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:
Jessica Ouellet says
Hi Sam! So, I made this pumpkin pie last night and I gotta say it is absolutely de-li-cious! Your recipes never disapoint!
So I told my boyfriend about this amazing vegan pumpkin pie and he happens to be out of town for about a week and now he is sad so I suppose I should save him a piece right? I was wondering, how long this pie stays good in the fridge or do you think it's a bad idea to freeze it?
Thanks
Sam Turnbull says
Hi Jessica, I would say it should stay fresh for 5-6 days in the fridge. I have never tried freezing it myself, but I have heard other people have done it with success. Enjoy!
Betsy says
This pie and your pie crust are amazing!!!! So excited to be in Canada for Thanksgiving this year and will be cooking so many items from your cookbook for non-vegans-shhhhhh they will never know they are vegan and I know they will love them all! Looking for to next Monday!!!!
Sam Turnbull says
So thrilled you enjoy it, Betsy! Ah I wish I had that luxury of not telling anyone. I just have to be in the room and everyone already knows. Haha!
Iwona says
Sorry for that but it is a terrible receipe. Tasteless crust but filling full of sugar. Where is a balance? I made it yesterday and - to be honest - I think I'll throw it away.
Sam Turnbull says
Sorry you didn't enjoy it.
Melissa Nering says
Ive made this pie a few times for many family members and your pie crust recipe about a half a dozen times now. Just found both recipes about a month ago haha. I just made it but subbed fresh baked sweet potato instead of pumpkin. I only ever get compliments on how good it is even from people who normally dont care for pumpkin pie!
Sam Turnbull says
Oh that's so awesome!!! So happy you love the pie so much, Melissa 🙂
Shawn M says
making my 15th I.D.T.L.C pumpkin pie of the season and my family has to be restrained!!! This pie is super delicious and the non vegan guests we have are in love with it too. So called regular pumpkin pie is often laden with sweetened condensed milk, so using maple syrup and raw brown sugar is a trade off I am happy to make....it is called pie after all.
Sam Turnbull says
Aww so thrilled you love it so much, Shawn 🙂
Frank says
Yes, it is way too sweet. Should use about half the amounts of sweeteners called for.
Melissa says
Hi Sam,
This sounds really yummy but 21g of sugar is a lot for one slice; do you have any recommendations for cutting the sugar? Any help would be appreciated.
Sam Turnbull says
My blog isn’t focused on health foods. You can substitute with whatever you want but I’m not sure of the results as I haven't tried an alternative.
Moira Nelligan says
I have made a lot of pies in my day and have never had any trouble cutting sugar in half! Or in this case perhaps just leaving out the brown sugar and going with the maple syrup? Full disclosure: I make lower sugar pies because I love to eat pie with ice cream which is super sweet, NOT because I am virtuous lol! Thank you for recipe and fun video! This will be my first vegan pumpkin pie. Signed, Appreciative-Longtime-ButterMilkEgg-Baker-Transing-to-Vegan. PS five stars is for the inspiring recipe and video – I have not made the pie yet and will update with results
Sam Turnbull says
Thank you so much, Moira! I hope you enjoy it! 🙂
Laurie says
This is an amazing pumpkin pie recipe. Thank you! I have a son with an egg allergy and so I always make two different kinds of pumpkin pie (one with egg and one w/o). The one with egg we've been doing for years and love, but I'm trying to find an eggless one that was as good. YOUR PIE WAS BETTER! It would be amazing just to make one kind from one on. Thank you!
Sam Turnbull says
That's wonderful! I'm so thrilled you like this pie even better!! One pie recipe from now on 😉
Clarissa says
This pumpkin pie is soooo good it tastes exactly like regular pumpkin pie. I made it for a dinner one time and the guests were so surprised it was vegan. I made the crust too by your recipe and it came out perfect!! Thank you so much I will be making this pie every year!!
Sam Turnbull says
That's awesome, Clarissa!! So thrilled you and your guests enjoyed it so much 🙂
Tara says
I made this again today. I love it so much. However, I use SILK soy creamer instead of the coconut milk because I want the pumpkin to shine and not taste any coconut. Great recipe! Very easy!
Sam Turnbull says
So happy you enjoyed, Tara!
Jacqueline says
Sooooooo amazing!!! My search for the best vegan pumpkin pie recipe is over!
Sam Turnbull says
Yay!! So happy you love it!!
Lindsay says
I haven't seen this question asked yet. Are you referring to pumpkin puree, where you reference pumpkin pie filling? Because I have seen all three forms in the store: canned pumpkin, pumpkin puree, and pumpkin pie filling. I only use organic pumpkin puree, and I'm not too sure about attempting the recipe without knowing it will work, if it's not the same consistency as the canned pumpkin. Thanks!
Sam Turnbull says
Canned pumpkin or pumpkin puree (the ingredients should only be pumpkin). When I am referring to the pumpkin pie filling I am referring to the one we are making using canned pumpkin. Enjoy!
Amber says
This pumpkin pie was everything! I followed the recipe exactly and it was firm, thick and creamy. My husband said it "brings back and memories" and my Omni 5 year old nephew whose favourite dessert ever is pumpkin pie gave it a 10/10. He didn't detect the coconut at all (even with the cocowhip). I am not big on pumpkin pie but this was delicious.
Sam Turnbull says
So happy everyone enjoyed it so much, Amber 😀
Amber says
Hi Sam,
What's your go-to full fat coconut milk brand (I'm also in the GTA)? Had a couple of fails in other recipes (got one that was the extract variety, got a proper full fat one (Cha brand I think) to make whipped cream but it would not whip was just super chunky). Want to make this pie on the weekend as a special request from my 5 year old nephew, but want to get optimal coconut milk! Thanks in advance.
Sam Turnbull says
For coconut whipped cream I love T & T brand. For general cooking I use Grace. Enjoy!
Carol says
9 April 2018
My pie is in the oven, so no slice yet, but the batter was divine!
I was just craving pumpkin pie, and had almost all the ingredients except
for cornstarch and vanilla extract. To sub for those two I used a tablespoon of
vanilla coconut yogurt and 3 Ener-G "eggs". So, we shall see - I'll be back
later after it has cooled, and I have devour a slice! Cheers.
Carol says
"devoured", sorry.
Carol says
Criminy - AND, I didn't have brown sugar so I used granulated cane sugar.
Okay, I think I'm through here....
Sam Turnbull says
haha, I hope it turned out well for you 🙂
Carol says
It really did, it was delicious, however - texture-wise it was more of a pumpkin pudding pie, which
still bats 1000 in my books! Pudding, Gooooood; Sand in your bathing suit, Baaaaad.
Kayla Capper says
I make this with Silk Nog instead of coconut milk and it's absolutely perfect. Thanks for the best vegan pumpkin pie ever!
Sam Turnbull says
Oooh fun idea!
sharon says
I measured the ingredients exactly into the blender and it was so thick that my vitamix started acting unhappy. I had to add more coconut milk to thin it out and it still was not as
Thin as yours looked in the picture, and also as many commented their pie mix was very thin. I baked it in the time allotted And noticed after I put it out to sit that the pie has pulled away from the crust a bit. Also was not jiggley in the center as many commented. I can’t figure out why this happened. I used Libbys canned pumpkin and Trader Joe’s coconut milk – canned. It is cooling so I will not know how it tastes until tomorrow. Hoping for the best! My first vegan pie so a little nervous about it. Also pre-baking for Christmas to see how it turns out.
Sam Turnbull says
It should be a thick smoothie consistency, but if you followed the directions exactly it should work just fine. I hope it turned out for you!
daisy says
I know I'm a bit late to the party but I was just wondering if you can taste the coconut from the milk as I really don't want it to be an overwhelming flavour? Thanks so much!
Sam Turnbull says
Nope. Maybe slightly, but most people say this tastes just like traditional pumpkin pie (but better). 🙂
Ellen Winacott says
Delicious!! Made the filling as directed but put them in store bought tart shells to take to the office. Bake time was 15 to 20 minutes. I preferred the batch where I had pre-cooked the tart shells. Makes at least 30 tarts with filling left over. Great recipe thanks!
Sam Turnbull says
Thrilled you loved it so much, Ellen!
Dawn says
Can I uses regular coconut milk from a carton or do you recomend from the can only? Thanks!
Sam Turnbull says
Canned only. The stuff in a carton has been thinned for drinking. The canned stuff is high in fat and makes for a creamy pumpkin pie. Enjoy!
Dawn says
Thanks again for your time.
Wanda Myron says
Hi Sam,
Love this recipe and have made it twice already, but was wondering if tapioca starch or arrowroot powder might substitute for the cornstarch successfully. Could you comment on that? Thanks!
Sam Turnbull says
Hi Wanda, I haven't tried it with either. I imagine arrowroot starch might work, but I wouldn't recommend tapioca starch as it tends to make thing gooey such as in my vegan cheese recipes. Hope that helps!
Bry says
Hi! I’m excited to try this recipe but I wondered if I could just use almond milk instead of coconut milk!? Do you think it will affect it at all?
Sam Turnbull says
Hi Bry, I use full-fat coconut milk (the kind in a can) because it is incredibly rich and creamy. Almond milk won't provide the same richness, so I recommend sticking to coconut milk if possible. Enjoy!
Stephine says
Hey ! Love your blog & yt ! Quick question I’m hoping you’ll see this before tomorrow. I tried to make this and everything’s good except the middle is still not firming up, any suggestions ?
Sam Turnbull says
Did you let it set in the fridge overnight? If you did and it is still wiggly, it sounds like your pie is a bit undercooked. Next time bake it a bit longer. Hope that helps!
Tricia says
The taste of this pie was delicious! I used a premade Marie Callender pie crust and followed the recipe except I didn't have cornstarch and tried tapioca starch instead. I searched what ratio to replace the cornstarch with tapioca starch and although there were many opinions, I decided to try 1:1. I do not recommend that! It was quite gelatinous. Next time I will try 1/8 cup (2 tbsp) instead of 1/4 cup or will just use cornstarch. The taste was excellent though and the Marie Callender crust worked very well. I will make this again for Christmas!
Thanks Sam for the yummy vegan recipe!
Sam Turnbull says
Yay! thrilled you loved it so much, Tricia! I'm going to be making it for Christmas this year too 🙂
Sue Baker says
Thank you for this recipe. As a new plant based eater and wanting pumpkin pie this was absolutely wonderful.
Sam Turnbull says
You're most welcome, Sue! Thrilled you enjoyed it 🙂