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:
Rob says
I made to of them yesterday,one with only one teaspoon of pumpkin pie spice,both taste great but i like it less spice,great recipe,thanks.
Sam Turnbull says
Glad you enjoyed them Rob 🙂
Jessica Craven says
This is by far the best vegan pumpkin pie recipe I have made. Gave it to non-vegan family members for thanksgiving and everyone loved it!
Sam Turnbull says
Yay! I love to hear that. So happy everyone loved it 🙂
Drue says
I used coconut cream instead of milk and didn't stir it so it was really just the thick stuff. The pie was fantastic. Better than the non-vegan version!
Sam Turnbull says
Yay! So happy you loved it 🙂
Allison says
This was wonderful! My omnivore family enjoyed it and so did my vegan husband and I. It tasted just like, if not better than, pumpkin pie from the grocery store bakeries.
Sam Turnbull says
Yay!!! So happy you loved it so much Allison 🙂
Monique van Dijk Armor says
Happy Thanksgiving! I am from Holland and here we have no pumpkin pie spice (or canned pumpkin puree). What is in pumpkin pie spice? I assume I can mix the spices myself?
helena says
pumpkin puree can be made by putting a halved, seeded, and lightly salted pumpkin in the oven for 40 min, then scooping out the meat and blending it. i mixed the pumpkin spice myself too. there are plenty of recipes on the internet. i live in europe too so i couldnt find those ingredients either 🙂
Monique van Dijk Armor says
Thanks Helena!
Sam Turnbull says
Thanks for helping Monique out helena 🙂 I hope you both enjoy the pumpkin pies!
Christie says
We had this for desert for breakfast and I have to say... IT'S AMAZING!
The filling came out dark, so at first I thought I did something wrong. I let it set set in the fridge overnight and hoped for the best.
My roommate isn't vegan and said they love it! I will definitely be making this again! It's so easy to make, too.
Thank you for sharing! Happy Thanksliving everyone! <3
Sam Turnbull says
Wohoo! So happy you and your roommate loved it Christie. Different brands of pumpkin will range in different shades of darkness, but they will all taste the same 🙂
Savannah Herrera says
Making this pie for Thanksgiving and so far ir tastes amazing! Just a quick question. For Christmas I want to make a cheesecake pumpkin pie, if vegan cream cheese was mixed in to the pie batter, should it cook all the same?
Sam Turnbull says
I think that would be a very different recipe, and without recipe testing it myself, I wouldn't want to recommend trying anything in case it doesn't work out. Sorry I couldn't be more help!
Mark says
Great recipe, I'm not vegan but I have a family member who doesn't do dairy or soy, so regular recipes or anything store made were out and came across this, super easy to make, paired it with a graham cracker curst and it taste just like a regular pumpkin pie, which I think is the highest compliment I could pay, you could serve this to anyone and they would be non the wiser.
Sam Turnbull says
I agree! Tastes just like regular pumpkin pie. Thanks so much for the compliment Mark, so happy you enjoyed it 🙂
Lisa says
Mine's in the oven right now, but I'm a little worried. Yours looks thick and you mentioned spreading it. Mine was much thinner, just a thick liquid really. I followed the recipe exactly. My coconut milk was shaken well and nice and thick. Should I be concerned?
Sam Turnbull says
I don't think so, just make sure the edges are cracked and the center still looks a little wobbly when you take it out of the oven. Enjoy!
Lisa says
Thank you for this awesome recipe! I've been meaning to update you after my concern. It came out PERFECT! Best pumpkin pie ever.
Sam Turnbull says
Oh yay! I appreciate you coming back and letting us know. Thrilled you love it so much Lisa 🙂
Sarah says
I tried making this tonight and with 14 minutes left to go, I checked on it and it was really dark brown. It was still pretty runny inside I think but I freaked out so I took it out. It looks like it's solidified now that it's out, but do you know what could have gone wrong?
Christie says
Mine came out really dark brown, too...
Rubie Grayson says
So, I used this recipe before and tweaked it. I used more pumpkin puree and didn't shake the coconut milk can (so just the thick goods). Also, I didn't use maple syrup. Maple syrup browns a lot on its own...
Sam Turnbull says
It's possible that your pumpkin was just a little darker than mine. Nothing major to worry about, as long as it is cooked enough it should be just delicious.
Audrey says
This pie is in the oven now. The batter is so yummy. So far the batter is the best tasting vegan pumpkin pie I've ever had. I used organic blue agave because it's all I had. Also didn't have pumpkin pie spice so I used ground allspice and ground ginger in its place. Thank you for posting this great recipe!!
Delfina Lopez says
Was just coming here to say the same thing about the batter - I couldn't stop eating it! Can't wait to try the pie tomorrow (with some yummy coconut whip)!
Sam Turnbull says
Hahaha! Love it.
Taylor Meek says
I was going to use organic blue agave as well because I don't have maple syrup! Will it do the same job? Also, do you think I could use apple pie spice instead of pumpkin pie spice? I know the ingredients are similar, but apple pie spice has more cinnamon I guess. Let me know how it works out with your substitutions 🙂
Sam Turnbull says
Yes, agave should be just fine. Apple pie spice should work, if you have extra nutmeg, I would add a bit more of that in as I think it has less nutmeg than pumpkin pie spice. Enjoy!
Sam Turnbull says
You're so welcome Audrey! Thrilled you love it so much so far 🙂
Lori tucker says
Yay!!! My daughter and I are making all things Vegan for our family Thanksgiving dinner, since we are the only Vegans. Grabbing ALL ingredient every at the store now, and going to make this tonight!!! Thanks so much! It looks easy( yeessss) and delish:) Can't wait Happy Tofurky Day all:)
Sam Turnbull says
Haha! Love it. Happy Tofurkey day to you as well Lori 🙂
Nadia says
How much pumpkin pie spice extract can I use to replace the powder form of the pumpkin spice?
Sam Turnbull says
I've never baked with pumpkin pie spice extract before, so I would say, depending on how strong it is 1 to 2 teaspoons.
ELI says
I was wondering what you would recomend as a substitute for maple syrup. Maple syrup is difficult to find and expensive where I live. I have corn syrup, would corn syrup work?
ELI says
Nevermind, i see you answered this for someone else.
Sam Turnbull says
Corn syrup would work just fine. Enjoy!
Denise says
I will be making this very soon! Would agave syrup be a reasonable sub for the maple syrup?
We do not like any "maple-y" taste. Do you taste the maple? Thank you!
Sam Turnbull says
Yes, agave should work fine, and so would corn syrup. Enjoy!
Lily says
omg yes cannot wait to make this pie
Sam Turnbull says
Haha! I hope you love it 🙂
Alyssa says
Hi! I just baked a double batch of this pie and if the pie is as delicious as the batter, everyone is in for a yummy Thanksgiving treat! They look divine!!! Since I made the pies two days early, what is the best way to store the pies? In the fridge? Covered or uncovered? Thank you for an amazing easy recipe. Just what I was searching for!
Sam Turnbull says
Yay! So happy to hear that. I would keep them covered in the fridge. You can remove them a few hours early before serving if you prefer room temperature pie. I hope you love them!
Amanda says
Thank you so much for this delicious recipe! This is my first Thanksgiving being vegan and with none of my family members being vegan, I am in charge of bringing the vegan dishes. I did a test run pumpkin pie with another recipe... and it turned out a little curdled. So, I tried this one and it was phenomenal!
Thanks again for this delicious vegan recipe!
Sam Turnbull says
Oh yay! Too bad the first recipe you tried didn't work out but so happy this one did for you! The last thing you want is a curdled pie! Ew! hahaha. Have a happy vegan thanksgiving!!
Zoe says
This pie sounds perfect and I'm planning on making it this Thanksgiving. I was curious if need to use full fat coconut milk or if I could use lite instead. Also, will it be the same without brown sugar? Just curious. Thanks!
Sam Turnbull says
Hi Zoe, you want to use full-fat coconut milk so that the pie is rich and creamy. The brown sugar makes it sweet and holds moisture, so no it would not be the same without. Enjoy!
Kymberly says
Hi Sam your recipe looks amazing and thank you very much for sharing. I am making this pie for friends who have dairy and egg allergies. So this recipe is ideal. I have extra thick coconut milk do you think this would work?
Sam Turnbull says
Oh yay! They are going to love it. You could thin you coconut milk with a bit of water to get a thick heavy cream consistency. 🙂