Vegan pumpkin pie — comforting, cozy, and wonderfully delicious. Sweet and simple, this is one of my favorite Thanksgiving desserts and it requires just seven ingredients.
This vegan pumpkin pie is silky, warmly spiced, and surprisingly easy to make. The texture is creamy and smooth, and the flavor is classic — so good that guests won’t notice it’s vegan. It’s an ideal centerpiece for a plant-based Thanksgiving dessert table.
What makes this recipe great is its simplicity: only seven ingredients and straightforward steps. Blend the filling, pour into a prepared crust, bake, chill, and you’re ready to serve. Leftovers keep well and the pie freezes nicely for later.
How to make vegan pumpkin pie
- Preheat the oven to 350ºF (180ºC).
- Blend all ingredients except the pie crust in a powerful blender until completely smooth.
- Pour the pumpkin filling into a 9-inch (23 cm) pie pan lined with a vegan pie crust. Use a spatula to spread the filling evenly and smooth the top.
- Bake the pie for 1 hour. If the crust starts to brown too quickly, cover the edges with foil after 30–40 minutes and continue baking.
- Cool the pie at room temperature for at least 30 minutes, then cover and chill in the refrigerator for a minimum of 4 hours (overnight is best) so the filling sets.
- Serve chilled, optionally topped with vegan whipped cream.
Ingredients and tips
- Pumpkin puree — canned or homemade. Use plain pumpkin puree (not pumpkin pie filling).
- Granulated sugar — you can swap for brown, coconut, or cane sugar; just ensure it’s vegan.
- Full-fat coconut milk — for creaminess and a rich texture.
- Cornstarch — helps set the filling; other starches (tapioca, arrowroot) can be used instead.
- Pumpkin pie spice — use a store-bought blend or make your own (see notes below).
- Salt — balances the sweetness; any salt will work.
- Vegan pie crust — homemade or store-bought, prebaked if you prefer a crisper bottom.
- Garnish with vegan whipped cream if desired.
Is pumpkin pie vegan?
Traditional pumpkin pie contains eggs and dairy, but this version is fully vegan by substituting coconut milk for dairy and using no eggs. The result is just as comforting and flavorful as the classic.
Does pumpkin pie need to be refrigerated?
Yes. After baking, allow the pie to cool about 30 minutes at room temperature, then refrigerate. Chilling helps the filling firm up. Store leftovers covered in the fridge for 4–5 days.
Can you freeze pumpkin pie?
Yes. Cool the pie completely, wrap it tightly in plastic wrap and an outer layer of aluminum foil, then freeze. It keeps well for about a month. Thaw in the refrigerator overnight to preserve texture and avoid sogginess.
Did you make this vegan pumpkin pie?
Please leave a comment to share how it turned out, or rate the recipe. I’d love to see your photos and hear about any tweaks you made.
Vegan Pumpkin Pie
10 mins
1 hr
1 hr 10 mins
Ingredients
- 15 oz (1½ cups) canned or homemade pumpkin puree
- ¾ cup granulated sugar
- ¾ cup full-fat coconut milk
- ¼ cup cornstarch
- 1 tablespoon pumpkin pie spice (see notes)
- ½ teaspoon salt
- 1 vegan pie crust (homemade or store-bought)
Instructions
- Preheat the oven to 350ºF (180ºC).
- Add all ingredients except the pie crust to a blender and process until smooth.
- Pour the filling into a 9-inch (23 cm) pie pan lined with the crust. Smooth the top with a spatula.
- Bake for 1 hour. If the crust browns too fast, cover the edges with foil after 30–40 minutes. The center may still be slightly wobbly when removed — it will firm up while cooling.
- Let the pie cool at room temperature for 30 minutes, then cover and refrigerate for at least 4 hours or overnight.
- Store leftovers covered in the fridge for 4–5 days.
Notes
- To make your own pumpkin pie spice: use 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and ¼ teaspoon ground ginger.
- Any type of sugar or starch will work; adjust to taste and dietary preferences.
- Top with coconut whipped cream or another vegan topping if you like.