This is the best vegan pumpkin pie ever and the only recipe you’ll ever need! It’s rich, creamy, deliciously spiced and perfect for the holidays.
This vegan pumpkin pie is seriously delicious. It’s perfectly sweet, loaded with fall spices and flavors and absolutely NO ONE would be able to guess that it’s vegan.
It’s also the easiest pie you’ll ever make, especially if you use a store-bought pie crust. It’s as simple as adding your ingredients to a blender, blending it, pouring it out into your pie crust, baking it, cooling it and voilà!
Of course if you want to make your pie crust from scratch then we’ve got you covered with that too.
This pie is heaps of fun to make, comes out perfectly every time and is the perfect Thanksgiving pie.
And if you love some delicious vegan holiday pies, then check out our vegan sweet potato pie and our vegan apple pie too.
How To Make Vegan Pumpkin Pie
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
The Crust:
- Add all purpose flour, sugar and salt to the food processor and pulse to combine.
- Now add coconut oil (must be solid, not melted) and pulse until the mixture is crumbly.
- Add ice water and pulse it to combine. It should look like a dough now and if you break off a piece and roll it in your hands it should easily roll into a ball.
- Remove the dough from the food processor, transfer to a floured surface and roll the dough into a big round ball.
- Using a rolling pin roll out the dough from side to side into a large circle that is wider than your 9-inch pie dish.
- Spray your pie dish with non-stick spray and then roll up the crust in your rolling pin (or just pick it up carefully) and carefully unroll it over the top of your pie dish. Carefully tuck the crust in along the edges of your pie dish.
- Take a scissors and trim off any excess dough but make sure that there is a little overhang over the edges of the dish.
- Place your pie crust into the fridge while you prepare your pie filling.
The Filling:
- Add canned pumpkin, coconut milk, brown sugar, maple syrup, cornstarch, pumpkin pie spice, vanilla extract and salt to your blender and blend until smooth. If you don’t have a blender, then just add all ingredients to a mixing bowl and use a hand whisk to whisk it until smooth.
- Pour this out over your pie crust and smooth down with the back of a spoon.
- Place into the oven to bake for 60 minutes at 350°F.
- Allow to cool on the counter until it reaches room temperature and then place into the fridge for at least 4 hours or overnight until set.
- Serve with vegan whipped cream.
Recipe Tips
THE PIE CRUST: The pie crust is made with coconut oil. The recipe is from our vegan pie crust recipe and works wonderfully as an easy, homemade option.
If you prefer a buttery crust: Check out the crust from our vegan apple pie that is made with vegan butter. If you’re using that pie crust then you can halve the recipe as the apple pie crust makes a double crust (top and bottom).
Alternatively, if you want to save time in this recipe, you can use a store-bought unbaked 9-inch pie crust.
TENTING WITH FOIL: We find it useful to tent the pie with foil after 40 minutes of baking and then place it back into the oven to bake for the final 20 minutes. This prevents the pie from over-browning. Sometimes the full 60 minutes baking time can result in some uneven browning on top of the pie and over-browning of the crust. If you have a pie crust shield then you can use that instead which will prevent the crust from over-browning. However, you may still have some uneven browning on top of your pie.
BROWNING: In these photos, we tented the pie with foil at the 40 minute mark. You can see that the browning is nice and even on top. Nonetheless, the pie when it first comes out of the oven is very dark in color, but it lightens as it cools.
In our video we didn’t tent the pie with foil and you’ll notice there is some uneven browning on top of the pie when it comes out of the oven. However, it also lightens up as it cools.
TIP: The best thing is to tent the pie with foil after 40 minutes of baking (or use a pie crust shield), or your pie crust may be over-browned.
How To Tent With Foil
Tenting with foil is to loosely cover the pie with foil in a tent like shape so that it doesn’t press down on the pie from the top. It prevents the pie and the crust from over-browning while allowing it to bake for the full 60 minutes, so that it bakes through and sets perfectly.
Ingredient Tips and Substitutions
Pumpkin Purée: The easiest option is to use canned pumpkin purée. It must be plain pumpkin purée and not pumpkin pie filling.
You can also use fresh homemade pumpkin purée. We have tested it with this recipe and it works perfectly. It’s just important that you make sure your pumpkin purée isn’t too wet. It must be similar in consistency to what you would get in a can. The best way to do this is to place peeled and chopped pumpkin onto a parchment lined baking tray. Bake at 350°F for 30 minutes (no oil or spices) until soft and cooked. Let it cool and then add to the food processor and process into a purée. Let the purée stand in a strainer over a bowl and let any excess water drain off before using.
Coconut Milk: This must be canned, full fat, unsweetened coconut milk. It needs to be thick and creamy so that your pie will be the right consistency. There is no coconut flavor in the end result. If you switch this for a thinner non-dairy milk such as almond milk then your pie may be too thin and won’t set properly.
Brown Sugar: You can also use coconut sugar if you like. The sugar can also be slightly reduced if you prefer.
Maple Syrup: You can switch this with a different kind of syrup if you like. Or you can just replace it with extra brown sugar.
Cornstarch: This helps the pie to set so it is a crucial ingredient. You can possibly also use tapioca starch but you may need to use double the amount. Arrowroot (in the same quantity as cornstarch) will likely also work.
Pumpkin pie spice: I used my super awesome homemade pumpkin pie spice in this pie. You can also make your own or use a store-bought option, it will be the same either way.
Pumpkin Pie Q&A
How long should I let my pumpkin pie cool?
Let it cool on the counter until it reaches room temperature. Then transfer to the fridge for at least 4 hours or overnight.
Can I use fresh pumpkin purée instead of canned?
Yes you can! You just need to make sure that your freshly made pumpkin purée isn’t too wet. It should be the same consistency as what you will find in a can. To achieve this, let your homemade pumpkin purée stand in a strainer so any excess water can drain off.
Can I make it gluten-free?
The filling for this pie is already gluten-free, so to make an entirely gluten-free pie you’ll just need to use a gluten-free pie crust. You can either purchase an already made gluten-free unbaked pie crust, or you can make your own. This recipe from Detoxinista looks awesome.
Make Ahead, Storing and Freezing
Make Ahead: This is a perfect pie to make ahead of time. It needs a few hours to chill and set in the fridge anyway and overnight is even better. So if you make the whole pie the day before, then you can simply store it in the fridge. When you’re ready, add vegan whipped cream and serve.
Storing: Keep your pie stored in the fridge (covered) where it will keep for up to a week.
Freezing: It is also freezer friendly for up to 3 months. Let it cool completely and chill/firm up in the fridge as usual. Then wrap it in several layers of plastic wrap, followed by foil to prevent any freezer burn and freeze. Thaw overnight in the fridge.
More Vegan Pumpkin Recipes
- Vegan Pumpkin Cake
- Vegan Pumpkin Muffins
- Vegan Pumpkin Bread
- Vegan Pumpkin Pancakes
- Vegan Pumpkin Cookies
- Vegan Pumpkin Cheesecake
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Pumpkin Pie
Ingredients
For the Pie Crust:
- 1 cup + 2 Tablespoons All Purpose Flour (145g)
- 1 Tablespoon White Granulated Sugar
- ½ teaspoon Salt
- ¼ cup Coconut Oil (55g) Solid
- 4 Tablespoons Ice Water
For the Filling:
- 15 ounce Can Pumpkin Purée (425g) not pumpkin pie filling*
- ¾ cup Coconut Milk (180ml) Canned, Full Fat, Unsweetened
- ¾ cup Light Brown Sugar (150g)
- ¼ cup Maple Syrup (60ml)
- ¼ cup Cornstarch (32g)
- 3 teaspoons Pumpkin Pie Spice
- 1 teaspoon Vanilla Extract
- ½ teaspoon Salt
For Serving:
Instructions
- Prepare the crust: Add all purpose flour, sugar and salt to the food processor and pulse to combine.
- Add the coconut oil (must be solid, not melted) and pulse until the mixture is crumbly.
- Add ice water and pulse it to combine. It should look like a dough now and if you break off a piece and roll it in your hands it should easily roll into a ball.
- Remove the dough from the food processor, transfer to a floured surface and roll the dough into a big round ball.
- Using a rolling pin roll out the dough from side to side into a large circle that is wider than your 9-inch pie dish.
- Spray your pie dish with non-stick spray and then roll up the crust in your rolling pin (or just pick it up carefully) and carefully unroll it over the top of your pie dish. Carefully tuck the crust in along the edges of your pie dish.
- Take a scissors and trim off any excess dough but make sure that there is a little overhang over the edges of the dish. Place your pie crust into the fridge while you prepare your pie filling.
- Prepare your filling: Add canned pumpkin, coconut milk, brown sugar, maple syrup, cornstarch, pumpkin pie spice, vanilla extract and salt to your blender and blend until smooth. If you don't have a blender, then just add all ingredients to a mixing bowl and use a hand whisk to whisk it until smooth.
- Pour this out over your pie crust and smooth down with the back of a spoon.
- Place into the oven to bake for 60 minutes at 350°F. To prevent over-browning, bring it out after 40 minutes, tent it with foil and then return to the oven for the remaining 20 minutes (*see notes).
- When you remove the pie from the oven, it will still be quite wobbly in the center, this is completely fine, it will firm up when cooling. Your pie may also be quite dark in color when first removed from the oven, it lightens up a lot when cool.
- Allow to cool on the counter and then place into the refrigerator to set completely, around 4 hours at least or overnight if possible until completely chilled and set. Serve with vegan whipped cream.
Video
Notes
- Pie Crust: You can use a store-bought 9-inch unbaked pie crust instead of making a crust from scratch if you want to save time on this recipe. It must be an unbaked crust though to work well in this recipe.
- Pumpkin Purée: The easiest option is to use canned pumpkin purée. It must be plain pumpkin purée and not pumpkin pie filling. You can also use fresh homemade pumpkin purée. We have tested it with this recipe and it works perfectly. It’s just important that you make sure your pumpkin purée isn’t too wet. It must be similar in consistency to what you would get in a can. The best way to do this is to place peeled and chopped pumpkin onto a parchment lined baking tray and bake at 350°F for 30 minutes (no oil or spices) until soft and cooked. Let it cool and then add to the food processor and process into a purée. Let the purée stand in a strainer over a bowl and let any excess water drain off before using. You will need 1 and ¾ cups homemade pumpkin purée.
- Coconut Milk: This must be canned, full fat, unsweetened coconut milk. It needs to be rich and creamy so that your pie will be the right consistency. There is no coconut flavor in the end result. If you switch this for a thinner non-dairy milk such as almond milk then your pie may be too thin and won’t set properly.
- Brown Sugar: You can also use coconut sugar if you like. The sugar can also be slightly reduced if you prefer.
- Maple Syrup: You can switch this with a different kind of syrup if you like, or replace it with a ¼ cup extra brown sugar, or omit it altogether for a less sweet version.
- Cornstarch: This helps the pie to set so it is a crucial ingredient. You can possibly also use tapioca starch but you may need to use double the amount. Arrowroot (in the same quantity as cornstarch) will likely also work.
- Pumpkin pie spice: You can make your own homemade pumpkin pie spice or use a store-bought option, it will be the same either way.
- Tent with foil: Tent the pie with foil after 40 minutes of baking and then place it back into the oven to bake for the final 20 minutes. This prevents the pie from over-browning. Sometimes the full 60 minutes baking time can result in some uneven browning on top of the pie and over-browning of the crust. If you have a pie crust shield then you can use that instead which will prevent the crust from over-browning. However, you may still have some uneven browning on top of your pie.
- Make Ahead: This is a perfect pie to make ahead of time as it needs a few hours to chill and set in the fridge anyway and overnight is even better. So if you make the whole pie the day before, then you can simply store it in the fridge and when you’re ready, add vegan whipped cream and serve.
- Storing and Freezing: Keep your pie stored in the fridge (covered) where it will keep for up to a week. It is also freezer friendly for up to 3 months. Let it cool completely and chill/firm up in the fridge as usual. Then wrap it in several layers of plastic wrap, followed by foil to prevent any freezer burn and freeze. Thaw overnight in the fridge.
- This recipe was first published in November 2016. We have given it a makeover with some new photos and lots of extra tips and tricks. The recipe itself is unchanged.
I’m addicted to this!! I use a pre-made vegan pie shell from Whole Foods and refrigerated Let’s Do Organic Heavy Coconut Cream. I pour off half the liquid and add a tbl of aygar-aygar for extra thickening. Using a hand mixer, I beat the organic pumpkin puree and the coconut cream together on high speed for several minutes before blending in the other ingredients for several more minutes, then bake for an hour at 350 degrees. After an hour of cooling, I refrigerate the pie for another hour or so and it’s ready! No waiting for four hours or overnight. This comes out perfect every time and it’s the easiest thing I’ve ever baked. I’ve tried several other recipes and I’ve even fiddled with this one, but nothing comes close to doing it the way that I just described. Thank you so much for this easy, no-fail recipe. I have non-vegan friends who like the pie so much that they’re now using this recipe and technique. Much gratitude.
Awesome! Thanks so much for sharing and the great review!
Hi, Alison, I made two pies today using a double portion of the ingredients (except sugar, I did not add it at all, only 2 Tbsp of maple syrup) and baked them at the same time. The time in the oven was 20 minutes longer. The filling turned out as pudding, not custard. Was it because I did not add sugar? The pie tastes great and we will eat it anyway, like pudding.
Honestly, I’m not entirely sure, it could be the sugar, as sugar in a recipe is not just for sweetness, it’s also there for texture, but it could also be baking two pies at once, it would depend on your oven and if this is something that usually works out well or not.
Best Vegan Pumpkin Pie I’ve ever made! I’ve tried so many other recipes and all of them were either not sweet enough, runny, or just not that good. This one was perfect. I added my own medley of spices and baked it for maybe 50 mins. Loved it! Thanks for this!!!
Thanks so much Raven!
I made this pie one other time and it was very good! 2 things…1. I wonder if coconut cream would be better than the full fat coconut milk? Have you tried that? 2. I just made it again and I accidentally put a whole can of the coconut milk in… I’m just sick about it!!! I wonder if you could mention not to use the whole can of coconut milk in the recipe? Thanks again for the recipe! I have made other of your recipes with great success! Have a great thanksgiving.
Hi Tami, yes you can use coconut cream instead if you like. Sorry to hear about accidentally using the full can!
This is the best most flavorful vegan pumpkin pie! My granddaughter can’t stop with one piece,
Awesome Pat! Thanks so much!
Can you use premade Graham cracker pie crust?
I think so!
I’ve been making this recipe for the past couple of years, always with a premade 9-inch graham cracker crust because I’m very lazy 😉 I get a big can of pumpkin and one can of coconut milk (Chaokoh is my favorite) and double the recipe.
It’s my absolute favorite vegan dessert recipe; thanks Alison!
Awesome! Thanks so much Steph!
I made this for a neighborhood potluck, and some friends loved it so much they asked if I would make some FOR THEIR WEDDING! And they’re not even vegan!
How awesome is that! Amazing. Thanks so much for sharing Erin!
This pumpkin pie recipe is the BEST! Thanks so much for the amazing recipe.
First time making anything vegan. Came out perfect and so easy to make.
Wonderful! Thanks for sharing Noel!
I’ve always thought pumpkin pie was boring but I wanted to make a traditional Thanksgiving dessert (vegan). Wow! This pie is incredible! I’m kind of addicted now.
So glad you enjoyed it Venette!
Made for my vegan son, and he said it was THE BEST Pumpkin Pie he had EVER HAD!!! And that says a LOT, since my husband makes a really awesome regular pumpkin pie!! Really was delicious! And very easy! I used Organic Coconut Cream in a can (Trader Joe’s) to make sure it was thick, and it was!! And added extra pumpkin pie spice and a couple shakes of ginger and Allspice.
That’s so awesome Kat! Thanks for the amazing review!
A truly phenomenal pumpkin pie. It’s easy to make, but most importantly it is SO delicious. This is the best pumpkin pie I have had since my grandmother’s pies! Seriously, this pie was gone in just three days. It was hard to not partake (again and again). Yet another spot-on recipe that is going into my recipe box.
At this point, I should just start making all my meals with your recipes since I have yet to have one that doesn’t turn out. Ha!
Thank you so much for the amazing review Adrienne! 🙂
I have made this the past 3 years and it is the best!!! I always make the night before and put in the fridge overnight as I noticed the consistency gets a little thicker throughout the night, which we prefer. Amazing! Thank you!
Thanks so much for the awesome review Cher!
I don’t have coconut milk but have coconut cream. Will that work in the recipe?
Yes that works!