• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Loving It Vegan

  • Home
  • About Me
  • Recipes
  • Free Ebook
menu icon
go to homepage
  • Home
  • About Me
  • Recipes
  • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • About Me
    • Recipes
    • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Desserts

    Vegan Pumpkin Pie

    Published: Oct 3, 2020 Updated: Nov 12, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Pumpkin Pie

    This is the best vegan pumpkin pie ever and the only recipe you’ll ever need! It’s rich, creamy, deliciously spiced and perfect for the holidays.

    A slice of pumpkin pie lifting out of a pie dish.

    This vegan pumpkin pie is seriously delicious. It’s perfectly sweet, loaded with fall spices and flavors and absolutely NO ONE would be able to guess that it’s vegan.

    It’s also the easiest pie you’ll ever make, especially if you use a store-bought pie crust. It’s as simple as adding your ingredients to a blender, blending it, pouring it out into your pie crust, baking it, cooling it and voilà!

    Of course if you want to make your pie crust from scratch then we’ve got you covered with that too.

    This pie is heaps of fun to make, comes out perfectly every time and is the perfect Thanksgiving pie.

    And if you love some delicious vegan holiday pies, then check out our vegan sweet potato pie and our vegan apple pie too.

    A slice of pie topped with whipped cream on a pie lifter.

    How To Make Vegan Pumpkin Pie

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    The Crust:

    • Add all purpose flour, sugar and salt to the food processor and pulse to combine.
    Two photo collage showing flour, sugar and salt added to food processor and pulsed to combine.
    • Now add coconut oil (must be solid, not melted) and pulse until the mixture is crumbly.
    Two photo collage showing coconut oil added to food processor and pulsed until crumbly.
    • Add ice water and pulse it to combine. It should look like a dough now and if you break off a piece and roll it in your hands it should easily roll into a ball.
    Two photo collage showing ice water added to food processor and pulsed to combine.
    • Remove the dough from the food processor, transfer to a floured surface and roll the dough into a big round ball.
    • Using a rolling pin roll out the dough from side to side into a large circle that is wider than your 9-inch pie dish.
    Two photo collage showing dough added to flour dusted surface and rolled out into a large circle.
    • Spray your pie dish with non-stick spray and then roll up the crust in your rolling pin (or just pick it up carefully) and carefully unroll it over the top of your pie dish. Carefully tuck the crust in along the edges of your pie dish.
    Two photo collage showing large circle of dough placed over pie dish.
    • Take a scissors and trim off any excess dough but make sure that there is a little overhang over the edges of the dish.
    • Place your pie crust into the fridge while you prepare your pie filling.
    Two photo collage showing scissors trimming excess dough around pie dish and the completed pie crust.

    The Filling:

    • Add canned pumpkin, coconut milk, brown sugar, maple syrup, cornstarch, pumpkin pie spice, vanilla extract and salt to your blender and blend until smooth. If you don’t have a blender, then just add all ingredients to a mixing bowl and use a hand whisk to whisk it until smooth.
    Two photo collage showing ingredients for filling added to blender jug and blended.
    • Pour this out over your pie crust and smooth down with the back of a spoon.
    Two photo collage showing filling added to crust and smoothed down.
    • Place into the oven to bake for 60 minutes at 350°F.
    • Allow to cool on the counter until it reaches room temperature and then place into the fridge for at least 4 hours or overnight until set.
    Two photo collage showing pumpkin pie before and after baking.
    • Serve with vegan whipped cream.
    Pumpkin pie with whipped cream decoration in a glass pie dish.

    Recipe Tips

    THE PIE CRUST: The pie crust is made with coconut oil. The recipe is from our vegan pie crust recipe and works wonderfully as an easy, homemade option.

    If you prefer a buttery crust: Check out the crust from our vegan apple pie that is made with vegan butter. If you’re using that pie crust then you can halve the recipe as the apple pie crust makes a double crust (top and bottom).

    Alternatively, if you want to save time in this recipe, you can use a store-bought unbaked 9-inch pie crust.

    TENTING WITH FOIL: We find it useful to tent the pie with foil after 40 minutes of baking and then place it back into the oven to bake for the final 20 minutes. This prevents the pie from over-browning. Sometimes the full 60 minutes baking time can result in some uneven browning on top of the pie and over-browning of the crust. If you have a pie crust shield then you can use that instead which will prevent the crust from over-browning. However, you may still have some uneven browning on top of your pie.

    BROWNING: In these photos, we tented the pie with foil at the 40 minute mark. You can see that the browning is nice and even on top. Nonetheless, the pie when it first comes out of the oven is very dark in color, but it lightens as it cools.

    In our video we didn’t tent the pie with foil and you’ll notice there is some uneven browning on top of the pie when it comes out of the oven. However, it also lightens up as it cools.

    TIP: The best thing is to tent the pie with foil after 40 minutes of baking (or use a pie crust shield), or your pie crust may be over-browned.

    How To Tent With Foil

    Tenting with foil is to loosely cover the pie with foil in a tent like shape so that it doesn’t press down on the pie from the top. It prevents the pie and the crust from over-browning while allowing it to bake for the full 60 minutes, so that it bakes through and sets perfectly.

    Slice of pie on a pie lifter.

    Ingredient Tips and Substitutions

    Pumpkin Purée: The easiest option is to use canned pumpkin purée. It must be plain pumpkin purée and not pumpkin pie filling.

    You can also use fresh homemade pumpkin purée. We have tested it with this recipe and it works perfectly. It’s just important that you make sure your pumpkin purée isn’t too wet. It must be similar in consistency to what you would get in a can. The best way to do this is to place peeled and chopped pumpkin onto a parchment lined baking tray. Bake at 350°F for 30 minutes (no oil or spices) until soft and cooked. Let it cool and then add to the food processor and process into a purée. Let the purée stand in a strainer over a bowl and let any excess water drain off before using.

    Coconut Milk: This must be canned, full fat, unsweetened coconut milk. It needs to be thick and creamy so that your pie will be the right consistency. There is no coconut flavor in the end result. If you switch this for a thinner non-dairy milk such as almond milk then your pie may be too thin and won’t set properly.

    Brown Sugar: You can also use coconut sugar if you like. The sugar can also be slightly reduced if you prefer.

    Maple Syrup: You can switch this with a different kind of syrup if you like. Or you can just replace it with extra brown sugar.

    Cornstarch: This helps the pie to set so it is a crucial ingredient. You can possibly also use tapioca starch but you may need to use double the amount. Arrowroot (in the same quantity as cornstarch) will likely also work.

    Pumpkin pie spice: I used my super awesome homemade pumpkin pie spice in this pie. You can also make your own or use a store-bought option, it will be the same either way.

    Slice of pumpkin pie on a pie lifter.

    Pumpkin Pie Q&A

    How long should I let my pumpkin pie cool?

    Let it cool on the counter until it reaches room temperature. Then transfer to the fridge for at least 4 hours or overnight.

    Can I use fresh pumpkin purée instead of canned?

    Yes you can! You just need to make sure that your freshly made pumpkin purée isn’t too wet. It should be the same consistency as what you will find in a can. To achieve this, let your homemade pumpkin purée stand in a strainer so any excess water can drain off.

    Can I make it gluten-free?

    The filling for this pie is already gluten-free, so to make an entirely gluten-free pie you’ll just need to use a gluten-free pie crust. You can either purchase an already made gluten-free unbaked pie crust, or you can make your own. This recipe from Detoxinista looks awesome.

    Slice of pumpkin pie with whipped cream on a black plate.

    Make Ahead, Storing and Freezing

    Make Ahead: This is a perfect pie to make ahead of time. It needs a few hours to chill and set in the fridge anyway and overnight is even better. So if you make the whole pie the day before, then you can simply store it in the fridge. When you’re ready, add vegan whipped cream and serve.

    Storing: Keep your pie stored in the fridge (covered) where it will keep for up to a week.

    Freezing: It is also freezer friendly for up to 3 months. Let it cool completely and chill/firm up in the fridge as usual. Then wrap it in several layers of plastic wrap, followed by foil to prevent any freezer burn and freeze. Thaw overnight in the fridge.

    Slice of pie on a black plate with a cake fork.

    More Vegan Pumpkin Recipes

    1. Vegan Pumpkin Cake
    2. Vegan Pumpkin Muffins
    3. Vegan Pumpkin Bread
    4. Vegan Pumpkin Pancakes
    5. Vegan Pumpkin Cookies
    6. Vegan Pumpkin Cheesecake

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan pumpkin pie in a glass pie dish with one slice cut and ready to serve.

    Vegan Pumpkin Pie

    This is the best vegan pumpkin pie and the only recipe you’ll ever need! It’s rich, creamy, deliciously spiced and perfect for the holidays.
    4.93 from 101 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Vegan
    Prep Time: 20 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 20 minutes
    Servings: 10
    Calories: 218kcal
    Author: Alison Andrews

    Ingredients

    For the Pie Crust:

    • 1 cup + 2 Tablespoons All Purpose Flour (145g)
    • 1 Tablespoon White Granulated Sugar
    • ½ teaspoon Salt
    • ¼ cup Coconut Oil (55g) Solid
    • 4 Tablespoons Ice Water

    For the Filling: 

    • 15 ounce Can Pumpkin Purée (425g) not pumpkin pie filling*
    • ¾ cup Coconut Milk (180ml) Canned, Full Fat, Unsweetened
    • ¾ cup Light Brown Sugar (150g)
    • ¼ cup Maple Syrup (60ml)
    • ¼ cup Cornstarch (32g)
    • 3 teaspoons Pumpkin Pie Spice
    • 1 teaspoon Vanilla Extract
    • ½ teaspoon Salt

    For Serving: 

    • Vegan Whipped Cream
    Prevent your screen from going dark

    Instructions

    • Prepare the crust: Add all purpose flour, sugar and salt to the food processor and pulse to combine.
    • Add the coconut oil (must be solid, not melted) and pulse until the mixture is crumbly.
    • Add ice water and pulse it to combine. It should look like a dough now and if you break off a piece and roll it in your hands it should easily roll into a ball.
    • Remove the dough from the food processor, transfer to a floured surface and roll the dough into a big round ball.
    • Using a rolling pin roll out the dough from side to side into a large circle that is wider than your 9-inch pie dish.
    • Spray your pie dish with non-stick spray and then roll up the crust in your rolling pin (or just pick it up carefully) and carefully unroll it over the top of your pie dish. Carefully tuck the crust in along the edges of your pie dish.
    • Take a scissors and trim off any excess dough but make sure that there is a little overhang over the edges of the dish. Place your pie crust into the fridge while you prepare your pie filling.
    • Prepare your filling: Add canned pumpkin, coconut milk, brown sugar, maple syrup, cornstarch, pumpkin pie spice, vanilla extract and salt to your blender and blend until smooth.  If you don't have a blender, then just add all ingredients to a mixing bowl and use a hand whisk to whisk it until smooth. 
    • Pour this out over your pie crust and smooth down with the back of a spoon. 
    • Place into the oven to bake for 60 minutes at 350°F. To prevent over-browning, bring it out after 40 minutes, tent it with foil and then return to the oven for the remaining 20 minutes (*see notes). 
    • When you remove the pie from the oven, it will still be quite wobbly in the center, this is completely fine, it will firm up when cooling. Your pie may also be quite dark in color when first removed from the oven, it lightens up a lot when cool. 
    • Allow to cool on the counter and then place into the refrigerator to set completely, around 4 hours at least or overnight if possible until completely chilled and set. Serve with vegan whipped cream. 

    Video

    Notes

    1. Pie Crust: You can use a store-bought 9-inch unbaked pie crust instead of making a crust from scratch if you want to save time on this recipe. It must be an unbaked crust though to work well in this recipe. 
    2. Pumpkin Purée: The easiest option is to use canned pumpkin purée. It must be plain pumpkin purée and not pumpkin pie filling. You can also use fresh homemade pumpkin purée. We have tested it with this recipe and it works perfectly. It’s just important that you make sure your pumpkin purée isn’t too wet. It must be similar in consistency to what you would get in a can. The best way to do this is to place peeled and chopped pumpkin onto a parchment lined baking tray and bake at 350°F for 30 minutes (no oil or spices) until soft and cooked. Let it cool and then add to the food processor and process into a purée. Let the purée stand in a strainer over a bowl and let any excess water drain off before using. You will need 1 and ¾ cups homemade pumpkin purée. 
    3. Coconut Milk: This must be canned, full fat, unsweetened coconut milk. It needs to be rich and creamy so that your pie will be the right consistency. There is no coconut flavor in the end result. If you switch this for a thinner non-dairy milk such as almond milk then your pie may be too thin and won’t set properly. 
    4. Brown Sugar: You can also use coconut sugar if you like. The sugar can also be slightly reduced if you prefer. 
    5. Maple Syrup: You can switch this with a different kind of syrup if you like, or replace it with a ¼ cup extra brown sugar, or omit it altogether for a less sweet version. 
    6. Cornstarch: This helps the pie to set so it is a crucial ingredient. You can possibly also use tapioca starch but you may need to use double the amount. Arrowroot (in the same quantity as cornstarch) will likely also work. 
    7. Pumpkin pie spice: You can make your own homemade pumpkin pie spice or use a store-bought option, it will be the same either way.
    8. Tent with foil: Tent the pie with foil after 40 minutes of baking and then place it back into the oven to bake for the final 20 minutes. This prevents the pie from over-browning. Sometimes the full 60 minutes baking time can result in some uneven browning on top of the pie and over-browning of the crust. If you have a pie crust shield then you can use that instead which will prevent the crust from over-browning. However, you may still have some uneven browning on top of your pie.
    9. Make Ahead: This is a perfect pie to make ahead of time as it needs a few hours to chill and set in the fridge anyway and overnight is even better. So if you make the whole pie the day before, then you can simply store it in the fridge and when you’re ready, add vegan whipped cream and serve. 
    10. Storing and Freezing: Keep your pie stored in the fridge (covered) where it will keep for up to a week. It is also freezer friendly for up to 3 months. Let it cool completely and chill/firm up in the fridge as usual. Then wrap it in several layers of plastic wrap, followed by foil to prevent any freezer burn and freeze. Thaw overnight in the fridge.
    11. This recipe was first published in November 2016. We have given it a makeover with some new photos and lots of extra tips and tricks. The recipe itself is unchanged. 

    Nutrition

    Serving: 1Slice | Calories: 218kcal | Carbohydrates: 34.8g | Protein: 2.3g | Fat: 7.9g | Saturated Fat: 6.8g | Sodium: 245mg | Fiber: 1.9g | Sugar: 17.6g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
    Get Your Copy! It's FREE!
    « The Best Vegan Peanut Butter Cookies
    Vegan Mushroom Stroganoff »
    9.1K shares

    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Louis says

      January 12, 2023 at 1:01 pm

      I’m addicted to this!! I use a pre-made vegan pie shell from Whole Foods and refrigerated Let’s Do Organic Heavy Coconut Cream. I pour off half the liquid and add a tbl of aygar-aygar for extra thickening. Using a hand mixer, I beat the organic pumpkin puree and the coconut cream together on high speed for several minutes before blending in the other ingredients for several more minutes, then bake for an hour at 350 degrees. After an hour of cooling, I refrigerate the pie for another hour or so and it’s ready! No waiting for four hours or overnight. This comes out perfect every time and it’s the easiest thing I’ve ever baked. I’ve tried several other recipes and I’ve even fiddled with this one, but nothing comes close to doing it the way that I just described. Thank you so much for this easy, no-fail recipe. I have non-vegan friends who like the pie so much that they’re now using this recipe and technique. Much gratitude.5 stars

      Reply
      • Alison Andrews says

        January 13, 2023 at 2:12 pm

        Awesome! Thanks so much for sharing and the great review!

        Reply
    2. Malvina says

      December 12, 2022 at 12:41 am

      Hi, Alison, I made two pies today using a double portion of the ingredients (except sugar, I did not add it at all, only 2 Tbsp of maple syrup) and baked them at the same time. The time in the oven was 20 minutes longer. The filling turned out as pudding, not custard. Was it because I did not add sugar? The pie tastes great and we will eat it anyway, like pudding.

      Reply
      • Alison Andrews says

        December 20, 2022 at 10:34 am

        Honestly, I’m not entirely sure, it could be the sugar, as sugar in a recipe is not just for sweetness, it’s also there for texture, but it could also be baking two pies at once, it would depend on your oven and if this is something that usually works out well or not.

        Reply
    3. Raven says

      November 25, 2022 at 6:14 am

      Best Vegan Pumpkin Pie I’ve ever made! I’ve tried so many other recipes and all of them were either not sweet enough, runny, or just not that good. This one was perfect. I added my own medley of spices and baked it for maybe 50 mins. Loved it! Thanks for this!!!5 stars

      Reply
      • Alison Andrews says

        November 25, 2022 at 10:45 am

        Thanks so much Raven!

        Reply
    4. Tami says

      November 23, 2022 at 9:31 pm

      I made this pie one other time and it was very good! 2 things…1. I wonder if coconut cream would be better than the full fat coconut milk? Have you tried that? 2. I just made it again and I accidentally put a whole can of the coconut milk in… I’m just sick about it!!! I wonder if you could mention not to use the whole can of coconut milk in the recipe? Thanks again for the recipe! I have made other of your recipes with great success! Have a great thanksgiving.

      Reply
      • Alison Andrews says

        November 25, 2022 at 10:55 am

        Hi Tami, yes you can use coconut cream instead if you like. Sorry to hear about accidentally using the full can!

        Reply
    5. Pat J. says

      November 19, 2022 at 7:06 pm

      This is the best most flavorful vegan pumpkin pie! My granddaughter can’t stop with one piece,5 stars

      Reply
      • Alison Andrews says

        November 20, 2022 at 12:27 pm

        Awesome Pat! Thanks so much!

        Reply
    6. Michele says

      November 11, 2022 at 8:58 pm

      Can you use premade Graham cracker pie crust?

      Reply
      • Alison Andrews says

        November 14, 2022 at 10:21 am

        I think so!

        Reply
      • Steph says

        November 26, 2022 at 7:02 pm

        I’ve been making this recipe for the past couple of years, always with a premade 9-inch graham cracker crust because I’m very lazy 😉 I get a big can of pumpkin and one can of coconut milk (Chaokoh is my favorite) and double the recipe.

        It’s my absolute favorite vegan dessert recipe; thanks Alison!5 stars

        Reply
        • Alison Andrews says

          November 29, 2022 at 10:37 am

          Awesome! Thanks so much Steph!

          Reply
    7. Erin says

      October 09, 2022 at 3:35 am

      I made this for a neighborhood potluck, and some friends loved it so much they asked if I would make some FOR THEIR WEDDING! And they’re not even vegan!

      Reply
      • Alison Andrews says

        October 10, 2022 at 8:53 am

        How awesome is that! Amazing. Thanks so much for sharing Erin!

        Reply
    8. Priya says

      September 05, 2022 at 6:50 am

      This pumpkin pie recipe is the BEST! Thanks so much for the amazing recipe. 5 stars

      Reply
    9. Noel Lang says

      December 24, 2021 at 5:31 pm

      First time making anything vegan. Came out perfect and so easy to make.

      Reply
      • Alison Andrews says

        December 25, 2021 at 10:14 am

        Wonderful! Thanks for sharing Noel!

        Reply
    10. Venette Hill says

      November 29, 2021 at 9:08 am

      I’ve always thought pumpkin pie was boring but I wanted to make a traditional Thanksgiving dessert (vegan). Wow! This pie is incredible! I’m kind of addicted now.5 stars

      Reply
      • Alison Andrews says

        November 29, 2021 at 12:50 pm

        So glad you enjoyed it Venette!

        Reply
    11. Kat says

      November 28, 2021 at 11:52 pm

      Made for my vegan son, and he said it was THE BEST Pumpkin Pie he had EVER HAD!!! And that says a LOT, since my husband makes a really awesome regular pumpkin pie!! Really was delicious! And very easy! I used Organic Coconut Cream in a can (Trader Joe’s) to make sure it was thick, and it was!! And added extra pumpkin pie spice and a couple shakes of ginger and Allspice.5 stars

      Reply
      • Alison Andrews says

        November 29, 2021 at 12:57 pm

        That’s so awesome Kat! Thanks for the amazing review!

        Reply
    12. Adrienne says

      November 25, 2021 at 4:05 pm

      A truly phenomenal pumpkin pie. It’s easy to make, but most importantly it is SO delicious. This is the best pumpkin pie I have had since my grandmother’s pies! Seriously, this pie was gone in just three days. It was hard to not partake (again and again). Yet another spot-on recipe that is going into my recipe box.

      At this point, I should just start making all my meals with your recipes since I have yet to have one that doesn’t turn out. Ha!5 stars

      Reply
      • Alison Andrews says

        November 26, 2021 at 11:06 am

        Thank you so much for the amazing review Adrienne! 🙂

        Reply
    13. Cher B says

      November 25, 2021 at 1:23 am

      I have made this the past 3 years and it is the best!!! I always make the night before and put in the fridge overnight as I noticed the consistency gets a little thicker throughout the night, which we prefer. Amazing! Thank you!5 stars

      Reply
      • Alison Andrews says

        November 26, 2021 at 10:58 am

        Thanks so much for the awesome review Cher!

        Reply
    14. Jan Brake says

      November 24, 2021 at 9:17 pm

      I don’t have coconut milk but have coconut cream. Will that work in the recipe?

      Reply
      • Alison Andrews says

        November 26, 2021 at 10:56 am

        Yes that works!

        Reply
    « Older Comments

    Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.

    Leave A Comment & Review Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

    More about me →

    • Facebook
    • Twitter
    • Instagram
    • YouTube
    • Pinterest

    Popular Posts

    • Vegan Tuna
    • The Best Vegan Mac and Cheese (Classic, Baked)
    • Vegan Burrito
    • Super Eggy Vegan Tofu Scramble
    • Sliceable Cashew Cheese
    • Homemade Vegan Butter

    Veganuary

    • Vegan Halloumi
    • Vegan Stuffed Mushrooms
    • Vegan Stuffed Peppers
    • Vegan Granola
    • The Best Vegan Waffles
    • Vegan Salmon

    See all Veganuary Recipes →


    Footer

    ↑ back to top

    As Seen In

    Press logos black and white

    About

    • Privacy Policy
    • Terms & Conditions

    Follow Us

    • Facebook
    • Twitter
    • Instagram
    • YouTube
    • Pinterest

    Contact

    • About
    • Contact

    Copyright © 2022 Loving It Vegan

    Get 10 fabulous dinner recipes!
    Absolutely free! Sign up below!
    Get Your Copy! It's FREE!