Vegan Pumpkin Pie

This creamy vegan pumpkin pie recipe rivals any traditional version with its silky texture and warm spices. It is easy to make using rich coconut milk and pumpkin puree!

Pumpkin pie has always been a favorite of mine: and of course, my Grandma’s pie is the absolute best. So when I created this vegan pumpkin pie recipe, I wasn’t expecting to love it even more than the original.

But this vegan pumpkin pie is so full of creamy, spiced sweetness and the flavors are so delightfully cozy, it’s become my favorite: I like it even more than Grandma’s! I’m solidly in camp vegan pumpkin pie, so much so that I know I’ll be making this recipe for years to come.

Why You’ll Love This Vegan Pumpkin Pie

I know you’ll love this recipe because I’ve made it multiple times for my family and gotten rave reviews! Here’s what’s great about it:

Great flavor that doesn’t taste like a compromise. I like it just as much as a standard pumpkin pie recipe.
Simple to make. The filling comes together quickly in a blender, and the vegan pie dough is easy to make.

5 Star Reader Review

“This was so easy, creamy, and delicious! Perfectly sweet & loved by vegans and non vegans alike! I loved the balance of flavors, easy prep, and minimal cleanup. mine only took about 35 minutes (maybe its my oven or altitude). Will definitely make again!” -Miryam

Key Ingredients

Making a custard pie without eggs or dairy can be tricky, but I’ve found the perfect balance of ingredients to ensure it sets perfectly every time.

Pumpkin Puree: I always use 100% pure pumpkin puree, not pumpkin pie filling.
Cornstarch: Since there are no eggs, cornstarch acts as the binding agent here. It thickens the filling as it bakes, creating that sliceable, custard-like texture.
Brown Sugar: I use a mix of light brown sugar and granulated sugar. The brown sugar adds a depth of molasses flavor that pairs beautifully with the autumn spices.
Canned Coconut Milk (Full-Fat): Coconut milk does wonders in a vegan pumpkin pie. I’ve found that something about the light fruitiness of the milk goes hand-in-hand with bright orange pumpkin. Make sure to use full-fat coconut milk from a can. Do not substitute light coconut milk or the beverage kind you find in the refrigerated section. The fat is necessary for the richness and structure of the pie.

Tips for Making Vegan Pie Crust

The part of a vegan pumpkin pie with the most technique is the pie crust! I have a whole separate article about Vegan Pie Crust with all of our tips and tricks. But here’s a brief overview of the process you’ll follow:

You can use either coconut oil or vegan butter. Both of these plant-based butter substitutes yield excellent results. You might wonder whether the flavor is too heavy on the coconut when using coconut oil. But if you use refined coconut oil, you can barely detect that flavor.
Chill for 30 minutes while making the filling. Chilling the pie crust dough makes it easier to work with, no matter which butter substitute you’re using.
Roll it out in an even circle: a pastry cloth can be helpful. It’s not required, but a pastry cloth is helpful for rolling out the pie crust because it helps to reduce sticking.
Use a standard 9-inch pie plate: not deep dish! This vegan pumpkin pie recipe is for a standard pie: not deep dish! You won’t have enough filling for a deep dish plate.

Vegan pumpkin pie with fall leaves on a table

Serving Suggestions

This pie is delicious on its own, but if you want to elevate your holiday table, toppings are a must. Here is how I like to serve it:

Classic: A dollop of Vegan Whipped Cream is essential. It’s light, fluffy, and made from coconut milk. (If you do, make the pie crust with vegan butter so there’s not too much coconut flavor.)
A la Mode: Serve a slightly warm slice with a scoop of Vegan Ice Cream (Dairy Free!).
Crunchy: Sprinkle some Candied Pecans or Candied Walnuts on top for a texture contrast against the smooth filling.

Storage and Leftovers

Since this is a custard-style pie, it needs to be chilled for storage. Once the pie has cooled completely on the counter (this prevents cracking), cover it loosely and store it in the refrigerator for 3-4 days.

I don’t recommend freezing this pie, as the texture of the custard can become thinner or watery when thawed.

Dietary Notes

This vegan pumpkin pie recipe is vegetarian, vegan, and plant-based.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?

Yes, you can! You will need to roast a sugar pumpkin (not a carving pumpkin) and puree the flesh until it is completely smooth. However, canned pumpkin is consistent in moisture content, which makes baking easier.

Why did my pie crack?

Cracks usually happen when a pie cools too quickly or is overbaked. To prevent this, remove it from the oven when the center is just set but still slightly jiggly like Jell-O, and let it cool gradually on a wire rack.

Can I use coconut cream instead of coconut milk?

Yes! Coconut cream is richer than coconut milk. You can use it straight up for a decadent pie, or use this conversion: Mix 3 tablespoons of coconut cream with 1 tablespoon of water to equal about ¼ cup of coconut milk. (Check out my guide on Coconut Milk vs Coconut Cream).