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:
Elyssa says
Hi!!- I went to the store and forgot to buy coconut milk. I have lactaid milk and coconut cream. Can I use a combo as an alternative?!
Sam Turnbull says
I would just thin out the coconut cream with a bit of water until it reaches a thick heavy cream consistency. Hope that helps!
Rachel says
Wow. I made this to bring to my mother-in-law's house today where there were over ten people (none of whom are even close to being vegan). They all LOVED the pumpkin pie. This is an amazing recipe. Going to make it again on Saturday to take to my grandma's house.
Sam Turnbull says
Awww yay!! SO happy everyone loved it 🙂
Alishaba plyler says
Just made this tonight for my twins boys 4 year old pre-school Thanksgiving! My boys have very severe food allergies and this is not only my first vegan pie but my first pie in general. It turned out wonderful. Thank you very much for an amazing recipe so that my boys can enjoy Thanksgiving with the rest of the class
Sam Turnbull says
I love that story! So happy your boys could enjoy the pie!
vanessa says
Hi,
I made this pie and I absolutely loved it! I was just curious about one step to make sure I am doing everything right because i feel like my mix did not fill my pie crust as much as yours. When i opened my can of coconut milk there were some solid parts and some runny liquid parts. When I measured it out it was mostly liquid and some chunks of the thick part. Did you only put the thick part when you measured or was it the liquid?
Sam Turnbull says
Shake the can vigorously before opening and measuring the coconut milk. This will mix the solid and liquid. It's possible that I just had a slightly smaller pie plate than you so it would fill more. Enjoy!
Kelsey says
Hi,
I followed the recipe exact, and put it in the fridge to sit overnight after letting it cool.
It came out of the oven really dark (darker than your photo above) and is actually a little "too" much set; like too jiggly.
The taste is spot on, but wondering what slight adjustment you may recommend? Shorter bake time? Less corn starch? I like at about 2500 ft elevation, if that has anything to do with it.
Thanks!
Sam Turnbull says
Hi Kelsey,
I don't know much about high elevation baking, but I do know that evaporation happens quicker. My guess is that the pie lost more moisture than when I bake it at my elevation, which would make it darker, and firmer. I would try adding more coconut milk to up the moisture. Hope that helps!
Kelsey says
Perfect! Thank you:)
All of my family said this is the best vegan pumpkin pie recipe I've ever made. Glad I found this recipe.
I'll make that adjustment for thanksgiving.
much Aloha!
Sam Turnbull says
Yay! So happy to hear that 🙂
Vanessa says
Hi can I freeze this pie before baking it? I'm trying to get somethings done before thanksgiving. Thanks
Sam Turnbull says
You can freeze the pie crust, and the uncooked filling separately. Then thaw, pour the filling into the crust, and bake as normal. Alternatively the pie can be made up to 2 days ahead of time. Hope that helps!
Katie Winchester says
Does the pie have a distinct coconut flavor? Can't wait to make this!
Sam Turnbull says
Nope, it tastes just like traditional pumpkin pie. 🙂
Kristen says
Made this without any crust and it was delicious! Going to make it with graham cracker crust for Thanksgiving. Thanks for posting Sam!
Sam Turnbull says
Woohoo! So happy you love it Kristen! 🙂
Bri says
So to make it crustless I just pour the filling in just a pan and it should turn out the same?
Sam Turnbull says
Yep! It might take a little less longer to bake, so keep an eye on it and when it has cracks around the edges but the center is still a bit wobbly, it's ready to take out. Enjoy!
Sarah says
How did it go making it crustless? I was in the comments to see if anyone had posted cook times for crustless. 🙂
Heather R says
I was wondering if I could substitute the cornstarch for arrowroot? Thank you! I am so excited to try this tonight!
Sam Turnbull says
Yes, it should work just fine. Enjoy!
Belenn says
Would arrowroot be the same measurement as cornstarch?
Sam Turnbull says
I haven't tested it myself, but that's what I would try. I hope it works for you!
Mackenzie Jones says
This was my first time baking something vegan and my expectations weren't very high but I just now tried it after following this recipe and it was delicious! Definitely making again for thanksgiving and I will continue to use this recipe. I would recommend this to vegans that I know and even non vegans. Thanks! 🙂
Sam Turnbull says
Aww that's so perfect! I'm honoured my recipe was your first vegan baking adventure, and thrilled you enjoyed it so much! 🙂
Barbara says
Great pie. Tried it this week and will definitely make for Thanksgiving. Forgot to put in the salt but it was fine without it.
Sam Turnbull says
Perfect! So happy you loved it Barbara 🙂
Christie says
Hello!
I am wondering if this pie could be frozen to bake later?
I can't wait to try it!
Thank you. 🙂
Sam Turnbull says
Hi Christie,
I would freeze there filling, and the crust separately. Then when you want to bake, thaw them both, fill the crust, and bake as normal! That should work just fine. Hope that helps! Enjoy!
Jasmine says
Hi!
The recipe looks awesome!
I was wondering if you use sweetened or unsweetened coconut milk?
Sam Turnbull says
Thank you! Just regular full-fat coconut milk, the kind in the can not in a carton, such as this. (I don't believe it comes in a sweetened variety).
Edwina says
This looks delicious. I like the idea that it is creamy. I'll have to try it. Thanks for sharing.
Sam Turnbull says
You're very welcome, I hope you love it Edwina 🙂
Sheryl Baker says
Hi Sam,
What do you think about substituting silken tofu for the coconut milk?
Sheryl
Sam Turnbull says
Hmmm... I think it would work technically speaking, but skien tofu is pretty watery tasting, not sure if it would replace the creaminess of coconut milk as far as creaminess goes...
Rosina says
I just made this today and it was amazing!!!!! Tastes SOO good. My crust turned out perfectly as well as i used the one reccomended by this recipe. Pairs greatly with coconut whipped cream.
Sam Turnbull says
Woot woot! Thrilled you love it Rosina!
Jan Rüegg says
Awesome, best Pumpkin pie I ever had! (My wife making it for me as a surprise probaby also helped :D)
Sam Turnbull says
What a lovely wife! So happy you enjoyed it Jan 🙂
Renee says
Hi there! So i'm attempting this recipe tonight and i'm just wondering what sort of consistency the coconut milk should be when you first get it? The one i got is very liquid-y but i know some come looking a bit more solid.
Sam Turnbull says
The liquid one you have is the right stuff. The more solid ones are usually called coconut cream or premium coconut milk. Enjoy!
Abby says
Hi Sam, about to attempt this recipe. Can I ask what size pie dish you use?
Thanks! X
Sam Turnbull says
Oh yes, duh! I should have that in the post. A standard 9" pie dish. Enjoy!
Sam @ Made on Mott says
I love this recipe!!! Remade it with some nutmeg and a graham cracker crust- obsessed! Thanks for sharing 🙂
Sam Turnbull says
So happy you loved it Sam! 🙂