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:
Michy A says
THIS IS MY FAVORITE PUMPKIN PIE EVER! the ingredients are simple and everything comes together so nicely. Last year I made it for my family and it was a hit. This year I'm making two so I can share with my boyfriends family.
LMC says
OK with your recommendation, I'm making it for Thanksgiving Thursday 2018 for a group of skeptical carnivores and one lactose intolerant guest. I've been getting good-natured taunting about my meatless diet, so I need at least a slam dunk for the dessert.
Michy A says
This is it! My parents and my best friend loved it. They aren’t vegan or vegetarian and said it was amazing. For sure try it and wow them!!
Alyssa says
You won’t be disappointed!
Sam Turnbull says
I hope it went well 🙂
Sam Turnbull says
Aww that's wonderful!!! So happy you're such a fan, Michy 🙂
Madelin says
I can't wait to make this pie! I was wondering if it is okay to store on the counter or if it is supposed to be refrigerated? We will be travelling for Thanksgiving so wondering if I will be able to make this beforehand.
Sam Turnbull says
If you read the whole recipe you will see that the pie needs to be cooled and then sets up in the fridge overnight. So fridge it is!
Theresa Everts says
Hi Sam,
Happy Thanksgiving
This may sound like a dumb question, but you wrote 1 3/4 cup and then in parentheses 1, 14 ounce can pumpkin. Is that one and three fourths cup pumpkin?? Would appreciate a reply as I would like to make this for tomorrow. Thank you
Holly says
Yes. One 14oz can of pumpkin is about 1 3/4 cup. I only answered because I had to test it myself!
Sam Turnbull says
Yes, the same amounts, just in different ways of measuring for peoples convenience.
Clarrissa says
Made a trial pie last week and my husband loved it!
I used a premise crust last time, but want to make the crust this time around. Can I use butter instead of shortening? If so, is it the same measurement?
Clarrissa says
“Pre-made”
Sam Turnbull says
So happy you enjoyed it! I recommend the shortening for the best results. Vegan butter melts easier and can make the crust less flakey and more difficult to work with. But if you do substitute it would be the same amount. Enjoy!
Christie says
Hey, Sam-
I commented & rated this a couple years ago... I’m making it AGAIN! Annnd I’m going to be sharing with more people!
I have 2 questions:
-Can this be frozen before it’s baked? I was thinking of making the pies ahead of time (I was thinking a day or two in the freezer).
-A housemate of mine put my can of Pumpkin the fridge and it’s been in there for some time. I don’t dare to put it back in the cupboard. I’m not sure if doing that would ruin it or if it would affect this recipe differently than it might a another one.
I hope you’re well! ☺️
Christie says
One more thing...
I found out that I have to completely keep away from gluten.
This time I will be using pre-made certified vegan and gluten-free pie shells (that happen to be Non-GMO Verified as well). They’re the Wholly Gluten Free kind by Wholly Wholesome and they’re baked in a dedicated GF facility.
I’ll reply again with my results in case anyone is looking for a gluten-free option to try.
Sam Turnbull says
So happy you enjoy it, Christie! You can freeze the finished baked pies, here are some directions on how to do that. As long as the can of pumpkin isn't open it's totally good to go, whether you want to put it back in the cupboard or bake with it. Cans are shelf stable until opened.
Lisa says
Can you use evaporated coconut milk instead? Thanks.
Sam Turnbull says
I haven't tried it myself, but it might be a bit too high in fat for this recipe, but it could work fine. I would always recommend sticking to the recipe as closely as possible for the best results if you can. Enjoy!
AT says
just wondering if i can substitute the coconut milk for soy milk
Sam Turnbull says
The coconut milk is very rich and creamy which is what helps make this recipe awesome. Soy might work ok, but it won't have the same richness.
Deb Z says
I am not a fan of coconut milk. Could I sub cashew cream instead?
Sam Turnbull says
Yes you could! Enjoy!
Sarah Hluchy says
I'm coming up with ideas for a pie to make around Christmas that will be both gluten free and vegan. I'm gluten free and I have a cousin who is vegan. I'd found a recipe elsewhere for Apple butter pie, which calls for eggs to thicken. Even if I decided not to take my cousin's moral dietary decision into account, I still dislike using eggs to achieve a custard consistency. Your pumpkin pie recipe looks so easy anyway; I'll just sub in Apple butter for the pumpkin puree, and decide what to do about spices and sweeteners, and pour the filling into a gluten free vegan pie crust.
Sam Turnbull says
I hope your experiment works for you, Sarah 🙂
Megan says
I just reqlized instead of 3/4 cup, I accidentally added a whole can of coconut milk♀️ The pie is already in the oven. I’m not sure if it will set up with all that extra liquid and it will probably end up being pumpkin pudding instead of pumpkin pie, lol. The mixture tasted awesome though, so I’ll definately be making again with the correct amount of coconut milk.
Sam Turnbull says
Oh yes, it probably won't set very well with the extra liquid. Hopefully, you can still enjoy it more as a pudding tho!
Megan childers says
I baked it for an extra 20 minutes and then refrigerated it overnight and it actually set up quite nicely! It was very creamy and very tasty! Thank you so so much for this recipe! I’m going to try it again with the correct amount of coconut milk to see which way I like it better
Sam Turnbull says
Wonderful!
Jennifer says
I made this the other day. Yum! Delish! Question... Is the cornstarch the binding agent that is replacing the egg? If so I was thinking replacing the cornstarch with a flax egg made with non Dairy chai spice latte concentrate and flax. Either way, i will be making your pie again for US Thanksgiving. Thank you Sam
Sam Turnbull says
Glad you enjoyed! Yes, the cornstarch helps thicken while keeping it creamy. I don't think flax would work the same way but you're welcome to experiment.
Renee’ says
Can tapioca starch be used instead?
Sam Turnbull says
No, tapioca tends to break down if subject to heat for too long so I imagine it wouldn't work here.
Chandelle King says
I would love to turn this pie into a bunch of mini tarts. How would I adjust the temperature and baking & cooling/setting time? ♥️
Sam Turnbull says
I would have to test it myself to know for sure, but this chart should help guide you. 🙂
Chandelle King says
Thank you!!
Nicole Loranger says
I tried it today with my own pumpkin that I drained for a day. It was thick when I put it in the oven. But it never firmed up, actually it was even runnier after cooking it 2 hours instead of one. I a, used to make no it with eggs and carnation but here in this recipe, it is too sweet as well Even though I both reduced a bit the sugar and syrup.
Sam Turnbull says
Sorry you didn't enjoy it.
Katy says
Made this a couple of weeks ago with the idea that I would try making various pumpkin pie recipes to see which was good enough to make again for the family holiday. I made this one and we decided it won without even trying others. 😀 My hubby was disappointed we wouldn't be making more pies before then though.
Sam Turnbull says
Hahaha, awesome!!! You can always make more of this one 🙂
Elizabeth Schneider says
Has anyone tried it with graham cracker crust? Mine is in the oven now! By the way, in the US, I saw an article for swapping 3/4 cup of non-dairy milk with 1/4 cup any oil as a coconut milk substitute. We will see how it turns out!
Sam Turnbull says
Enjoy!
Abby says
Hey there!
I completely forgot that I needed to let the pie set in the fridge! I don't have much time. Anything I can do to help it solidify faster? Can I put it in the freezer for less time after its baked? Or add any ingredients?
Sam Turnbull says
I'm guessing it's too late now, but no, I would recommend letting it cool in the fridge until set for at least a couple hours.
Jen says
I absolutely love pumpkin pie and used to eat my grandmas at thanksgiving every year, they were amazing. I am so happy you made this recipe because now I can have pumpkin pie again and it is just as good as my grandmas! I topped mine with Cocowhip one time and Redi-whip almond milk the next time. Amazing!!
Sam Turnbull says
Awesome!!! Thrilled you loved it so much, Jen 🙂
loris Jane says
So here's the thing right, I tried cooking in on the stove but it burnt and it's stuck to the pan, do I just put it in the microwave and hope that it will cook and come off? Also, I cooked the pie in the pumpkin because I don't have those little thingies where you actually put the crust and the pie.
Rebecca Mundy says
Sorry to hear that loris, I myself made that same mistake twice. I think you should try greasing the pan before putting the pumpkin and if that doesn't work you could always just grill it outside.
Sam Turnbull says
Pies shouldn't be cooked on the stove, they definitely have to be baked in the oven! Better luck next time.
Tania says
Hi,
I'm living in France and there's no canned pumpkin puree over here. Can I use fresh pumpkin? Or should I just cook it fora couple of minutes before using?
Tania
Sam Turnbull says
You can make your own pumpkin puree. There are many recipes on the internet so just find one that suits you. Once you have the puree you can go from there. Enjoy!
Tania says
thanks, I know now 🙂 and I made the Pumpkin Pie 2 time, one for a vegan dinner here in the area. there was nothing left, it's just delicious!!!
Sam Turnbull says
Awesome!
Alexis says
This was delicious and so simple to make! I made my own pumpkin puree and swapped out the pumpkin spice mix for more cinnamon. It turned out great, even better than my mom's! And much less sweet.
Jules says
I used this recipe every time I want pumpkin pie! Even out of season. I've introduced this pie to my whole family and even non-vegans love it. Thanks for the recipe!
Sam Turnbull says
You're welcome 🙂
Melissa says
This recipe is beyond amazing. Life changing lol...I have made it 2x in 3 days 🙂
Thank you SO much for sharing this!
Sam Turnbull says
Haha! That's awesome! Thrilled you are loving it so much, Melissa 🙂
Sophie says
I've made this a few times and it's so good. FYI for anyone wondering about substitutes for corn starch: I tried it once with tapioca flour and it turned out like jelly and had a weird taste to it. Not recommended. Then I tried it again with 1/2 cup flour and it worked perfectly. Didn't affect the flavor and gave it a nice thick but creamy consistency. Thanks for the recipe!
Sam Turnbull says
So happy you enjoyed it so much Sophie!