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:
Christine B says
Can I use condensed coconut milk instead?
Sam Turnbull says
No, that would make the pie to sweet and not bake properly.
Karla says
Wondering if I could do this baked into a gingersnap cookie crust? Have you tried it with any other crust than the flaky pastry type?
Sam Turnbull says
Absolutely you could! I haven't made it that way, but I'm sure it would work. Enjoy!
Valerie Vacek says
Hi, can I use honey in place of maple syrup?
Sam Turnbull says
Maple syrup provides gorgeous flavour so I would stick with that. Honey isn't vegan, so I don't cook with it or recommend it for any recipes.
Lindsey | This Miss Cooks says
I made you pie for a Friendsgiving this past weekend and it was a huge hit! Very easy to make too!
Sam Turnbull says
Yay! 🙂
Brittania says
Hello! I'm so excited to try this recipe for my family this year. I was just wondering if it would be adaptable to make in a 9x13" pan so I can cut into bar shapes?
Thank you!
webbergail says
Hi! I am not the person who wrote this, but generally if it's a 9 inch pie you want to double the recipe for a 9x13 (you could totally use an 8x8 though) and just be careful with bake times. I'd also do a graham cracker crust or something similar instead of the traditional pie crust.
Sam Turnbull says
Hi Brittania,
In order for the pie to cook through correctly, I recommend sticking to the 9inch pie. If you want more pie you can always double the recipe and make two 9inch pies! Hope that helps 🙂
Michaela says
This pumpkin pie is amazing! I've been obsessed with pumpkin pie ever since I spent a year in the US and now I made this vegan pumpkin pie and brought it to a potluck where it was a lot of people's first time trying pumpkin pie and what can I say, it was gone in no time! Thanks so much for this easy, and truly creamy pumpkin pie recipe 🙂
Sam Turnbull says
You're most welcome, Michaela! So happy you enjoyed it 🙂
Katie says
Hi! This recipe looks fantastic! I was wondering if I would be able to sub coconut sugar for brown sugar?
Sam Turnbull says
I've never tried it myself, but you can check out this article to help guide you 🙂
Katie says
Thank you!
Maddie says
I did, and it turned out wonderfully!
Katie says
Awesome! Thank you so much!
Dominique says
Hey! Just popped this pie in the oven! The filling on the spoon tastes delicious but I think wasn't until after that I noticed my texture looks nothing like yours... I used fresh pumpkin purée... any idea if it will still work?
Sam Turnbull says
It's difficult to know without being in the kitchen with you! Hopefully, it worked.
Hillary Miles says
This pie is absolutely AMAZING!! It is so much better than the non-vegan pumpkin pie I made last year! Thank you so much for this recipe! I will be passing it around for sure!
Sam Turnbull says
Woohoo!! Thrilled you love it so much, Hillary 🙂
Angela says
Had to add a comment because I made this pie for my book club as there is a momma in there who cannot eat dairy or eggs. Everyone LOVED this pie and we even liked it better than regular pumpkin pie! I served it with So Delicious whipped coconut "cool whip" (in freezer isle.) It was so delicious I'm making it for Thanksgiving for my non-vegan family. It was just that good.
Sam Turnbull says
Hahaha! I love it! My evil plan is working- woo people to the vegan side with deliciousness, muhahahah! 😀
Dawn says
Thanks for the cool whip tip!
Andrea P says
Wow! My husband and I recently converted to “veganism” (not sure if that’s a word or not) . One of his favorite seasonal desserts is pumpkin pie. Im telling you... this pie is BETTER than a regular pumpkin pie. It’s fricken amazing!! Thanks for the recipe!
Sam Turnbull says
Haha, veganism is totally a word! And I am so thrilled that you started your vegan adventure on the right foot with this pie! You're most welcome, Andrea 🙂
aleksa says
Hey,
this looks delicious, and what a great idea about the towel. 🙂
Thank you,
I just have some questions.
1. is it ok to double the filling and the curst recipe and fill the pie a bit more + use the left over crust dough+filling for mini pies. if yes, how long an what temp. should I bake those?
2. I tried to make it last weekend and the top of the pie filling was uneven after baking, sort of bubbly, any suggestions? I really want to achieve the smooth finish.
Thanks in advance.
Aleksa.
Sam Turnbull says
Hi Aleksa,
I have never filled the pie more than one recipe's worth, and I would be worried that the pie wouldn't set properly. Instead how about doubling the recipe and making two pies? It sounds like there were some air bubbles in your pie. Next time when you pour the pumpkin pie filling into the crust, lightly tap the bottom of the pie on the counter several times to help release any air bubbles, then use a spatula to smooth the top as nicely as possible. I hope that helps!
Aleksa says
Hey thanks a lot. I wasn’t going to put a double amount of filling in one pie, I was thinking only to put in slightly more so it is closer to the edges, and then make some extra mini pies with the rest of the filling 🙂 do u think that could work?
Aleksa says
Also, is the temperature 180 for fan assisted oven? Thanks x
Sam Turnbull says
I haven't tested it with more filling so I can't be sure. It might take a bit longer to cook. I didn't use the convection in my oven. 🙂
Dawn says
Mine are currently in the oven, got about 15 minutes left and I'm really worried they won't solidify! Is it normal for them to still be wobbly after 45 minutes??
Sam Turnbull says
Yes absolutely. They won't set fully until they have chilled in the fridge for several hours.
Sabine says
Dying to try this pie... would it be possible to have the ingredients in grams ? Thank you so much !!
Sam Turnbull says
Hi Sabine, grams is a weight measurement whereas cups and spoons are volume, so there is no quick conversion. I know a lot of my readers from the UK have simply picked up a set of measuring spoons and cups so they can easily make my recipes without converting. Hope that helps a little!
Brandie says
Could I make this recipe without cooking it if I did a raw crust?
Sam Turnbull says
No, this recipe needs to be cooked or it will just remain a liquid.
Maria says
I made this last week and it was amazing, thanks so much!
Sam Turnbull says
Yay! Thrilled you love it 🙂
Jade says
Hi, just made it last night and I loved it! I'm not vegan, but I like to keep my desserts as healthy as I can... And this recipe is even better than many of the traditional ones I've tried. Loved the crust, too!
Sam Turnbull says
Wonderful! SO happy you enjoyed it, Jade 🙂
Diana Lopes says
Pumpkin pie is just never enough. And it's not just a Fall thing, I make pumpkin pie all year round x)
Sam Turnbull says
Oh your house sounds dangerously delicious!! Haha
Tannis Larsen says
Before i was vegan, I used to make a lot of delicious pumpkin pies and it was one of the recipes I desperately wanted a vegan version of. I tried the minimalist baker one and it was a flop, a slop actually and had a recipe that was both ingredient and instruction-wise complicated. Last weekend for thanksgiving, I received a home grown sugar pumpkin from my family and went looking for a easy vegan pumpkin pie, and here it was! I sliced the pumpkin in half, scraped out seeds and baked it, scraped again. I used a food processor to mix the ingredients and put it in the oven and it came out perfect! No wobbles, no cracks, just pulling away from the edge a tiny bit. After refrigerating over night, I couldn't resist and sampled a tiny piece with breakfast. Amazing!!!!! I am so impressed with the flavour and texture! I am one satisfied vegan! I'm going to tell the whole world about this recipe!
Sam Turnbull says
Oh yay!!!! So happy you enjoyed it, Tannis. Thrilled you found a pie that satisfied you. I'm a strong that anything can be veganized and taste just as good, if not better than the original 😉
Chloe says
This was really good!!!!! But next time I am halfing the sugar! It’s just wayyyyyy to sweet 🙂
Sam Turnbull says
Glad you enjoyed!