This Vegan Pumpkin Pie is so easy to make and requires just 8 ingredients. Rich, creamy, and loaded with pumpkin spice flavor, it’s the perfect vegan pumpkin dessert for the holiday season.
I’m convinced Fall and Winter holidays exist solely for pumpkin pie. You might say this vegan pumpkin dessert embodies all that is right in our crazy world. It’s sweet, but not too sweet, rich and creamy, filled with warming Fall spices, and simply delicious. And, best of all, it’s healthy! Yes, this vegan pumpkin pie is the reason for the season.
Even if you don’t consider yourself a baker you’ll be amazed at the simplicity of this recipe. 8 simple ingredients blended together, poured into my easy vegan pie crust, and then baked to perfection. Serve this to all of your guests this year and it’s sure to be a fan favorite. And, no one will ever suspect it’s vegan.
Ingredients You’ll Need
The ingredient list for this vegan pumpkin pie is easy and minimal. FYI, full-fat coconut milk is the secret weapon in this recipe. It makes the filling rich and creamy. And, once blended with everything else you’ll never taste it. Trust the process.
- Pie Crust: I used my Easy Vegan Pie Crust and it can be made gluten-free if you wish.
- Wet Ingredients: canned pumpkin (not pumpkin pie filling), coconut milk, maple syrup, vanilla
- Dry Ingredients: dark brown sugar, pumpkin pie spice, cornstarch, salt
How To Make Vegan Pumpkin Pie
Full instructions and measurements are found in the recipe card at the bottom of the post.
Time needed: 1 hour and 5 minutes.
It’s as easy as blend, pour, bake, and EAT!
- Prepare The Pie Crust
Obviously, this is the first thing to do. I suggest making the night before and storing it in the fridge until you’re ready to use it.
- Pumpkin Pie Filling
Add all the ingredients to a food processor or blender and blend until smooth and creamy.
- Pour
Pour the filling into the prepared pie crust and smooth down with a rubber spatula or the back of a spoon.
- Bake
Place into the oven and bake for 1 hour at 350˚F. The pie will look all loose and wiggly and wobbly in the center with cracks on top, but that’s totally normal. It will firm up as it cools.
- Chill
Remove the pie from the oven and allow it to cool until it’s room temperature. Then, cover the pie and let it chill in the fridge for 4-6 hours. But, I prefer overnight.
Substitutions & Helpful Recipe 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 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.
Vegan Pumpkin Pie FAQ
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.
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.
Cover the pie and store it in the fridge for up to a week.
Oh, heck yes! 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. You can store this pie in the freezer for up to 3 months. When you’re ready to enjoy simply let it thaw in the fridge overnight.
More Vegan Pumpkin Recipes
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Vegan Pumpkin Pie
- Prep Time: 5 mins.
- Cook Time: 1 hour
- Total Time: 1 hour 5 minutes
- Yield: 9 slices 1x
- Diet: Vegan
Description
This Vegan Pumpkin Pie is so easy to make and requires just 8 ingredients. Rich, creamy, and loaded with pumpkin spice flavor, it’s the perfect vegan pumpkin dessert for the holiday season.
Ingredients
- 1 Easy Vegan Pie Crust
- 1 15-ounce can of pumpkin puree (not pumpkin pie filling)
- 1 cup coconut milk (full fat)
- 1/2 cup maple syrup
- 1 tsp. vanilla
- 1/2 cup dark brown sugar
- 1 Tbsp pumpkin pie spice
- 1/4 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 pie filling into the pie dish lined with the pie crust.
- Bake 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 pie from oven and allow it to cool until it’s room temperature. Then, cover the pie and let chill in the fridge 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.
- Category: Sweets
- Method: Baking
- Cuisine: Vegan
Keywords: pumpkin pie, vegan pumpkin pie, low-fat, plant-based, holiday, Fall, Thanksgiving
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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/
AMAZING!
★★★★★
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!
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.
Oops, forgot to rate it. Delicious!
★★★★★
Haha, no worries. Thanks!
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.
What size pie tin?
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.
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.
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!
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.