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This Vegan Pumpkin Pie Recipe is a MUST TRY for holiday parties and simply anytime you’re craving a good pumpkin treat! The filling is SO simple to make with just 7 ingredients and comes together right in the base of a blender. This pie is sure to be a new favorite holiday recipe in your house!
If you’re looking for more yummy holiday desserts, I suggest trying out my Dutch Apple Pie, this Cherry Crumble Pie, my amazing Vegan Apple Turnovers, OR my Vegan Sweet Potato Pie.
The BEST Vegan Pumpkin Pie you’ll make!
This pie is so soft with a creamy texture and sweet and it’s just…PERFECT! This is the vegan pumpkin pie to fool the harshest of pumpkin pie critics in your life. They’ll never know it’s vegan and will most certainly be asking you for the recipe before they’ve even finished their (first) slice.
You can make this with pumpkin puree from a can, or you can roast and then puree your own pumpkin. Fresh pumpkin has a much lighter color and results in a browner (less orange) pie. Just an fyi in case you care about that :)
Here’s why you will LOVE this pie:
- Creamy and rich without any dairy or eggs
- Easy one-bowl (or blender) recipe—no fancy equipment needed
- A total crowd-pleaser, vegan or not!
- Make-ahead friendly—actually gets better after chilling overnight
- Perfect for Thanksgiving, Friendsgiving, or any cozy fall night
In this post…
Ingredients needed
- Canned pumpkin puree – essential for any good pumpkin pie! You simply want to make sure that you are getting PLAIN puree and NOT pumpkin pie filling (which has lots of other ingredients in it besides just pumpkin). You can also use sweet potato puree in this recipe as desired.
- Brown sugar + maple syrup – for sweetness
- Plant-based milk – This recipe works well with either almond milk, oat milk, or coconut milk. For a creamier texture, opt for full-fat coconut milk. Almond milk is a lighter option if you prefer a lower-fat version! I’ve tried it with several different milks and they all turned out delicious!
- Vanilla extract
- pumpkin pie spice– this pumpkin spice blend is a mixture of ground ginger, cloves, cinnamon, nutmeg and a few other things.
- Cornstarch – since we aren’t using eggs, this is how we’re getting the pie to thicken up nicely.
- Pie dough – My vegan pie crust recipe is delicious and made with vegan butter. I also have a great Coconut Oil pie crust. But if you don’t want to make a homemade pie crust, store bought will always work as well!
How to make it
The hardest part about making Vegan Pumpkin Pie is making the crust first (which isn’t very hard, actually). Once you have the crust ready, the actually pumpkin part is RIDICulously easy!
If you’re in need of a good vegan pie crust, might I recommend THIS Perfect Vegan Pie Crust or this coconut oil pie crust?
- Make your crust (or roll out your store-bought crust and have it ready. See above for my homemade crust recipes. I used a 9-inch pie pan for this recipe.
- Make the filling by combining all of the ingredients in a blender or food processor and blending until smooth and no lumps remain.
- Pour the filling in the crust and tap it gently to release any air bubbles. Use a spatula to smooth out the top of the pie as best you can.
- Bake the pie until it’s set in the middle and the crust is starting to brown around the edges. Lt cool completely and ENJOY!
Tips for the Perfect Vegan Pumpkin Pie
- Use High-Quality Pumpkin Puree
Whether you’re using canned or homemade pumpkin puree, make sure it’s smooth and thick. Avoid watery puree as it can make the filling too runny. I really love the pumpkin puree from Trader Joe’s! - No Need to Pre-Bake the Crust
Save time and effort by skipping the pre-baking step. The filling and crust bake together, creating a perfectly cooked crust that’s not overdone. I’ve tested it both ways and there’s really no need to par bake the crust. - Keep an Eye on the Crust
If the edges of your crust begin to brown too quickly, cover them with foil or use a pie crust protector to prevent burning while the filling continues to bake. This isn’t usually an issue for me when making this recipe. - Test for Doneness
The filling should look firm and set with just a slight jiggle in the center when you gently shake the pie. If it’s too wobbly, bake for an additional 5-10 minutes. It’ll firm up the rest of the way in the fridge. - Cool and Chill Completely
Allow the pie to cool completely at room temperature before transferring it to the refrigerator. The filling will firm up as it chills, making it easier to slice. Refrigerate the pie for at least 4-6 hours, ideally even overnight if possible!
Frequently Asked Questions
Absolutely- this is how I most often make this pie! Canned pumpkin works perfectly for this recipe. Just make sure it’s 100% pure pumpkin puree and not pumpkin pie filling, which contains added sugar and spices that could affect the flavor balance.
No, you don’t need to pre-bake the crust. The filling and crust bake together in the oven, saving you time and effort! I’ve tested it both ways and the way my recipe is written is perfect!
Yes! Since the filling is naturally gluten free, simply use a gluten-free vegan pie crust. You can find premade options at the store or make one at home using gluten-free flour.
Yes, arrowroot powder or tapioca starch can be used as substitutes for cornstarch. Use the same amount as called for in the recipe.
Yes, you can freeze the pie! Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. When ready to serve, thaw it in the refrigerator overnight and serve chilled. This is GREAT for holiday planning.
More Vegan Pie Recipes to try
Vegan Pumpkin Pie
Video
Ingredients
- 2 ½ cups pumpkin puree
- ⅓ cup brown sugar
- ¼ cup maple syrup or agave
- ¾ cup milk, I tested this with plain almond milk AND coconut milk
- 1 teaspoon vanilla
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- 3 tablespoons cornstarch
- 1 unbaked vegan pie crust, THIS coconut oil pie crust is also great!
Instructions
- Pre-heat your oven to 350 degrees F.
- In a high speed blender or food processor, combine all of the pie ingredients (minus the crust of course :)) and blend until creamy and smooth. Should only take a minute.2 1/2 cups pumpkin puree, 1/3 cup brown sugar, 1/4 cup maple syrup or agave, 3/4 cup milk, 1 teaspoon vanilla, 1 1/2 teaspoons pumpkin pie spice, 1/2 teaspoon salt, 3 tablespoons cornstarch
- Pour the pie filling into your crust (I do NOT pre-bake the crust in this recipe) and spread out until it’s smooth.1 unbaked vegan pie crust
- Bake in the oven for 55-60 minutes. The top should be firm and the crust should be lightly browned around the edges. If the crust begins to get too brown around the edges, cover the crust with foil or use pie protectors.
- Once done, take out of the oven and let cool on the counter. Put in the fridge and let cool completely. The cooling process really firms up the pie so although you’ll want to eat it right away, try and refrain :)
- Top with some whipped coconut cream and ENJOY!!
Notes
Tips for Success:
- For the creamiest texture, make sure to blend the filling until it’s completely smooth.
- If using coconut milk, opt for full-fat for a richer pie!
- Let the pie sit in the fridge for at least 4-6 hours before slicing so that the pie is fully set!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Second time making this & is so easy & So good…
aww yay!! So glad to hear that!
Hi Brita, do you cook the crust before you add the pumpkin pie filling, like it shows on the vegan pie crust recipe?
Good question!! I will update the post with that info, thanks! But NO, I do not pre-bake it. Technically you could pre-bake it a bit like some pumpkin pie recipes have you do but I have made this exact recipe a LOT and I never pre-bake the crust. Thanks again!
I’m thinking that I’d like to use full-fat coconut milk instead of regular almond/coconut milk. I’m hoping that it will create a thicker, more authentic filling. Would you suggest keeping the ratio the same?
I’ve actually tested this with full fat coconut milk and it turned out great! I just kept the ratios the same
Hey did you try it with full fat coconut milk yet? I was thinking of doing the same thing but I don’t want to have it come out tasting like coconut (I am serving it at Thanksgiving with dairy eaters!)
Hi Brittany- I have made this several times with full fat coconut milk and it works great. Honestly though, the consistency is about the same if you use almond milk or the thicker coconut milk. So, use whichever you prefer.
I accidentally bought light coconut milk in the can…. Is there anyway to “thicken” without having to run back to the store…?
Where can one get the recipe for the vegan pie crust?
Here ya go: https://foodwithfeeling.com/coconut-oil-vegan-pie-crust/
Awesome recipe! Loved it so much, I baked this pie twice in one week. <3
Thanks a lot!
If you used canned pumpkin, would you use pumpkin pie filling or just pureed pumpkin?
you would want to use canned pumpkin puree!
Can a liquid sweetener be used instead of Brown sugar?. What amount?.
Your crust turned out SO perfect! And that video was quite fun, love that you used fresh pumpkin too!!
Thanks, Joyce! This year has been my first time using fresh pumpkin!
I definitely agree with what you said about the food blogging community. On the whole, this community is made up of the most genuine and kind people on the internet, and I’m so thrilled to be a part of it :) And I’ll definitely take you up on that slice of pie!
Right? There’s the occasional bad apple but as a whole, I am constantly blown away by how kind and caring so many food bloggers really are! I’m happy to call many of them my friends for sure!
Girl this looks so good! I know from experience that perfecting vegan pumpkin pie is not easy- I’ve got to try your recipe! Also I am so with you on the blogging community- I’ve been on and off blogging for years, but every time I re-enter the world it’s always waiting with open arms and friendly smiles. I’m here to stay this time :) xo
Yay!! I’ve really been enjoying your blog! Blog community= the BEST!