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    Home » Recipes » Cakes & Pies

    November 15, 2015 617 Comments

    Easy Vegan Pumpkin Pie

    83.2K shares
    Jump to Recipe

    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!

    Easy vegan pumpkin pie! 9 easy ingredients, combine in a blender, pour into a pie shell, and bake. Done! Tastes best when made ahead of time making it a stress-free Thanksgiving dessert. The BEST go-to vegan pumpkin pie recipe ever. #itdoesnttastelikechicken #vegandesserts #veganthanksgiving

    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.

    Easy vegan pumpkin pie! 9 easy ingredients, combine in a blender, pour into a pie shell, and bake. Done! Tastes best when made ahead of time making it a stress-free Thanksgiving dessert. The BEST go-to vegan pumpkin pie recipe ever. #itdoesnttastelikechicken #vegandesserts #veganthanksgiving

    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:

    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.

    Easy-Vegan-Pumpkin-Pie-02

    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.

    Easy-Vegan-Pumpkin-Pie-04

    Pour the pumpkin mixture into the pie crust.

    Easy-Vegan-Pumpkin-Pie-05

    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.

    Easy vegan pumpkin pie! 9 easy ingredients, combine in a blender, pour into a pie shell, and bake. Done! Tastes best when made ahead of time making it a stress-free Thanksgiving dessert. The BEST go-to vegan pumpkin pie recipe ever. #itdoesnttastelikechicken #vegandesserts #veganthanksgiving

    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.

    Print Recipe
    4.99 from 261 votes

    Easy Vegan Pumpkin Pie

    9 easy ingredients, combine in a blender, pour into a pie shell, and bake. Done! Tastes best when made ahead of time making it a stress-free Thanksgiving dessert. The BEST go-to vegan pumpkin pie recipe ever.
    Prep Time5 mins
    Cook Time1 hr
    Total Time1 hr 5 mins
    Course: Dessert
    Cuisine: American, Canadian
    Servings: 1 9" pie
    Calories: 272kcal
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    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)
    US Customary - Metric
    Prevent your screen from going dark

    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 is based on 1 slice of pie with crust (⅛th of the pie). This does not include the coconut whipped cream.
    *The pie will keep fresh in the fridge for 3 - 4 days. 

    Nutrition

    Calories: 272kcal | Carbohydrates: 42g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Sodium: 258mg | Potassium: 222mg | Fiber: 2g | Sugar: 21g | Vitamin A: 8341IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 2mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken


     

    « Easy Vegan Pie Crust
    The Best Vegan Congee (Chinese Rice Porridge) »

    Reader Interactions

    Comments

    1. Alison says

      December 28, 2020 at 4:06 am

      5 stars
      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!

      Reply
    2. Susan says

      December 25, 2020 at 7:45 pm

      5 stars
      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!

      Reply
    3. Kayla says

      December 20, 2020 at 12:38 pm

      5 stars
      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!

      Reply
    4. Jill Burns says

      December 04, 2020 at 2:56 pm

      5 stars
      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.

      Reply
    5. JEM says

      November 27, 2020 at 3:33 pm

      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!!

      Reply
    6. Lynda roscia says

      November 20, 2020 at 12:30 pm

      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

      Reply
      • Sam Turnbull says

        November 26, 2020 at 12:29 pm

        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!

        Reply
    7. Sandy says

      November 17, 2020 at 10:10 pm

      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.

      Reply
      • JEM says

        November 27, 2020 at 3:28 pm

        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!

        Reply
        • Lupita says

          November 25, 2021 at 12:00 am

          5 stars
          I love this recipe! My daughter is vegan and I’ve been making this recipe for three years now!

        • Sam Turnbull says

          December 06, 2021 at 3:17 pm

          Amazing! So happy you love it 🙂

      • Mart says

        December 20, 2020 at 2:28 am

        5 stars
        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.

        Reply
        • Sandra says

          December 20, 2020 at 9:42 am

          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

          September 25, 2021 at 5:05 am

          More educated taste buds?! Wow. All you had to say was it wasn’t for me, Karen. I mean Sandra.

        • Jessica Bayer says

          September 26, 2021 at 1:49 pm

          What a narcissistic take on pumpkin pie lol….

        • Madison says

          September 28, 2021 at 7:59 pm

          5 stars
          god, you’re awful. just say you hate vegans and move on

    8. Lindsey says

      November 06, 2020 at 4:04 am

      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!

      Reply
    9. Saiedah says

      November 01, 2020 at 2:05 pm

      5 stars
      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.

      Reply
    10. Heather says

      October 10, 2020 at 4:45 pm

      5 stars
      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?

      Reply
      • Victoria says

        November 10, 2020 at 12:06 am

        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!

        Reply
    11. Benedick says

      September 24, 2020 at 2:51 pm

      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 🙂

      Reply
      • Sarah says

        October 11, 2020 at 8:56 pm

        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!).

        Reply
        • Benedick says

          November 04, 2020 at 4:54 am

          5 stars
          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!

    12. Lisa says

      June 06, 2020 at 10:26 am

      5 stars
      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!

      Reply
    13. Rorie says

      February 13, 2020 at 11:21 am

      hi, can the vegetable shortening be substituted for just vegan butter?

      Reply
      • Sam Turnbull says

        February 22, 2020 at 11:32 am

        I'm assuming you mean in the crust? Yes, but it might be a bit more difficult to work with. ENjoy!

        Reply
        • Melanie says

          September 10, 2020 at 2:47 am

          And can it be frozen?

      • Joanna says

        April 19, 2020 at 1:08 pm

        can't consume anything coconut, what can I substitute gor this in this recipe & others?

        Reply
        • Kaitlyn says

          April 22, 2020 at 2:56 pm

          Joanna - Look at vegan condensed milk recipes using soy milk powder and prepare it slightly thicker for a texture more similar to coconut milk.

    14. Hannah says

      February 07, 2020 at 7:10 am

      5 stars
      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.

      Reply
      • Sam Turnbull says

        February 07, 2020 at 1:59 pm

        Yay!! SO happy you love it 🙂

        Reply
      • Carla says

        November 25, 2021 at 6:12 pm

        5 stars
        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!

        Reply
        • Sam Turnbull says

          December 06, 2021 at 3:18 pm

          Haha amazing! So happy it's your new go-to pumpkin pie recipe! 🙂

    15. Huong nguyen says

      February 02, 2020 at 2:33 pm

      5 stars
      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

      Reply
      • Sam Turnbull says

        February 07, 2020 at 1:34 pm

        Wonderful! Welcome 🙂

        Reply
      • Terri says

        February 07, 2020 at 2:59 pm

        5 stars
        Made it. Loved it! Super easy and yummy. Thanks so much.

        Reply
        • Sam Turnbull says

          February 22, 2020 at 11:09 am

          You're most welcome 🙂

        • Melanie Li says

          October 04, 2020 at 6:29 pm

          Will the pie have a coconut taste?

    16. Veerle says

      December 16, 2019 at 9:38 am

      What is the difference between pumpkin puree and pumpkin pie filling? Do you know if Bakeroo Tinned Pumpkin Puree/Pumpkin Pie Filling works?

      Reply
      • Sam Turnbull says

        December 17, 2019 at 4:11 pm

        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).

        Reply
    17. Maxine Lindsay says

      December 06, 2019 at 9:47 am

      5 stars
      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!!

      Reply
      • Sam Turnbull says

        December 06, 2019 at 11:52 am

        Thrilled you enjoy, Maxine 🙂

        Reply
    18. Cristina Baker says

      December 03, 2019 at 11:24 am

      5 stars
      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!!

      Reply
      • Sam Turnbull says

        December 06, 2019 at 11:32 am

        Haha! Love it 🙂

        Reply
    19. Elizabeth says

      December 01, 2019 at 11:41 pm

      5 stars
      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).

      Reply
      • Sam Turnbull says

        December 06, 2019 at 11:31 am

        Great 🙂

        Reply
      • K M says

        November 09, 2021 at 4:48 am

        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.

        Reply
        • Sam Turnbull says

          November 11, 2021 at 9:16 am

          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 🙂

    20. Jodie says

      December 01, 2019 at 9:11 am

      5 stars
      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.

      Reply
      • Sam Turnbull says

        December 06, 2019 at 11:25 am

        Yay!!!!!

        Reply
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