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    The Best Vegan Pumpkin Pie Recipe

    Jump to Recipe·Print Recipe

    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.

    Vegan pumpkin pie on plate with fork.

    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!

    Jump to:
    • 🥘 Ingredients You’ll Need
    • 🔪 Instructions For Vegan Pumpkin Pie
    • Vegan Pumpkin Pie FAQ
    • More Vegan Fall Dessert Recipes
    • Vegan Pumpkin Pie
    • 💬 Community
    Vegan pumpkin with slice missing.

    Table of Contents

    • 🥘 Ingredients You’ll Need
    • 🔪 Instructions For Vegan Pumpkin Pie
    • Vegan Pumpkin Pie FAQ
    • More Vegan Fall Dessert Recipes
    • Vegan Pumpkin Pie

    🥘 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
    Pumpkin pie filling in pie dish with mixing bowl.

    🔪 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.

    1. Preheat oven to 350˚F.
    2. 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.
    3. Pour the creamy pumpkin filling into the pie dish lined with the homemade crust.
    4. 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.
    5. 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.
    6. 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.

    Vegan pumpkin pie in pie dish with cinnamon sticks on top.

    💭 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 on plate with cinnamon sticks

    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
    Vegan pumpkin pie on plate with fork.

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    Print
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    Vegan Pumpkin Pie

    ★★★★★ 4.8 from 16 reviews
    • Author: Shane Martin
    • 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
    Print Recipe

    Description

    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.


    Ingredients

    Units Scale
    • 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

    1. Preheat oven to 350˚F.
    2. 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.
    3. Pour the creamy pumpkin filling into the pie dish lined with the homemade crust.
    4. 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.
    5. 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.
    6. Remove from the fridge and serve!

    Equipment

    Glass Pie Dish

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    Parchment Paper

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    Spatulas

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    Cuisinart Food Processor

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    Vitamix

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    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

    Keywords: pumpkin pie, vegan pumpkin pie, low-fat, plant-based, holiday, Fall, Thanksgiving

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    Reader Interactions

    Comments

    1. Nancy

      November 24, 2022 at 7:46 pm

      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.

      ★

      Reply
      • Shane Martin

        November 26, 2022 at 6:43 pm

        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!

        Reply
    2. Sarah

      November 13, 2022 at 9:27 am

      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!

      ★★★★★

      Reply
      • Shane Martin

        November 13, 2022 at 9:21 pm

        Thank you so much!!!

        Reply
    3. Mary

      December 24, 2021 at 11:34 am

      Great recipe!!

      ★★★★★

      Reply
    4. Pam in Sacramento

      November 26, 2021 at 1:52 pm

      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!

      ★★★★★

      Reply
    5. Carol

      November 25, 2021 at 5:50 pm

      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!

      ★★★★★

      Reply
    6. Beth

      November 21, 2021 at 3:56 pm

      Can I use tapioca flour instead of cornstarch?

      ★★★★★

      Reply
      • Shane Martin

        November 23, 2021 at 3:20 pm

        Sure thing.

        Reply
    7. Michael Victoria

      October 08, 2021 at 12:02 pm

      Hi! Would the recommend substitutions for corn starch just be 1 to 1? Have you tried any of them?

      Reply
      • Shane Martin

        November 03, 2021 at 5:02 pm

        Yes.

        Reply
    8. Ali

      November 27, 2020 at 12:19 pm

      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.

      ★★★★★

      Reply
    9. Diana

      November 26, 2020 at 8:43 pm

      Made your pumpkin pie for Thanksgiving. OH. MY. Delicious! Easily the best pumpkin pie I’ve had, and vegan as well! Definitely a keeper!

      ★★★★★

      Reply
      • Shane Martin

        November 27, 2020 at 9:18 am

        Thank you, Diana!!!

        Reply
    10. Randi

      November 26, 2020 at 8:05 pm

      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.

      Reply
      • Shane Martin

        November 27, 2020 at 9:23 am

        Thank you!!!

        Reply
    11. Shane Martin

      November 09, 2020 at 9:10 pm

      Can’t believe this pie is dairy free.

      ★★★★★

      Reply
    12. Shane Martin

      November 09, 2020 at 9:09 pm

      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.

      ★★★★★

      Reply
    13. Shane Martin

      November 09, 2020 at 9:09 pm

      Easy as pie:)

      ★★★★★

      Reply
    14. Shane Martin

      November 09, 2020 at 9:08 pm

      Rich, creamy, and so delicious!

      ★★★★★

      Reply
    15. CC

      November 08, 2020 at 9:27 pm

      Can I use fresh pumpkin? I have 2 mini sweet pumpkins to get rid of.

      Reply
      • Shane Martin

        November 08, 2020 at 9:59 pm

        Yes, absolutely!

        Reply
    16. Lori

      October 22, 2020 at 12:33 pm

      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

      Reply
      • Shane Martin

        October 23, 2020 at 9:51 am

        Surprisingly, no. Everyone I have shared it with has no idea I used coconut milk.

        Reply
    17. Cindy

      October 20, 2020 at 5:43 pm

      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!!!

      ★★★★★

      Reply
      • Shane Martin

        October 20, 2020 at 6:20 pm

        Thanks for sharing, Cindy!

        Reply
    18. CJ

      October 06, 2020 at 4:32 pm

      Any idea if the filling will work with almond milk instead of coconut?

      Reply
      • Shane Martin

        October 06, 2020 at 5:25 pm

        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.

        Reply
    19. Joyce Benkarski

      October 05, 2020 at 5:17 pm

      I have a lot of coconut flour. Can I use it with almond flour?

      Reply
      • Shane Martin

        October 05, 2020 at 10:27 pm

        I’ve never tried that combination, but I see no reason why it wouldn’t work.

        Reply
    20. Sharon

      August 03, 2020 at 11:08 pm

      What size pie tin?

      Reply
    21. Janet

      January 19, 2020 at 8:17 am

      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? 🙁

      Reply
      • Shane Martin

        January 19, 2020 at 9:35 am

        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.

        Reply
    22. Kayll

      January 02, 2020 at 8:21 pm

      Oops, forgot to rate it. Delicious!

      ★★★★★

      Reply
      • Shane Martin

        January 03, 2020 at 10:51 am

        Haha, no worries. Thanks!

        Reply
    23. Kayll

      January 02, 2020 at 8:19 pm

      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.

      Reply
      • Shane Martin

        January 03, 2020 at 10:51 am

        Thank you so much and thanks for sharing! Blessings.

        Reply
    24. Jennie Gemignani

      December 03, 2019 at 7:39 pm

      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!

      ★★★★★

      Reply
      • Shane Martin

        December 03, 2019 at 10:09 pm

        Wow, thank you so much, Jennifer! I’m so glad you enjoyed it and thanks for reaching out and letting me know. Happy Holidays!

        Reply
    25. Shane Martin

      November 27, 2019 at 10:00 am

      AMAZING!

      ★★★★★

      Reply
    26. Tom Ryan

      November 27, 2019 at 7:36 am

      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.

      Reply
      • Shane Martin

        November 27, 2019 at 9:37 am

        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/

        Reply

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