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!Â
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.
Pour the pumpkin mixture into the prepared pie crust.
Make ahead: if you want to make the filling ahead of time, simply mix, and store in an air-tight container in the fridge for up to 3 days.
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
Easy Vegan Pumpkin Pie
Ingredients
- 1 ¾ cups pumpkin purée (1, 14 oz can) (not 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 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.Â
- 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
More Vegan Thanksgiving Recipes You Might Like:
Tara says
Hands down THE BEST I’ve ever had. You cannot tell it’s vegan at all. I can’t wait to make this for the holidays for my family that are non-– vegans.
Sam Turnbull says
YAY! So thrilled to hear that Tara!!
Jennifer says
I get confused when a recipe calls for coconut milk since the kind that comes in a can and the kind that comes in the refrigerator section are so very different. Which kind do you mean? And is it OK to use unsweetened as long as it is full fat?
Sam Turnbull says
Full-fat coconut milk is the kind in the can, and it should be unsweetened. Coconut beverage is the kind in the carton. This recipe uses the canned kind. Enjoy!
Alex says
Delicious!! I had never made pumpkin pie before and was nervous about the result. This recipe is easy and quick (i used a store bought crust). Whole family enjoyed!
Ines says
Can the cornstarch be substituted with arrowroot or tapioca starch? If so, how much (because in some recipes it's a different amount than the cornstarch). I have a problem with corn and corn products. Thanks.
Sam Turnbull says
Hi Ines, many people have swapped out the cornstarch with arrowroot (1 to 1 ratio) and it works just fine. Tapioca tends to break down if subject to heat for too long so I imagine it wouldn't work here. Enjoy!
Sarah says
I make this recipe every year for Thanksgiving and Christmas and everyone loves it! So simple and delicious, thanks so much for sharing!
Sam Turnbull says
You're most welcome! So happy it's your go-to 🙂
Aliesha says
Fantastic recipe! Just made this for the first time, and it did not disappoint! Last year, I tried to veganize my traditional recipe by using almond milk and egg substitute. It was ok, but certainly not great. So happy to have this recipe!! The only changes I made was to use the spice blend I’ve always used, and I replaced the maple syrup with sugar. Btw, my family and I did not find the recipe too sweet as some of the other commenters mentioned.Thank you, Sam!!
Sam Turnbull says
So happy you loved it Aliesha!
natalie says
The ONLY pumkin pie recipe you will ever need! It's virtually indicsernable to a non-vegan pumpkin pie and it's delicious and so so easy!!
Anonymous says
This has become THE pumpkin pie at the holidays. No one will allow any other recipe for the pumpkin pie anymore. Very reliable year to year and so creamy and delicious! (But not too heavy!)
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Syd says
so true <3
Jen says
Hi! I am so excited to make this. I found a store bought Oreo crust that I wanted to try with it. It looks like the crust is made already, so should I adjust the baking time or temperature so it doesn’t burn? Thank you! Happy New Year!
Ida Ripley says
I made this pie over the weekend for our Christmas dessert and it turned out great! I have never made a pumpkin pie - vegan or otherwise - and this pie was SO EASY. Definitely will make this again. Thank you!
Dee says
I haven’t eaten a slice yet, but tried a bit of the filling when I was making it—and it seems very sweet. I watched your video after the fact and noticed that it didn’t look like you packed your brown sugar. I’ve never seen/made any recipe where the brown sugar didn’t need to be packed, so I did it out of habit. Could that be the issue? I’m thinking by doing so I may have nearly doubled the amount of sugar compared to your recipe. Thanks!
Daveigh Jones says
Delicious as always, and when you say "Easy", you're not kidding! This came together very fast and saved me a load of time in the kitchen. A little over-sweet, but that was my own dang fault. Oops! Still, the flavor is amazing! I'm going to try this again using a roasted sugar pumpkin instead of canned pumpkin once they're back in season and see where that takes me, and a homemade crust instead of store-bought. It won't be AS "Easy" then...but it'll be fun!
Sam Turnbull says
SO happy you loved it 🙂
Janet says
I've made this recipe for the past 3 years and I find it both easy and absolutely delicious. This year we received a sweet pie pumpkin in October from our CSA, so we cooked it, and put it in the freezer. I'm planning on using the frozen pumpkin this year to make the pie. I'm sure it will have extra moisture from being frozen, so I'll strain it before using it. I have a can of pumpkin in the pantry, just in case it doesn't work out!
And FYI, EVERYTHING I've made from your Blog or cookbooks have come out perfectly. We're not vegan, but we try to focus on mostly plants in our regular diet. Your books and blog posts are the perfect inspiration!
P. S. This is our 3rd Thanksgiving without a turkey and everything gets "gobbled" up!
Sam Turnbull says
Haha Amazing!! So happy this is a staple for you 🙂
Erica says
Hi, does the brown sugar need to be packed? I am guessing so because it doesn't specify, but wanted to make sure!
Dee says
Hi Erica! I’m wondering the same. I packed mine and, while delicious, it seems super sweet. Then I watched the video and it doesn’t look like she packed it. I just posted a comment asking if that could be why it turned out so sweet. There are a fair amount of reviews mentioning the intense sweetness, and I’m wondering if it’s all because of that one detail!
Laura says
How can I make this with fresh pumpkin? I live in the UK, we don’t have tinned pumpkin here and I want to use the flesh from a Halloween pumpkin.
Maureen says
Same here in South Africa - so I get fresh pumpkin and roast it, then mash it and if it still looks watery strain it over cheesecloth or similar overnight.
Mandy H says
You want to make sure it’s a pie pumpkin, regular jack-o-lantern pumpkins aren’t as sweet and tender.
Toast the pumpkin whole at 400 for 1-1.5 hours until you can peel the skin and the flesh is tender. Scoop put seeds and stringy flesh. Blend in a food processor and drain for several hours over cheesecloth in a strainer on top of a large bowl. A lot of liquid will come out!! Then you have your pumpkin!
Jessica says
Typically, Halloween pumpkins are NOT pie pumpkins, and using them, you will end up with tasteless pumpkin, and a lot of wasted effort. Try to find pie pumpkins, or butternut, acorn or other hearty winter squashes. Cut open, remove seeds, and roast in an oven until tender, remove the cooked flesh from the peel, and use that for the "pumpkin." Enjoy!!
Jennifer says
In the US, canned pumpkin is actually squash so you'd have better luck cooking using a nice orange flesh squash than a jack-o-lantern pumpkin.
LaurieD says
WOW
Best pie I've ever baked. Desserts are note my specialty, but this recipe was a major success. And it was so easy/simple ! Will definitely become one of our family favorites.
Thank you so much !
Sam Turnbull says
You're most welcome, LaurieD!
Jenny says
I love this recipe, best pumpkin pie I ever made! I'm having trouble converting the measurements to a 9.5-inch Pyrex pie plate. Could you help me out with that?
Sarah says
Hi Sam, could we follow this recipe but make it into little pieces tarts? How long would bake time be
Sam Turnbull says
I would have to test it myself to know for sure, but this chart should help guide you.
Aretha says
Can you substutute coconut milk with coconut cream
Carol Mae says
I also would like to know this. I'm going to try it tonight. I'll let you know after Thursday how it turned out.
bree says
i used thai kitchen’s coconut cream. worked fine for me!
Aretha says
Hi
I would just like to hear, if I have put the pie in the fridge over night and it has set completely, can I reheat it the next day to serve or will it go runny again