The Best Vegan Pumpkin Pie recipe is creamy, delicious, and so easy to make. Made with just 8 simple ingredients then baked in a whole food plant based homemade pie crust, it's perfect for the holidays and sure to be a family favorite.
Who doesn’t love traditional pumpkin pie? It signifies the entrance of cooler weather, football games, flannel, and everything else that is right in the world. So, if you thought going vegan meant giving up this staple dessert for the coming holiday season have I got a surprise for you!
My vegan version, I would have to say, is the best pumpkin pie recipe I’ve ever tasted. It’s a perfectly sweetened rich and creamy pumpkin spice flavor custard filling resting in my Easy Vegan Pie Crust. And, to finish it off, a spoonful of homemade coconut whip cream on top.
This recipe is a must at every table and so simple to throw together. You basically blend, pour, and bake. So, whether you consider yourself a baker or not, I guarantee you can handle this. And, it's sure to become a favorite with vegan friends, non-vegan friends, and family members.
Let’s do it!
In This Post
🥘 Ingredients You’ll Need
The ingredient list for this vegan pumpkin pie is easy and minimal. FYI, full-fat coconut milk is the secret ingredient in this recipe. It makes the filling rich and creamy. And, once blended with everything else you'll never taste it. Trust the process.
- 1 Easy Vegan Pie Crust
- 1 15-ounce can of pumpkin puree or fresh pumpkin (not pumpkin pie filling)
- 1 cup full-fat coconut milk (you may also use coconut cream)
- ½ cup maple syrup
- 1 teaspoon vanilla
- ½ cup dark brown sugar
- 1 tablespoon pumpkin pie spice
- ¼ teaspoon salt
- 3 tablespoons of corn starch, tapioca flour, or arrowroot starch
🔪 Instructions For Vegan Pumpkin Pie
Full instructions and measurements are found in the recipe card at the bottom of the post.
The only recipe you will ever need to make delicious classic pumpkin pie. 8 simple ingredients are all you need to make this recipe. It's the perfect dessert for the holidays.
- Preheat oven to 350˚F.
- Place all the pie filling ingredients into a blender or food processor and blend until everything is completely smooth. Stop and scrape down the sides as needed.
- Pour the creamy pumpkin filling into the pie dish lined with the homemade crust.
- Bake pie for 55-65 minutes. The pie will look all loose, wiggly, and wobbly in the center with cracks on top, but that's totally normal. It will firm up as it cools.
- Remove from the oven and let pie cool until it's room temperature. Cover the pie with plastic wrap and let chill in the fridge for 4-6 hours. But, overnight is best.
- Remove from the fridge and serve!
That's it! Easy vegan pumpkin pie! No coconut oil, no vegan butter, and no other processed ingredients. So, sit back and enjoy a delicious slice of pumpkin pie.
💭 Top Tips
- Pumpkin: Be sure and use fresh or canned pumpkin. Do not use pumpkin pie filling. FYI, canned is the easiest.
- Easy Vegan Pie Crust: My easy vegan pie crust is the healthiest and best option for this recipe. I would not recommend using one from the grocery store as they are usually filled with processed ingredients and oil. This can also very easily be made into a gluten-free pie crust by replacing the whole wheat flour with rice flour or oat flour. Also, be sure and parchment paper when rolling out the crust it’s a lifesaver when flipping it into a pie pan.
- A pie crust shield is a good idea if you are worried about the edges of your crust burning. But, I’ve never had any problems.
- Sweeteners: Brown sugar and maple syrup are used in this recipe. You can eliminate the brown sugar for a less sweet pie or you could use only maple syrup if you wish.
- Cornstarch: This is a very important ingredient because it helps the pie to set up after it has cooled. You can also use arrowroot or tapioca starch as well.
- Coconut Milk: You MUST use canned full fat, unsweetened coconut milk in order to get the custard consistency. Do not use something like almond or soy milk. Your pie will not set up properly and will be more like a thin pudding.
- Pumpkin Pie Spice: I used my homemade pumpkin pie spice. If you don't have all the ingredients you can simply use cinnamon.
Vegan Pumpkin Pie FAQ
Can I Make This Gluten-Free?
Absolutely! Simply replace the wheat flour in the pie crust. You can use gluten-free oat flour or your favorite gluten-free flour blend. Bob's Red Mill Gluten-Free Baking Flour is excellent.
Can I Make It Ahead Of Time?
Yes! It's perfect for just such a thing. You make this pie the day before and store it in the fridge. When you're ready to enjoy, simply slice and serve.
How Do I Store It?
Cover the pie and store it in the fridge for up to a week. You can also freeze for up to 3 months. Let the pie completely cool and set up in the fridge as normal, cover with a few layers of plastic wrap, then wrap with aluminum foil. When you're ready to enjoy simply let it thaw in the fridge overnight.
More Vegan Fall Dessert Recipes
- The Best Vegan Pumpkin Bread
- Vegan Sweet Potato Pie
- Pumpkin Pie Hummus
- Vegan Pumpkin Chili
- Vegan Pumpkin Pie Overnight Oats
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Vegan Pumpkin Pie
This Vegan Pumpkin Pie recipe is rich, creamy, delicious, and so easy to make. Made with just 8 simple ingredients, it’s perfect for the holidays and sure to be a family favorite. This delicious pie is custardy, rich, and loaded with pumpkin spice flavor.
- Prep Time: 5 mins.
- Cook Time: 1 hour
- Total Time: 1 hour 5 minutes
- Yield: 9 slices 1x
- Category: Sweets
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
- 1 Easy Vegan Pie Crust
- 1 15–ounce can of pumpkin puree (not pumpkin pie filling)
- 1 cup coconut milk (full fat)
- ½ cup maple syrup
- 1 tsp. vanilla
- ½ cup dark brown sugar
- 1 Tbsp pumpkin pie spice
- ¼ tsp. salt
- 3 Tbsp. of cornstarch or arrowroot powder
Instructions
- Preheat oven to 350˚F.
- Place all the pie filling ingredients into a blender or food processor and blend until everything is completely smooth. Stop and scrape down the sides as needed.
- Pour the creamy pumpkin filling into the pie dish lined with the homemade crust.
- Bake pie for 55-65 minutes. The pie will look all loose, wiggly, and wobbly in the center with cracks on top, but that's totally normal. It will firm up as it cools.
- Remove from the oven and let pie cool until it's room temperature. Cover the pie with plastic wrap and let chill in the fridge for 4-6 hours. But, overnight is best.
- Remove from the fridge and serve!
Notes
Remember, while this is considered a “whole food, plant-based” dessert, it should be enjoyed sparingly…like on Thanksgiving. Just don’t make every day Thanksgiving. Enjoy.
Pumpkin: Be sure and use fresh or canned pumpkin. Do not use pumpkin pie filling. FYI, canned is the easiest.
Easy Vegan Pie Crust: My easy vegan pie crust is the healthiest and best option for this recipe. I would not recommend using store-bought crusts as they are usually filled with processed ingredients and oil.
Sweeteners: Brown sugar and maple syrup are used in this recipe. You can eliminate the brown sugar for a less sweet pie or you could use only maple syrup if you wish.
Cornstarch: This is a very important ingredient because it helps the pie to set up after it has cooled. You can also use arrowroot or tapioca starch as well.
Coconut Milk: You MUST use canned full fat, unsweetened coconut milk in order to get the custard consistency. Do not use something like almond or soy milk. Your pie will not set up properly and will be more like a thin pudding.
Pumpkin Pie Spice: I used my homemade pumpkin pie spice. If you don’t have all the ingredients you can simply use cinnamon.
Storing & Freezing: You can cover your pie and store in the fridge for up to a week. To freeze, wrap it in a few layers of plastic wrap and then aluminum foil to prevent freezer burn. Then store in the freezer for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 308
- Sugar: 26.8 g
- Sodium: 140.7 mg
- Fat: 8.9 g
- Carbohydrates: 41.5 g
- Fiber: 1.8 g
- Protein: 4.3 g
- Cholesterol: 0 mg
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Good flavor and texture. Had everything I needed already on hand, which is a big plus
Reduced the amount of brown sugar and maple syrup to 1/3 c based on other comments. Made without crust so it was gluten free.
Lecker 😋!
Kokosmilch kann man auch super gegen Tofu austauschen, so ist das Rezept fettarmer.
Grüße,
Gabriel
Vielen Dank, Gabriel! Ja, toller Rat zum Tofu.
Let me start out by saying that I do not believe there is a better pumpkin pie than the Libby version. OK, I’ve said it and all vegan pumpkin pies are held to that standard. To give this recipe a fair shake, I made it per the directions and only sampled the pie the next morning after fully cooling. I rated the recipe three stars for a few reasons. First, this is a rather simple recipe and comes together very easily. Second, I think it gets the consistency pretty good. That is a challenge for many vegan versions. Third, the spices are off just a bit for my taste (see Libby can) but that is very easy to change. Fourth, mine came out much darker than shown on website. Makes the pie less appealing looking. This could have been my oven. Fifth, this is way too sweet for my taste. The write up acknowledges that this can be addressed: “Sweeteners: Brown sugar and maple syrup are used in this recipe. You can eliminate the brown sugar for a less sweet pie or you could use only maple syrup if you wish.” Sixth, and maybe the deal breaker for me, is the coconut milk. I totally get its use in the recipe and, not being a coconut milk fan, I was just hoping everything else about the pie would push the flavor so far to that back as to be unnoticeable. Alas, that wasn’t the case. So with Libby Pumpkin pie as the Gold Standard, this falls short but is certainly not a disaster if adjustments to the sweetness and spices are made. But for me, one who really doesn’t like the coconut background, I’m still searching for the perfect vegan pumpkin pie.
Thanks for the detailed review, honest critique, and the follow ups and explaining your position. I loved reading this…THANK YOU!
I will be working on my own recipe. This pie was a disappointment. It was just the wrong consistency and far too sweet and I halved the sugar and maple syrup.
Hi, Nancy! I’m sorry to hear that but I appreciate you giving it a try. And, thanks for letting me know. I haven’t had any feedback like this yet, but will definitely keep this in my mind. Happy Holidays!
This recipe was so delicious, and I love that it didn’t include white sugar! Can’t wait to try more recipes on this website as they look so tasty and easy to make with staple ingredients!
Thank you so much!!!
Great recipe!!
Made this pie for Thanksgiving and it turned out perfect. Most of the other vegan pumpkin pies I have made in the past were just not good in texture. They were either gummy or rubbery, or had a tofu aftertaste. So I gave up and had not made a pumpkin pie in YEARS! I’m so glad I made this one. It was indistinguishable from regular pumpkin pie in texture and taste. I was surprised that you could not detect the coconut milk. Can’t sing its praises loudly enough. Thank you, Shane!
Hey Shane – this is the ONLY and BEST vegan pumpkin pie recipe I have ever found!!! I had about given up, had tried various vegan pumpkin pie recipes, & they just weren’t the real thing. YOURS IS!!!! THANK YOU! You’ve made my Thanksgivings from here on out! WOW. Thanks again. Can’t tell you how much I appreciate all your fantastic “guy recipes.” My spouse & I are happy campers!
Can I use tapioca flour instead of cornstarch?
Sure thing.
Hi! Would the recommend substitutions for corn starch just be 1 to 1? Have you tried any of them?
Yes.
This turned out fantastic! I was looking for a recipe that did not use tofu for a change. I used coconut sugar instead of brown. I didn’t have canned coconut milk on hand, so I substituted coconut powder – 3 tablespoons in 1 cup of water. It set-up very well and is delicious.
Made your pumpkin pie for Thanksgiving. OH. MY. Delicious! Easily the best pumpkin pie I’ve had, and vegan as well! Definitely a keeper!
Thank you, Diana!!!
OMG! This pie is amazing. I made two of these for Thanksgiving and everyone loved it, and couldn’t believe it was vegan. I used the maple syrup and they turned out perfect. It was so creamy and rich. I used frozen vegan crust, and this recipe made two pies. Thank you Shane for a FANTASTIC recipe.
Thank you!!!
Can’t believe this pie is dairy free.
You can use my Easy Vegan Pie Crust and top it with my amazing vegan whipped cream. It’s hard to believe this is actually healthy pie.
Easy as pie:)
Rich, creamy, and so delicious!
Can I use fresh pumpkin? I have 2 mini sweet pumpkins to get rid of.
Yes, absolutely!
Hi,
I’m very excited to try this recipe…however, does the result have a coconut flavor? I’m not opposed to the coconut, I just want my pumpkin pie to takes like pumpkin, not coconut…lol
Thank you in advance!
LOri
Surprisingly, no. Everyone I have shared it with has no idea I used coconut milk.
Aloha, this really is very good and easy. I used oat milk instead of coconut to cut down on the fat and I also cut back about 1/8 of a cup on the sugar and syrup and it is still plenty sweet. Consistency is nice and smooth but a little different than the regular recipe. All in all an EXCEPTIONAL healthier vegan pie. Thank you!!!
Thanks for sharing, Cindy!
Any idea if the filling will work with almond milk instead of coconut?
Canned coconut milk is much thicker. So, use 1/2 cup unsweetened almond milk with a 12-ounce block of Mori-Nu Firm Silken Tofu.
I have a lot of coconut flour. Can I use it with almond flour?
I’ve never tried that combination, but I see no reason why it wouldn’t work.
What size pie tin?
I made this and it was a huge hit with the omnivores, but I myself couldn’t eat it because of the coconut milk. Any sub for this? 🙁
Janet, thank you! I’m sorry you can’t do the coconut milk:( I would try soy milk as it tends to be a little thicker than almond milk. Add an extra Tbsp of arrowroot or cornstarch to thicken it up a little more when it bakes. Hopefully, this will help. Blessings.
Oops, forgot to rate it. Delicious!
Haha, no worries. Thanks!
I’ve made this recipe 3 times now for Thanksgiving and Christmas. Everyone who eats it goes nuts for it. When I told my dad it was vegan, he said “what in the regular recipe?”. I told him about my MIL’s recipe with 4 eggs. He said, “This one is delicious and it’s better for you! More please!” Thanks again for an awesome recipe people are asking for. Will send them to your site. Happy New Year.
Thank you so much and thanks for sharing! Blessings.
We made this for Thanksgiving and it was superb. I love a crispy crust, and this really delivered. We all really liked the “custardy” pie filling.
Great job, Shane!
Wow, thank you so much, Jennifer! I’m so glad you enjoyed it and thanks for reaching out and letting me know. Happy Holidays!
AMAZING!
Good morning, Shane. This looks fabulous. I’m on Dr. Esselstyn’s Prevent and Reverse Heart Disease program. Because of this, I don’t do nuts or seeds, other than flax and chia. Can you think of an apt substitute for the almond flour? Finding a good pie crust recipe has been my most difficult task to the point.
Either way, thank you in advance. Thank you for your recipes. They’ve added some serious quality to my eating style. Happy Thanksgiving to you and your family.
Hi, Tom! Thank you so much for the kind words. Way to go on being disciplined and reaching out for other solutions. I applaud you! HERE is one from Happy Herbivore. I have never tried it, but it just might be what you are looking for. I hope it works out for you and Happy Thanksgiving!
https://happyherbivore.com/2010/09/pie-crust/