Vegan Pumpkin Pie

Yumna Jawad
Updated

5 from 107 votes

This vegan pumpkin pie is the best! An easy dump coconut cream & pumpkin filling makes it the perfect dairy-free pumpkin dessert to serve at 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 vegan pumpkin pie you’ll try this fall! Completely dairy-free and made with a store-bought vegan pie crust, you can prep this pumpkin dessert in minutes for a delicious Thanksgiving dessert! 

Slice of pumpkin pie on a small plate with whipped cream on top
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If you’ve been looking for a delicious vegan pumpkin pie recipe, look no further! This recipe is made with coconut cream and pumpkin puree, and it’s sure to please everyone at your Thanksgiving feast. Thanks to the coconut cream, this pie has a rich and creamy texture that will remind you of traditional pumpkin pie without the use of dairy. Best of all, this recipe is quick and easy to prepare – so you’ll have more time to enjoy your holiday celebration!

“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.“ – Lili

Table of Contents

Recipe at a glance

Cuisine Inspiration: American
Primary Cooking Method: Baked
Dietary Info: Vegan and Dairy Free
Key Flavor: Pumpkin Pie Spice
Skill Level: Intermediate

Summary

  • Blend and bake recipe. The prep work involved is so minimal – measure out a few ingredients, dump them in the blender, and blend. Pour into the pie crust and bake until set! Pie making doesn’t get any easier than that!
  • Non-vegans love it. If you have friends or family members who turn their noses up at vegan food, they will be singing a different tune when they take a bite of this pie. With its rich and creamy texture, you can’t even tell that it’s vegan!
  • Make-ahead dessert. This pumpkin pie is perfect for a Thanksgiving gathering since you can assemble it ahead of time. Simply bake the pie a few days in advanced and you’re good to go.
  • Creamy dairy-free indulgence: This pumpkin pie recipe offers the indulgences of a classic pumpkin pie without dairy. It’s perfect for those with lactose intolerance, ensuring everyone can enjoy a delicious and creamy dessert.

Ingredients to make vegan pumpkin pie filling

Ingredients to make the recipe
  • Pumpkin puree: Make sure you get plain pumpkin puree, not pumpkin pie filling. You don’t want the preseasoned stuff. I don’t recommend making your own pumpkin puree as it is usually watery. If you do decide to go that route you may need to let it sit in a cheese cloth to remove some of the excess water.
  • Coconut cream: You can find canned coconut cream at most supermarkets or health food stores, and it’s well worth the extra effort to track some down for this recipe! Make sure what you’re buying is in fact cream and not milk. The milk does not have the same consistency.
  • Dry ingredients: You’ll need cornstarch to help bind and thicken your pumpkin filling, sugar, pumpkin spice seasoning (either homemade or store bought) and salt.
  • Vanilla extract: A little vanilla extract is the perfect finishing touch to your pumpkin pie.
  • Other dairy-free alternatives: Instead of coconut cream, you can use other dairy-free alternatives like almond milk, cashew cream, or oat milk for a different flavor.
  • Homemade pumpkin pie spice: While premade pumpkin pie spice is convenient, you can also create your own with spices you likely have on hand anyways. Blend together:
  • Get nutty!: Add a beautiful decoration of dairy free whipped cream and candied or toasted nuts. Whether whole or chopped these will add a lovely nutty flavor and a crunch.
  • Creamy whipped cream: Top each slice with homemade whipped cream, this recipe will no longer be vegan if using a traditional cream. Creating a whipped cream from coconut cream will keep this a delicious, yet still vegan pumpkin pie recipe.

How to make vegan pumpkin pie

  1. Line a pan with a vegan pie crust.
  2. Prick the base and chill in the freezer.
  3. Measure the filling ingredients in a blender.
  4. Blend until the ingredients are homogenous
  5. Pour the pumpkin batter into the pie crust.
  6. Bake in the preheated oven.
3 photo collage of steps to make the recipe

“I am currently on a vegan fast until Christmas, and I wanted to make a vegan pie for Thanksgiving. The recipe was easy to follow, and the pie came out delicious. Nobody in my family could even tell that it was vegan, and they all loved it. Another great recipe from Yumna!” – Mihaela

Tips for making the best vegan pumpkin pie

  1. 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.
  2. 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.
  3. 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.
  4. 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.

how to store & reheat vegan pumpkin pie 

To store vegan pumpkin pie, simply cover it in plastic wrap and store in the fridge. If you want to heat a slice of the pie, simply place it in a microwave-safe dish and heat for about 30 seconds. To reheat a whole pie, you can put it in a 350°F oven for 10 minutes until heated through.

how long will vegan pumpkin pie last in the fridge?

Your pumpkin pie should last about 3-4 days in the fridge. After that the crust may start to get soggy with moisture build up.

can i freeze dairy free pumpkin pie?

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.

Pumpkin pie with slices cut out on a round glass baking dish

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. – Moni

Frequently asked questions

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin. Simply roast and puree fresh pumpkin or butternut squash. Make sure the puree is thick and has a similar consistency to canned pumpkin. Note that the cooking time might need to be extended as Moni did above due to the excess moisture in the homemade puree.

Can I substitute the coconut cream for vegan whipped cream?

No, you should not substitute the coconut cream for regular whipped cream. Coconut cream is thicker and has a richer flavor than traditional whipped cream, which makes it ideal for vegan pumpkin pie. Additionally, coconut milk will make the filling too watery and may affect the texture of the pie.

Can vegan pumpkin pie sit out at room temperature?

No, you should keep your vegan pumpkin pie refrigerated. If you’re planning on serving it and would like to bring it to room temp that is fine – but for general storage you don’t want to leave it just sitting at room temp overnight.

How do I avoid cracks on the surface of my pumpkin pie?

Overbaking or sudden temperature changes can cause cracks in your pumpkin pie. Ensure you don’t overbake the pie, it should be slighly firm at the edges when jiggled. Allowing the pie to cool to room temperature before putting in the fridge will help as well.

Can I make mini pumpkin pies with this recipe?

Of course! Using the same ingredients, you can follow the recipe for mini pumpkin pies that we’ve already written for you!

Plate of pumpkin pie with bite taken out

This vegan pumpkin pie recipe is incredibly easy to make, and it’s sure to be a hit with both vegans and non-vegans alike. So why wait? Grab some pumpkin puree and coconut cream, and start baking a delicious vegan pumpkin pie today!

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!

This Vegan Pumpkin Pie recipe was originally published on November 6, 2020. The recipe has not been modified but the post now includes new step-by-step photos and helpful tips for how to make the recipe.

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Review

Vegan Pumpkin Pie

This vegan pumpkin pie is the best! An easy dump coconut cream & pumpkin filling makes it the perfect dairy-free pumpkin dessert to serve at Thanksgiving.
5 from 107 votes
Author Yumna Jawad
Servings 8 servings
Course Dessert
Calories 312
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes

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 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.

Equipment

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.

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

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Diet: Vegan
Cuisine American
Course: Dessert

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Recipe Rating




Comments

  1. 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.

    Reply

  2. Literally tasted like regular pumpkin pie. It was so delicious! I’m used regular pie dough (without poking holes) and it came out amazing.

    Reply

  3. After I got it in the oven, my mother in law was sticking her finger in the Vitamix for the leftover mix. She replied, “so good, so creamy!” It was one of 5 recipes I made from your Instagram page. Thanks for simple healthy recipes!

    Reply

  4. 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.

    Reply

  5. 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

    Reply

  8. This was my first time making a Vegan Pumpkin Pie, and let me tell you it was an absolute hit. Throw all the ingredients in the blender and viola done, super simple and so tasty! Definitely making this again next fall.

    Reply

  9. I am currently on a vegan fast until Christmas and I wanted to make a vegan pie for Thanksgiving. The recipe was easy to follow and the pie came out delicious. Nobody in my family could even tell that it was vegan and they all loved it. Another great recipe from Yumna!

    Reply

  10. My son made your pumpkin pie recipe for Thanksgiving and it was HIT!! Even for those claiming to not like pumpkin pie were having seconds! Thanks!!

    Reply

  13. This pie is so good! Super easy to make and I love the flavor, I notice more pumpkin spice than in traditional pumpkin pie. The filling isn’t as firm as traditional so it’s best to keep it refrigerated until serving. Highly recommend!

    Reply

  14. Hey! Im using a graham cracker crust. Do i still put it in the oven if so How long should I leave it in the oven for?

    Reply

  15. I’m so excited to try this later today! We have a lot of dietary restrictions in my family, so this is the perfect recipe for us! Can’t wait to try it!

    Reply

  16. Tried this today! So easy and so delicious. I don’t eat a lot of dairy so for years I missed pumpkin pie. This vegan on is so good! Thanks for this recipe it was a hit today 😋

    Reply

  18. I already made this yesterday to prep for thanksgiving and my kids wanted to devour it. I can’t wait till they taste it

    Reply

  19. I am not a vegan but can appreciate a yummy pie- vegan recipe or not!! First time trying a vegan pie recipe- Delish!!

    Reply

  22. Going to make this with my son this week! Can I replace cornstarch with arrowroot? I’ve never baked with it but use it in place of cornstarch for cooking.

    Reply

  23. Doubled the recipe and made one for me and a friend. Yum! Thanks for this, and thanks for the pie crust recommendation!

    Reply

      1. I wanted to add~ I used the some of the leftover coconut cream in a smoothie (frozen banana, milk, coconut milk, topped with toasted coconut flakes) and it was SO GOOD. So huge thanks for that tip, Yumna!

        Reply

  24. I will definitely try the recipe!! Instead of putting the filling in a pie crust can i put the filling in dessert glasses and top with coconut whipped cream?

    Reply

    1. Yay! I have yet to try that, but I think that could work. Just make sure to spray the glass, so it doesn’t stick to it.

      Reply

  28. I’ve never made a pie before, but since pumpkin is one of my favorite fall dishes, I had to try it. It got better than I expected. It was very tasty for the whole family. True, the look isn’t perfect, but the taste compensated us. Even my grandmother asked for the recipe. So complete success. Dirt
    And I’m so happy to have found this page with so many vegan recipes. Every recipe looks very tasteful. I can’t wait to try them out.

    Reply

  29. I’ve never made pies before, but since pumpkin is one of my favorite fall foods, I had to try it. It got better than I expected. It tasted great to the whole family. True, its appearance is not perfect, but the taste compensated us. Even my grandmother asked for the recipe. So complete success. Thank you

    Reply

  30. I am cuckoo for coconut! OMG!!! I loved, loved, loved ‘feelgoodfoodies’s vegan pumpkin recipe. It was super easy to make and tasted absolutely divine. I used fresh, homemade pumpkin purée. I added about a third of the sugar and it was still quite sweet. My daughter who couldn’t care less about pumpkin pie came back for 2nds, 3rds, 4ths…. I will definitely add this to my thanksgiving menu.

    Reply

  31. Made it today and it was delicious ! Being french, I had to add a little creme fraiche in it (so not exactly vegan after all). It is really not a common dessert in France but all my family liked it. I especially loved the subtle coconut taste. Also, pumpkin in cane does not exist here so I cooked the pumpkin, let it drain a few hours in a colander before smashing it and then drained the puree in a towel. For the paste, I blind-baked it for 15′ with dry beans and it was perfectly crisp and not soak after adding the filling. Thank you for this recipe !

    Reply

    2. I made a vegan pumpkin pie last Thanksgiving and it was amazing, my only question though is how to store the pie in the refrigerator so it doesn’t get wet?

      Reply

      1. That’s great to hear! I store it covered in the fridge for up to 4 days and make sure it’s cooled down before doing so.

        Reply

  34. OMG I’ve made it today and I’m so impressed by the results. The filling tastes so good (homemade crust). I added a pinch of cinnamon. My house smells so nice. Thanks a lot for sharing. Your recipes are easy to follow. Keep on the excellent job. Stay safe 🙏

    Reply

  36. Amazing. Thank you for sharing. Can’t wait to make it. I like that it’s healthy and vegan. Love your recipes and videos

    Reply

  37. Loved this recipe! So easy to make and I loved the flavor and texture. I will be making this again during all the seasons!

    Reply

    1. Yay! That’s so exciting. There should be some options at the grocery story – maybe in the speciality foods section.

      Reply

  39. This looks beyond delicious! One of my favorite sweets ever. Thank you for sharing this recipe with us.

    Reply

  40. This recipe is absolutely delicious 🤩. So yummy and easy to make and test wonderful. Just finished making it and couldn’t honestly wait until it cools down to try. Love it so much even if it still warm. It’s definitely highly recommended especially for whoever likes vegan recipes. Will let it cool completely and have some more in the evening with a whipping cream or ice cream topping 👌This is my favourite dessert and now I love it even more 😃😃 Thanks Yumma for sharing the recipe.

    Reply

  42. I am new to this here and am going to make this pumpkin pie. It’s my daughter’s favorite kind. I will post a picture when I do. Thank you for this recipe !

    Reply

    2. Literally the easiest recipe for a pumpkin pie or what? I’ve been meaning to make this forever but I always thought it was gonna be hard.
      Easy, delicious and -more importantly- pumpkinyyyy ♡_♡
      L♡v it, thanks Yumna

      Reply

  44. OMG.. I’ve been craving pumpkin pie since September and none of the recipes I‘ve made so far had hit the spot. Until I came across this one!

    Thank you Yumna, my taste buds are singing with glory upon trying this pie!

    Reply

  45. We always got pumpkins in the fall but never made the pie because I thought it was complicated.
    But your recipe is so easy to make and we love it so much! Thank you for sharing this deliciousness with us ❤️🥧

    Reply

  48. 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!

    Reply

  50. 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!!

    Reply

  51. 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!

    Reply

    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.

      Reply

    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.

      Reply

  52. 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!

    Reply

  53. 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!!

    Reply

    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.

      Reply

      1. OMG I’ve made it today and I’m so impressed by the results. The filling tastes so good (homemade crust). I added a pinch of cinnamon. My house smells so nice. Thanks a lot for sharing. Your recipes are easy to follow. Keep on the excellent job. Stay safe 🙏

        Reply

    2. 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 🙂

      Reply