5 from 608 votes
| 763 Comments
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!
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.
Pour the pumpkin mixture into the prepared pie crust.
Make ahead: if you want to make the filling ahead of time, simply mix, and store in an air-tight container in the fridge for up to 3 days.
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
5 from 608 votes
(click stars to vote)
Easy Vegan Pumpkin Pie
9 easy ingredients, just mix in a blender or in a bowl, pour into a pie shell, and then bake. Done! This pumpkin is so easy to make and tastes better than the original version. 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!
Prep: 5 minutes mins
Cook: 1 hour hr
Total: 1 hour hr 5 minutes mins
Prep: 5 minutes mins
Cook: 1 hour hr
Total: 1 hour hr 5 minutes mins
Servings: 1 9" pie
PRINT PIN COMMENT
Ingredients
- 1 ¾ cups pumpkin purée (1, 14 oz can), (not 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)
US Customary - Metric
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
Coconut milk: use a full-fat coconut milk (the kind in a can) and make sure to shake the can before measuring. You cannot taste the coconut flavor. The richness of coconut milk will make the pie creamy and delicious!
Coconut milk substitute: if you cannot use coconut milk, use a vegan culinary cream or other rich creamy plant-based 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.
Storage: The pie will keep fresh in the fridge for 3 - 4 days.
Freezing the Pie: You can also freeze the pie. Cook the pie, allow it to set and cool overnight in the fridge. Place the pie on a baking sheet and freeze until solid, 3 - 4 hours. Wrap in plastic wrap then place in a freezer bag, aluminum foil, or an air-tight container and return to the freezer. The pie should keep for up to 2 months.
Nutrition
Serving: 1serving (recipe makes 8 servings including pie crust but not including whipped cream) | Calories: 272kcal | Carbohydrates: 42g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Sodium: 258mg | Potassium: 222mg | Fiber: 2g | Sugar: 21g | Vitamin A: 8341IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 2mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Insta and let the world see just how amazing plant-based creations can be!
Author: Sam Turnbull
Cuisine: American, Canadian
Course: Dessert
Author: Sam Turnbull
Cuisine: American, Canadian
Course: Dessert
More Vegan Thanksgiving Recipes You Might Like:
« Easy Vegan Pie Crust
The Best Vegan Congee (Chinese Rice Porridge) »
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Reader Interactions
Comments
Kris says
Can this pie be frozen (either before or after baking)?
Reply
Electra says
I used pumpkin spice by McCormick (couldn’t find any other brand!) and it seemed like two teaspoons was way too much. I could still see the spice after cooking the pie. I will try your spice recipe. I’m glad someone mentioned it in their review. Maybe the two teaspoons of the DIY spice I make will not overpower the pie flavor. The pie was easy to make, the whip cream is a must. I’ve made it twice since thanksgiving!Reply
Jess @ IDTLC Support says
Thanks for sharing your experience!
Reply
Sophia says
I made two Pumpkin Pies. I made this vegan pumpkin pie for my daughter and made a regular pumpkin pie. When we tried the vegan pumpkin pie it was the best pumpkin pie I have ever had!Reply
Jess @ IDTLC Support says
Yes, that's fantastic! Thanks for sharing!
Reply
Victoria says
Delicious! Easy! Made your pumpkin pie spice mix. Made using puree from my garden pumpkins.Thank you!Reply
Jess @ IDTLC Support says
Amazing!
Reply
Electra says
I’ll have to check in later to give an update but I made the pie today and the filling was much darker than the photo. I would say I cooked it too long but it was darker to begin with. No wobbling either! It’s in fridge now… waiting four hours to try it.
Reply
Ginger says
So easy to make and very tasty. I definitely tasted the coconut milk in mine, but that's fine. The texture was wonderful. Will be making this again for sure, thanks!Reply
Electra says
Can I use arrowroot powder in place of cornstarch?
Reply
Megan says
when I make pumpkin pie I only follow this recipe it is so good!! thank you for making such a great vegan pumpkin pie recipe ❤️Reply
Laura D says
This was great! I cant really remember what "real" pumpkin pie tastes like but tasted great to me. My husband said he could tell there was something different about it but that it was still good. I just used graham cracker type crust from the store, it was super easy to make. It set the first day but definitely tasted better after sitting overnight in the fridge. Can't wait to make it again!Reply
Jess @ IDTLC Support says
Wonderful! We're thrilled you enjoyed it.
Reply
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