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:
Cheryl says
I do not like the taste of maple. Would Karo syrup be a good sub?
Jess @ It Doesn't Taste Like Chicken says
You could try Karo syrup, though the maple flavour is quite undetectable.
Vee Ledson says
15 years vegan and I finally tried Sam’s version of pumpkin pie. This is the easiest, best recipe I’ve tried. Thank you, Sam! I’m so glad to have pumpkin pie in my life again!
Jess @ It Doesn't Taste Like Chicken says
Fantastic! We're so happy to hear it!
Kristina says
Delicious! I made the recipe as written, then made it again the following night because it was just so good!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay, thanks so much Kristina! So happy you loved it enough to make it twice! 🧡
Katie says
I’ve made this recipe a couple times now, and I absolutely love it. It’s such an easy recipe to make, I can’t believe how amazing it turns out! I make it for my non-vegan family members, and they all rave about it as well, and keep requesting I make it again.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wonderful, thanks for the review Katie! Love that even the non-vegans are hooked 😄
Kali says
I've been making this pumpkin pie recipe for years. It is always a favourite of friends and family. I make it using homemade pumpkin puree and pumpkin spice. Thank you!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww thanks Kali! Love that you’ve been making it for years, homemade purée and spice sound perfect 🍂
Neem says
I’ve made this for the past 5 years for thanksgiving (ever since meeting my now-husband who is allergic to eggs), and it comes out so perfect every single time. This is one of those rare recipes where you don’t have to change anything and it is consistently a huge hit! I use pastry affair’s pie crust recipe and the combo is *chef’s kiss*
Sam Turnbull @ It Doesn't Taste Like Chicken says
That makes me so happy to hear, Neem! Five years running, wow! Love the pastry combo too 🥰
Christa says
Best, easiest, most delicious vegan pumpkin pie ever. Have been making for a few years now. Love the spice and the taste. Have made in pie/mini tart form and every bite disappears faster than I can make it(which is fast🤣)thanks for an awesome recipe
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! Thanks Christa! Love it so much, so happy it's been a go-to recipe for you! 😆
Jan says
Can you make this without the crust (successfully)?? 😉. I haven’t made it yet so my rating is based on what I hope will happen! 😂
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hey Jan! Yep, you can bake it crust-free. Just grease the dish well and slice carefully once it’s set. 😊
Debbie says
Hi,
Are there substitutes for the sugar, oats etc? I am cooking/baking with more clean.. no processed foods.. no white sugar, salt, flour,
Oats etc
Thank you! I can’t wait to try this.. it looks fabulous!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Debbie! I haven’t tested this one without sugar, but you could try using coconut sugar. Just note that the texture and sweetness might change a bit. And since this recipe doesn’t include oats, you’re already good there!
Anna D says
Can I make this with top crust as well?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Anna,Pumpkin pie is traditionally just a bottom crust so the custard can set properly, but you could decorate the top with a few cut-out pastry leaves or shapes instead. They bake up beautifully and give it that festive touch without covering the filling. Enjoy!
sofia says
will this recipe work for 12 three-inch mini pie pans (about the size of a shallow cupcake pan) or do i need to scale it up at all? and how might i adjust baking time? thank you!
Jess @ It Doesn't Taste Like Chicken says
It should work though may result in anywhere from 9-12 mini tart size, depending on how shallow they are. Baking time should be checked after 20-22 minutes. Good luck!
sofia says
it filled my twelve 3-inch tins perfectly 🙂 they’re baking now, thank you so much 😊
Mary Holt says
Can I make this crustless and cook in individual ramekins?
Jess @ It Doesn't Taste Like Chicken says
We suggest this recipe instead: Pumpkin Pie in a Jar
D says
Toooo much pie spice and cinnamon. I love it a less amount but this isint good. I would cut it in 1/2 and try again.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Sorry you didn't enjoy the spice levels D. Most people love how flavorful it is!
Rockey says
I had the same issue, it was very overwhelming. I just tested it with a group and they all agreed. The texture was amazing, I will try again with less spice and see.
Tanya says
hi 🙂 do you know if soy milk would work in this recipe? I but the Edensoy brand with is creamy and is only organic soybeans and water. thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Tanya, if you can't use coconut milk, substitute with a rich vegan heavy cream or a barista-style soy milk. Be sure your soy milk has a higher fat content so the pie stays creamy and delicious. Enjoy!
Julie says
How long do I let cool after the oven before I put in fridge?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Julie! Let it cool at room temp for about an hour before transferring to the fridge. Just until it’s no longer hot to the touch. Then chill fully to set.
Carrie Xie says
I like a really thick crust for my pies. Would I be able to double the crust recipe? If so, how do I go about baking it?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Carrie, yes you can absolutely double the crust for a thicker base, just bake as usual. I haven't tested it but the crust should still cook through just fine, even if it’s thicker, no need to prebake it 😊
Adam Schloesser says
The taste is excellent. I am curious, though; mine has a more custard-like texture, is that correct, or did I make an error? I believe I followed the recipe exactly. Your feedback would be appreciated. Thanks.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Adam, yes the pie will be custard like, but should still hold it's shape when sliced. Is that what you experienced?
Adam Schloesser says
Hi Sam, yes, that's what it turned out like. It tasted great, but I thought it wasn't cooked long enough. I just wanted to make sure. I'm new to the vegan lifestyle, and you've become one of my go-to sites. Thank you so much. I really appreciate that you get back to me.
Sam Turnbull @ It Doesn't Taste Like Chicken says
No problem!! So happy you enjoyed it and are enjoying my recipes! Welcome to the wonderful vegan lifestyle, and congratulations on the change! 🙂 💛
Karyn says
Hands down, the most easiest pumpkin pie recipe. A favourite in our home.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy you love it Karyn!
Resheda says
This recipe never disappoints! We are having a snow day here in Asheville and I remembered that pumpkin pie isn't just for Thanksgiving. Luckily, I always have a can of pumpkin & coconut milk in the cupboard and a vegan crust in my freezer so voile I put this little miracle together in 5 minutes and it will be filling the house with its heavenly spicy aroma in no time! Thank you again this healthy, fail-safe delight requiring no eggs, oil or dairy. xox
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh that's wonderful! Enjoy your snow day and your pie 🙂
Wendy Hall says
I don't have any cornstarch, can I substitute flour for the cornstarch?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Wendy, tapioca starch works well as a substitute in this recipe. Use it in a 1:1 ratio. Enjoy!
Anne says
I could only find deep dish vegan crust. Should I double the filling? Thanks!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Anne! If you're using a deep-dish pie crust, doubling the filling might make the pie too thick and could affect the texture and baking time. Instead, I recommend keeping the filling as is and just folding or crimping the extra crust edges for a rustic look. This way, you'll have enough filling without worrying about overflow. Enjoy!
Anne says
Thanks for the reply, you were SO right. Double filling would have been way too much. Excellent pie, everyone from my vegan daughter to my suspicious of everything vegan son loved it.