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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.
This recipe turned out fantastic. I’ve tried so many vegan pumpkin pie recipes and this was by far the best and easiest one. It was loved by non-vegans as well. I followed the recipe but did ½ cup almond milk and ¼ cup coconut cream.
Thank you Brita!
yay!! So so glad that you liked it!
It smells amazing as I wait for this pie to finish baking. The only weird thing that happened is the entire pie has risen. I followed your recipe. The only thing I did different was accidentally cover the entire pie with foil instead of the edges for the last 20 minutes of cooking time. Not sure what went wrong haha, still planning on eating the pie though. Any insight as to why my pie rose up like that is very appreciated. Thank you.
This pie is perfect! I added an extra 1/2 tsp of spice just for my taste but the texture, cooking time and sweetness are all spot on! I’ve made several vegan pumpkin pies but this finally nailed it. Thanks for the delicious recipe.
So easy to do and delicious. This was the first pumpkin pie I did with my 6yr old daughter. Perfect for my daughter’s first pie experience. So glad to have found this site and can’t wait to try more recipes.
This is the best and easiest pumpkin pie recipe. I love that I add all the ingredients to my blender and pour it to the pie shell.
I wasn’t a fan of pumpkin pie until now. I think the ingredients and the proportions are well balanced, no need to adjust anything. Thanks,
This pie recipe is really good although I bought a pre-made crust.
I used these spices because I didn’t have pumpkin pie spice: 1 tsp cinnamon, 1 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cardamom, pinch of ground cloves. Also, I used darker/later season maple syrup.
So so good!
I absolutely love this pumpkin pie! This was my second year making it for thanksgiving, which is saying something because I usually love to try new recipes. It’s so silky and nicely spiced, and I like that is uses straightforward ingredients I already have. I doubt anyone ever knows it’s vegan! Thank you so much!
I can’t believe how amazing this recipe is! I’ve tried other vegan pumpkin pies and this one stands far above the rest. So, so good.
Sorry but I didn’t have much success with this recipe. I didn’t pre-bake the crust (as I usually do) and the crust was under-baked. And the filling was extremely soft even after I baked 75 minutes and cooled in refrigerator over night. Should I have done something differently other than combining all ingredients together in the processor like with corn starch or something? Did I misunderstand the recipe?
soooo easy to make!!! and also turned out so amazing!!! loved it :) whole family loved it as well!