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:
Neve says
Made this pie for Thanksgiving and it was a huge hit !! Doubled up since the can of pumpkin and the can of coconut milk is just about right for two pies (I didn't add or subtract the extra 1oz., I simply dumped the whole can in) making two was the best decision ever !! The fact that it doesn't use condensed milk or eggs made it extra light !! Even after a heavy meal we were all able to squeeze in a few slices 😀
Sam Turnbull says
Haha! Love it. So happy you enjoyed it, Neve 🙂
Ahh4545 says
What happens if I add the pumpkin filling instead of an actual pumpkin?
Sam Turnbull says
Pumpkin pie filling contains other ingredients such as sugar, spices, and setting ingredients (maybe not vegan). It's intended to dump in a pie shell straight from the can.
Crystal says
This pie is fantastic! I made a "trial pie" before the inlaws come over and my husband and I were blown away by how delicious and creamy this pie is. For the trial pie, I taste-tested it at varying stages of its cooling/setting. I found that it was BY far best after it had been refrigerated overnight. After just a few hours of refrigeration I could still detect the starchiness of the cornstarch, but by the next day that texture/taste was gone.
I just pulled the "real" pie out of the oven for dinner tomorrow and I'm proud to serve it at my dinnertable.
Happy Thanksgiving 🙂
Sam Turnbull says
Aww yay! So happy you enjoyed it so much, Crystal! Happy Thanksgiving 🙂
Julia says
Hi! I made this pie yesterday as a test before Thanksgiving when all of my family comes. It was amazing but the one thing my dad mentioned was the pie was a little heavy. So today I made another two, but instead of putting everything in the blender, I used my mixer to make the coconut milk into a coconut whipped cream. Then I mixed in everything else instead of using the blender. It's so so much lighter and its so good! I also used your pie crust recipe and it worked like a charm! So happy with this thank you. I recommend to anyone who likes a lighter pie to make the coconut whipped cream then use that. I measured out the coconut before I made it into the cream though just by the way.
Sam Turnbull says
You're most welcome, very happy you enjoyed it 🙂
Lauren says
I just made this tonight - it's in the oven finishing up right now! I won't be tasting it as it's for a friend but it looks AMAZING. I was a bit nervous with the filling at first as it was quite runny for me (I used freshly pureed pumpkin - maybe a higher water content?), but it looks like it's firmed up perfectly!! I also added a tablespoon of molasses and a teaspoon of cardamom and it smells/looks great!
Sam Turnbull says
Awesome!! I hope you friend loves it. What a nice gift 🙂
Luna says
I doubled the recipe and it turned out great! I used your pastry recipe as well. My non-vegan roommate and I agree this pie is way better vegan!
One pie for me to "test" and another for my family for Thanksgiving!
Thanks for the great recipe!
Sam Turnbull says
Hahaha! Awesome! Thrilled you love it so much 🙂
Gabby says
I'm allergic to coconut..Do you know if it's possible to use cashew milk instead, or would that mess up the consistency?
Sam Turnbull says
Hi Gabby, I think that should work ok. I would buy the cashew milk that has the highest fat content so that it is most similar to coconut milk. Hope that helps!
Gabby says
Thank you so much! I tried it with cashew milk and it turned out great! The middles were a bit more wobbly than if I used coconut milk, but they still tasted fabulous. I will definitely be keeping this recipe forever!
Sam Turnbull says
Yay! So happy to year that 🙂
Ali says
I have been making pumpkin pie for years and just this year have chosen to be vegan. This pumpkin pie is 10000 times better than any pumpkin pie I've made or have had in the past, AND it's vegan! You nailed the spices, texture, and the creaminess. Not only is this recipe perfect but I've tried many other recipes of yours this week and all of them are stunning my husband and I!!!! Thank you!
Sam Turnbull says
Aww yay!! SO happy you loved the pumpkin pie so much, and that you are enjoying so many of my recipes, Ali!
Samantha Alexandra says
Being a new vegan, or at least mostly vegan leaning, the first thing I wanted to look up was pumpkin pie(because... Fall... Duh, and because I'm a stay at home mom that bakes something new weekly). This was the very first recipe I've stumbled upon.... I am SO EXCITED to try it.
I'm learning that so much can be made vegan and not only look, but taste so much better if not, just the same!
Thank you! I'll be letting you know how this goes!!
Sam Turnbull says
Hi Samantha, (great name by the way 😉 ) Welcome! Oh yes, I'm a strong believer that anything can be made vegan and taste just as good (if not better) than the original. I hope you love the pumpkin pie! 😀
Samantha Vincent says
This was A-MAZ-ING. I'm new to veganism and I'm crazy about the fall season so I looked into vegan pumpkin pie, stumbled on this recipe, and tried it out. I had it in the fridge overnight since I made it very late in the evening. Had it for breakfast. Thank you for making the transistion better for me, I will continue to make this again.
Sam Turnbull says
Aww you're so welcome, Samantha (great name by the way 😉 )
Welcome to It Doesn't Taste Like Chicken 😀
Denise says
I just made this pie and it was delicious! So creamy. So pumpkin-y. So GOOD.
Sam Turnbull says
Woohoo! So happy you loved it, Denise 🙂
Mark says
Excellent! Baked for pi day this year. First time making a pie on my own; glad it was this one 🙂
Sam Turnbull says
I'm glad too!! So happy you enjoyed it Mark 🙂
Lauren Jones says
Happy Pie Day! I find myself coming back to this recipe again and again, it always comes out great. When I'm feeling fancy i put a pecan crumble on the top, I highly recommend trying it out.
Sam Turnbull says
Ooo! Love the idea of pecan crumble! So happy the recipe is a go to for you, Lauren! 🙂
Samantha says
We have been making our way through your amazing blog, and I never have to "test" recipes on here because I know they are all incredible. I found you through your holiday side dishes (that my very meat-eating family loved and had no idea were vegan, from scratch). But this pie... this pie! Is absolutely incredible. The best pumpkin pie I've ever had, and I've made my way through plenty. As other commenters have said, the texture and the flavors are just perfect. It's well-spiced, so that each bite brings you right back in. I never get tired of it. It's not too sweet (although, it is a dessert, so it's sweet enough), and it leaves you wanting more.
Thank you for putting recipes like this out there! 🙂
Sam Turnbull says
Hi Samantha (great name 😉 )
Aww that's wonderful, so happy you feel safe making my recipes! I always do lots of testing to make sure my recipes come out right every time, so it's wonderful you noticed that. Thrilled you love the pumpkin pie so much! Thank you so much for your lovely comment, it totally made my day 😀
rory says
This pie is so freaking good that I had to leave a note of thank you for sharing. It is by far THE BEST vegan pumpkin pie recipe in the world. I know because I have been searching for a good vegan recipe for years. And this recipe is more than good, it is excellent. Simple wholesome ingredients, perfect consistency, and perfect flavour. How did you do it? It's one of the many wonderments that make life worth living. 🙂
(Now I'm trying it with sweet potatoes, replacing the cinnamon with nutmeg. After tasting the batter, I know it's gonna be delish too!)
Sam Turnbull says
Hahahaha! Wow! This comment made my day! My recipes are always just a lot of experimentation until I get it right. So very happy you appreciate it so much, thrilled you love it! The sweet potato pie sounds fantastic!
Liz says
Hello.
This is a really good pie recipe, but might I add a few suggestions to try?
Replace the coconut milk with coconut cream.
Make it a teaspoon of cinnamon and add an additional 1/2 teaspoon of allspice.
Sam Turnbull says
You're always welcome to adapt the flavours to your own preference. Enjoy!
Shauna says
I've made my fair share of vegan pumpkin pies, but this one is BY FAR the most popular. We had it for Thanksgiving and my husband has been asking me to make another one ever since. In fact, he asked me to make it for Christmas as well. I kind of want to try a variation on it - maybe by adding a streusel topping - do you think it would cook okay if I just made the recipe as-is but added a topping to it?
Sam Turnbull says
Amazing! So happy to hear it's your favourite Shauna 🙂 I had a google around and found a streusel-topped pumpkin pie recipe (not at all vegan), but my guess is that the same approach they use would work with my pie as well. Bake the pie following my directions as normal then at the last 10 minutes of baking time, sprinkle the streusel topping over the pie, then finish cooking. My guess is that would work just fine. Enjoy the pie! 😀
Shauna says
Thanks! That's kind of what I was thinking but wasn't sure if anyone else did it that way - I appreciate the link!
Carmen says
So...love the filling in the recipe but for people who are truly vegan......what kind of crust are you using.....?
Sam Turnbull says
Hi Carmen,
I'm truly vegan so all the recipes on my blog are 100% vegan. I use my Easy Vegan Pie Crust recipe or you could buy a store-bought pie crust, many are vegan you just have to check the ingredients.
Leigh says
First time I have ever made a pie - this was super easy and so yummy.
I just had the last piece this morning - it was amazing. My son and myself ate the whole thing to ourselves.
Thank you for sharing 🙂
Sam Turnbull says
You are most welcome Leigh! So happy you both loved it 🙂
Slug says
OMG, this is the best pumpkin pie I have ever had. Ridiculously easy to make, and just the right seasoning and sweetness. I used a store bought vegan pie crust. It was absolutely incredible! Thank you so much for bring pumpkin pie back into my life! xoxox
Sam Turnbull says
Aww you're so very welcome! Thanks for the lovely comment 🙂
Monique van Dijk Armor says
I made the pie last night and served it today at our Thanksgiving celebration (I live in Holland and we don't have Thanksgiving, so everyone has to work on Thursdays). I used the Dutch "speculaas" spice as we don't have pumpkin spice here and it is very similar to pumpkin spice. i never really liked pumpkin pie before so I was curious if I'd like it, the batter tasted really good! And so did the pie!! My (American) husband said that this is exactly how pumpkin pie should be! the recipe is so easy to make, also the pie crust! I used fresh pympkin, we don't have canned pumpkin puree here.
I will definitely make this pie again!!!! Thanks for the aweske recipe!!
Greetings from Amsterdam, The Netherlands!
Sam Turnbull says
I've never heard of Dutch speculaas spice, but am intrigued! I will have to try it one day. So thrilled you love it so much Monique.