Believe it or not, I am actually not a big fan of pie. Gooey, super sweet fruit. Bleh. There is one exception. Pumpkin pie!!
Pumpkin pie is like no other pie. It’s sweet, but not too sweet, full of super yum spices, and just all around ridiculously good. It took me a few attempts to perfect this pie recipe (and I think my roommate was pretty happy about having so much pie around). Holy smokes friends. This is one of the best pies I have ever had. No lies. I am not even trying to pat myself on the back, I am 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 (I have to introduce you guys to her soon!), but also to several non-vegan folk. Everyone agreed. YUM. More. Now. Please? Pretty pretty please!?
So you know how some pumpkin pies are kind of firm and have a strange wobble. This pie is not like that. If I had one word to describe this pie it would be CREAMY. So smooth and gorgeous. If I had two words I words I would say CREAMY and SPICE. Those pumpkin pie spices… I mean we are a world obsessed with them aren’t we? Pumpkin spice lattes, cupcakes, scones, cheesecake, protein balls, cocktails, the list goes on. Basically if a sweet hasn’t been pumpkin spiced, it’s way behind the times. Get with the program, seriously. If I had three words to describe this pie it would be CREAMY, SPICE, and MORE. You get the picture.
What makes a good recipe even better? If it’s super duper easy. You’re in luck my friends. To make this pie I literally just toss all of the ingredients into my Blendtec blender, then pour the mixture right into my Easy Vegan Pie Crust and bake.
Yes, it’s really that easy. Kinda the best.
Let’s begin. Add everything to a blender. If you don’t have a blender, add everything to a large bowl.
Then blend it up! Or if you are using the bowl method, whisk it up well.
Then pour into your pie shell.
Spread around evenly, then bake! Let the pie set for 4 hours in the fridge or preferably overnight. Done. Finito.
Tools I’m Drooling Over Right Now:
- My Blendtec (best purchase ever) $430 | 4.6 Stars our of 300+ Reviews
- This Fluted Edge Pie Plate (so you look extra fancy) $24 | 4.7 Stars out of 60+ Reviews
- These Pumpkin Coloured Napkins $15 | 4.6 our of 430+ Reviews
- 1¾ Cups or 1 14 oz Can Pureed Pumpkin (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 Salt
- ½ Teaspoon Cinnamon
- 1 Recipe Easy Vegan Pie Crust or 1 Store Bought Pie Crust (check ingredients to make sure it is vegan) *Do not precook the pie crust
- Optional Topping: Vegan Coconut Whipped Cream
- Preheat your oven to 350F (180C).
- Add all of the ingredients: the pureed pumpkin, coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, pumpkin pie spice, salt, and cinnamon to a blender or a large bowl. Mix well.
- Pour the pumpkin mixture into the uncooked pie crust in a 9" pie plate. Spread evenly.
- Bake for 60 minutes. When you remove it from the oven, the edges might be slightly cracked and the middle will still look very wobbly. Let cool, and chill in fridge for a minimum of 4 hours until set, or overnight which is best.
Bon Appetegan!
Sam.
Excellent! Baked for pi day this year. First time making a pie on my own; glad it was this one 🙂
I’m glad too!! So happy you enjoyed it Mark 🙂
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.
Ooo! Love the idea of pecan crumble! So happy the recipe is a go to for you, Lauren! 🙂
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! 🙂
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 😀
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!)
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!
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.
You’re always welcome to adapt the flavours to your own preference. Enjoy!
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?
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! 😀
Thanks! That’s kind of what I was thinking but wasn’t sure if anyone else did it that way – I appreciate the link!
So…love the filling in the recipe but for people who are truly vegan……what kind of crust are you using…..?
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.
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 🙂
You are most welcome Leigh! So happy you both loved it 🙂
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
Aww you’re so very welcome! Thanks for the lovely comment 🙂
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!
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.
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.
Glad you enjoyed them Rob 🙂
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!
Yay! I love to hear that. So happy everyone loved it 🙂
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!
Yay! So happy you loved it 🙂
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.
Yay!!! So happy you loved it so much Allison 🙂
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?
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 🙂
Thanks Helena!
Thanks for helping Monique out helena 🙂 I hope you both enjoy the pumpkin pies!
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
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 🙂
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?
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!
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.
I agree! Tastes just like regular pumpkin pie. Thanks so much for the compliment Mark, so happy you enjoyed it 🙂
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?
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!
Thank you for this awesome recipe! I’ve been meaning to update you after my concern. It came out PERFECT! Best pumpkin pie ever.
Oh yay! I appreciate you coming back and letting us know. Thrilled you love it so much Lisa 🙂
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?
Mine came out really dark brown, too…
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…
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.
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!!
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)!
Hahaha! Love it.
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 🙂
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!
You’re so welcome Audrey! Thrilled you love it so much so far 🙂
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:)
Haha! Love it. Happy Tofurkey day to you as well Lori 🙂
How much pumpkin pie spice extract can I use to replace the powder form of the pumpkin spice?
I’ve never baked with pumpkin pie spice extract before, so I would say, depending on how strong it is 1 to 2 teaspoons.
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?
Nevermind, i see you answered this for someone else.
Corn syrup would work just fine. Enjoy!
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!
Yes, agave should work fine, and so would corn syrup. Enjoy!
omg yes cannot wait to make this pie
Haha! I hope you love it 🙂
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!
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!
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!
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!!
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!
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!
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?
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. 🙂
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?!
I would just thin out the coconut cream with a bit of water until it reaches a thick heavy cream consistency. Hope that helps!
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.
Awww yay!! SO happy everyone loved it 🙂
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
I love that story! So happy your boys could enjoy the pie!
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?
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!
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!
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!
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!
Yay! So happy to hear that 🙂
Hi can I freeze this pie before baking it? I’m trying to get somethings done before thanksgiving. Thanks
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!
Does the pie have a distinct coconut flavor? Can’t wait to make this!
Nope, it tastes just like traditional pumpkin pie. 🙂
Made this without any crust and it was delicious! Going to make it with graham cracker crust for Thanksgiving. Thanks for posting Sam!
Woohoo! So happy you love it Kristen! 🙂
So to make it crustless I just pour the filling in just a pan and it should turn out the same?
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!
How did it go making it crustless? I was in the comments to see if anyone had posted cook times for crustless. 🙂
I was wondering if I could substitute the cornstarch for arrowroot? Thank you! I am so excited to try this tonight!
Yes, it should work just fine. Enjoy!
Would arrowroot be the same measurement as cornstarch?
I haven’t tested it myself, but that’s what I would try. I hope it works for you!
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! 🙂
Aww that’s so perfect! I’m honoured my recipe was your first vegan baking adventure, and thrilled you enjoyed it so much! 🙂
Great pie. Tried it this week and will definitely make for Thanksgiving. Forgot to put in the salt but it was fine without it.
Perfect! So happy you loved it Barbara 🙂
Hello!
I am wondering if this pie could be frozen to bake later?
I can’t wait to try it!
Thank you. 🙂
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!
Hi!
The recipe looks awesome!
I was wondering if you use sweetened or unsweetened coconut milk?
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).
This looks delicious. I like the idea that it is creamy. I’ll have to try it. Thanks for sharing.
You’re very welcome, I hope you love it Edwina 🙂
Hi Sam,
What do you think about substituting silken tofu for the coconut milk?
Sheryl
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…
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.
Woot woot! Thrilled you love it Rosina!
Awesome, best Pumpkin pie I ever had! (My wife making it for me as a surprise probaby also helped :D)
What a lovely wife! So happy you enjoyed it Jan 🙂
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.
The liquid one you have is the right stuff. The more solid ones are usually called coconut cream or premium coconut milk. Enjoy!
Hi Sam, about to attempt this recipe. Can I ask what size pie dish you use?
Thanks! X
Oh yes, duh! I should have that in the post. A standard 9″ pie dish. Enjoy!
I love this recipe!!! Remade it with some nutmeg and a graham cracker crust- obsessed! Thanks for sharing 🙂
So happy you loved it Sam! 🙂
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!
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 🙂
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!
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!
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!
Woot woot!
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!
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! 🙂
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.
Thank you so much Pamela!! Thrilled that you love it. The gingerbread cookie crust sounds amazing!
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
⭐️⭐️⭐️⭐️⭐️
Yay! So happy you enjoyed it Nicole 😀
Best pumpkin pie ever! And easiest! Thank you!
Yay! So happy you love it so much Jen 🙂
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!
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. 🙂
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.
Hahaha! Kids are so clever. Thank you so much for your well wishes, so happy everyone enjoyed the pie 😀
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.
Woot woot! So happy you love it so much! 😀
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.
I hope it worked out for you! My fingers are crossed. I would recommend using a standard pie plate next time 🙂
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!
Yay! So happy it worked out, and that you loved the pie 🙂
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 🙂
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 😀
Hi there! Love the recipe. Can I use a real pumpkin instead of canned pumpkin puree? I already mashed it and everything 🙂
Yes you can! The canned stuff is just cooked and mashed pumpkin, so if you did that from fresh, then kudos to you 🙂
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 🙂
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!
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?
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 🙂
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 🙂
Do it!!!! Haha. 🙂
My son is allergic to all things coconut. Is there another option? Would non-dairy milk work?
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!
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.
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!
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 🙂
Enjoy!
Hi I was just wondering how long you think the pie would be good for and if I can freeze it? Thanks! Awesome recipe.
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!
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!
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!
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. 🙂
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 🙂
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!
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!
hi. would it be the same if i used tapioca instead of cornstarch? 🙂
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!
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
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 🙂
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.
Perfect! What better review could I ask for than that! Thanks so much Patty, so happy you loved it 🙂
Hi.. sounds and looks yummy! before I attempt to make it… I don’t like buying canned stuff and got many pumpkins from the garden. should I make a natural puree or do i have to cook it? thanks sam!
Hi Paula,
Fresh pumpkin! Yum! Canned pumpkin is cooked, so it would be best if you cooked your puree first. You could roast the pumpkin in the oven then scoop out the flesh once cooked, and that will work great! Enjoy!
I made this for my family Christmas- in hopes to improve on the usual runny pumpkin pie attempts. Everyone’s mouth exploded with compliments!! this is hands down the best pumpkin pie ever!! Blows store bought pies out of the water! If you want to get your friends open up a little on vegan alternatives- taste is the way to go XD
thank you Sam! This is a forever one 🙂
“Everyone’s mouth exploded with compliments!!” I love that!!! I mean can we really ask for more!? We can’t. So very happy you love the pumpkin pie recipe so much, thanks for coming back and letting me know, it totally made my day!
Hey Sam, I tried the pumpkin pie and it was completly delicious!! the filling is so creamy and i love the coconut in there. I had to improvise with the spices a bit since I couldn’t find the pumpkin spice mix in switzerland. but it really turned out great!
I also used your pie crust recipie and the texture was fluffy, crumbly, melty, buttery (though vegan) and perfect! so good!
Awww that’s so awesome! I’m so very happy you loved the recipes so much. Thanks for coming back and leaving your review Franziska! 🙂
It turned out so good! My 1st pumpkin pie. I accidentally used the whole can of coconut milk and it still came out fine! Next time I’ll attempt the homemade crust!
Yay!! So happy it turned out so well for you 🙂
Looks delicious!
Kari
http://www.sweetteasweetie.com
Thank you Kari 🙂
I’m thinking about making this pie, but I’m a little worried about not pre-baking the crust. What’s the reasoning behind not pre-baking it?
The pie bakes for an hour in the oven. If you pre-baked the crust, then added the filling, then baked it for an hour it would burn. I promise it comes our flaky and delicious! 🙂
Looks great, but which spices are in “pumpkin pie spice? I don’t have it in my supermarket.
Hi Winfried,
You can make your own pumpkin pie spice at home, the recipes vary but any of them would work just fine. Here is a good looking recipe. Enjoy!
Currently enjoying slice #2 of this delectable pie! It’s somehow even better on the second day. My auntie wanted to make a vegan pie for Thanksgiving this year so I’d be able to enjoy dessert (so sweet!) and she picked this recipe. It set up perfectly and is so creamy and perfectly spiced. I absolutely love the use of the rich coconut milk! For those who don’t like coconut, you can’t taste it at all but I’m sure it lends to the luscious texture. This’ll definitely be my new go-to pumpkin pie recipe.
Oh yay! So happy you love my recipe Robin. Thank you so much for the lovely review. You’re making me want to go make it again! Haha! 😀
Made this for a vegan Thanksgiving dessert option – YUM!!! I did reduce the brown sugar by half but that was the only change. It makes a good breakfast option too!
Yay! So happy you loved the recipe Angie. Pie for breakfast = amazing!
I’m going to try throwing my filling in a blender next time. In my recipe I always heat the coconut milk and cornstarch so it thickens but the blender definitely saves time. Love it!
Yeah it totally saves time! I hope you enjoy it Christina 🙂
This pumpkin pie looks absolutely delish! I was wondering if it’s really coconutty with the coconut milk? (if that’s even a word?) 🙂
Haha! I like it, I am going to go ahead and say it’s a word. No, you can’t taste the coconut, the pumpkin and spices take over the flavour. The coconut milk just adds a rich creaminess. Enjoy!
Looks great! Now what about a recipe for the vegan whipped cream on top?!
It’s my recipe for Coconut Whipped Cream 🙂 It’s an old post that need updating, so sorry for the bad photos, but the recipe is still the same. Enjoy!
I don’t mind maple syrup, but it’s anathema to several other people in the household. So I’m wondering what would be a suitable substitute for the maple? (Maybe agave syrup, with a tiny bit of molasses?)
Hi Bruce,
I think substituting maple syrup with agave will work just fine (no need for the molasses). If you worried about missing the slight maple flavour you could add a drop of maple extract, but I wouldn’t worry about it. Enjoy!
Looks fabulous. I find most people prefer the vegan versions of pumpkin pie and yours is probably no exception. Definitely would have loved to be in your roomies shoes. 😉
Haha! My roomie is pretty happy about it too! 🙂
Sam, this looks great! I found a vegan pumpkin pie recipe that I was going to try but it looks like a fussy recipe and I’m not super excited. This recipe looks wonderful! Glad to see a pie crust recipe too. I always bought the pre made kind. I’m pretty bad at making it and feel intimidated for some reason, but will try this year. Quick question, the coconut milk is the kind in a can right? Or the kind in a half gallon carton?
Aww thanks Kristi! I hope you like it. The coconut milk is the kind in the can! Good question, I will update the recipe so that no one gets confused 🙂
I’m so excited to try this! Would lite coconut milk produce the same results?
It would still work as far as making a pie goes, but it wouldn’t be as rich or creamy.
Thanks for this! I’ve been looking for a vegan pumpkin pie (I’ve been doing flax meal subbed for eggs (great) but still with the evaporated milk (not so vegan)), and I need to go full vegan for Thanksgiving because of my awesome niece (I’m largely but not strictly vegan, but I ended up with a vegetarian niece and a vegan niece, how proud an aunt am I!) I trust your taste (you know how sometimes people are like, “This is delicious!” and you try it and you’re like, “Um, are you flavor-blind?”) so I feel confident about the results of this, AND an easy recipe is for the win! Definitely going to give this one a try.
Aww thank you A.L. 🙂 So happy you can trust my taste! I’m so flattered! I really hope you enjoy the pie 🙂
I cannot wait to make this! Thank you!
Yay! You’re welcome Jen 🙂
This pie looks absolutely perfect!! And super duper creamy, which is always the best pie!
Aww thanks Emilie!! 🙂