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:
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 🙂