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:
Denise says
So delicious! I used oat barista milk instead of coconut milk, and my husband made a hot water pie crust. Just ate the last slice and I already want to start baking another pumpkin pie. Thanks for such a simple and delicious recipe!
Sam Turnbull says
Wonderful! So happy you love it! 🙂
Cathy says
I made this for Thanksgiving. Sadly,the pumpkin pie spice I use was too strong ( contained cardamom & lemon oil) & also I used some agave nectar because I was short on maple syrup. Not very good. Oh well!
Julie says
Excellent recipe! Very well received at Thanksgiving. I have made pumpkin pies before, both vegan and non. I love that this recipe uses coconut cream instead of silken tofu, and how quick and easy it was to put together. Used the easy pie crust recipe and that came out great. Love the tea towel trick - genius. My mostly omnivore family loved and praised this pie. Had a small gathering with a number of desserts and this was mostly eaten. Everyone had one slice, some went for seconds. Also want to mention I shared this recipe with a coworker who made this for holiday and it her omni family loved it as well. This is my go-to pumpkin pie recipe from now on.
Sam Turnbull says
Yay! So happy you love it 🙂
Jennifer Jacobs says
This pie came out excellent! I didn't have any corn starch so I substituted tapioca starch. Your directions and explanations are very straight forward. Very easy and the best pumpkin pie I have ever made. You are correct- the pie crust came out perfectly, not burnt and not raw. I'm including vegan and non-vegan pies. When we ran out of pie for the non-vegans, they started eating my vegan pie. They said it was the best pumpkin pie, ever! Thank you, Sam!
Sam Turnbull says
So happy you love it Jennifer!!
Jennifer Jacobs says
I made it again for Christmas and used the leftover coconut milk to taste-test the whipped coconut cream. I thought I had died and gone to heaven! I got three more cans of coconut milk to have with the pie's on Christmas. Thanks, Sam!
Jessie says
I made this for thanksgiving using Not Milk brand whole “milk” and it turned out perfect. This will be the recipe I will use for now on! Also I didn’t feel like doing a pastry crust so just crumbled some vegan ginger snaps in the bottom of the pan and the moisture from the pie made a delicious crust.
LL says
Made this for the first time for my nonvegan family who loves pumpkin pie. I have to say I was a little nervous but everyone LOVED it!
I did notice that my filling came out more brown than orange after baking - I baked it according to recipe and it didn’t taste overcooked but wondering if it was overcooked or if it was because of the brown sugar? Either way, I will still be making this every year from now on! Just wondering why that may be.
Sam Turnbull says
Yayyyy!!! The pie can range in color from light orange to dark brown based just on the pumpkin you use. Nothing to worry about! 🙂
Casey says
Way better than the pumpkin pies at thanksgiving when I was a kid. This one knocks it out of the park! I made mine with a coconut oil crust 😉
Sam Turnbull says
Yayyyy!!
Caitlyn says
Our first time making this pie and it did not disappoint. Tasted like pumpkin pie, nostalgia and childhood Thanksgivings.
Jen says
I've already made this twice and never told anyone at first that it was dairy-free and gluten-free! It was a big hit! I'll be making this all the time now. Thank you!
Sam Turnbull says
Haha amazing! So happy you love it! 🙂
Sam Turnbull says
So happy you loved it!
Hannah says
Can I use sugar if I can’t have the maple syrup?
Sam Turnbull says
Hi Hannah, this needs to be a liquid sweetened so that the consistency of the pie stays the same. So golden corn syrup would be a good sub. Enjoy!
Susan says
All I could find was canned coconut cream. Will this work or do I need to dilute it? Thanks! I'll come back and give my 5 star rating after I make it. 🙂
Carolyn says
Hi, Susan.
Did it work with coconut cream? I thought the extra cream would be good?
Susan says
Hi Carolyn,
I would think so too but I had read in order to sub it for coconut milk you'd need to dilute it. I didn't end up using it though. A friend of mine had coconut milk so I traded her a can of that for the coconut cream. The pie was fabulous! I was the only vegan in a group of 12 people and they all raved about the pie.
Sam Turnbull says
Hi Susan, yes you will need to dilute it a bit. Use 9 tablespoons of coconut cream plus 3 tablespoons of water. That will make 3/4 cup. enjoy!
Susan says
Perfect! Thank you!
Daphney says
I used a vitamix this time to mix the ingredients on the lowest setting instead of hand mixing and my mixture is very liquidy - not thick at all. Does the type of blender affect the consistency of the pie?
Sam Turnbull says
No the blender type doesn't matter. Just make sure you measure correctly and you are good to go 🙂
Heidi says
So I know it says not pumpkin pie filling, but I bought pumpkin pie filling, without knowing at first, but it was literally the only cans of pumpkin anything my co-op had. Has anyone done it with that? I was thinking just leave out the syrup, sugar and spices.
Heidi says
Seems like maybe I need to use two cans and I got two cans. I'll return later with results.
Susan says
Hi Sam,
You have so many wonderful recipes and your instructions are great for a not so good cook! But… If the piecrust is frozen, does it need to be thawed before baking?
Thanks.
Sam Turnbull says
Hi Susan, thank you! Yes thaw the piecrust on the counter before baking. 🙂
Abi says
We'd never tried pumpkin pie before so didn't know what to expect but this was insanely good, even with shop-bought pastry. The texture was fudgy and gorgeous and had all the flavours of Christmas! It definitely deserves homemade pie crust next time. Another absolute winner! Thank you so much, Sam for all these consistently brilliant recipes!! I'm going to try the pumpkin cheesecake next - we're hooked!!
Sam Turnbull says
Aww you're most welcome 🙂
Lee says
This isn't the best vegan pumpkin pie.... This is the BEST PUMPKIN PIE EVER. Amazing recipe and I really was not sure it was going to work. So glad I gave it a try. Substituted the coconut with a name brand vegan heavy cream. Absolutely perfect. This went in my permanent recipe book.
Sam Turnbull says
Amazing! So happy you love it Lee!
Brandi says
I have a question about the full fat coconut milk. Whenever I used tbt can milk, it contains both a solid and a liquid. Should I be measuring the liquid from the can, or the solid?
Thanks!
Sam Turnbull says
Hi Brandi, shake the can well before measuring. The solid and liquid should be mixed. Enojoy!
Angie says
The all time best vegan pumpkin pie recipe! Not coconutty tasting at all. It really tastes like the “real” thing. One common mistake many others make, including myself, is use 1 can of coconut milk. The recipe calls for much less than 1 can.
Sam Turnbull says
Thanks Angie! Yes, it's always important to measure correctly 🙂
Linda G. says
Hi! Can I make this pie ahead of time (Thanksgiving) and freeze? You did mention that it can stay in the fridge for three days, but how about freezing? Thank you, Linda
Sam Turnbull says
I haven't tried it myself, but it should
Jess @ IDTLC Support says
Yes you can freeze the pie! Check the recipe notes for instrutions on how to do it!
Kirsten says
Hey Sam! Was wondering if I could substitute brown sugar for coconut sugar? Unsure if you’ve tried it already or maybe had someone else mention using it and it turning out okay or not.
Thanks, Kirsten
Renee says
Hi, can I ask why you don't bake the crust separately? Every other recipe I have come across requires it to be blind baked. Don't you find that is is undercooked? Thanks!
Sam Turnbull says
Hi Renee, the crust bakes in the oven as the pie is in the oven for 1 hour. If you were to bake it first it would burn. it is not undercooked at all. Enjoy!
Rachel says
I want to make this pie with a homemade gluten free pie crust that I press into the pan instead of rolling out. Would you still recommend that I don't prebake it?
Sam Turnbull says
THe pie bakes for 1 hour so that is a ton of time to bake the crust. Enjoy!