Vegan Pumpkin Pie
Updated Nov 05, 2025
This easy vegan pumpkin pie recipe uses real pumpkin, blended with coconut cream and pumpkin pie spice, and is baked in a vegan pie crust.
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Make my easy vegan pumpkin pie for Thanksgiving!
I’m so excited to share this vegan pumpkin pie recipe with you! I promise you, it’s the best vegan pumpkin pie you’ll try this fall! Completely dairy-free and made with coconut cream and pumpkin puree, and a store-bought vegan pie crust, you can prep this vegan pumpkin pie in minutes for a delicious Thanksgiving dessert!
Happy Cooking!
– Yumna
Vegan Pumpkin Pie Ingredients
- Pumpkin puree: Use canned or homemade pumpkin puree, not pumpkin pie filling. If you make your own, I recommend letting it sit in a cheese cloth to remove excess water. You can also use fresh roasted pumpkin or butternut squash. Just make sure it’s thick, drained of excess moisture, and has a similar consistency to canned pumpkin.
- Coconut cream: Make sure you get coconut cream, not coconut milk. You can also use cashew cream.
- Dry ingredients: Cornstarch, cane sugar (or granulated sugar), pumpkin spice blend, and salt.
- Wet ingredients: Just vanilla extract.
How to Make Vegan Pumpkin Pie
Vegan Pumpkin Pie Recipe
Video
Ingredients
- 15 ounces can pumpkin puree
- 1 cup coconut cream canned coconut milk (use the hardened white part)
- ⅔ cup cane sugar
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 3 teaspoons pumpkin spice blend
- ½ teaspoon salt
- 1 9” vegan pie crust
Instructions
- Preheat oven to 325° F. Line a pie pan with the vegan pie crust. Press gently to fill the corners and extend the crust all the way to the edge. Crimp the edge or leave plain.
- Prick the base of the crust with a fork several times. Freeze for 15 minutes while you make the vegan pumpkin pie filling.
- In a blender, combine the pumpkin puree, coconut cream, sugar, cornstarch, vanilla extract, pumpkin spice blend, and salt. Blend on low speed until completely combined, smooth, and pale orange.
- Carefully pour the pumpkin pie mixture into the frozen pastry in the pie pan. Shake slightly to smooth out the top.
- Bake for 55–65 minutes until slightly firm on the edges when jiggled, and dull on top.
- Remove from the oven and cool for at least 30 minutes at room temperature. Then, transfer to the fridge to cool completely, at least 4 hours or overnight.
Notes
- My Top Tip: Make the filling in a blender. I use my Vitamix. It has a low setting to blend the ingredients evenly without turning them into a smoothie. You can mix the filling by hand, but it will take longer.
- Storage: Cover the pie in plastic wrap and store it in the fridge for 3–4 days. Reheat a slice in the microwave for about 30 seconds. To reheat the entire pie, bake at 350ºF for 10 minutes or until heated through.
- Freezing: You can freeze the pie before or after baking. Store it in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and bake at 350ºF until heated through.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Make the filling in a blender. I use my Vitamix. It has a low setting to blend the ingredients evenly without turning them into a smoothie. You can mix the filling by hand, but it will take longer.
- Freeze the pie crust before you add the filling. If you skip this step, the crust might turn out soggy.
- Let the pie cool in the fridge for at least 4 hours before slicing. If you slice it too early, the filling will not be set. It’s a great make-ahead dessert for Thanksgiving.
FAQs
Unless you’re letting the pie come to room temperature to serve, you should keep it in the fridge.
Overbaking or sudden temperature changes can cause cracks. Make sure you take the pie out of the oven when it’s slightly firm at the edges when jiggled. Also, let it cool completely to room temperature before putting it in the fridge.
Yes! Use the same ingredients in this recipe, then follow the baking instructions for my Mini Pumpkin Pies. It’s a great alternative for bite-sized vegan pumpkin desserts.
Comments
Super easy and tastes exactly like store bought pumpkin pie. I even used my homemade pumpkin puree which had a little extra moisture than the can so I baked it for considerably longer, almost 45 min longer. So total of 1hr and 45 min baking. No equipment necessary, I was able to mix it all up with a regular spoon and it all blended within, literally, seconds! I mixed for at least 3 minutes just in case. I poured it straight into a frozen pie crust. This couldn’t be any easier. Oh and you can’t even tell the difference from the non-vegan counterparts. This is great for those sensitive to lactose.
Thank you so much! That’s great to hear it worked out that way. Yay!!
Literally tasted like regular pumpkin pie. It was so delicious! Iโm used regular pie dough (without poking holes) and it came out amazing.
Yes!! Thank you so much!
After I got it in the oven, my mother in law was sticking her finger in the Vitamix for the leftover mix. She replied, โso good, so creamy!โ It was one of 5 recipes I made from your Instagram page. Thanks for simple healthy recipes!
I love that! So glad you are enjoying the recipes!
I made it for my coworkers during thanksgiving week. It was a hit!. The recipe was so easy to follow and it came out super creamy. Yum! I’m going to make it again for my family.
That makes me so happy to hear! Hope you family enjoys it too!
I have the store bought pie crust which says to keep in the freezer. Do i just take out of freezer and use immediately? Also confused, do i poke holes in the pie.. sorry just really bad with pie crust
I would follow the instructions on the pie crust, as it can vary by brand and type!
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