This post contains affiliate links. Read my disclosure policy here.
Easy Vegan Pumpkin Pie – A silky, warm-spiced filling nestled in a buttery flaky crust that's baked to golden perfection! You won't believe how easy it is, and they won't even know it's vegan. It's a must for your holiday table!
Getting everything together for the holidays can be stressful. However, if you plan ahead and choose easy recipes to make, you can enjoy your gathering instead of stressing in the kitchen. Asking for help is a good idea too, and your guests will be happy to pitch in.
This Easy Vegan Pumpkin Pie is a good choice because it requires simple pantry staples and takes little effort to make. You can use a homemade vegan pie crust that you can store in the freezer or you can choose a store-bought variety. Your guests will love whatever you choose.
What you'll need
(FULL PRINTABLE INSTRUCTIONS IN RECIPE CARD BELOW)
- Vegan Pie Crust
- Pumpkin Puree
- Coconut Milk
- Granulated Sugar
- Brown Sugar
- Cornstarch
- Vanilla Extract
- Pumpkin Spice
- Salt
How to make this easy vegan pumpkin pie
- STEP 1 - Blend all the filling ingredients until smooth.
- STEP 2 - Pour into your prepared pie crust and smooth evenly with a spatula.
- STEP 3 - Bake for 45-55 minutes until the top is set.
Tips and tricks
- This works best with full-fat coconut milk or coconut cream. Any other milk will yield a much softer filling.
- If you don't have cornstarch, you can use arrowroot powder or all-purpose flour. Note: if you use all-purpose flour, don't add it to the blender at the same time as the other ingredients. You can add it after the filling is creamy and blend on medium for 10-20 seconds until smooth.
- If you don't have a blender, you can whisk all the ingredients instead. First, whisk the cornstarch with the coconut milk until smooth, then whisk in the rest until fully combined and smooth.
- Don't have pumpkin pie spice? No worries, you can use 1 ½ teaspoons cinnamon, and a ½ teaspoon each of nutmeg and ginger. A pinch of cloves is nice too.
Can I make it gluten-free?
Yes! The filling is already gluten-free, so you'll just need to make a gluten-free pie crust or use a store-bought variety.
Can I freeze it?
Absolutely! It freezes really well for 2-3 months. Make sure to let it completely cool and cover it well with plastic wrap for optimum freshness. Let it thaw in the fridge for 12-16 hours before serving.
Can I make it ahead?
YES! It's perfect for making ahead of time. Just make sure to cover it well and it'll stay really fresh for two days.
More fall desserts to enjoy
- Vegan Pumpin Donuts
- Vegan Apple Crisp
- Vegan Pumpkin Muffins
- Pumpkin Chocolate Chip Cookies
- Vegan Pumpkin Bread
I love to hear from you
If you make this Vegan Pumpkin Pie recipe, I’d love to hear what you think in the comment section below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.
📖 Recipe
Easy Vegan Pumpkin Pie
Ingredients
- 1 Homemade Vegan Pie Crust (or store-bought)
- 15 ounces pumpkin puree , canned (not pie filling).
- 1 cup coconut milk , full-fat. Shake can before pouring.
- ¼ cup cornstarch
- ¼ cup light brown sugar
- ½ cup granulated sugar
- 2 ½ teaspoons pumpkin pie spice
- 1 ½ teaspoons vanilla extract
- ¾ teaspoon salt
Instructions
- Preheat oven to 350 °F (177 °C). If you're using a homemade pie crust, I recommend blind baking it first (full instructions are with that recipe). Otherwise, follow instructions on the store-bought packaging to prepare.
- Add the pumpkin, coconut milk, cornstarch, brown sugar, granulated sugar, pumpkin spice, vanilla extract and salt to a blender. Blend until smooth.
- Pour mixture into the prepared pie crust and smooth evenly with a spatula. Place in the oven and bake for 45-55 minutes or until the top is mostly set (slightly wobbly is fine) and light golden brown (if the crust seems like it's getting too brown, you can cover it with tin foil). Remove from the oven and let it cool completely on a cooling rack. Then transfer to the fridge to set for 6 hours or overnight. Slice and serve with vegan whipped cream or ice cream. Enjoy!
Notes
- Prep/cook time does not include homemade crust or chilling time.
- Nutritional information is for one slice, using my pie crust recipe.
- This works best with full-fat coconut milk or coconut cream. Any other milk will yield a much softer filling.
- If you don't have cornstarch, you can use arrowroot powder or all-purpose flour. Note: if you use all-purpose flour, don't add it to the blender at the same time as the other ingredients. You can add it after the filling is creamy and blend on medium for 10-20 seconds until smooth.
- If you don't have a blender, you can whisk all the ingredients instead. First, whisk the cornstarch with the coconut milk until smooth, then whisk in the rest until fully combined and smooth.
- If you don't have pumpkin pie spice, you can use 1 ½ teaspoons cinnamon, and a ½ teaspoon each of nutmeg and ginger. A pinch of cloves is nice too. Add more of each to taste.
Katie
Love love love this. Made several last year. And make some more this year. This recipe is so easy and so good you can skip the dairy free whip cream!
Melissa Huggins
So happy to hear this Katie. Happy weekend. 🙂
Hélène
WOW ! Very good !
I will make it again and again ,
Thanks . I sered the pie with rapsberries.
Melissa Huggins
Thanks for the great feedback Helene. 🙂 Happy weekend.
May-Kane Logan
Hi all, I'm wanting to make the pumpkin pie. I have bought vegan ready pastry. Which would be best to use, shortcrust of puff.pastry. thanks
Luisa
This is so easy to make and it is delicious! Making this one on repeat!! Thanks
Melissa Huggins
I am glad you love it as much as we do. 🙂
Dorothy
My husband gags at the taste of coconut so how strong is the taste of the cocnut milk and could it be substituted somehow? I did read that other plant milk alone is too thin.
Melissa Huggins
Hi Dorothy, I don't detect the flavor at all and find that it's completely masked with the pumpkin, sugar, and pumpkin spice. My son hates coconut too and he loves this pumpkin pie. I hope this helps. Thanks for stopping by 🙂
Jen B.
This was delicious! ! I didn't have enough white sugar, so used mostly brown. Next time I will try it with a sugar substitute. I added a little bit of allspice and cloves and topped it with cashew cream. So good. Thanks for this recipe.😊
Melissa Huggins
Hi Jen, it sounds so good with the cashew cream! Thank you for giving it a try 🙂
Dianne's Vegan Kitchen
This is gorgeous! It looks like a perfect dessert for Christmas!
Becky Striepe
Oh my gosh, this looks so good, Melissa!