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Pumpkin pie with slices cut out in a round glass baking dish.
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5 from 102 votes

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.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 312kcal
Author Yumna Jawad


  • 15 ounces 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


  • 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.



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.


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