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:
Alexandria says
I am prepping for Thanksgiving 2024 and excited to give this recipe a try! It is so hard not being able to eat egg inside pumpkin pie filling. It makes me sick, for sure. Would coconut cream work just as well as the coconut milk? I know it is delicate to get the texture right! Thank you 🙂 Also, after freezing an already cooked pie, do I just let it thaw in the fridge overnight the night before Thanksgiving?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Alexandria, I’m so glad you’re excited to try this recipe for Thanksgiving! Coconut milk is best, but in a pinch coconut cream should work as well. It has a higher fat content, which will help keep the pie creamy and delicious. Just make sure to blend it well with the other ingredients to get that smooth texture. As for freezing, yes, you can thaw the cooked pie in the fridge overnight before serving. This will help it return to the perfect texture by the time you’re ready to enjoy it. Hope you have a wonderful Thanksgiving!
Eva Vitic says
Tasteful
Christine Bell says
This is a great recipe! I prefer my pie a little less sweet. I'm going to try 1/4 cup of brown sugar next. I'm definitely making this again!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoy it Christine!
Tracy says
Thank you so much! First time I have ever made a pumpkin pie and it was soooo good. Now I get what all the fuss is about. Everyone loved it and such a simple recipe.
Caitlin / @realswanky says
I make this every holiday! This year, I’m wanting to make them as 3” mini pies, do you have a rough idea on the time and temp?
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you love it Caitlin!! To bake Easy Vegan Pumpkin Pie as 3" mini pies, keep the oven at 350°F (180°C) and start checking them at 20-25 minutes. They should have slightly cracked edges and a wobbly center. If needed, continue baking in 5-minute increments until done. Let them cool and chill as with the full-sized pie. Enjoy!
Jennifer says
This is our family's go to pumpkin pie recipe. My boys enjoy helping make it every year at the holidays. Comes out great every time.
Sam Turnbull @ It Doesn't Taste Like Chicken says
That's so lovely 🙂
Sara says
Crowd pleaser! Even my picky non vegan brother-in-law said that this was his favorite pumpkin pie yet!!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Love that!
Keely says
What temperature would you heat up the pie that has been in the fridge all night, and for how long?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Keely, Pumpkin pie is typically served at room temperature or chilled rather than warm, so I wouldn't recommend heating it. However, if you prefer it warm, you can gently reheat it at 150°C (300°F) for about 10-15 minutes, just until it’s heated through but not hot. Be careful not to overheat, as it can melt. I hope that helps!
Erin says
This is the first recipe we ever tried from Sam just after we went vegan and we brought it for Thanksgiving. I was so impressed how delicious and easy it was as I wasn't a very confident cook back then. Highly recommend!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thank you so much Erin!
BirdsMom says
Does the crust get too done? Should I cover the crust with foil?
Sam Turnbull @ It Doesn't Taste Like Chicken says
If you follow my recipe for the pie and crust, there's no need to cover the crust with foil as it will all bake evenly and perfectly. However, if you’re using a different crust recipe, baking times may vary. If you notice the crust browning before the pie is fully cooked, feel free to cover it with foil or use a crust shield. Enjoy!
sue says
hi! will it work with coconut sugar instead of brown sugar?
Jess @ It Doesn't Taste Like Chicken says
Other readers have said they successfully substituted with coconut sugar! Hope that helps!
Sue says
thank you!
Julie Mann says
Coconut sugar is far less sweet than brown sugar and has an odd taste that might effect the pie filling.
Connie says
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!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy to hear that 🙂
Mary says
I’ve made this so many times! It’s so easy in the blender, plus I use frozen gluten-free crusts which makes it even more effortless. In fact, I’m going to make one today even though it’s summertime and 90 degrees, because I’m craving it. We have all of Sam’s cookbooks, and every recipe has been a winner! Thanks, Sam!
Jess @ It Doesn't Taste Like Chicken says
Hahaha we love that! No rule that says you can't enjoy pumpkin pie anytime of the year.
Chloe says
I didn’t know making Pumpkin Pie was this easy. I’ve been vegan since 2017 and this is the first pie I’ve made. Will definitely be making this for Thanksgiving too. Thank you so much!
Kris says
Can this pie be frozen (either before or after baking)?
Electra says
I used pumpkin spice by McCormick (couldn’t find any other brand!) and it seemed like two teaspoons was way too much. I could still see the spice after cooking the pie. I will try your spice recipe. I’m glad someone mentioned it in their review. Maybe the two teaspoons of the DIY spice I make will not overpower the pie flavor. The pie was easy to make, the whip cream is a must. I’ve made it twice since thanksgiving!
Jess @ IDTLC Support says
Thanks for sharing your experience!
Alicia says
Just made this & I taste tested the filling pre bake & it was yumm so it’s in the oven now! Also did a pie crust for it with almond flour & buckwheat because I just love earthy tasty flours & I used all organic ingredients and also eyeballed everything & am really hoping it turns out great!! I’m sure it will as I put lots of love into it along with your love!
Jess @ It Doesn't Taste Like Chicken says
We really hope you loved it!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Electra, that spice blend is perfect. It is totally normal to see the spice flecks in the pie. Enjoy!
Sophia says
I made two Pumpkin Pies. I made this vegan pumpkin pie for my daughter and made a regular pumpkin pie. When we tried the vegan pumpkin pie it was the best pumpkin pie I have ever had!
Jess @ IDTLC Support says
Yes, that's fantastic! Thanks for sharing!
Victoria says
Delicious! Easy! Made your pumpkin pie spice mix. Made using puree from my garden pumpkins.Thank you!
Jess @ IDTLC Support says
Amazing!
Electra says
I’ll have to check in later to give an update but I made the pie today and the filling was much darker than the photo. I would say I cooked it too long but it was darker to begin with. No wobbling either! It’s in fridge now… waiting four hours to try it.
Ginger says
So easy to make and very tasty. I definitely tasted the coconut milk in mine, but that's fine. The texture was wonderful. Will be making this again for sure, thanks!
Electra says
Can I use arrowroot powder in place of cornstarch?
Megan says
when I make pumpkin pie I only follow this recipe it is so good!! thank you for making such a great vegan pumpkin pie recipe ❤️
Laura D says
This was great! I cant really remember what "real" pumpkin pie tastes like but tasted great to me. My husband said he could tell there was something different about it but that it was still good. I just used graham cracker type crust from the store, it was super easy to make. It set the first day but definitely tasted better after sitting overnight in the fridge. Can't wait to make it again!
Jess @ IDTLC Support says
Wonderful! We're thrilled you enjoyed it.