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:
Ash_Boston says
So delicious. The pie is not as heavy and filling as a traditional pumpkin pie which is why I love this recipe.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So thrilled you enjoy it so much Ash!
Taylor says
Gorgeous pumpkin pie. I used the scraps from her pie crust recipe to cut out holly leaves and berries to decorate the top of the pie a bit. Decorating it was the hardest part because this pie is so, so easy!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh so pretty!! Love that you enjoyed it so much Taylor!
Mike says
Can I pre-bake the crusts a little before baking?
queen says
yes but not necessary
Sam Turnbull @ It Doesn't Taste Like Chicken says
I wouldn't recommend it Mike as it might burn. The pie bakes for an 1 hour in the oven so the pie crust comes out perfectly baked and flaky. Enjoy!
Nancy C McDonald says
Is it okay to heat the pie before serving? It is in the refrigerator now, waiting for Thanksgiving afternoon.
kassie says
you don’t eat pumpkin pie warm. it’s fine cold or room temp.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Nancy, generally pumpkin pie is served cold (unlike apple pie), but you can warm pumpkin pie slightly if you like. The key is gentle heat. I recommend covering a slice loosely with foil and warming it in a 300°F (150°C) oven for about 10 to 15 minutes just until it’s softly warmed through, not hot. You don't want to get it too hot as the pie could melt.
Sondra says
Loved this recipe! Made your vegan filling, vegan crust and whipped vegan topping! All I can say is yum! Will definitely make again!
Sam Turnbull @ It Doesn't Taste Like Chicken says
The perfect combo!! So thrilled you loved everything Sondra! 🙂
Kat says
I can’t figure out why the pie just doesn’t seem to fully bake despite baking it even longer than suggested. The texture is more pudding-like rather than the firmness of pumpkin pie. I use the regular canned coconut milk. Not the light version. Am I supposed to use coconut cream? Or should I add more cornstarch? Or possibly agar powder instead?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Kat, did you let the pie set overnight in the fridge? It may still look pudding like in the center when you first take it out of the oven, (with small cracks around the edges) but it won't fully set until it is cooled and then chilled in the fridge overnight. Regular full fat canned coconut milk is perfect here, no need for coconut cream. Also try checking your oven with an oven thermometer, it isn't uncommon for ovens to be a bit off, perhaps yours is running a bit low? Let me know how that goes!
Melissa says
My son allergic to corn as well. I need to substitute the corn starch with tapioca starch. Could you please tell me much I need? Normally I have time to play around but my son just asked me today. So happy for him but I want it to work out.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Melissa, You can substitute the cornstarch with an equal amount of tapioca starch so use one quarter cup of tapioca starch in place of the one quarter cup of cornstarch. The texture may be just a tiny bit more stretchy or bouncy but it will still be creamy and should slice nicely once it has had a really good chill in the fridge. I hope he loves it.
Staphany says
Is it okay to use coconut cream instead of coconut milk?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Staphany, yes you can use coconut cream instead of coconut milk. Since coconut cream is a bit richer and thicker, I would whisk it with a small splash of water first just to loosen it so it is similar in texture to full fat coconut milk, then measure and use it as written. The pie may even set a little more firmly and still tastes delicious. Enjoy.
Judy Palermo says
When you prepare the filling ahead of time, do you need to let it come to room temperature before baking? Thank you..
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Judy, if you prepare the filling ahead of time you can store it in the fridge, then either let it sit on the counter while the oven preheats or go straight from cold into the pie shell. Going in cold is totally fine, you may just need to add a few extra minutes of baking time so keep an eye on it and look for the same visual cues slightly cracked edges and a wobbly center. Hope that makes things easier.
Ian Stich says
Ok so this looks amazing, quick question... I have a can of oat based heavy cream. Do you think that would work. I saw in your substitution part that heavy fat vegan milks should work, just want to get your opinion if I should use that because I already have it, or just go get the coconut cream. Thanks
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Ian, that oat based heavy cream sounds like a great option and I would absolutely use that since you already have it. As long as it is unsweetened and on the richer side it will behave very similarly to the full fat coconut milk and keep the pie nice and creamy. Just follow the recipe as written and give the pie a really good chill so it can set up fully. I think it will work beautifully.
Amy says
I make this pie every year, prob for the last 7 years. Everyone loves it.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Amy, this makes my heart so happy! I love that it has become part of your yearly tradition and that everyone enjoys it. Thank you so much for coming back year after year and for taking the time to share this.
Kelley says
Love this recipe! Started using it years ago and have made it every Thanksgiving since!! I get compliments that it's even better than non-vegan pies plus it's so super easy to make!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Kelley, this makes me so happy to hear 😊 I love that it has become part of your Thanksgiving tradition and even more that it gets rave reviews from everyone. Thank you for coming back year after year to make it.
Melissa says
oh shoot I was going to make this tonight and don't have enough maple syrup! literally only like 1 or 2 tbsp. can I use more brown sugar?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Melissa, the maple syrup adds sweetness and a little moisture, so if you are short you can replace the missing amount with about 3 tablespoons additional brown sugar plus 1 to 2 tablespoons plant milk or water to make up for the lost liquid. The flavor will still be delicious and very classic pumpkin pie, just a touch less maple forward. Let me know how it turns out!
Kay says
This was great - I served it to friends who never would have known it was Vegan if I had not told them. Spraked great conversation around the table. It was easy to make, and wonderfully smooth tasty pie. Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Kay, I’m so glad everyone enjoyed it and I love that it sparked fun conversation at the table 😊
Kristina Green says
More of a question! Can you bake, freeze and then thaw?
Kristina Green says
Found my answer in the other comments! Very excited ti try this out!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Kristina, so glad you found the answer! I also have this in the recipe notes. 🙂 Freezing the Pie: You can also freeze the pie. Cook the pie, allow it to set and cool overnight in the fridge. Place the pie on a baking sheet and freeze until solid, 3 - 4 hours. Wrap in plastic wrap then place in a freezer bag, aluminum foil, or an air-tight container and return to the freezer. The pie should keep for up to 2 months. Enjoy!
Ian Imamura says
Haven’t made yet but needed to get it out of 666 reviews 😳
Jess @ It Doesn't Taste Like Chicken says
Hahaha! Fair enough.
Kris says
Yummy and healthy!
Jess @ It Doesn't Taste Like Chicken says
Thanks Kris!
Cc says
I’m so confused — this was so overpoweringly sweet for my husband and I. did everyone’s not come out as sugary tasting?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Cc, so sorry you had that experience. It is a dessert pie, so they are generally sweet. I just want to check that you used 1/2 cup brown sugar, and 1/4 cup maple syrup? Were any ingredients swapped by chance? I hope I can help!
Diane says
I made 6 of these pies last year at Thanksgiving. No one cared that they were vegan. They all requested more pies this year. 🙂 So, we are off to baking. I used honey in these as I was out of maple syrup, but they are still just as delicious.
Jess @ It Doesn't Taste Like Chicken says
Incredible! We love knowing they've been requested again!
carol jacobs says
Could I make this with a cookie crust and bake with the same instructions??
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Carol! Yes, you can definitely use a cookie crust, it works wonderfully! Just keep an eye on it near the end of baking since cookie crusts can brown a bit faster. If it starts getting too dark, you can loosely cover the edges with foil for the last part of baking. 😊
Sabine Jenkines says
Wondering if there is a good substitute for the cornstarch? In can't have corn. Thanks!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Sabine! You can substitute arrowroot starch, just use a little less (3 tablespoons instead of ¼ cup) because arrowroot thickens more than cornstarch. I don’t recommend tapioca here as it can make the texture a bit gummy in custard pies. Chill the pie fully so it firms up. Hope that helps! 😊
Graciela says
I wonder if I can make the pumpkin filing in advance and freeze it so I can make a big batch for future pies.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Graciela! You can freeze the pumpkin filling, but I actually recommend baking the pie first for the best results. Once the pie is fully baked and cooled, it freezes beautifully and keeps its creamy texture when thawed. Just thaw it in the fridge overnight before serving. 😊
Laurie says
It is the best pumpkin pie ever! So easy to make and so delicious!!
Jess @ It Doesn't Taste Like Chicken says
Yay! Thanks for your review, Laurie!