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:
Lu says
Can I make the crust ahead of time and refrigerate it?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yes absolutely! After preparing the dough, form it into a disk, wrap it tightly in plastic wrap or place it in an airtight container, and store it in the refrigerator for up to 2-3 days. When you're ready to use it, let it sit at room temperature for about 10-15 minutes to soften slightly, which will make it easier to roll out. If you need to store it longer, you can freeze the dough for up to 3 months—just thaw it in the fridge overnight before using.
Lauren says
We loved this pie for Thanksgiving and we’ll make it again for Christmas!! One question: if pumpkin pie spice is not easily available where we live, what amounts of cinnamon, ginger, and nutmeg would work do you think? For our Thanksgiving pie, I used the amounts recommended in the Eagle pumpkin pie recipe but that turned out to be a bit too spicy for this smaller pie. Would love advice! Thanks!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Lauren, so happy you love it!! If pumpkin pie spice is not available I recommend you make your own by following myDIY pumpkin pie spice recipe and using that in the pie. If you found it a bit too spicy you could try reducing the cinnamon and ginger a bit, or just using a bit less spice mix in the pie. You can taste the filling before pouring it into the pie and add more to taste if needed. I hope that helps!
Ilene says
This pie is excellent! There is enough coconut milk in the can to make 2 pies, and that's what I'm going to do.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Ilene, wonderful, so happy you enjoyed the recipe so much 🙂
Kathryn says
I made this at Thanksgiving and several people (non-vegans) said it was the best pumpkin pie ever. Wow. I love having this vegan option and will make it every Thanksgiving from now on.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!!! Can't get a better review than that! So happy it has become a go to! Thank you for the review Kathryn 🙂
Sarah says
Hi there! Do you use unsweetened or sweetened canned coconut milk? Thank you!!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Unsweetened canned coconut milk like this one or this one. 🙂
Steph Koblich says
I made this recipe for Thanksgiving this year and it turned out perfect. Simple and classic - everyone loved it, even my family members who don't usually care for pumpkin pie. I liked it more than the vegan pumpkin pie I've purchased from Whole Foods Market in years prior and will definately make this again.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh that's so wonderful! I am so happy everyone loved it, and that you thought it was even better than store-bought! 🙂
Jessica says
My new favorite! I had to give up dairy and was looking for a recipe. My husband and I ate this whole pie in one day and I’m making another, it’s delicious!!!! Definitely going to be baking this every holiday season for years to come. Thank you for sharing.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Love it!! So thrilled this has become a go to recipe for you Jessica 🙂
Stephanie says
After baking this for Thanksgiving I’ve been asked me to make another one immediately. Perfect recipe!
Sam Turnbull @ It Doesn't Taste Like Chicken says
No better review than that!! 🙂
Courtney says
I make this EVERY holiday season. So easy, and delicious every time! I have some family members that recently have cut out dairy and eggs for health reasons, and they love this pie. They don’t feel left out!
Sam Turnbull @ It Doesn't Taste Like Chicken says
That's so wonderful that everyone can be included. So happy this recipe has become a tradition! 🙂
Heather B says
The best pumpkin pie I’ve ever had, vegan or not. I used a gluten free graham cracker crust.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Woohoo! So happy to hear that Heather! Thank you for sharing 🙂
Millie says
Why did my pie come out brown?
Sam Turnbull @ It Doesn't Taste Like Chicken says
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!
Traci says
Incredible!!!! my daughter asked me to please make another. I did use a can of coconut cream, as that is what I had. I will use that again. I do not even care for pumpkin pie normally and I would eat this whole thing the spices were on point, the texture was on point
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! SO happy it was so loved Traci!
Nan says
So easy and tastes great. I’m not vegan, my new son-in-law is so I didn’t want him to feel left out so I made this and it was wonderful. I used coconut cream in the pie and whipped the rest of the can for topping. I had to try it, was pleasantly surprised, I liked it more than the regular pumpkin pie I also made.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh that's so wonderful Nan! I love that you liked it more than the regular pumpkin pie!!
Ashley Merritt says
I made this for Thanksgiving, and it's the best pumpkin pie I have ever tasted! I used your all butter crust recipe as well. I limit my consumption of coconut milk and this was totally worth the splurge. Super easy to make, too
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Ashley, Thank you so much for your kind words! I’m thrilled to hear this was the best pumpkin pie you’ve ever tasted—that’s such a wonderful compliment! I'm so happy you and your family enjoyed it so much. Thank you for the review 🙂
Maria says
So delicious!! Made one & it was all eaten up yesterday. Today making two more & my family of four is looking forward to having it again. Thank you for sharing such yumminess!! 💗💕
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay that's wonderful!! So happy it's become a family favorite! Thank you for the review Maria 🙂
Donald says
Should be called "pie soup" WORST COOKING DISASTER IN THE HISTORY OF THE UNIVERSE!!!!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Donald, I’m so sorry to hear the recipe didn’t work out for you—it sounds like something went very wrong! This pie has been a favorite for so many people, with hundreds of 5-star reviews, so I’d love to help troubleshoot what might have happened. One common issue is not letting the pie chill overnight after baking. It’s important to note that the pie sets fully in the fridge after baking—it’s normal for the center to look wobbly when it comes out of the oven. Did you get a chance to let it chill before serving?
Lynn says
sounds like you possibly used coconut milk from a carton, not the canned type?
Missy says
This was delicious and so easy! After a few years of going without due to food sensitivities, we are so happy to have had pumpkin pie this year with our Thanksgiving meal!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Missy, so thirlled you enjoyed it! Thank you for the review 🙂
Melissa says
I love the flavor, but I have to be doing something wrong because even after baking for 3 hours the center still wasn't set. trying to make the pumpkin part like a custard and cook on the stove this time instead. the crust is now my go to crust recipe.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Melissa, As per the recipe instructions, when the pie is finished baking, the edges will be slightly cracked, but the center will still look wobbly—it sets fully overnight when chilled in the fridge. If you baked the pie for three hours and it didn’t burn to a crisp, that’s a strong indication that your oven temperature might be way off. I recommend checking it with an oven thermometer to ensure accuracy. I’m glad you enjoyed the flavor and found a new go-to crust recipe!
Mary says
Excellent Recipe! Thank you.
Sam Turnbull @ It Doesn't Taste Like Chicken says
I'm so happy you loved it Mary 🙂
Ingrid says
I made this tonight and everyone said this was the best pumpkin pie they’d ever had. I used the pie crust recipe too! Thank you so much!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! I am so happy to hear that Ingrid! Thank you so much for the review 🙂
Amber says
I don’t know what I was expecting, but this was better than I thought! I accidentally used 1/3 cup of cornstarch and maple syrup and purposefully used about 1 cup (plus the cream) of “lite” canned coconut. It still came out great! Great pumpkin flavor, no heavy hint of coconut, and light and delicious! Paired well with a graham cracker crust.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wonderful! So happy you enjoyed it so much Amber and that your changes worked well for you 🙂