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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!
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
- 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.
Popular substitutions & additions
- 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
- Line a pan with a vegan pie crust.
- Prick the base and chill in the freezer.
- Measure the filling ingredients in a blender.
- Blend until the ingredients are homogenous
- Pour the pumpkin batter into the pie crust.
- Bake in the preheated oven.
“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
- 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.
- 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.
- 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.
- 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.
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
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.
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.
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.
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.
Of course! Using the same ingredients, you can follow the recipe for mini pumpkin pies that we’ve already written for you!
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:
- Easy Pecan Pie
- Easy Apple Pie
- Peanut Butter Ice Cream Pie
- Cranberry Apple Mini Pies
- Mini Pumpkin Pies
- Rose Apple Pie
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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Vegan Pumpkin Pie
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
- 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.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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! I’m 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, “so good, so creamy!” 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!
Love this recipe. So easy to make. I used a pre-made pie shell 😅.
Thank you so much! Ease was what I was going for!
First time making pumpkin pie and it was the best! We are it on thanksgiving day and EVERYBODY Loved it!
That’s amazing! I love that!
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.
That’s incredible! I love that!
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!
So glad you enjoyed it! That’s amazing!
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!!
Yay!! That’s amazing!
The recipe was very easy to make and it came out delicious!
Thank you so much!
Pie was very similar to regular pumpkin pie! Very easy to make. Yummy!
That makes me so happy to hear! Thank you!
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!
Thank you! I love that!
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?
I would still put it in the oven for the same amount of time!
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!
Let me know how it goes!
We are enjoying it so much!! It’s a big hit! So so happy!
Yay! That’s amazing!
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 😋
That’s amazing! Yay!! I’m so happy to hear it.
Best vegan pie yet so glad I found your site
Wow, that’s amazing! Thank you so much!!
I already made this yesterday to prep for thanksgiving and my kids wanted to devour it. I can’t wait till they taste it
That’s so exciting! Hope you love it!
I am not a vegan but can appreciate a yummy pie- vegan recipe or not!! First time trying a vegan pie recipe- Delish!!
So glad you decided to give it a try and enjoyed it!
Love this pie
Thank you!
Can I use a food processor instead of a blender to mix the filling?
Yes, that should work too!
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.
That’s so exciting! I have yet to try that, but let me know how it goes if you give that a try!
Doubled the recipe and made one for me and a friend. Yum! Thanks for this, and thanks for the pie crust recommendation!
I love this!! You’re so welcome!
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!
That sounds delicious too! Yay!!
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?
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.
Easy and delicious.
Thank you!
This was legit! Made it for my little girl for her first bday smash cake….she devoured it
Thank you! Aww, I love that. Happy Birthday to her!
My go to recipe now, absolutely love it! Thank you☺️
Yay! You’re so welcome!
I love pumkiiiin. And this recipe is amazing. Thank you
Thank you so much!!
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.
So happy the entire family enjoyed it! Can’t wait to hear what you think about the other recipes too.
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
Wow, that’s amazing! So glad the entire family enjoyed it!
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.
Thank you so, so much! This is all so great to hear. Yay!!
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 !
Thank you so much! That sounds delicious too.
Cant wait to try! Thanks for sharing this deliciousness!
You’re so welcome! Let me know what you think once you give it a try!
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?
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.
Wow!!! I did not expect to like this as much as I did!!! Yum!!!!
So glad to hear you enjoyed it so much! Yay!
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 🙏
That’s amazing and so great to hear! Thank you so much!!
We didn’t wait until the next day so it was a little soft but it was yummy.
So happy that you enjoyed the taste of this!
Amazing. Thank you for sharing. Can’t wait to make it. I like that it’s healthy and vegan. Love your recipes and videos
You’re so welcome! Hope you enjoy!!
Loved this recipe! So easy to make and I loved the flavor and texture. I will be making this again during all the seasons!
Thank you so much! That’s great to hear!!
Im so excited to try it. It would be my first time making a pumpkin pie. But where can i find the vegan pie crust?
Yay! That’s so exciting. There should be some options at the grocery story – maybe in the speciality foods section.
This looks beyond delicious! One of my favorite sweets ever. Thank you for sharing this recipe with us.
Thank you so much! One of my favorites too!
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.
Thank you! So glad you enjoyed it so much! That makes me so happy to hear.
I love this, definitely going to try it and let you guys know how did it go! 🎉🎉
Yay! That’s so exciting! Can’t wait to hear your thoughts.
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 !
Can’t wait to hear what you think and see the creation! You’re so welcome!
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
So glad you gave it a try and enjoyed it! Thank you so much!
So yummy! Thanks!
Yay!! You’re so welcome!
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!
Aww, this makes me so happy to hear! Glad you came across this recipe and enjoyed it!
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 ❤️🥧
I love that you found this recipe easy to make and were able to use those pumpkins! Yay!!
Just loved it, amazing vegan pie!!!! 🎃😋
Thank you so, so much!
Love this!!! Perfection! So easy and simple to make. Thank you for this 🎃
Thanks for taking the time to leave a review!!
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!
Oh that’s so perfect! So happy you enjoyed it!
It turned out great!!! Can’t wait to taste it and it looks beautiful 💕😋
So glad to hear it!! Enjoy!
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!!
Yay! So glad to hear that!! Such a sweet holiday gift!
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!
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.
Yess I do and we have looked everywhere for it! I’ll try making the purée from scratch and let you know!
Sounds good!
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.
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!
I don’t make my own but I want to make one soon! I use immaculate brand!
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!!
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.
Love that it’s vegan but so simple. We tried the recipe today. Loved it!
So glad to hear it! Thank you!
Best pie ever my family ate it within ten mins
Yay! So glad to hear it!! Thank you!!
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 🙏
Thank you so much! I love the smell of my house when this pie is baking.
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 🙂
So glad to hear that! Thank you!