The Best Vegan Pumpkin Pie Recipe (2024)

Published: Oct 20, 2020 · Modified: Jan 20, 2024 by Shane Martin · This post may contain affiliate links.

The Best Vegan Pumpkin Pie recipe is creamy, delicious, and so easy to make. Made with just8 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 myEasy 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!

🥘 Ingredients You’ll Need

The ingredient list for this vegan pumpkin pie is easy and minimal. FYI, full-fat coconut milkis 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.

• 1Easy Vegan Pie Crust
• 115-ounce can of pumpkin puree or fresh pumpkin (not pumpkin pie filling)
• 1 cup full-fatcoconut milk(you may also use coconut cream)
• ½ cupmaple syrup
• 1 teaspoon vanilla
• ½ cupdark brown sugar
• 1 tablespoonpumpkin 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 ingredientsare 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 ablenderorfood processorand 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.

💭 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:Myeasy vegan pie crustis 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 andmaple syrupare used in this recipe. You can eliminate the brown sugar for a less sweet pie or you could use onlymaple syrupif 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, unsweetenedcoconut milkin 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 myhomemade 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 favoritegluten-free flourblend. 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

Be sure and and leave a comment with a star rating. It’s a tremendous help!

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Vegan Pumpkin Pie

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See Also

Vegan Irish Stew - Holy Cow! Vegan Recipes

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.

• 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

Ingredients

UnitsScale

• 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

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Instructions

1. Preheat oven to 350˚F.
2. Place all the pie filling ingredients into ablenderorfood processorand 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

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