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:
Kristin says
Another amazing recipe from the lovely Sam! I finished making this last night for my family and I and allowed it to set over night (which was difficult to control my insatiable sweet tooth by the way). Both my Mom and Jack loved it and he even touted it the bet pumpkin pie he's ever had (and he's 63). 🙂 Thank you!
P.S. I didn't have coconut milk so I ended up trying and praying that the coconut yogurt on hand worked just as well. It delivered!
Sam Turnbull says
Hahah awwww shucks!! Wow! Best pumpkin pie he's ever had! I love that! Thank you so much for the lovely comment Kristin, so happy you enjoyed it 🙂
NoobVeeg says
Is this gluten free?
I'm going to make this for my company harvest and I'm wondering what allergens to mark.
I'll let you know how it goes.
Thanks!
Sam Turnbull says
The pumpkin pie filling is gluten free, but the pie crust is not. You could always purchase or make a vegan and gluten free pie crust if you want it to be suitable for everyone. Hope that helps!
NoobVeeg says
Okay great, I read through these comments and I picked up a VGF graham cracker pie crust.
I'm going to make this tonight and I've got high hopes.
Thanks!
Sam Turnbull says
Woot woot!
Lucy says
I made this for thanksgiving because I'm currently off of dairy and eggs for my sensitive breastfed baby's sake, and off of gluten and corn for my sake. I substituted arrowroot starch for the corn starch, as you suggested in the reply to a comment, but other than that I followed the recipe pretty much exactly. It was INCREDIBLE!!! The texture was thick and creamy and the flavour was rich and totally on point! Thank you so much for helping me make the best part of thanksgiving!!! I'll definitely be making this again soon. For some reason the site isn't allowing me to rate the recipe, but I totally give it 5 stars!
Sam Turnbull says
Woot woot! So very happy you loved the pie so much Lucy! For some reason the star rating system is being grumpy on mobile, but I very much appreciate your comment! 🙂
Pamela says
This pumpkin pie was amazing. I'd give it 10 stars. Omnis and vegans alike ate it and proclaimed it their favourite pumpkin pie ever. I used a gingerbread cookie crust (similar to graham cracker crust, but could not find vegan grahams). Don't hesitate! You will love it.
Sam Turnbull says
Thank you so much Pamela!! Thrilled that you love it. The gingerbread cookie crust sounds amazing!
Nicole says
I baked this pie yesterday!!!! Yummy! Only thing I added was crushed pecans on the top and a decorative circle of candy corns in the center! Good job in your recipe. I'm going to look up your blog!
Blessings,
Nicole
⭐️⭐️⭐️⭐️⭐️
Sam Turnbull says
Yay! So happy you enjoyed it Nicole 😀
Jen says
Best pumpkin pie ever! And easiest! Thank you!
Sam Turnbull says
Yay! So happy you love it so much Jen 🙂
Greta says
This is just simply the best pie i've ever made (and the only, haha!)
I love how easy it is. Even for a first time pie baker I got it right on the first attempt. When all my guests learned that it was vegan they couldn't believe it! i love how this recipe uses simple ingredients too, nothing weird!
Thanks!
Sam Turnbull says
Yay! I love that story. So happy your first pie ever was such a success. I totally agree, I always try to avoid "weird" ingredients in my recipes and to keep them as simple and easy to find ingredients as possible. 🙂
Shawn M says
This pie is the BEST most delicious pie I have ever had. My four children are begging me to simply quarter the pie for them and just let the adults have coffee ! Thank you for this new holiday staple and congratulations on your book--you deserve wonderful success.
Sam Turnbull says
Hahaha! Kids are so clever. Thank you so much for your well wishes, so happy everyone enjoyed the pie 😀
emrybo says
This pie is perfection! I can't wait to make it again for my family when Thanksgiving comes. They'll be shocked it's vegan! Honestly, one of the best pumpkin pies I've ever had.
I used Trader Joe's canned coconut cream. Phenomenal.
Sam Turnbull says
Woot woot! So happy you love it so much! 😀
Morgan Reichert says
Mother trucker! I didn't notice your filling was pourable. I lost the canned pumpkin lottery and got one of the random drier cans. Now the filling in my pie and tarts (had to make a second batch of filling as my pie plates are DEEP) looks set and the crust isn't done. Going on 30 min for the tarts =( Fingers crossed.
Sam Turnbull says
I hope it worked out for you! My fingers are crossed. I would recommend using a standard pie plate next time 🙂
Morgan says
In the end, all is good. The pie just ended up taking about 80 minutes, the tarts, about 40. I feel I need to check my oven calibration. My baker brain also has to remember that there are no milk solids in the crust, which greatly decreases browning. The pie tester, however, is quite happy, and tells me you would never know it's a vegan pie. SO, thank you!
Sam Turnbull says
Yay! So happy it worked out, and that you loved the pie 🙂
Sherry says
Used both your recipes, the vegan crust and the pumpkin pie one today for the first time for our Canadian Thanksgiving! I doubled your recipes so I could make two.
The smell is so tantalizing coming from my oven right now!!!!
Thank you for making this lactose intolerant family extremely happy! (I love the added bonus that no animals/products were needed for them!!)
I had never tried making my own crust before and I am THRILLED with how easy it was! Thank you sooooooo much for the tip about the towel down first, really made transferring to the pie plate simple!!
Xoxo
Thinking of going over to the vegan side because of your site 🙂
Sam Turnbull says
Woot woot! You know that comment was going to put some pep in my step for the day! Haha. I hope you love the pumpkin pies, let me know if you ever need any help or have any questions about going vegan 😀
Lou says
Hi there! Love the recipe. Can I use a real pumpkin instead of canned pumpkin puree? I already mashed it and everything 🙂
Sam Turnbull says
Yes you can! The canned stuff is just cooked and mashed pumpkin, so if you did that from fresh, then kudos to you 🙂
Tara says
Thanks for the recipe, I'm planning on making something vegan for thanksgiving, but do you have any idea how these would turn out as mini pumpkin pie tarts instead of a pie? Using a pie crust, just baked in a normal sized cupcake pan.
How long do you think they should cook for?
How far ahead can this dish be cooked and then refrigerated?
Thanks 🙂
Sam Turnbull says
Hi Tara,
This is a great addition for Thanksgiving!
Yes, they would absolutely work as tarts. I would try baking them for about 15 to 17 minutes. The tart shells should be golden and the filling should look set. You can make them the day before. Enjoy!
Lori says
Thanks so much; I am going to make this next weekend! Do you think a graham cracker crust would work too, or would it burn with such a long cooking time?
Sam Turnbull says
Hi Lori,
I saw someone else in the comments made it with a graham cracker crust and loved it, so I think it will work just fine 🙂
Lori says
Great, thanks! I usually like pumpkin pie in a "normal" crust, but I have a box of graham cracker crumbs to use up. Maybe I'll just make one of each 🙂
Sam Turnbull says
Do it!!!! Haha. 🙂
Patricia Seed says
My son is allergic to all things coconut. Is there another option? Would non-dairy milk work?
Sam Turnbull says
Hi Patricia,
Non-dairy milk should work fine, as long as it is rich and creamy. The coconut milk is high in fat which provides a nice creaminess, so opt for a high fat non-dairy milk such as soy. Hope that helps!
Ashley Watterson says
Hi!
I love this recipe... I really want to make it! Quick question... is this a similar texture to a typical non vegan pie? If not how is it different?
I am making a cooking video for a school project, and I want to show everyone how good a pumpkin pie could be vegan!
Thanks, hope to hear from you soon.
Sam Turnbull says
Hi Ashley,
You will never notice it's vegan, it's just like regular pumpkin pie... but better 🙂
If you are posting this video online, my recipes are copyrighted, so please make sure to not post the full recipe, and instead share a link directing readers to my site for the full recipe. Enjoy!
Ashley says
Thank you! I'm actually just sending online through my online course directly to my teacher. So only she will ever see it and I will be sure to source any websites I use in my project.
Thanks again 🙂
Sam Turnbull says
Enjoy!
Alexandria says
Hi I was just wondering how long you think the pie would be good for and if I can freeze it? Thanks! Awesome recipe.
Sam Turnbull says
Hi Alexandria,
The longer the pie sits, the more moisture the crust will absorb and the less flaky it will get. I would recommend making it no more than 2 days ahead of time, the day before is the best. You can make the pie crust about a week in advance and just wrap the ball of dough in plastic wrap and store in the fridge until ready to use. The filling really only takes 5 mins to whip up. I have never tested freezing the pie myself, but I have heard that it can turn out not so great, so I wouldn't recommend it. Hope that helps!
Rachel says
Hey, do you have to use pie crust? I'm vegan and can't find vegan pie crust anywhere. Just asking if it'll make a difference to the flavour!
Sam Turnbull says
Hi Rachel,
You can make my Easy Vegan Pie Crust recipe if you like. Otherwise, you could make it a crustless pie. It won't effect the flavour of the pumpkin. Hope that helps!
Cathy says
Hi Sam! I'm not vegan, but I wanted to bring something to a work party that vegan coworkers and people with food allergies could try. I found this recipe on google, and it turned out AMAZING. I switched the canned pumpkin for fresh pumpkin puree, and I used a vegan graham cracker crust instead. The texture was wonderfully creamy, and it had just the right amount of sweetness. Thank you for posting this, and I'll definitely come back in the future to experiment with new recipes and ingredients. 🙂
Sam Turnbull says
Oh yay!! I love that everyone got to enjoy it. So happy you love the recipe, and I hope you enjoy more recipes when you get a chance to test them 🙂
Samantha says
Hi Sam,
I noticed in the comments someone mentioned that the coconut milk cannot be tasted in the pie, however, is there something you can use to substitute for coconut milk?
Thanks!
Sam Turnbull says
Hi Samantha (great name!)
I like coconut milk because it is rich and creamy. You should be able to substitute it with another creamy milk such as cashew milk and it should turn out ok. Hope that helps!
gabija says
hi. would it be the same if i used tapioca instead of cornstarch? 🙂
Sam Turnbull says
Tapioca starch provides a very different texture than cornstarch, I use it in vegan cheese recipes because it is stretchy and gooey. My guess is that it would mess with the texture of the pie. If you are looking to sub cornstarch, I think arrowroot would be a closer sub. Hope that helps!
Gabija says
Yup. I realised that the harder way. I was so desperate for pumpkin pie that I couldn't wait for the reply. i used tapioca anyway because I didnt have cornstarch at the moment. It thickened up after one and a half hour, maybe even more. It was really runny but it got firmer in the fridge. The consistency was jelly like and not creamy but I didn't really care cause the taste was absolutely amazing
Sam Turnbull says
Hahaha! I love that you were desperate for pumpkin pie! Yeah, that's kinda what I thought about the tapioca, glad you enjoyed the taste anyways 🙂