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:
Krisha Yurkiewicz says
I made this recipe for Thanksgiving this year and it was SO GOOD! I was blown away by how fantastic the filling tasted. I used a store bought pie crust from Whole Foods (Dufour brand) which turned out great. I am coming back to find this recipe so I can make another pumpkin pie for a Christmas party this weekend. Thank you!
Silke says
This was my first pumpkin pie ever. I live in Germany and pumpkin pie isn't really a thing here, but I was curious. What can I say, I followed the recipe and it turned out amazing. My spice was a bit strong, so next time I'll take a little less, but otherwise it was delicious. I don't know how "normal " pumpkin pies taste, but this one is so yummie I won't try another recipe.
Jess @ IDTLC Support says
We're so happy you tried it and found a new dish that you enjoy!
Luca says
I've made this pie three times now.
The first time, it was delightful.
The second time, it was perfect.
The third time, I decided I'd bake it around bedtime and then let it chill overnight. I accidentally crashed and slept through the alarm I'd set, and it was midnight by the time I woke up enough to realize my mistake and pull the pie out of the oven. It looked pretty rough, but not exactly burned, so I chilled it as usual and then gave it a try. Despite everything, it's kind of delicious. It's got a little bit of a toasted marshmallow vibe to it. This recipe is so dang good that it still holds up after three hours in the oven instead of one. Bravo.
Sam Turnbull says
Wow! So happy you love it! Stay safe!
Lisa M says
Seriously the best pumpkin pie recipe ever. I've been trying for a decade to find a fantastic vegan pumpkin pie recipe that would satisfy omnis as well, and this is it. Everyone loves it, and it's so darn easy! Fabulous recipe!
Sam Turnbull says
Aww yay! Thrilled you love it Lisa, thank you for your review 🙂
Liz says
The texture is fantastic, so I'll definitely make this again. But I will adjust the spices next time because it was too much cinnamon and maple for our liking.
Sam Turnbull says
Glad you enjoyed it!
Pumpkin Eater says
This pie is so flipping good I’ve been using it for years and blowing everyone’s store-bought non vegan pies out of the water for years. So easy and tasty. I use graham cracker crust sometimes for a cinnamony-er flavor. I’m glad it has 5 stars, But I know there would be thousands of 5 star reviews if it simply weren’t vegan
Gianna P. says
Thank you for making such a great and easy recipe!!! This was my first time making pumpkin pie (or pie in general) and it was so much easier than I expected. I ended up buying store bought crust and totally forgot to buy the pie pans but ended up making it work by making mini pumpkin pies (cut out the dough into circles and put them into a muffin tray). Thankfully they turned out great, I’ll definitely be using this recipe again!
Jess @ IDTLC Support says
How cute, great idea!
Wendy says
Very sweet. didn't really have a pumpkin taste. texture was okay. was just okay.
Jodie says
This was by far the best vegan pumpkin pie ever! It was delicious and easy to make. Carnivores didn’t know it was vegan. This pie went before the others. So good. Thank you for the recipe.
Shauna says
I baked this for what ended up being around 2 hours and it never set. I didn’t make any changes, but it just didn’t work out.
Jess @ IDTLC Support says
Sorry to hear about your experience, Shauna. What coconut milk did you use?
Shauna says
I used full fat canned coconut milk from Trader Joe’s. I suspect that’s the reason for the issue - the consistency was way different than other brands I’ve used.
AngelaRose says
Delicious! If I choose to double the filling, should I modify the time/temp? Thank you!
Jess @ IDTLC Support says
Would it still be for 2 pies?
Angie says
Is there anything that can be substituted for the cornstarch in a pinch? Just moved and I don’t have any.
Nicole says
I may modify my rating after it sets overnight but this was easy to make. I had a frozen Wholly Gluten-free pie crust from the store I shop at. So, I'm pretty sure this will go over well with my vegan cousins. We get together with family on Thanksgiving. One is also lactose intolerant so I'm happy with this. I'm used to making gluten-free only so I was happy to find this.
Ginny says
I made this vegan pumpkin pie for my daughter a few years ago and will never make any other kind again. It has so much flavor and is so easy to make.
LOVE IT!!
Tim says
Fantastic recipe, and I mean it! I used to use a regular pumkin pie recipe which was great but this is even better and all my friends concur.
I have one question though: do you reduce the baking time if you use a fan oven? My pie is usually done after 45mins.
Liz says
This recipe made such a delicious vegan pumpkin pie! I just made two yesterday and tried a piece a few minutes ago. I also gave a piece to my non-vegan dad, who liked it as well. The flavor and texture are both outstanding. I would recommend this to anyone, vegan or not.
Joanna says
If you make 2 pies is the time the same or longer? thank you !
Liz says
I baked them for the same amount of time in the oven at the same time (for one hour). They turned out great! Good luck! 🙂
Molly says
How long should I bake if making mini pies (Muffin tin size)?
Caroline says
I am not a vegan but I made this for a friendsgiving and everyone (including myself) loved it so much, I am making it for my meat-eating family on Thanksgiving. It was so easy and delicious. Thank you!
Helen says
Can this be made with your Vegan All-Butter Flaky Pie Crust? (I made this crust with you amazing apple pie recipe)
Ann Marie says
HELP! Trying to make this for November 2023 Thanksgiving. Can I use a graham cracker crust instead? That’s vegan. Also, how long would I bake individual pies in the graham crust?
Nora says
I made it with crushed up gingersnaps mixed with melted vegan butter. It's really good. Would also be good with 1/2 graham cracker 1/2 gingersnaps for a slightly less gingery crust. Hope that helps!