Author: Just 9 easy ingredients (that you probably already have in your pantry). This pie is SO easy to make, just mix in a blender or in a bowl, pour into a pie shell, and then bake. Done! This Easy Vegan Pumpkin Pie tastes better than the original version (you won't be able to tell it's vegan). It has been the #1 most popular recipe on my blog since I posted this recipe back in 2015. It's an all-time fan-favorite recipe!
FEATURED COMMENT:
I LOVE this pumpkin pie! I make it every year at holiday time and no one can even tell its vegan! Great taste and texture. Thank you! - Connie
This easy vegan pumpkin pie can be made up to 3 days in advance making it perfect for a stress-free Thanksgiving dessert. It's sweet, but not too sweet, has an amazing creamy texture, pumpkin-y, full of seasonal spices, and just all-around ridiculously good. I tested this pie by not only feeding it to myself (repeatedly... for testing purposes clearly), but I also gave it to several non-vegan friends and family. Everyone agreed: YUM! It truly is the BEST go-to easy vegan pumpkin pie recipe ever! Year after year we enjoy this vegan pumpkin pie at our family Thanksgiving feast, and sometimes even Christmas celebrations as we can never get enough.
Common Questions:
- What is Pumpkin purée? (also called pure pumpkin or pumpkin puree) this is just pumpkin that has been cooked and blended until smooth. I use canned pumpkin to make this easy. For one pie you need 1 14oz can of pumpkin. Just be sure that the canned pumpkin you are using is not pumpkin pie filling. The only ingredient should be pumpkin. Pumpkin pie filling contains spices and thickeners which will not work in the recipe. If you prefer to make pumpkin pureé from scratch that will work wonderfully as well. You will need 1 ¾ cups.
- Why is my vegan pumpkin pie darker/lighter? Pumpkins can range in color depending on the brand of canned pumpkin, what country the pumpkin is from, when it was harvested, how ripe it was, and various other reasons. As a result, your pumpkin pie may be a darker or lighter color than my photos, but not to worry, it will taste just as delicious!
- Can you taste the coconut milk in the pie? You cannot taste the coconut flavor in the pie. The coconut flavor blends in with the pumpkin and spices. This pie does not taste like coconut, I promise!
- Is there a substitute for coconut milk? if you cannot use coconut milk, use a vegan culinary cream or other rich creamy dairy-free milk. Make sure to choose a plant-based milk that is rich and has a higher fat content so that the pie is still creamy and delicious.
- Is this vegan pumpkin pie gluten-free? Yes! The filling is entirely gluten-free so all you need to do is buy a store-bought vegan gluten-free pie crust.
How to make easy vegan pumpkin pie:
Prepare your pie dough by rolling it out and lining a 9 inch pie dish. You can either follow my recipe to make a homemade pie crust or use a store-bought pie crust. Many of them are accidentally vegan, just check the ingredients to make sure. You do not need to pre-bake the pie crust for this recipe. It will bake in the oven along with the filling.
Add the pumpkin pureé, coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, pumpkin spice, cinnamon, and salt to a blender and blend until smooth. Alternatively you could add the ingredients to a large bowl and mix well.
Use a spatula to spread the pumpkin evenly and smooth out the top. Bake for 60 minutes. When you remove it from the oven, the edges will be slightly cracked and the middle will still look wobbly. Let cool, and then chill in the fridge for a minimum of 4 hours or overnight until completely set.
Enjoy the vegan pumpkin pie plain or serve with my vegan coconut whipped cream or a store-bought vegan whipped cream.
This easy vegan pumpkin pie is...
- the #1 top recipe on my blog!
- creamy, pumpkin-y, and full of warming spices
- the best pumpkin pie ever (vegan or not)
More vegan pumpkin recipes:
Vegan Pumpkin French Toast Easy Vegan Pumpkin Cinnamon Rolls Vegan Pumpkin Chocolate Chip Bread Soft Vegan Pumpkin Cookies Easy Vegan Pumpkin Cheesecake If you're looking for more vegan Thanksgiving recipes be sure to see them all by clicking here.If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram
Bon Appetegan! Sam Turnbull
(click stars to vote)
Easy Vegan Pumpkin Pie
Servings: 9" pie
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Ingredients
- 1 ¾ cups pumpkin purée, (a 14 oz can is equivalent to 1 ¾ cups; do not use pumpkin pie filling)
- ¾ cup full-fat coconut milk, (see notes for substitutions and more info)
- ½ cup brown sugar
- ¼ cup cornstarch
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 Recipe Easy Vegan Pie Crust, or 1, 9" frozen vegan pie crust (gluten-free if preffered)
- Vegan Coconut Whipped Cream, (optional)
Instructions
- Preheat your oven to 350°F (180°C). Have your unbaked 9" pie shell ready (there is no need to prebake it).
- Add the pumpkin, coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, pumpkin pie spice, cinnamon and salt to a blender or a large bowl. Mix well.
- Pour the pumpkin mixture into the pie crust. Use a spatula to spread the pumpkin evenly and smooth out the top.
- Bake for 60 minutes. When you remove it from the oven, the edges will be slightly cracked and the middle will still look wobbly. Let cool, and then chill uncovered in the fridge for a minimum of 4 hours or overnight until completely set. Serve plain or with coconut whipped cream.
Notes
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕More Vegan Thanksgiving Recipes You Might Like:
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. 🙂