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:
Leigh N says
Made this pie for Canadian Thanksgiving. It was fantastic. Searching your other recipes and will be making the chocolate cake for a birthday and the tortilla soup next. I have to say you have the best vegan recipes I have been cooking and baking a long time but only vegan for one year. Looking forward to trying a number of your recipes in the coming months.
Sam Turnbull says
Aww shucks, thank you so much, Leigh! I put a lot of time into recipe testing to make sure my recipes come out as delicious as possible. So happy you are enjoying them so much 😀
Allison R says
This recipe is flawless! The best pumpkin pie I’ve ever had! (Even before going vegan) The best part is that is really is SO easy. I didn’t even use a blender I just whisked it all together and put it in a premade vegan pie crust and wa-la! The only change I made was let it cook a little longer (approx 10-15 min) but oven times may vary. Perfection when served with vegan coconut whip cream! Thank you, thank you. My go to recipe from here on out.
Sam Turnbull says
You're most welcome, Allison!! Thrilled you loved it so much and that you found your go-to recipe! 😀
Sarah says
Made this recipe exactly as the directions and it is the best pumpkin pie I’ve ever had! My kids loved it too! My son has an allergy to eggs and dairy so this pumpkin pie recipe saved our Thanksgiving. Can’t wait to have for breakfast.
Sam Turnbull says
Oh yay!!! So thrilled you and your family loved it! 😀
Nicole says
The only pumpkin pie I’ve ever had that doesn’t need copious amounts of whipped cream!
Sam Turnbull says
Boom!!! Love that comment! 😀
Jen says
Hey there.
Not sure if anyone is going to see this in time....I made this in the past and loved it. I just put my Thanksgiving pie in the oven when I realized I mismeasured the coconut milk. I think I only added 1/2 cup, not 3/4 cup.
Will this work out in any way? I assume I would have to cook less time. I may not know for sure if if it is edible, until we actually try to eat it. I have enough stuff to make a second one as a back up. Should I do it?
TIA
Sam Turnbull says
Hi Jen! I haven't tried that myself but I imagine it will be fine, just a little firmer. Enjoy!
Jen says
Just to update the pie was fine. A little firmer, as you mentioned, and it didn't fill the pie shell as well. I cut the cooking time a bit. It was yummy and everyone who ate it enjoyed it, even my husband who doesn't like vegan substitutes. Thanks for the great recipe!
Sam Turnbull says
Wonderful!! 🙂
Jordan says
My filling looks a lot thinner than yours. Its like a liquid. :/
Jade says
Mine just turned out the same way. Very runny
Jordan says
Mine is in the oven now. I followed the measurements exactly. This recipe was recommended to me by many people, so I'm not sure what happened :/
Sam Turnbull says
Yep! It's very liquidy, I pour mine out of the blender. It needs to bake and set to become solid. Enjoy!
Nina says
Hey! I want to try out this pie, but canned pumpkin isn't really a thing where I live, so I'm wondering how would this recepie work with a fresh pumpkin? Should I cook/bake it beforehand, add some spices?
Can't wait for the reply, this looks delicious <3
Nina says
Ugh, nevermind, I remembered that I can use ctrl+f to search the comments. Will be attempting it soon!
Kelly says
If you use fresh pumpkin, out should be a sugar pumpkin not the large Jack o lantern type. You'll need to cook it down to be thick, fresh pumpkin is quite watery.
Sam Turnbull says
Haha! No problem! Enjoy!
Faye says
Can the maple syrup be replaced with organic sugar?
Sam Turnbull says
Maple syrup provides a gorgeous falvour to this pie, bit if you want to replace it use another liquid sweetener such as agave or corn syrup so the consistency stays the same.
Ashley says
Hi,
So my pie is definitely darker than yours thought it wasn't before I baked it… It also didn't really crack but instead like puffed up a little and on the edges near the crust it looks like it crystalized a little… like sugary and raised? I followed the recipe exactly… what do you think? Does the texture on top sound weird?
Sam Turnbull says
Hi Ashley, I'm sure the pie will turn out just fine. Some pumpkin pies turn out darker because of different varieties and ripeness of the pumpkins. Nothing to worry about. Enjoy!
Betsi says
Im making this recipe tonight in a larger pie pan. Any suggestions for expanding the recipe? Should I just double everything and expect to have leftovers? Thanks!
Sam Turnbull says
Hi Betsi! It depends on how large your pie pan is. I would recommend keeping the pie sizes the same as the recipe to ensure it bakes through properly, but if you want more pie just make two pies 🙂 Hope that helps.
Bonnie says
So I just made this recipe and it smells A-MAZING. And it cooked up perfect except that it came out really dark. Like it looks like a chocolate pie. Not burnt, just brown. Have you had this happen with this recipe before and do you know what I can do different next time?
Sam Turnbull says
Hi Bonnie! Thrilled you love it. The darkness just comes from different varieties and ripeness of pumpkin. Nothing to worry about. Next time you could try a different brand of pumpkin and I bet the colour would be different. Enjoy!
Raycheal says
If i don’t have a blender can i use my kitchen aid standing mixer??
Sam Turnbull says
I would recommend just mixing it in a bowl making sure to mix the cornstarch in well. Enjoy!
Magen says
Hi Sam! This recipe looks so good and I plan on making it.
Can this be made with lower fat coconut milk or does it need to be full fat?
Sam Turnbull says
Hi Magen, it needs to be full-fat so the pie has the correct creamy consistency and richness. Enjoy!
Yael says
Hi there,
This recipe looks great- I’ve been playing with a vegan pumpkin pie recipe for our 3rd annual Thanksvegan 🙂
Couple questions:
1. Do you think subbing coconut milk for Trader Joe’s soy creamer would work? It seems the right amount of creamy and not too sweet?
2. Could I sub cornstarch for tapioca starch or gel?
3. If I already have the spices for ‘pumpkin pie spice’, eg clove, nutmeg, cinnamon and ginger, do you suggest a ratio?
Thanks again!
Sam Turnbull says
Hi Yael,
I live in Canada and we don't have Trader Joes here so I don't know what the creamer is like. I've never tried the recipe with anything other than coconut milk, but I imagine it would work. I would recommend sticking to cornstarch for the right texture. You could make my recipe for DIY pumpkin pie spice. Enjoy! 🙂
Olivia says
Hi there Sam.
I really want to try this recipe but I would like the pie to be served warm. Is there any way I can cook and chill it overnight and then warm it right before dessert?
Sam Turnbull says
Hi Olivia, this pie is intended to serve cold, I've never had pumpkin pie served hot before so I am not sure how that would work out.
Sarah says
Just put the pie in the oven! When I was mixing all of the ingredients together, the filling seemed SUPER runny. I think it might be from the coconut milk I used since it was separated, and I had to heat it up so it would combine. Will the result come out okay?
Adrienne says
I have a niece that is allergic to coconut, can I sub soy milk for the coconut milk?
Sam Turnbull says
Yes you can. Try to opt for a higher fat soy milk so that it still has some richness. Enjoy!
Nile Livingston says
This looks really good. I'm going to try it.
Sam Turnbull says
Enjoy!
Elle says
Wowza! There are a few vegans/vegetarians in my family so we always try to mix up what we bring for Thanksgiving. This year, I decided to make a pumpkin pie. I found your recipe & it had great reviews & seemed pretty easy breezy. I did a test pie today & I just tried a slice w/coconut whipped cream & it was AMAZING! Will definitely be making two pies for Thanksgiving 🙂 Danke schoen, Sam! Looking super forward to trying out more recipes.
Sam Turnbull says
Haha! Yay! Thrilled you love it so much, Elle. I hope your family enjoys it too 🙂
Cathy says
I'm hoping to make this ahead of time and freeze it. Would you recommend baking it, letting it set overnight and then freezing it? Thanks!!
Sam Turnbull says
Hi Cathy, I've never frozen a pie before but here is how someone else did it. The pie needs to set overnight and will keep for 2-3 days so perhaps that's far enough ahead of time without freezing it? Hope that helps!