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:
Cyndy says
This pumpkin pie recipe is out of this world! Tastes just like a pumpkin pie made from the recipe on Libby's canned pumpkin! A custard with no eggs and no dairy? Not possible you say? Well I am here to tell you your pumpkin pie dreams have come true! For the pumpkin pie spice amounts I used the quantities/spices on Libby's canned pumpkin recipe, plus 1/4 tsp of all spice for a total of 2 tsp of pumpkin pie spice that's called for in Sam's recipe. I also used organic coconut cream in a can since I couldn't find a can of "full-fat coconut milk." When it came out of the oven it looked amazing but didn't smell exactly like the Libby's pie. But the next morning after it chilled overnight in the frig the smell was bang on for the Libby's pie! And it tasted soooo good! Sam you are a recipe genius!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh wow, this made my day! 🥹 Thank you so much for such a thoughtful and detailed review. I’m thrilled it hit that classic Libby’s pumpkin pie vibe for you!
Maddie says
Such an amazing pumpkin pie! You can't tell it's vegan at all. I made it with frozen pumpkin cubes instead of the canned pureed pumpkin and that worked great! To do this, just put the frozen pumpkin cubes in a pot with a splash of water and cook until very soft, puree the pumpkin, spread out the puree on a baking sheet and bake at a low temperature (~110 C) for 10-20 min to release some of the extra moisture, and then add to this recipe in place of the canned puree. The pie was a huge hit! Everyone loved it and devoured it in seconds. Will definitely make again and again!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wow, love this homemade pumpkin puree method! So glad it worked so well and was such a hit! Thank you, Maddie! 🥧✨
Brenda says
This recipe is just great! The whole neighbourhood will smell like pumpkin pie, so don't mind to have to share. 😜
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha love that! The best kind of neighborhood problem. Thanks, Brenda! 😄🥧
Lisa says
Yum! My first pumpkin pie and it was a big hit.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy to hear that Lisa!!
Ami Walker says
Hi! I was just about to make this and I realized I only have soy milk and sweetened condensed coconut milk 😱 can I substitute with either of these? If so, what other adjustments would I need to make? Thank you!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Ami, you can use soy milk, but make sure it is a barista or higher-fat style so the pie stays creamy. If it is regular soy milk, the pie will still work but may be a little softer so be sure to chill it well to set. I would not use sweetened condensed coconut milk here since it is much sweeter and thicker and would throw off the texture. See the recipe notes for coconut milk substitutes. Hope that helps and happy baking.
Diane says
I made this for the first time for this year's Thanksgiving dinner and I am sorry I waited so long. Used your vegan crust recipe as well. If I hadn't mentioned it was vegan I don't think anyone would have known any better. It came out perferct! Also made a conventional Pumpkin pie for the non-vegans but this one disappeared first. If I am looking for a delicious vegan recipe, this is the website I search first. Thank you for your delicious recipes!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Diane, thank you so much for this lovely message, it truly made my day. I am so happy the pie was such a hit and that it disappeared first, that is the best compliment. I really appreciate your kind words and support 🙂
Jennifer says
5 star all the way! Everyone loved this! Hubby said it's the best he's ever eaten! Thanks so much!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Jennifer, that makes me so happy to hear, thank you so much for the lovely review. Please tell your hubby I am honored by that compliment, and I am so glad everyone enjoyed the pie. Happy baking.
BB says
Great recipe! Flavor was terrific. Really appreciate all the notes.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi BB, thank you so much for the kind words. I am really glad you loved the flavor and found the notes helpful, that means a lot to me.
Ginny says
I made for thanksgiving and my husband and son and I agree best pumpkin pie we have ever had including non vegan pies!!!! Made it twice in four days it went so fast!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Ginny, wow that is the ultimate compliment, thank you so much. I love that you made it twice and that it disappeared so fast, that is the best sign of success. So happy your whole family loved it.
Lisa P says
Great recipe and very easy to follow. I’m not able to have any dairy so this was a godsend this year. Thank you so much to the author of this recipe.!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy this worked for you, Lisa, and I love that it could be part of your dairy free holiday table 😊
PriceCheck says
I'm not a pumpkin pie gal but I wanted my youngest (who's allergic to egg and dairy) to be able to enjoy it on Thanksgiving Day if he wanted so I told the fam I'd make and bring the pies. I prepared and made the vegan pie crust that is linked in the recipe and the filling the evening before Thanksgiving. Last night on T-Day all the Pumpkin Pie eaters in our group had seconds. My husband had leftovers of it this morning and said, "I thought this was really good last night but was drunk so I wasn't sure. But now I'm sure, this is the best pumpkin pie I've ever had." My son ended up not even trying it lol but this is a recipe I will use from now on. Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
This made me laugh so much and I am thrilled everyone loved it 😂
Jennifer Copeland says
im using a pre-made keebler graham cracker pie crust. how long would i bake this? (just finished the filling and its sooo good)
Sam Turnbull @ It Doesn't Taste Like Chicken says
Same bake time and temperature, Jennifer, and yay I love that you tasted the filling already 😊
Antonellis says
This is a delicious recipe and I’ll be making this again and again I followed the instructions to substitute a coffee creamer. In this case I used Barismo vanilla coffee, creamer, nondairy, and it worked perfectly. The texture of the pie was smooth and creamy and firm however, the pie was a little bit too sweet for my taste, and I noticed that the Barismo coffee creamer has sugar so the next time I make the pie, I will use less than suggested amount of sugar in the recipe.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So glad you enjoyed it, Antonellis, and your plan to reduce the sugar next time sounds perfect 😊
Melissa says
this turned out delicious! I only had about 1/2 tbsp of maple syrup so I mixed 3tbsp brown sugar with 1tsp water and it turned out great! thanks for the recipe I'll be using this and your coconut whipped cream recipe in the future!
Lydia says
I have been making this recipe for a few years now. I even made this and the traditional pumpkin pie with all the eggs in it one year and when my guests compared the two they said this one was much better. So this is the only pumpkin pie recipe I am using from now on, thank you so much!
Sam Turnbull @ It Doesn't Taste Like Chicken says
That is the ultimate compliment, Lydia, I am so honored this is now your go to pumpkin pie 🥰
Sam Turnbull @ It Doesn't Taste Like Chicken says
That is such a smart swap, Melissa, and I am so happy it turned out great 😊
Valinoe says
Hi! Hoping quite selfishly that you're still checking your comments this close to Thanksgiving. I don't have cornstarch, can I substitute with Bob's red mill gluten free flour (sweet white rice, whole grain brown rice, potato starch, whole grain sorghum, tapioca, xantham gum)? Or perhaps coconut flour?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Arrowroot or tapioca starch will work, Valinoe, but I do not recommend coconut flour for this one 😊
Valinoe says
hi Sam, thanks for your reply! I did end up using the Bob's gf flour and it worked well, I just should have actually set a timer when I baked it lol. All the non-vegans loved the pie and I turned out to be the judgiest one at the table lol. Thank you and looking forward to trying more of your recipes!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Valinoe, thank you so much for the update and I am thrilled it worked out with the gluten free flour. I love that the non vegans approvedtoo. I hope you enjoy many more recipes.
Nikki says
I followed the recipe exactly, except that I substituted coconut sugar for brown sugar. My pie turned out very brown on top, not pumpkiny orange like your photos show. What could I have done wrong?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Great question, Nikki, coconut sugar is much darker than brown sugar so that is exactly why the top browned more, also pumpkin can vary in color from brand to brand and season to season so it is totally normal for the pie to come out in different shades of brown. 😊
Lisa says
Made this for my son and daughter-in-law. Turned out perfect. Also made it in muffin tin for small portion desserts for them and my elderly inlaws and also turned out perfect. Made a second one and subbed in Sweet potato puree for the pumpkin! All turned out great!
Sam Turnbull @ It Doesn't Taste Like Chicken says
I love all of these variations, Lisa, especially the sweet potato and the mini muffin ones 🥰
Heather says
OMG, it actually tastes like pumpkin pie and the texture was perfect! I've been trying recipes for 3 years and its been 3 years of failure until now! This is a keeper for my teen with multiple food allergies:) Thank you!!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
This is exactly what I love to hear, Heather, I am so happy this one finally worked for you 💛
VALERIE says
I followed the directions exactly as written. I even left in the frig overnight. Unfortunately, my pie came out a too soft and it did not taste good. 😔
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Valerie, I’m so sorry you had that experience and that the pie didn’t turn out as expected! This recipe has worked well for so many readers, so I’d really love to help figure out what might have happened in your case. Did you make any substitutions or small changes to the ingredients? When baking, the pie should be set around the edges with a slight wobble in the center when you take it out—that center firming up as it cools. The final texture is meant to be custardy but still firm enough to hold its shape. Was that the texture you ended up with? And did you adjust any of the spices at all? It is quite spice-forward, so it should be nice and flavorful. I’m happy to troubleshoot with you so we can get this just right!
Andrea says
Hi! I have both coconut milk AND coconut cream. (organic, unsweetened, no guar gum, in a can) will one make it richer, or firmer than the other?
Also, what happens if I skip the maple syrup? (I don't have any) ...naturally waited til day before Thanksgiving to look this all up.
Thank you.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Andrea, Coconut cream will definitely make the pie a bit richer and slightly firmer than coconut milk since it has a higher fat content, so you can absolutely use it 1 to 1 if that is what you prefer or have on hand. If you want a texture closer to the original recipe, stick with the coconut milk. As for the maple syrup, yes you can skip it and just replace it with more brown sugar to make up the sweetness. Since the recipe calls for half a cup of brown sugar and a quarter cup of maple syrup, I recommend increasing the brown sugar to three quarters of a cup total and adding 1 to 2 tablespoons of plant milk or water to replace the missing liquid. I hope that helps!
Goldie says
I made this for Thanksgiving. This is the best vegan pumpkin pie recipe! I used a barista blend oat milk because of a coconut allergy, and it was perfect! Thank you so much!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aw I love that, Goldie! So happy it worked perfectly with oat milk. Thanks for sharing! 🧡🥧