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:
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!
Lupita says
I love this recipe! My daughter is vegan and I’ve been making this recipe for three years now!
Sam Turnbull says
Amazing! So happy you love it 🙂
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.
Melissa says
More educated taste buds?! Wow. All you had to say was it wasn’t for me, Karen. I mean Sandra.
Jessica Bayer says
What a narcissistic take on pumpkin pie lol….
Madison says
god, you’re awful. just say you hate vegans and move on
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 🙂
Carla says
Amazing!! Had to learn to prepare vegan food due to my son's allergies and was so sad to miss out on pumpkin pie. This recipe is so good that I'll probably not be making traditional pumpkin pie again. Made it 4 times so far and this last one was the best. I whisked it with my mixer for a couple minutes to combine and give a lighter texture. Had non pumpkin pie eaters loving it too!
Sam Turnbull says
Haha amazing! So happy it's your new go-to pumpkin pie recipe! 🙂
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 🙂
K M says
Hi, I'd like to try this recipe for my egg-allergic daughter but we think she might be allergic to coconut as well. Is it possible to substitute some dairy milk instead? She is allergic to most plant based milks unfortunately, anything involving nuts or soy. Many legumes are also problematic for us. She really wants to make pumpkin pie this year after reading about it in a Thanksgiving book and I'd love to find something to make with her.
Sam Turnbull says
Hi K M, you can substitute coconut milk for any plant-based cream. Not sure where you live but here in Canada we have one in stores that is called Eath's Own Culinary Oat Cream which would be 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!!!!!