Vegan Pumpkin Pie

5 from 11 votes

Quick to prep, this vegan pumpkin pie is the best you'll try! With a creamy coconut milk filling it's the perfect dairy free dessert to serve for Thanksgiving.

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I’m so excited to share this vegan pumpkin pie recipe with you! Seriously won’t believe how easy it is, and it’s so delicious, I promise you, it’s the best you’ll try this fall! Completely dairy-free and made with coconut cream, you can prep this in minutes for a delicious Thanksgiving dessert!

Plate of pumpkin pie with bite taken out

How to make vegan pumpkin pie

  1. Line a pan with a vegan pie crust, prick the base and chill in the freezer.
  2. Combine the filling ingredients in a blender and pour into the pie crust.
  3. Bake, let cool completely and enjoy!
3 photo collage of steps to make the recipe

Tips for making pumpkin pie

  1. Use a blender to combine the filling ingredients. This will ensure that you have a creamy and smooth filling. You can mix it by hand, but it will take longer and it must be really well combined.
  2. Freeze the pie crust before you add the filling. If you skip this step, you run the risk of ending up with a soggy crust when it’s baked. This tip helps it stay crisp after baking.
  3. 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. This makes it a great make-ahead dessert for Thanksgiving.
  4. Use canned pumpkin puree. The water content of pumpkins can vary wildly, so for the most consistent results, opt for canned. Use pure pumpkin puree, not pumpkin pie filling.
Pumpkin pie with slices cut out on a round glass baking dish

Frequently asked questions

What can I substitute for the pumpkin spice if I don’t have it?

¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon ground ginger
½ teaspoon ground allspice
¼ teaspoon ground cloves
¼ teaspoon ground cardamom

How long does it keep?

Once your vegan pumpkin pie has completely chilled, cover it with plastic wrap or foil and it will keep well for 3 to 4 days.

Can you freeze it?

Yes, this freezes really well, so be sure to make a couple! Wrap the cooled pie securely in plastic wrap or foil and place in a freezer bag. It will keep well for up to 3 months. Thaw the frozen pie in the fridge overnight before serving.

Slice of pumpkin pie on a small plate with whipped cream on top

More pie recipes:

If you’ve tried this healthy-ish feel good Vegan Pumpkin Pie recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Vegan Pumpkin Pie

Quick to prep, this vegan pumpkin pie is the best you'll try! With a creamy coconut milk filling it's the perfect dairy free dessert to serve for Thanksgiving.
5 from 11 votes
Servings 8 servings
Course Dessert
Calories 312
Prep Time 10 mins
Cook Time 55 mins
Total Time 1 hr 5 mins

Ingredients
  

  • 1 15 oz can pumpkin puree
  • 1 cup coconut cream canned coconut milk (use the hardened white part)
  • 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 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.
  • In a blender, combine the pumpkin puree, corn starch, coconut cream, vanilla, sugar, salt, and spices. 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, and 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 allow to cool for at least 30 minutes at room temperature before transferring to the fridge to cool completely – at least 4 hours or overnight.

Video

Notes

Storage: Store covered in the fridge for up to 4 days.
Freezing Instructions: You can also freeze the pie before or after baking for up to 3 months. To re-heat, thaw in the fridge overnight and bake in a 350°F oven until heated through,
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Instead of coconut cream, you can use heavy cream, but it won’t be vegan then.
  • Instead of cane sugar, you can use regular sugar.
  • Instead of canned pumpkin, you can use your own pureed pumpkin, but I would recommend removing as much moisture as possible and expect the consistency to vary. I prefer making it with canned pumpkin.
Equipment: I make my the pumpkin pie mix in my Vitamix. It has a low setting to blend everything evenly without turning it into a smoothie.
Nutritional Data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

Nutrition

Calories: 312kcal, Carbohydrates: 39g, Protein: 3g, Fat: 17g, Saturated Fat: 11g, Sodium: 252mg, Potassium: 244mg, Fiber: 3g, Sugar: 19g, Vitamin A: 8824IU, Vitamin C: 3mg, Calcium: 28mg, Iron: 2mg

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Plate of pumpkin pie with bite taken out

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Comments

  1. So happy for this recipe, thank you! Daughter is allergic to dairy and egg so this was her first pumpkin pie, so creamy and delish!

  2. Loved!! Made one for my family and it was such a success that I made more for holiday gifts! Lactose intolerant friend was so happy to be able to enjoy it for Thanksgiving — she usually can’t eat pies. Also super easy to make!!

  3. Is there any substitute for a can of pumpkin purée. I can’t find it anywhere and really want to try this recipe, it looks so good!

    1. Oh man, you can try it with real pumpkin but it just may end up really watery because the texture is so soft to begin with. Do you live outside the U.S.? I’ve heard that from others outside of the U.S.

    2. I have used canned sweet potato and canned squash when stores are sold out of Canned pumpkin. Both are easy to replace for the pumpkin. Tastes just as good. if you use the canned squash, i recommend adding a bit more of the spices.

  4. Do you make your own vegan pie crust? I’m having a hard time trying to find stores near me that sell them.
    THANK YOU!

  5. I would love to make this for a family member who is vegan! Can I substitute the cane sugar for agave?? ( By the way, your recipes are always my go-to’s!)

    Thank you!!

    1. Hi! Sorry for the late response. I have not tested this with a liquid sweetener unfortunately. You may have to adjust the other ingredients if you use agave since it will add more moisture to the recipe.

    1. This was perfect! I had a can of Goya’s coconut cream on hand, which is already sweetened, so I only added a spoonful of sugar instead of what the recipe called for and it turned out great! Will definitely be making another one for my family 🙂