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:
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.
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 in the fridge for a minimum of 4 hours or overnight until completely set. Serve plain or with coconut whipped cream.
Notes
Nutrition
Aretha says
Can you substutute coconut milk with coconut cream
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
Alison says
I've been making this pumpkin pie for the last 4 Thanksgivings. Every year it gets rave reviews, my mom (who doesn't usually like pie) adores it and has told me many times it's her favorite pie. This Thanksgiving it was especially loved by my family that they asked me to make it again for Christmas. Thank you for such a wonderful recipe!
Susan says
I just made this pumpkin pie and it is excellent! I didn't have cornstarch so I Googled substitutions and whole wheat flour was at the top of the list so I used that. I also used a store bought pie crust and I'm positive it would have been even better with your pie crust recipe. Unfortunately (not really) my husband doesn't like pumpkin pie so I'll be eating the entire thing!
Kayla says
I just wanted to say thanks so much for this recipe! We made it for Thanksgiving and it was the easiest and tastiest of the 3 desserts we made. With a store-bought pie crust, it took less than 10 minutes of hands-on time. I also appreciate that it's lower in saturated fat than many recipes that use coconut cream. Thank you!
Jill Burns says
This is the best pumpkin pie recipe hands down, vegan or not. I used the brown sugar Splenda mixture to cut down on the calories. It was soooo good. It was really hard not to eat the whole pie myself.
JEM says
I have to tell you, I made a pumpkin pie YEARS ago when I was still eating eggs, it came out awful.
After that I never attempted again, until this year, thanksgiving.
It Turned out glorious.
Your recipe is literally the best I've eaten.
Thank you so much!!
Lynda roscia says
Hi, I have a question. I'm making this pie for a vegan friend. I do not have a blender. I have a food processor and a kitchen aid mixer and a bullet, but no blender. Can I use the mixer? with the whipping attachment? Thanks for your attention.
Lynda
Stamford, CT
Sam Turnbull says
You can definitely use your mixer, or even just a bowl and a whisk! As long as it's mixed well it will work beautifully. Enjoy!
Sandy says
Too sweet using half the amount of sugar (I used coconut palm sugar). It was almost like candy. Dark sugars overpower the pumpkin taste. It was also too dense. The traditional pumpkin pies made with an egg or two tastes much better--you can taste the pumpkin, they are lighter and fluffier, and don't taste like candy.
JEM says
Really? I thought it was magnificent. The best pumpkin pie I've ever had actually. It's it beautiful how we all have different tastes!
Mart says
Been making this recipe for years for non vegans and never had a complaint, only praises. Best pumpkin pie I’ve ever had and anyone has ever said, including non vegan.
Sandra says
We obviously have different tastes. For me, this one is too dense and too sweet, and that sweetness masks the pumpkin flavor. But some people don't really like the taste of pumpkin and like very sweet desserts, and so this recipe would work for them. But if one needs to avoid eggs and dairy, this one might work if modified, but just doesn't cut it for true pumpkin pie. There are many other vegan pumpkin pie recipes online to try. Chocolate Covered Katie has some. However, the traditional pumpkin pie can't be beat for flavor and texture. Perhaps I have more "educated" taste buds than most folks. This recipe just did not do it for me. But glad that other find it more palatable.
Lindsey says
This recipe worked out for me wonderfully, well written and easy to follow. I subbed out maple syrup for agave syrup (maple syrup isn't as easily available in Sweden as it probably is in Canada). Thanks!
Saiedah says
5 stars for this recipe!!! I know people were always clamoring to get Whole Foods vegan pumpkin pie. I tried and thought it was ok. I made this and it beats Whole Foods vegan pumpkin pie by a long shot. It is so nicely spiced and I love the consistency. Thank you so much for offering this. I really am enjoying it.
Heather says
Just pulled it out of the oven, looks and smells AMAZING but, as with so many of my pies I think it is a little over cooked...middle was not wobbly at all and crust is kinda dark brown. I even pulled out 10 mins early! Is there is a trick/hack to have that nice light crust edge like in your pic?
Victoria says
Hey Heather!
You can maybe try covering the edges with foil during the first part of the baking to prevent them from getting too dark too fast!
Benedick says
hi,
this recipe looks excellent and i will give it a go. I am in Munich, Germany and tinned pumpkin is not a thing here. However fresh pumpkins are readily available. I am planning to make my own pure pumpkin puree, by steaming and mashing. I am sure it will work fine, but do you have any advice about using fresh pumpkin yo make the pie?
Best wishes 🙂
Sarah says
Hi Benedict! I made this recipe with fresh pumpkin. I baked my pumpkin on a cookie sheet in the oven and pressed out some of the excess moisture with a cheesecloth, although I'm not sure if that's necessary. The results were good, however I recommend using the larger pumpkins with the dark orange flesh. I used the smaller pie pumpkin and I felt that it's pumpkin flavor wasn't bold enough (but all other flavors were bang on!).
Benedick says
Sorry for the delayed response! Thank you! In the meantime I baked a locally sourced Green Pumpkin, available here in germany. I used the cooked, mashed, flesh to make my pumpkin pie, using your recipe, and it was delicious! Thank you. I had to adjust the amounts to a metric "flan dish" as I can't get a US pie dish here. On the second attempt I used slightly less sugar and slightly less maple syrup which let the pumpkin flavour come through more. My conclusion is that any kind of tasty cooked, mashed pumpkin should work fine. The character will be slightly different depending on the variety used, but the recipe works very well in any case!
Lisa says
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!
Rorie says
hi, can the vegetable shortening be substituted for just vegan butter?
Sam Turnbull says
I'm assuming you mean in the crust? Yes, but it might be a bit more difficult to work with. ENjoy!
Melanie says
And can it be frozen?
Joanna says
can't consume anything coconut, what can I substitute gor this in this recipe & others?
Kaitlyn says
Joanna - Look at vegan condensed milk recipes using soy milk powder and prepare it slightly thicker for a texture more similar to coconut milk.
Hannah says
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.
Sam Turnbull says
Yay!! SO happy you love it 🙂
Huong nguyen says
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
Sam Turnbull says
Wonderful! Welcome 🙂
Terri says
Made it. Loved it! Super easy and yummy. Thanks so much.
Sam Turnbull says
You're most welcome 🙂
Melanie Li says
Will the pie have a coconut taste?
Veerle says
What is the difference between pumpkin puree and pumpkin pie filling? Do you know if Bakeroo Tinned Pumpkin Puree/Pumpkin Pie Filling works?
Sam Turnbull says
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).
Maxine Lindsay says
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!!
Sam Turnbull says
Thrilled you enjoy, Maxine 🙂
Cristina Baker says
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!!
Sam Turnbull says
Haha! Love it 🙂
Elizabeth says
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).
Sam Turnbull says
Great 🙂
Jodie says
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.
Sam Turnbull says
Yay!!!!!
Elizabeth says
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 🙂
Sam Turnbull says
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!
Bre says
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!
Sam Turnbull says
Wonderful! So happy you enjoyed! I always leave mine uncovered in the fridge to avoid the moisture drips. 🙂
Autumn Ganes says
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!
Sam Turnbull says
Aww that's awesome! You're most welcome, Autumn 🙂
Ariyana says
Hey Sam! I was wondering if I can use this same exact recipe for my sweet potato pie?
Sam Turnbull says
Yep! Just cook and puree the sweet potato first. Enjoy!
Sara says
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!
Sam Turnbull says
Amazing!! 🙂
Brian Kestenbaum says
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.
Sam Turnbull says
Yay! Thrilled you loved it 🙂
Kaitlynn says
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?
Bre says
Hi! Can I sub the coconut milk for dairy-free half and half or possibly almond milk? Thank you!
Sam Turnbull says
I imagine that should work fine 🙂
Amber says
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!
Liz says
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!
Sam Turnbull says
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!
Angel says
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!
Becky says
Not at all! Tastes like a classic pumpkin pie
Sam Turnbull says
Nope! You can't taste the coconut.
Jared says
Absolutely delicious! This is one of the best pumpkin pies I’ve ever had. Making this for Thanksgiving this year for sure.
Sam Turnbull says
YAY! Thrilled you loved it, Jared 😉
Colleen says
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
Sam Turnbull says
Hi Colleen, not coconut cream, full-fat coconut milk, the kind in the can. Hope that helps. Enjoy!
Karla S. says
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 🙂
Sam Turnbull says
Nope! The crust is raw so it will need to bake. Just pop it in the oven and you're good to go. Enjoy!
Irene says
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!
Sam Turnbull says
So happy you enjoyed!
Barkley says
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.
SweetSavoryMe says
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.
Leigh says
I am wondering the same thing. I can't have cornstarch and would use arrowroot if you think it would come out okay.
Sam Turnbull says
Many people have swapped out the cornstarch with arrowroot and it works just fine. Enjoy!
janice stuhlmacher says
Would tapioca starch work?
Sam Turnbull says
Yep!
Ana says
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(:
Sam Turnbull says
Yay! Thrilled it's been a go-to for you, Ana 🙂
Sue says
Hi Sam. Does this freeze and defrost well? Thanks..
Sam Turnbull says
I haven't tried it myself, but it should 🙂
Sarah says
Can this be made without maple syrup? Thanks!
Sam Turnbull says
You will need a liquid sweetener. Maple syrup is best for the flavour but you could sub agave or corn syrup if you prefer.
Jasmine Wright says
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! 🙂
Sam Turnbull says
So happy you enjoyed, Jasmine!
Evie says
This is a VERY good recipe. Loved it.
Did anyone try freezing it? Any advice on freezing/ defrosting?
Sam Turnbull says
Hi Evie, the pies should freeze fine. Here is some advice on how to freeze them.
Rebecca says
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!
Sam Turnbull says
Aww, that's amazing!!! Thrilled you loved it so much, Rebecca 🙂
Sherry says
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!
Sherry says
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!
Sam Turnbull says
Oh just saw your update! That's wonderful, Sherry!!! So thrilled it was a hit and a new tradition 🙂
Sam Turnbull says
Hahaha! I've definitely done that myself! So thrilled you love it, Sherry 🙂
Angie says
We recently made this and it tasted heavenly! Thanks for the recipe.
Sam Turnbull says
You're most welcome! Thrilled you enjoyed it, Angie 🙂
Charlotte says
When subbing the cornstarch for arrowroot, would you recommend 1:1 or more like 1:1/3?
Sam Turnbull says
A 1 to 1 ratio. I haven't tried it myself, but I know many people in the comments have with success. Enjoy!
Alysia says
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.
Sam Turnbull says
Aww yay!!! I'm a strong believer that anything can be veganized and taste just as good, if not better than the original 🙂
Aimen says
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!
Sam Turnbull says
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 🙂
Aimen says
For sure! I'll definitely recommend your website to anyone who's interested. Thank you so much for the permission!
Sam Turnbull says
You're most welcome 🙂
Raquel says
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 ♥
Sam Turnbull says
Haha! Amazing!! So thrilled you loved it, Raquel 🙂
Erica says
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 ?
Cailin says
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
Erica Woodard says
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 .
Sam Turnbull says
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.
Aly says
I followed the directions 100% after my pie baked and cooled in the fridge over night, I cut into it. The result was pumpkin pudding, not pie. I’m not sure why this didn’t set after an hour cooking. This is the first issue I’ve ever had with vegan pumpkin pie.
Ashley says
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!
Sam Turnbull says
Wonderful! So happy you enjoyed the pie, Ashely 🙂
DG says
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!
Sam Turnbull says
Woohoo!! Win for the vegans 🙂
Makenzie says
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.
Sam Turnbull says
Bahaha!!! That's so amazing 🙂
SANDY says
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
Sam Turnbull says
You're welcome 🙂
Joan says
I think they were trying to ask whether or not the pie could be frozen
Ecfinn says
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.
Sam Turnbull says
That's wonderful! Thrilled you loved it so much 🙂
Jessica McLaws says
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!
Sam Turnbull says
Woohoo!!! You're most welcome, Jessica! Thanks for enjoying them 🙂
Lara says
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!
Sam Turnbull says
Aww that's awesome, Lara! Welcome!! I'm glad you found me too. I hope you enjoy many more recipes to come 🙂
Paula says
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.
Sam Turnbull says
That's amazing!!! Thrilled you loved it so much, Paula 🙂
Kimberly says
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!
Sam Turnbull says
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 🙂
Deb says
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!!!
Sam Turnbull says
That's wonderful!! You're most welcome, Deb 🙂
Karen says
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!
Sam Turnbull says
Haha! That's awesome!! I love when vegan food wins!
Karen says
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. 😉
Sam Turnbull says
Haha! That's amazing, Karen! So thrilled it was such a hit 🙂
Angela Rhodes says
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?
Sam Turnbull says
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.
Rachelle Richardson says
Hello. A quick question. Can I use ready crust pie crust?
Katharyn Black says
yes!
most pie crust is vegan
Sam Turnbull says
I'm sure it should work just fine.
Julie says
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.
Sam Turnbull says
Yay!!! So happy you enjoyed it, Julie 🙂
Julie says
The next day, I was on the Vegan Baking page on FB and this recipe was posted; it was getting excellent feedback. 🙂
Michy A says
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.
LMC says
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.
Michy A says
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!!
Alyssa says
You won’t be disappointed!
Sam Turnbull says
I hope it went well 🙂
Sam Turnbull says
Aww that's wonderful!!! So happy you're such a fan, Michy 🙂
Madelin says
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.
Sam Turnbull says
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!
Theresa Everts says
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
Holly says
Yes. One 14oz can of pumpkin is about 1 3/4 cup. I only answered because I had to test it myself!
Sam Turnbull says
Yes, the same amounts, just in different ways of measuring for peoples convenience.
Clarrissa says
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?
Clarrissa says
“Pre-made”
Sam Turnbull says
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!
Christie says
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! ☺️
Christie says
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.
Sam Turnbull says
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.
Lisa says
Can you use evaporated coconut milk instead? Thanks.
Sam Turnbull says
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!
AT says
just wondering if i can substitute the coconut milk for soy milk
Sam Turnbull says
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.
Sarah Hluchy says
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.
Sam Turnbull says
I hope your experiment works for you, Sarah 🙂
Megan says
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.
Sam Turnbull says
Oh yes, it probably won't set very well with the extra liquid. Hopefully, you can still enjoy it more as a pudding tho!
Megan childers says
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
Sam Turnbull says
Wonderful!
Jennifer says
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
Sam Turnbull says
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.
Renee’ says
Can tapioca starch be used instead?
Sam Turnbull says
No, tapioca tends to break down if subject to heat for too long so I imagine it wouldn't work here.
Chandelle King says
I would love to turn this pie into a bunch of mini tarts. How would I adjust the temperature and baking & cooling/setting time? ♥️
Sam Turnbull says
I would have to test it myself to know for sure, but this chart should help guide you. 🙂
Chandelle King says
Thank you!!
Nicole Loranger says
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.
Sam Turnbull says
Sorry you didn't enjoy it.
Katy says
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.
Sam Turnbull says
Hahaha, awesome!!! You can always make more of this one 🙂
Elizabeth Schneider says
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!
Sam Turnbull says
Enjoy!
Abby says
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?
Sam Turnbull says
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.
Jen says
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!!
Sam Turnbull says
Awesome!!! Thrilled you loved it so much, Jen 🙂
loris Jane says
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.
Rebecca Mundy says
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.
Sam Turnbull says
Pies shouldn't be cooked on the stove, they definitely have to be baked in the oven! Better luck next time.
Tania says
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
Sam Turnbull says
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!
Tania says
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!!!
Sam Turnbull says
Awesome!
Jules says
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!
Sam Turnbull says
You're welcome 🙂
Melissa says
This recipe is beyond amazing. Life changing lol...I have made it 2x in 3 days 🙂
Thank you SO much for sharing this!
Sam Turnbull says
Haha! That's awesome! Thrilled you are loving it so much, Melissa 🙂
Sophie says
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!
Sam Turnbull says
So happy you enjoyed it so much Sophie!
Jessica Ouellet says
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
Sam Turnbull says
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!
Betsy says
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!!!!
Sam Turnbull says
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!
Iwona says
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.
Sam Turnbull says
Sorry you didn't enjoy it.
Melissa Nering says
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!
Sam Turnbull says
Oh that's so awesome!!! So happy you love the pie so much, Melissa 🙂
Shawn M says
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.
Sam Turnbull says
Aww so thrilled you love it so much, Shawn 🙂
Melissa says
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.
Sam Turnbull says
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.
Moira Nelligan says
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
Sam Turnbull says
Thank you so much, Moira! I hope you enjoy it! 🙂
Laurie says
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!
Sam Turnbull says
That's wonderful! I'm so thrilled you like this pie even better!! One pie recipe from now on 😉
Clarissa says
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!!
Sam Turnbull says
That's awesome, Clarissa!! So thrilled you and your guests enjoyed it so much 🙂
Tara says
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!
Sam Turnbull says
So happy you enjoyed, Tara!
Jacqueline says
Sooooooo amazing!!! My search for the best vegan pumpkin pie recipe is over!
Sam Turnbull says
Yay!! So happy you love it!!
Lindsay says
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!
Sam Turnbull says
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!
Amber says
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.
Sam Turnbull says
So happy everyone enjoyed it so much, Amber 😀
Amber says
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.
Sam Turnbull says
For coconut whipped cream I love T & T brand. For general cooking I use Grace. Enjoy!
Carol says
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.
Carol says
"devoured", sorry.
Carol says
Criminy - AND, I didn't have brown sugar so I used granulated cane sugar.
Okay, I think I'm through here....
Sam Turnbull says
haha, I hope it turned out well for you 🙂
Carol says
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.
Kayla Capper says
I make this with Silk Nog instead of coconut milk and it's absolutely perfect. Thanks for the best vegan pumpkin pie ever!
Sam Turnbull says
Oooh fun idea!
sharon says
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.
Sam Turnbull says
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!
daisy says
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!
Sam Turnbull says
Nope. Maybe slightly, but most people say this tastes just like traditional pumpkin pie (but better). 🙂
Ellen Winacott says
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!
Sam Turnbull says
Thrilled you loved it so much, Ellen!
Dawn says
Can I uses regular coconut milk from a carton or do you recomend from the can only? Thanks!
Sam Turnbull says
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!
Dawn says
Thanks again for your time.
Wanda Myron says
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!
Sam Turnbull says
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!
Bry says
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?
Sam Turnbull says
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!
Stephine says
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 ?
Sam Turnbull says
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!
Tricia says
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!
Sam Turnbull says
Yay! thrilled you loved it so much, Tricia! I'm going to be making it for Christmas this year too 🙂
Sue Baker says
Thank you for this recipe. As a new plant based eater and wanting pumpkin pie this was absolutely wonderful.
Sam Turnbull says
You're most welcome, Sue! Thrilled you enjoyed it 🙂
Leigh N says
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.
Sam Turnbull says
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 😀
Allison R says
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.
Sam Turnbull says
You're most welcome, Allison!! Thrilled you loved it so much and that you found your go-to recipe! 😀
Sarah says
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.
Sam Turnbull says
Oh yay!!! So thrilled you and your family loved it! 😀
Nicole says
The only pumpkin pie I’ve ever had that doesn’t need copious amounts of whipped cream!
Sam Turnbull says
Boom!!! Love that comment! 😀
Jen says
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
Sam Turnbull says
Hi Jen! I haven't tried that myself but I imagine it will be fine, just a little firmer. Enjoy!
Jen says
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!
Sam Turnbull says
Wonderful!! 🙂
Jordan says
My filling looks a lot thinner than yours. Its like a liquid. :/
Jade says
Mine just turned out the same way. Very runny
Jordan says
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 :/
Sam Turnbull says
Yep! It's very liquidy, I pour mine out of the blender. It needs to bake and set to become solid. Enjoy!
Nina says
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
Nina says
Ugh, nevermind, I remembered that I can use ctrl+f to search the comments. Will be attempting it soon!
Kelly says
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.
Sam Turnbull says
Haha! No problem! Enjoy!
Faye says
Can the maple syrup be replaced with organic sugar?
Sam Turnbull says
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.
Ashley says
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?
Sam Turnbull says
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!
Betsi says
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!
Sam Turnbull says
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.
Bonnie says
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?
Sam Turnbull says
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!
Raycheal says
If i don’t have a blender can i use my kitchen aid standing mixer??
Sam Turnbull says
I would recommend just mixing it in a bowl making sure to mix the cornstarch in well. Enjoy!
Magen says
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?
Sam Turnbull says
Hi Magen, it needs to be full-fat so the pie has the correct creamy consistency and richness. Enjoy!
Yael says
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!
Sam Turnbull says
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! 🙂
Olivia says
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?
Sam Turnbull says
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.
Sarah says
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?
Adrienne says
I have a niece that is allergic to coconut, can I sub soy milk for the coconut milk?
Sam Turnbull says
Yes you can. Try to opt for a higher fat soy milk so that it still has some richness. Enjoy!
Nile Livingston says
This looks really good. I'm going to try it.
Sam Turnbull says
Enjoy!
Elle says
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.
Sam Turnbull says
Haha! Yay! Thrilled you love it so much, Elle. I hope your family enjoys it too 🙂
Cathy says
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!!
Sam Turnbull says
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!
Christine B says
Can I use condensed coconut milk instead?
Sam Turnbull says
No, that would make the pie to sweet and not bake properly.
Karla says
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?
Sam Turnbull says
Absolutely you could! I haven't made it that way, but I'm sure it would work. Enjoy!
Valerie Vacek says
Hi, can I use honey in place of maple syrup?
Sam Turnbull says
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.
Lindsey | This Miss Cooks says
I made you pie for a Friendsgiving this past weekend and it was a huge hit! Very easy to make too!
Sam Turnbull says
Yay! 🙂
Brittania says
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 9x13" pan so I can cut into bar shapes?
Thank you!
webbergail says
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 9x13 (you could totally use an 8x8 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.
Sam Turnbull says
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 🙂
Michaela says
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 🙂
Sam Turnbull says
You're most welcome, Michaela! So happy you enjoyed it 🙂
Katie says
Hi! This recipe looks fantastic! I was wondering if I would be able to sub coconut sugar for brown sugar?
Sam Turnbull says
I've never tried it myself, but you can check out this article to help guide you 🙂
Katie says
Thank you!
Maddie says
I did, and it turned out wonderfully!
Katie says
Awesome! Thank you so much!
Dominique says
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?
Sam Turnbull says
It's difficult to know without being in the kitchen with you! Hopefully, it worked.
Hillary Miles says
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!
Sam Turnbull says
Woohoo!! Thrilled you love it so much, Hillary 🙂
Angela says
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.
Sam Turnbull says
Hahaha! I love it! My evil plan is working- woo people to the vegan side with deliciousness, muhahahah! 😀
Dawn says
Thanks for the cool whip tip!
Andrea P says
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!
Sam Turnbull says
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 🙂
aleksa says
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.
Sam Turnbull says
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!
Aleksa says
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?
Aleksa says
Also, is the temperature 180 for fan assisted oven? Thanks x
Sam Turnbull says
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. 🙂
Dawn says
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??
Sam Turnbull says
Yes absolutely. They won't set fully until they have chilled in the fridge for several hours.
Sabine says
Dying to try this pie... would it be possible to have the ingredients in grams ? Thank you so much !!
Sam Turnbull says
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!
Brandie says
Could I make this recipe without cooking it if I did a raw crust?
Sam Turnbull says
No, this recipe needs to be cooked or it will just remain a liquid.
Maria says
I made this last week and it was amazing, thanks so much!
Sam Turnbull says
Yay! Thrilled you love it 🙂
Jade says
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!
Sam Turnbull says
Wonderful! SO happy you enjoyed it, Jade 🙂
Diana Lopes says
Pumpkin pie is just never enough. And it's not just a Fall thing, I make pumpkin pie all year round x)
Sam Turnbull says
Oh your house sounds dangerously delicious!! Haha
Tannis Larsen says
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!
Sam Turnbull says
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 😉
Chloe says
This was really good!!!!! But next time I am halfing the sugar! It’s just wayyyyyy to sweet 🙂
Sam Turnbull says
Glad you enjoyed!
Neve says
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 😀
Sam Turnbull says
Haha! Love it. So happy you enjoyed it, Neve 🙂
Ahh4545 says
What happens if I add the pumpkin filling instead of an actual pumpkin?
Sam Turnbull says
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.
Crystal says
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 🙂
Sam Turnbull says
Aww yay! So happy you enjoyed it so much, Crystal! Happy Thanksgiving 🙂
Julia says
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.
Sam Turnbull says
You're most welcome, very happy you enjoyed it 🙂
Lauren says
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!
Sam Turnbull says
Awesome!! I hope you friend loves it. What a nice gift 🙂
Luna says
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!
Sam Turnbull says
Hahaha! Awesome! Thrilled you love it so much 🙂
Gabby says
I'm allergic to coconut..Do you know if it's possible to use cashew milk instead, or would that mess up the consistency?
Sam Turnbull says
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!
Gabby says
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!
Sam Turnbull says
Yay! So happy to year that 🙂
Ali says
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!
Sam Turnbull says
Aww yay!! SO happy you loved the pumpkin pie so much, and that you are enjoying so many of my recipes, Ali!
Samantha Alexandra says
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!!
Sam Turnbull says
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! 😀
Samantha Vincent says
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.
Sam Turnbull says
Aww you're so welcome, Samantha (great name by the way 😉 )
Welcome to It Doesn't Taste Like Chicken 😀
Denise says
I just made this pie and it was delicious! So creamy. So pumpkin-y. So GOOD.
Sam Turnbull says
Woohoo! So happy you loved it, Denise 🙂
Mark says
Excellent! Baked for pi day this year. First time making a pie on my own; glad it was this one 🙂
Sam Turnbull says
I'm glad too!! So happy you enjoyed it Mark 🙂
Lauren Jones says
Happy Pie Day! I find myself coming back to this recipe again and again, it always comes out great. When I'm feeling fancy i put a pecan crumble on the top, I highly recommend trying it out.
Sam Turnbull says
Ooo! Love the idea of pecan crumble! So happy the recipe is a go to for you, Lauren! 🙂
Samantha says
We have been making our way through your amazing blog, and I never have to "test" recipes on here because I know they are all incredible. I found you through your holiday side dishes (that my very meat-eating family loved and had no idea were vegan, from scratch). But this pie... this pie! Is absolutely incredible. The best pumpkin pie I've ever had, and I've made my way through plenty. As other commenters have said, the texture and the flavors are just perfect. It's well-spiced, so that each bite brings you right back in. I never get tired of it. It's not too sweet (although, it is a dessert, so it's sweet enough), and it leaves you wanting more.
Thank you for putting recipes like this out there! 🙂
Sam Turnbull says
Hi Samantha (great name 😉 )
Aww that's wonderful, so happy you feel safe making my recipes! I always do lots of testing to make sure my recipes come out right every time, so it's wonderful you noticed that. Thrilled you love the pumpkin pie so much! Thank you so much for your lovely comment, it totally made my day 😀
rory says
This pie is so freaking good that I had to leave a note of thank you for sharing. It is by far THE BEST vegan pumpkin pie recipe in the world. I know because I have been searching for a good vegan recipe for years. And this recipe is more than good, it is excellent. Simple wholesome ingredients, perfect consistency, and perfect flavour. How did you do it? It's one of the many wonderments that make life worth living. 🙂
(Now I'm trying it with sweet potatoes, replacing the cinnamon with nutmeg. After tasting the batter, I know it's gonna be delish too!)
Sam Turnbull says
Hahahaha! Wow! This comment made my day! My recipes are always just a lot of experimentation until I get it right. So very happy you appreciate it so much, thrilled you love it! The sweet potato pie sounds fantastic!
Liz says
Hello.
This is a really good pie recipe, but might I add a few suggestions to try?
Replace the coconut milk with coconut cream.
Make it a teaspoon of cinnamon and add an additional 1/2 teaspoon of allspice.
Sam Turnbull says
You're always welcome to adapt the flavours to your own preference. Enjoy!
Shauna says
I've made my fair share of vegan pumpkin pies, but this one is BY FAR the most popular. We had it for Thanksgiving and my husband has been asking me to make another one ever since. In fact, he asked me to make it for Christmas as well. I kind of want to try a variation on it - maybe by adding a streusel topping - do you think it would cook okay if I just made the recipe as-is but added a topping to it?
Sam Turnbull says
Amazing! So happy to hear it's your favourite Shauna 🙂 I had a google around and found a streusel-topped pumpkin pie recipe (not at all vegan), but my guess is that the same approach they use would work with my pie as well. Bake the pie following my directions as normal then at the last 10 minutes of baking time, sprinkle the streusel topping over the pie, then finish cooking. My guess is that would work just fine. Enjoy the pie! 😀
Shauna says
Thanks! That's kind of what I was thinking but wasn't sure if anyone else did it that way - I appreciate the link!
Carmen says
So...love the filling in the recipe but for people who are truly vegan......what kind of crust are you using.....?
Sam Turnbull says
Hi Carmen,
I'm truly vegan so all the recipes on my blog are 100% vegan. I use my Easy Vegan Pie Crust recipe or you could buy a store-bought pie crust, many are vegan you just have to check the ingredients.
Leigh says
First time I have ever made a pie - this was super easy and so yummy.
I just had the last piece this morning - it was amazing. My son and myself ate the whole thing to ourselves.
Thank you for sharing 🙂
Sam Turnbull says
You are most welcome Leigh! So happy you both loved it 🙂
Slug says
OMG, this is the best pumpkin pie I have ever had. Ridiculously easy to make, and just the right seasoning and sweetness. I used a store bought vegan pie crust. It was absolutely incredible! Thank you so much for bring pumpkin pie back into my life! xoxox
Sam Turnbull says
Aww you're so very welcome! Thanks for the lovely comment 🙂
Monique van Dijk Armor says
I made the pie last night and served it today at our Thanksgiving celebration (I live in Holland and we don't have Thanksgiving, so everyone has to work on Thursdays). I used the Dutch "speculaas" spice as we don't have pumpkin spice here and it is very similar to pumpkin spice. i never really liked pumpkin pie before so I was curious if I'd like it, the batter tasted really good! And so did the pie!! My (American) husband said that this is exactly how pumpkin pie should be! the recipe is so easy to make, also the pie crust! I used fresh pympkin, we don't have canned pumpkin puree here.
I will definitely make this pie again!!!! Thanks for the aweske recipe!!
Greetings from Amsterdam, The Netherlands!
Sam Turnbull says
I've never heard of Dutch speculaas spice, but am intrigued! I will have to try it one day. So thrilled you love it so much Monique.
Rob says
I made to of them yesterday,one with only one teaspoon of pumpkin pie spice,both taste great but i like it less spice,great recipe,thanks.
Sam Turnbull says
Glad you enjoyed them Rob 🙂
Jessica Craven says
This is by far the best vegan pumpkin pie recipe I have made. Gave it to non-vegan family members for thanksgiving and everyone loved it!
Sam Turnbull says
Yay! I love to hear that. So happy everyone loved it 🙂
Drue says
I used coconut cream instead of milk and didn't stir it so it was really just the thick stuff. The pie was fantastic. Better than the non-vegan version!
Sam Turnbull says
Yay! So happy you loved it 🙂
Allison says
This was wonderful! My omnivore family enjoyed it and so did my vegan husband and I. It tasted just like, if not better than, pumpkin pie from the grocery store bakeries.
Sam Turnbull says
Yay!!! So happy you loved it so much Allison 🙂
Monique van Dijk Armor says
Happy Thanksgiving! I am from Holland and here we have no pumpkin pie spice (or canned pumpkin puree). What is in pumpkin pie spice? I assume I can mix the spices myself?
helena says
pumpkin puree can be made by putting a halved, seeded, and lightly salted pumpkin in the oven for 40 min, then scooping out the meat and blending it. i mixed the pumpkin spice myself too. there are plenty of recipes on the internet. i live in europe too so i couldnt find those ingredients either 🙂
Monique van Dijk Armor says
Thanks Helena!
Sam Turnbull says
Thanks for helping Monique out helena 🙂 I hope you both enjoy the pumpkin pies!
Christie says
We had this for desert for breakfast and I have to say... IT'S AMAZING!
The filling came out dark, so at first I thought I did something wrong. I let it set set in the fridge overnight and hoped for the best.
My roommate isn't vegan and said they love it! I will definitely be making this again! It's so easy to make, too.
Thank you for sharing! Happy Thanksliving everyone! <3
Sam Turnbull says
Wohoo! So happy you and your roommate loved it Christie. Different brands of pumpkin will range in different shades of darkness, but they will all taste the same 🙂
Savannah Herrera says
Making this pie for Thanksgiving and so far ir tastes amazing! Just a quick question. For Christmas I want to make a cheesecake pumpkin pie, if vegan cream cheese was mixed in to the pie batter, should it cook all the same?
Sam Turnbull says
I think that would be a very different recipe, and without recipe testing it myself, I wouldn't want to recommend trying anything in case it doesn't work out. Sorry I couldn't be more help!
Mark says
Great recipe, I'm not vegan but I have a family member who doesn't do dairy or soy, so regular recipes or anything store made were out and came across this, super easy to make, paired it with a graham cracker curst and it taste just like a regular pumpkin pie, which I think is the highest compliment I could pay, you could serve this to anyone and they would be non the wiser.
Sam Turnbull says
I agree! Tastes just like regular pumpkin pie. Thanks so much for the compliment Mark, so happy you enjoyed it 🙂
Lisa says
Mine's in the oven right now, but I'm a little worried. Yours looks thick and you mentioned spreading it. Mine was much thinner, just a thick liquid really. I followed the recipe exactly. My coconut milk was shaken well and nice and thick. Should I be concerned?
Sam Turnbull says
I don't think so, just make sure the edges are cracked and the center still looks a little wobbly when you take it out of the oven. Enjoy!
Lisa says
Thank you for this awesome recipe! I've been meaning to update you after my concern. It came out PERFECT! Best pumpkin pie ever.
Sam Turnbull says
Oh yay! I appreciate you coming back and letting us know. Thrilled you love it so much Lisa 🙂
Sarah says
I tried making this tonight and with 14 minutes left to go, I checked on it and it was really dark brown. It was still pretty runny inside I think but I freaked out so I took it out. It looks like it's solidified now that it's out, but do you know what could have gone wrong?
Christie says
Mine came out really dark brown, too...
Rubie Grayson says
So, I used this recipe before and tweaked it. I used more pumpkin puree and didn't shake the coconut milk can (so just the thick goods). Also, I didn't use maple syrup. Maple syrup browns a lot on its own...
Sam Turnbull says
It's possible that your pumpkin was just a little darker than mine. Nothing major to worry about, as long as it is cooked enough it should be just delicious.
Audrey says
This pie is in the oven now. The batter is so yummy. So far the batter is the best tasting vegan pumpkin pie I've ever had. I used organic blue agave because it's all I had. Also didn't have pumpkin pie spice so I used ground allspice and ground ginger in its place. Thank you for posting this great recipe!!
Delfina Lopez says
Was just coming here to say the same thing about the batter - I couldn't stop eating it! Can't wait to try the pie tomorrow (with some yummy coconut whip)!
Sam Turnbull says
Hahaha! Love it.
Taylor Meek says
I was going to use organic blue agave as well because I don't have maple syrup! Will it do the same job? Also, do you think I could use apple pie spice instead of pumpkin pie spice? I know the ingredients are similar, but apple pie spice has more cinnamon I guess. Let me know how it works out with your substitutions 🙂
Sam Turnbull says
Yes, agave should be just fine. Apple pie spice should work, if you have extra nutmeg, I would add a bit more of that in as I think it has less nutmeg than pumpkin pie spice. Enjoy!
Sam Turnbull says
You're so welcome Audrey! Thrilled you love it so much so far 🙂
Lori tucker says
Yay!!! My daughter and I are making all things Vegan for our family Thanksgiving dinner, since we are the only Vegans. Grabbing ALL ingredient every at the store now, and going to make this tonight!!! Thanks so much! It looks easy( yeessss) and delish:) Can't wait Happy Tofurky Day all:)
Sam Turnbull says
Haha! Love it. Happy Tofurkey day to you as well Lori 🙂
Nadia says
How much pumpkin pie spice extract can I use to replace the powder form of the pumpkin spice?
Sam Turnbull says
I've never baked with pumpkin pie spice extract before, so I would say, depending on how strong it is 1 to 2 teaspoons.
ELI says
I was wondering what you would recomend as a substitute for maple syrup. Maple syrup is difficult to find and expensive where I live. I have corn syrup, would corn syrup work?
ELI says
Nevermind, i see you answered this for someone else.
Sam Turnbull says
Corn syrup would work just fine. Enjoy!
Denise says
I will be making this very soon! Would agave syrup be a reasonable sub for the maple syrup?
We do not like any "maple-y" taste. Do you taste the maple? Thank you!
Sam Turnbull says
Yes, agave should work fine, and so would corn syrup. Enjoy!
Lily says
omg yes cannot wait to make this pie
Sam Turnbull says
Haha! I hope you love it 🙂
Alyssa says
Hi! I just baked a double batch of this pie and if the pie is as delicious as the batter, everyone is in for a yummy Thanksgiving treat! They look divine!!! Since I made the pies two days early, what is the best way to store the pies? In the fridge? Covered or uncovered? Thank you for an amazing easy recipe. Just what I was searching for!
Sam Turnbull says
Yay! So happy to hear that. I would keep them covered in the fridge. You can remove them a few hours early before serving if you prefer room temperature pie. I hope you love them!
Amanda says
Thank you so much for this delicious recipe! This is my first Thanksgiving being vegan and with none of my family members being vegan, I am in charge of bringing the vegan dishes. I did a test run pumpkin pie with another recipe... and it turned out a little curdled. So, I tried this one and it was phenomenal!
Thanks again for this delicious vegan recipe!
Sam Turnbull says
Oh yay! Too bad the first recipe you tried didn't work out but so happy this one did for you! The last thing you want is a curdled pie! Ew! hahaha. Have a happy vegan thanksgiving!!
Zoe says
This pie sounds perfect and I'm planning on making it this Thanksgiving. I was curious if need to use full fat coconut milk or if I could use lite instead. Also, will it be the same without brown sugar? Just curious. Thanks!
Sam Turnbull says
Hi Zoe, you want to use full-fat coconut milk so that the pie is rich and creamy. The brown sugar makes it sweet and holds moisture, so no it would not be the same without. Enjoy!
Kymberly says
Hi Sam your recipe looks amazing and thank you very much for sharing. I am making this pie for friends who have dairy and egg allergies. So this recipe is ideal. I have extra thick coconut milk do you think this would work?
Sam Turnbull says
Oh yay! They are going to love it. You could thin you coconut milk with a bit of water to get a thick heavy cream consistency. 🙂
Elyssa says
Hi!!- I went to the store and forgot to buy coconut milk. I have lactaid milk and coconut cream. Can I use a combo as an alternative?!
Sam Turnbull says
I would just thin out the coconut cream with a bit of water until it reaches a thick heavy cream consistency. Hope that helps!
Rachel says
Wow. I made this to bring to my mother-in-law's house today where there were over ten people (none of whom are even close to being vegan). They all LOVED the pumpkin pie. This is an amazing recipe. Going to make it again on Saturday to take to my grandma's house.
Sam Turnbull says
Awww yay!! SO happy everyone loved it 🙂
Alishaba plyler says
Just made this tonight for my twins boys 4 year old pre-school Thanksgiving! My boys have very severe food allergies and this is not only my first vegan pie but my first pie in general. It turned out wonderful. Thank you very much for an amazing recipe so that my boys can enjoy Thanksgiving with the rest of the class
Sam Turnbull says
I love that story! So happy your boys could enjoy the pie!
vanessa says
Hi,
I made this pie and I absolutely loved it! I was just curious about one step to make sure I am doing everything right because i feel like my mix did not fill my pie crust as much as yours. When i opened my can of coconut milk there were some solid parts and some runny liquid parts. When I measured it out it was mostly liquid and some chunks of the thick part. Did you only put the thick part when you measured or was it the liquid?
Sam Turnbull says
Shake the can vigorously before opening and measuring the coconut milk. This will mix the solid and liquid. It's possible that I just had a slightly smaller pie plate than you so it would fill more. Enjoy!
Kelsey says
Hi,
I followed the recipe exact, and put it in the fridge to sit overnight after letting it cool.
It came out of the oven really dark (darker than your photo above) and is actually a little "too" much set; like too jiggly.
The taste is spot on, but wondering what slight adjustment you may recommend? Shorter bake time? Less corn starch? I like at about 2500 ft elevation, if that has anything to do with it.
Thanks!
Sam Turnbull says
Hi Kelsey,
I don't know much about high elevation baking, but I do know that evaporation happens quicker. My guess is that the pie lost more moisture than when I bake it at my elevation, which would make it darker, and firmer. I would try adding more coconut milk to up the moisture. Hope that helps!
Kelsey says
Perfect! Thank you:)
All of my family said this is the best vegan pumpkin pie recipe I've ever made. Glad I found this recipe.
I'll make that adjustment for thanksgiving.
much Aloha!
Sam Turnbull says
Yay! So happy to hear that 🙂
Vanessa says
Hi can I freeze this pie before baking it? I'm trying to get somethings done before thanksgiving. Thanks
Sam Turnbull says
You can freeze the pie crust, and the uncooked filling separately. Then thaw, pour the filling into the crust, and bake as normal. Alternatively the pie can be made up to 2 days ahead of time. Hope that helps!
Katie Winchester says
Does the pie have a distinct coconut flavor? Can't wait to make this!
Sam Turnbull says
Nope, it tastes just like traditional pumpkin pie. 🙂
Kristen says
Made this without any crust and it was delicious! Going to make it with graham cracker crust for Thanksgiving. Thanks for posting Sam!
Sam Turnbull says
Woohoo! So happy you love it Kristen! 🙂
Bri says
So to make it crustless I just pour the filling in just a pan and it should turn out the same?
Sam Turnbull says
Yep! It might take a little less longer to bake, so keep an eye on it and when it has cracks around the edges but the center is still a bit wobbly, it's ready to take out. Enjoy!
Sarah says
How did it go making it crustless? I was in the comments to see if anyone had posted cook times for crustless. 🙂
Heather R says
I was wondering if I could substitute the cornstarch for arrowroot? Thank you! I am so excited to try this tonight!
Sam Turnbull says
Yes, it should work just fine. Enjoy!
Belenn says
Would arrowroot be the same measurement as cornstarch?
Sam Turnbull says
I haven't tested it myself, but that's what I would try. I hope it works for you!
Mackenzie Jones says
This was my first time baking something vegan and my expectations weren't very high but I just now tried it after following this recipe and it was delicious! Definitely making again for thanksgiving and I will continue to use this recipe. I would recommend this to vegans that I know and even non vegans. Thanks! 🙂
Sam Turnbull says
Aww that's so perfect! I'm honoured my recipe was your first vegan baking adventure, and thrilled you enjoyed it so much! 🙂
Barbara says
Great pie. Tried it this week and will definitely make for Thanksgiving. Forgot to put in the salt but it was fine without it.
Sam Turnbull says
Perfect! So happy you loved it Barbara 🙂
Christie says
Hello!
I am wondering if this pie could be frozen to bake later?
I can't wait to try it!
Thank you. 🙂
Sam Turnbull says
Hi Christie,
I would freeze there filling, and the crust separately. Then when you want to bake, thaw them both, fill the crust, and bake as normal! That should work just fine. Hope that helps! Enjoy!
Jasmine says
Hi!
The recipe looks awesome!
I was wondering if you use sweetened or unsweetened coconut milk?
Sam Turnbull says
Thank you! Just regular full-fat coconut milk, the kind in the can not in a carton, such as this. (I don't believe it comes in a sweetened variety).
Edwina says
This looks delicious. I like the idea that it is creamy. I'll have to try it. Thanks for sharing.
Sam Turnbull says
You're very welcome, I hope you love it Edwina 🙂
Sheryl Baker says
Hi Sam,
What do you think about substituting silken tofu for the coconut milk?
Sheryl
Sam Turnbull says
Hmmm... I think it would work technically speaking, but skien tofu is pretty watery tasting, not sure if it would replace the creaminess of coconut milk as far as creaminess goes...
Rosina says
I just made this today and it was amazing!!!!! Tastes SOO good. My crust turned out perfectly as well as i used the one reccomended by this recipe. Pairs greatly with coconut whipped cream.
Sam Turnbull says
Woot woot! Thrilled you love it Rosina!
Jan Rüegg says
Awesome, best Pumpkin pie I ever had! (My wife making it for me as a surprise probaby also helped :D)
Sam Turnbull says
What a lovely wife! So happy you enjoyed it Jan 🙂
Renee says
Hi there! So i'm attempting this recipe tonight and i'm just wondering what sort of consistency the coconut milk should be when you first get it? The one i got is very liquid-y but i know some come looking a bit more solid.
Sam Turnbull says
The liquid one you have is the right stuff. The more solid ones are usually called coconut cream or premium coconut milk. Enjoy!
Abby says
Hi Sam, about to attempt this recipe. Can I ask what size pie dish you use?
Thanks! X
Sam Turnbull says
Oh yes, duh! I should have that in the post. A standard 9" pie dish. Enjoy!
Sam @ Made on Mott says
I love this recipe!!! Remade it with some nutmeg and a graham cracker crust- obsessed! Thanks for sharing 🙂
Sam Turnbull says
So happy you loved it Sam! 🙂
Kristin says
Another amazing recipe from the lovely Sam! I finished making this last night for my family and I and allowed it to set over night (which was difficult to control my insatiable sweet tooth by the way). Both my Mom and Jack loved it and he even touted it the bet pumpkin pie he's ever had (and he's 63). 🙂 Thank you!
P.S. I didn't have coconut milk so I ended up trying and praying that the coconut yogurt on hand worked just as well. It delivered!
Sam Turnbull says
Hahah awwww shucks!! Wow! Best pumpkin pie he's ever had! I love that! Thank you so much for the lovely comment Kristin, so happy you enjoyed it 🙂
NoobVeeg says
Is this gluten free?
I'm going to make this for my company harvest and I'm wondering what allergens to mark.
I'll let you know how it goes.
Thanks!
Sam Turnbull says
The pumpkin pie filling is gluten free, but the pie crust is not. You could always purchase or make a vegan and gluten free pie crust if you want it to be suitable for everyone. Hope that helps!
NoobVeeg says
Okay great, I read through these comments and I picked up a VGF graham cracker pie crust.
I'm going to make this tonight and I've got high hopes.
Thanks!
Sam Turnbull says
Woot woot!
Lucy says
I made this for thanksgiving because I'm currently off of dairy and eggs for my sensitive breastfed baby's sake, and off of gluten and corn for my sake. I substituted arrowroot starch for the corn starch, as you suggested in the reply to a comment, but other than that I followed the recipe pretty much exactly. It was INCREDIBLE!!! The texture was thick and creamy and the flavour was rich and totally on point! Thank you so much for helping me make the best part of thanksgiving!!! I'll definitely be making this again soon. For some reason the site isn't allowing me to rate the recipe, but I totally give it 5 stars!
Sam Turnbull says
Woot woot! So very happy you loved the pie so much Lucy! For some reason the star rating system is being grumpy on mobile, but I very much appreciate your comment! 🙂
Pamela says
This pumpkin pie was amazing. I'd give it 10 stars. Omnis and vegans alike ate it and proclaimed it their favourite pumpkin pie ever. I used a gingerbread cookie crust (similar to graham cracker crust, but could not find vegan grahams). Don't hesitate! You will love it.
Sam Turnbull says
Thank you so much Pamela!! Thrilled that you love it. The gingerbread cookie crust sounds amazing!
Nicole says
I baked this pie yesterday!!!! Yummy! Only thing I added was crushed pecans on the top and a decorative circle of candy corns in the center! Good job in your recipe. I'm going to look up your blog!
Blessings,
Nicole
⭐️⭐️⭐️⭐️⭐️
Sam Turnbull says
Yay! So happy you enjoyed it Nicole 😀
Jen says
Best pumpkin pie ever! And easiest! Thank you!
Sam Turnbull says
Yay! So happy you love it so much Jen 🙂
Greta says
This is just simply the best pie i've ever made (and the only, haha!)
I love how easy it is. Even for a first time pie baker I got it right on the first attempt. When all my guests learned that it was vegan they couldn't believe it! i love how this recipe uses simple ingredients too, nothing weird!
Thanks!
Sam Turnbull says
Yay! I love that story. So happy your first pie ever was such a success. I totally agree, I always try to avoid "weird" ingredients in my recipes and to keep them as simple and easy to find ingredients as possible. 🙂
Shawn M says
This pie is the BEST most delicious pie I have ever had. My four children are begging me to simply quarter the pie for them and just let the adults have coffee ! Thank you for this new holiday staple and congratulations on your book--you deserve wonderful success.
Sam Turnbull says
Hahaha! Kids are so clever. Thank you so much for your well wishes, so happy everyone enjoyed the pie 😀
emrybo says
This pie is perfection! I can't wait to make it again for my family when Thanksgiving comes. They'll be shocked it's vegan! Honestly, one of the best pumpkin pies I've ever had.
I used Trader Joe's canned coconut cream. Phenomenal.
Sam Turnbull says
Woot woot! So happy you love it so much! 😀
Morgan Reichert says
Mother trucker! I didn't notice your filling was pourable. I lost the canned pumpkin lottery and got one of the random drier cans. Now the filling in my pie and tarts (had to make a second batch of filling as my pie plates are DEEP) looks set and the crust isn't done. Going on 30 min for the tarts =( Fingers crossed.
Sam Turnbull says
I hope it worked out for you! My fingers are crossed. I would recommend using a standard pie plate next time 🙂
Morgan says
In the end, all is good. The pie just ended up taking about 80 minutes, the tarts, about 40. I feel I need to check my oven calibration. My baker brain also has to remember that there are no milk solids in the crust, which greatly decreases browning. The pie tester, however, is quite happy, and tells me you would never know it's a vegan pie. SO, thank you!
Sam Turnbull says
Yay! So happy it worked out, and that you loved the pie 🙂
Sherry says
Used both your recipes, the vegan crust and the pumpkin pie one today for the first time for our Canadian Thanksgiving! I doubled your recipes so I could make two.
The smell is so tantalizing coming from my oven right now!!!!
Thank you for making this lactose intolerant family extremely happy! (I love the added bonus that no animals/products were needed for them!!)
I had never tried making my own crust before and I am THRILLED with how easy it was! Thank you sooooooo much for the tip about the towel down first, really made transferring to the pie plate simple!!
Xoxo
Thinking of going over to the vegan side because of your site 🙂
Sam Turnbull says
Woot woot! You know that comment was going to put some pep in my step for the day! Haha. I hope you love the pumpkin pies, let me know if you ever need any help or have any questions about going vegan 😀
Lou says
Hi there! Love the recipe. Can I use a real pumpkin instead of canned pumpkin puree? I already mashed it and everything 🙂
Sam Turnbull says
Yes you can! The canned stuff is just cooked and mashed pumpkin, so if you did that from fresh, then kudos to you 🙂
Tara says
Thanks for the recipe, I'm planning on making something vegan for thanksgiving, but do you have any idea how these would turn out as mini pumpkin pie tarts instead of a pie? Using a pie crust, just baked in a normal sized cupcake pan.
How long do you think they should cook for?
How far ahead can this dish be cooked and then refrigerated?
Thanks 🙂
Sam Turnbull says
Hi Tara,
This is a great addition for Thanksgiving!
Yes, they would absolutely work as tarts. I would try baking them for about 15 to 17 minutes. The tart shells should be golden and the filling should look set. You can make them the day before. Enjoy!
Lori says
Thanks so much; I am going to make this next weekend! Do you think a graham cracker crust would work too, or would it burn with such a long cooking time?
Sam Turnbull says
Hi Lori,
I saw someone else in the comments made it with a graham cracker crust and loved it, so I think it will work just fine 🙂
Lori says
Great, thanks! I usually like pumpkin pie in a "normal" crust, but I have a box of graham cracker crumbs to use up. Maybe I'll just make one of each 🙂
Sam Turnbull says
Do it!!!! Haha. 🙂
Patricia Seed says
My son is allergic to all things coconut. Is there another option? Would non-dairy milk work?
Sam Turnbull says
Hi Patricia,
Non-dairy milk should work fine, as long as it is rich and creamy. The coconut milk is high in fat which provides a nice creaminess, so opt for a high fat non-dairy milk such as soy. Hope that helps!
Ashley Watterson says
Hi!
I love this recipe... I really want to make it! Quick question... is this a similar texture to a typical non vegan pie? If not how is it different?
I am making a cooking video for a school project, and I want to show everyone how good a pumpkin pie could be vegan!
Thanks, hope to hear from you soon.
Sam Turnbull says
Hi Ashley,
You will never notice it's vegan, it's just like regular pumpkin pie... but better 🙂
If you are posting this video online, my recipes are copyrighted, so please make sure to not post the full recipe, and instead share a link directing readers to my site for the full recipe. Enjoy!
Ashley says
Thank you! I'm actually just sending online through my online course directly to my teacher. So only she will ever see it and I will be sure to source any websites I use in my project.
Thanks again 🙂
Sam Turnbull says
Enjoy!
Alexandria says
Hi I was just wondering how long you think the pie would be good for and if I can freeze it? Thanks! Awesome recipe.
Sam Turnbull says
Hi Alexandria,
The longer the pie sits, the more moisture the crust will absorb and the less flaky it will get. I would recommend making it no more than 2 days ahead of time, the day before is the best. You can make the pie crust about a week in advance and just wrap the ball of dough in plastic wrap and store in the fridge until ready to use. The filling really only takes 5 mins to whip up. I have never tested freezing the pie myself, but I have heard that it can turn out not so great, so I wouldn't recommend it. Hope that helps!
Rachel says
Hey, do you have to use pie crust? I'm vegan and can't find vegan pie crust anywhere. Just asking if it'll make a difference to the flavour!
Sam Turnbull says
Hi Rachel,
You can make my Easy Vegan Pie Crust recipe if you like. Otherwise, you could make it a crustless pie. It won't effect the flavour of the pumpkin. Hope that helps!
Cathy says
Hi Sam! I'm not vegan, but I wanted to bring something to a work party that vegan coworkers and people with food allergies could try. I found this recipe on google, and it turned out AMAZING. I switched the canned pumpkin for fresh pumpkin puree, and I used a vegan graham cracker crust instead. The texture was wonderfully creamy, and it had just the right amount of sweetness. Thank you for posting this, and I'll definitely come back in the future to experiment with new recipes and ingredients. 🙂
Sam Turnbull says
Oh yay!! I love that everyone got to enjoy it. So happy you love the recipe, and I hope you enjoy more recipes when you get a chance to test them 🙂
Samantha says
Hi Sam,
I noticed in the comments someone mentioned that the coconut milk cannot be tasted in the pie, however, is there something you can use to substitute for coconut milk?
Thanks!
Sam Turnbull says
Hi Samantha (great name!)
I like coconut milk because it is rich and creamy. You should be able to substitute it with another creamy milk such as cashew milk and it should turn out ok. Hope that helps!
gabija says
hi. would it be the same if i used tapioca instead of cornstarch? 🙂
Sam Turnbull says
Tapioca starch provides a very different texture than cornstarch, I use it in vegan cheese recipes because it is stretchy and gooey. My guess is that it would mess with the texture of the pie. If you are looking to sub cornstarch, I think arrowroot would be a closer sub. Hope that helps!
Gabija says
Yup. I realised that the harder way. I was so desperate for pumpkin pie that I couldn't wait for the reply. i used tapioca anyway because I didnt have cornstarch at the moment. It thickened up after one and a half hour, maybe even more. It was really runny but it got firmer in the fridge. The consistency was jelly like and not creamy but I didn't really care cause the taste was absolutely amazing
Sam Turnbull says
Hahaha! I love that you were desperate for pumpkin pie! Yeah, that's kinda what I thought about the tapioca, glad you enjoyed the taste anyways 🙂
Patty says
The recipe was perfect. It set in about 90 and and about 60 minutes in the fridge. and I couldn't eat it fast enough. It was amazing. Thanks.