This vegan pumpkin pie is the perfect Thanksgiving dessert with its rich smooth filling and tender flaky crust. It easily comes together in 10 minutes and uses 10 simple ingredients–including the pie crust. So, win over the whole family this holiday with a homemade pumpkin pie. It's so good even non-vegans will love it.
Traditional pumpkin pie is made with eggs that firm up while baking for a custard filling. To make this pie egg-free and dairy-free I used a combination of cornstarch and non-dairy coconut milk as a substitute.
The coconut milk adds richness to the pie filling and the cornstarch thickens it up. If you don’t have coconut milk, any non-dairy milk will work and the pie will still be smooth and delicious.
So, celebrate this Thanksgiving with a slice of perfectly spiced and sweetened vegan pumpkin pie made from scratch.
Ingredient Notes and Substitutions
This vegan pie comes together in about 10 minutes and uses these 10 common ingredients.
*Full amounts and printable recipe are below.
Pie crust – This recipe works perfectly with a 9-inch uncooked store-bought or homemade pie crust. If your pie dish is larger than 9 inches see the notes in the recipe card to increase the filling.
Pumpkin purée – Your pumpkin purée should be thick, not thin or runny. You can use canned or fresh purée. I used canned pumpkin purée.
Granulated sugar – Any granulated sugar or brown sugar will work for this recipe. I used organic cane sugar.
Plant milk – I tested this recipe with canned full-fat coconut milk and almond milk. Both worked just fine. However, the pie made with coconut milk had a much richer taste and was preferred by the whole family. And don’t worry, the warm spices hide the coconut taste. Keeping that in mind, use any plant milk you have available.
Maple syrup – I chose to use maple syrup as another sweetener to enhance the fall flavors. For a replacement use any granulated sugar.
Vanilla extract – Use a pure vanilla extract for the best flavor. If you don’t have any you can leave it out or use almond extract.
Cornstarch – The cornstarch is used as an egg replacement and it’s what thickens the custard filling. Arrowroot powder, potato starch, and tapioca starch are all good substitutes.
Pumpkin pie spice – This spice mix makes the pie quick and easy to prepare.
Ground cinnamon – Any ground cinnamon will do, or you can add more pumpkin spice instead.
Salt – Use any salt you have on hand. I used Himalayan pink salt.
How to Make Vegan Pumpkin Pie
This recipe easily comes together in 5 simple steps.
Step 1: Measure out your ingredients and add them to a blender.
Step 2: Blend until everything is combined. The filling will be on the thicker side.
Step 3: Pour the filling into your unbaked pie shell. Scrape the sides of the blender with a rubber spatula to get all the filling out.
Step 4: Use the spatula to carefully smooth and level the top of the pie.
Step 5: Bake the pie at 350ºF for 60 minutes. The center will be lower set and jiggly and the edge should be slightly raised and firm.
Allow the pie to cool at room temperature for 1-2 hours, then place it in the refrigerator for 3-4 hours, or preferably overnight, to set. Cover it with plastic wrap once it has fully cooled in the fridge.
Make-ahead, Serving, and Storage
To make ahead: This is a great make-ahead recipe. Simply prepare the whole pie 1-2 days in advance. Store it in the refrigerator until you’re ready to serve.
To serve: Top each slice with a dollop of vegan whipped cream or a scoop of ice cream.
To store: This homemade pie should be stored in the refrigerator. Any leftovers will keep in there for 3-4 days. Allow the pie to cool completely in the fridge and then cover it with plastic wrap.
To freeze: Chill the pie in the refrigerator overnight. Then place it in the freezer for 3-4 hours to solidify. Once frozen, wrap the pie in plastic wrap and place it in a freezer bag or airtight container. Store in the freezer for up to 2 months. Defrost in the refrigerator.
Bakers Tips for Success
Plant milk: For a rich, smooth, and silky vegan pumpkin pie use canned coconut milk. If coconut milk isn't available, any plant milk will do, but keep in mind one with a higher fat content will give the filling a richer taste.
Pie crust: Making your pie crust from scratch will create the best homemade pie. My vegan pie crust is what I use for all my pies. It's easy to make and foolproof. But if you're in a pinch store-bought crust is another great option.
Filling consistency: The filling should be thick but still pourable. You can see the consistency in Step 3 above. If your filling is very thin after blending, add 1 teaspoon extra of cornstarch to help it thicken up while baking.
Frequently asked questions
Can I use homemade pumpkin purée?
Yes! Homemade pumpkin purée is perfectly fine to use. However, if your puré is runny, be sure to drain off the excess liquid by placing the purée in a colander or sieve for a few hours. The purée should be thick.
Why did my vegan pumpkin pie crack?
The pie filling will crack if it is cooked too long or if it is cooled too quickly. To solve this problem, bake the pie for 60 minutes or until the edges appear firm and the center appears jiggly and not fully cooked. Also, allow the pie to cool to room temperature before placing it in the refrigerator.
What is the difference between pumpkin purée and pumpkin pie filling?
Pumpkin purée is made from a pumpkin that has been cooked and puréed. It should only be 1 ingredient–pumpkin.
On the other hand, pumpkin pie filling has all the spices, sweeteners, and thickeners already added in and is meant to be poured right into the pie shell.
For this recipe, we want to use pumpkin purée that is 100% pumpkin.
More pumpkin recipes
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- 1 unbaked 9-inch homemade pie crust, or store-bought (see notes for larger pie)
- 1 (15oz) can of pumpkin puree
- 1 cup canned coconut milk, or any plant milk such as soy milk, almond milk, oat milk, etc.
- ⅓ cup cane sugar
- ¼ cup maple syrup
- 4 Tablespoons cornstarch, or arrowroot powder or potato starch
- 1 and ½ teaspoons pumpkin pie spice
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ⅓ teaspoon Himalayan pink salt
- Preheat your oven to 350ºF and have your unbaked pie shell prepared and ready to fill.
- Add the pie filling ingredients to a blender and blend to combine the ingredients.
- Pour the filling into your prepared uncooked pie shell. Use a spatula to smooth out the top.
- Place on a baking sheet and bake at 350ºF for 60 minutes. The middle will be jiggly and the edges should be firm.
Tip: If the edge of the crust is browning too quickly, cover it with a strip of foil or a pie shield.
- Allow the pie to fully cool at room temperature, then place it in the refrigerator for at least 4 hours or overnight to set. The pie will keep in there for 3-4 days.
- Filling consistency: If your filling is very thin after blending, add 1-2 teaspoon extra of cornstarch to help it thicken up during the baking process.
- Increased filling for larger pie: If your dish is larger than 9 inches or you like a full pie, you can increase the filling ingredients as follows:
2 and ¼ cups pumpkin puree you’ll need 2 (15oz) cans (not pumpkin pie filling)
½ cup cane sugar
1 and ¾ teaspoons pumpkin pie spice
¾ teaspoon cinnamon
With the extra filling, the pie may need to be baked 5-10 minutes longer.
- Coconut milk: For the best texture use coconut milk in a can. Shake well before opening. If you need to substitute the coconut milk–oat milk, almond milk, and soy milk are great options.
- To freeze: Allow the pie to chill in the refrigerator overnight. Then place it in the freezer for 3-4 hours to solidify. Wrap the frozen pie in plastic wrap and place it in a freezer bag or airtight container. Store in the freezer for up to 2 months. Defrost in the refrigerator.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 236Total Fat: 6gSaturated Fat: 4gUnsaturated Fat: 2gSodium: 153mgCarbohydrates: 44gFiber: 4gSugar: 28gProtein: 3g
**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**
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