can) (not pumpkin pie filling!)
- ¾ cup full-fat coconut milk (see notes for substitutions and more info)
- 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" frozen vegan pie crust (gluten-free if preffered)
- Vegan Coconut Whipped Cream (optional)
Instructions
- Preheat your oven to 350°F (180°C). Have your unbaked 9" pie shell ready (there is no need to prebake it).
- 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.Â
- Bake for 60 minutes. When you remove it from the oven, the edges will 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
More Vegan Thanksgiving Recipes You Might Like:
Deborah says
A lovely rich pumpkin pie. Absolutely delicious.. very easy to follow instructions. I will be making this again.
Tamara says
I made this for my son at Thanksgiving and it came out looking perfect. Interestingly, I was good the first day, darn good the second day, and just so darn delicious after that. It lasted five days in the fridge.
It can be difficult during holidays now that my kids are vegetarian and vegan, respectively. Treasured family recipes no longer work, and it feels kind of sad. But my grandma would have approved of the taste of this pie, and my son said it was the best pumpkin pie he'd ever had. Thanks, Sam, for helping us honor old family traditions while making new ones!
Jess @ IDTLC Support says
We're so thrilled to hear that it's a great update to your family traditions!
Erika says
Full disclosure, I dont like pumpkin pie let alone cinnamon. My 4yo has been begging me to make pie out of the various pumpkins he made be buy him. They went bad so we had to crack the giant blue pumpkin I bought.
Thankfully, my trusted go to for all things vegan website, had this pumpkin pie recipe. I did not have any coconut milk so I used oat, and just used sugar.
The first pie was INHALED by everyone. I did not get to try a piece but my equally pumpkin spice hating hubby seemed to enjoy this.
Because I had (still do) so much pumpkin left, I made another batch.....I was able to try some this time. OMG!!!! Im on my second slice! This is SOOOOOO good.
First, try it with a different pumpkin (we used blue) very lovely pumpkin flavour. Second, thank you again for posting such a versatile and amazing recipe.
Since I literally have 75% of the blue pumpkin left I still have some things I need to make, but this pie has turned my opinion around about pumpkin pies. Thank you!
Jess @ IDTLC Support says
That's incredible! Thanks for sharing Erika!
Tanya Dottermann says
Any thoughts on cooking time for the small individual shell?
Eli says
The recipe was so good! I substituted the maple syrup with blue agave syrup and the coconut milk with unsweetened oatmilk and it still turned out wonderful. 10/10, easy and delicious!
Glenn says
Evan: sounds kinda sarcastic...
Jess: Thanks. I have plaque in my arteries, so I try to avoid excess saturated fat. Both coconut (palm) oil, milk, cream and flesh, as well as cocoa butter introduce a lot of that, so I do what I can to stay well below the max USDA RDV of 20g. Not easy when I love chocolate...
Glenn says
Thanks for the recipe. I made two substitutions: flaxmeal instead of corn starch and oatmilk instead of coconut cream. Also, the pumpkin I used was a white pumpkin I'd been told was good for pie. The pie gelled nicely after it cooked down and the taste was fine, but it definitely is different than what I'd hoped for. My oven isn't that great, so I had to cook it substantially longer AND turn up the heat to 400 after an hour because it still wasn't done. It never cracked and the outer edges looked bubbly.
Hopefully, this will help others who make this recipe.
Evan says
Thanks glenn, this did help- ill be sure to use the actual ingredients along with a functioning oven
Jess @ IDTLC Support says
Sorry you didn't have success with your substitutions, Glenn. Hope it turns out better next time you try it.
Kyle says
Love this recipe!
I swapped the maple syrup with date syrup and the brown sugar with Lakanto Golden monkfruit sweetener and it was perfect!
Sam Turnbull says
Wonderful!
Deborah says
So easy, tasted wonderful, and the texture was spot on. Another excellent recipe from Sam!
Sam Turnbull says
Yay! Happy to hear it 🙂
Debbie says
This vegan pumpkin pie was delicious! I substituted maple sugar for brown sugar, buttercup squash for pumpkin, and baked it in a graham cracker crust, (I used a non-dairy butter substitute in the crust.) As the recipe says, you don’t taste coconut. I followed the recipe exactly but it only filled half the pan. Next time I’ll try adding more coconut milk. It’s absolutely delicious - I think this is the recipe I’ll use from now on!
Sam Turnbull says
Wonderful!
Toni says
I made a ginger snap cookie crust which was delicious but came out a bit overdone. Did you cook your pie for the full 60 minutes?
Elaine says
I made this pumpkin pie for a Thanksgiving celebration, and it was a hit! I topped it with a homemade candied pecan topping and served it with vegan whipped cream.
Sam Turnbull says
Yay!!! The topping sounds great!