The best pumpkin pie you ever ate, and it just happens to be vegan! This luscious vegan pumpkin pie is rich, custardy, and packed with pumpkin spice flavor. A must for your holiday table!

I couldn’t possibly let one more Thanksgiving pass without finally sharing this recipe. I’ve had a lot of requests for vegan pumpkin pie over the years, and that’s one of the reasons it had to be done.

It was so much easier than anticipated! Back when I was new to vegan cooking I would’ve thought replicating that classic custardy texture in an eggless non-dairy pumpkin pie would be impossible. But guys, it’s the simplest thing: cornstarch.

I’ve been using cornstarch as an egg substitute for years, and this finally hit me. I decided to see how it would do with pumpkin, and it worked like a charm!

This pie was rich and perfectly creamy. My entire (non-vegan) family devoured it and requested another one for Thanksgiving dessert. I’m ready to deliver!

What You’ll Need

• Pie crust. There are lots of store-bought pie crusts that are accidentally vegan, but I also have a killer vegan pie crust recipe that just happens to be pretty easy. The choice is yours!
• Pumpkin puree. Make sure you’re using canned pumpkin puree and not pumpkin pie filling. Avoid using Trader Joe’s brand, as I’ve had a few readers tell me it didn’t work well. I’ve tested the recipe with Libby’s and Wegman’s brands, and both worked great!
• Brown sugar. Use organic brown sugar to keep the recipe vegan.
• White sugar. Use organic here too.
• Coconut milk. Preferably use full-fat coconut milk, from a can. Other types of non-dairy milk might work, but won’t give you a pie that’s quite as rich and creamy.
• Cornstarch.
• Pumpkin pie spice. You can mix up your own pumpkin pie spice if this isn’t something you normally keep on hand. Use 1 teaspoon cinnamon, ¾ teaspoon ginger, ½ teaspoon nutmeg, and ¼ teaspoon cloves.
• Vanilla extract.
• Salt.

How to Make Vegan Pumpkin Pie

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!

Blind Bake the Crust

Blind baking is just a fancy word for pre-baking. Some pumpkin pie recipes call for you to just fill your crust up raw and bake your pie, but I find it comes out much better (as in, not soggy) when you give a brief bake first.

• Roll out your dough and place it into 9-inch pie pan. Trim any excess dough and crimp the edges if you’d like.
• Poke your crust with a few holes, line it with parchment paper (or foil), and fill it with pie weights, dried rice or beans.
• Unfortunately, if you use rice or beans you won’t be able to eat them later. But you can reuse them for pie weights in the future. Tip: This is a great excuse to make more pumpkin pie!

Make the Filling

• While your crust bakes, place your pumpkin puree, sugars, coconut milk, cornstarch, spices, vanilla and salt into a large mixing bowl.
• Beat the mixture with an electric mixer for a full 2 minutes. Don’t take a shortcut here — it’s important to introduce enough air into the batter to give your vegan pumpkin pie filling the perfect texture.
• Pour your filling into your prebaked pie crust.
• Pop it back into the oven and bake the pie until the center is just set.

Tip: Feel free to taste your vegan pumpkin pie filling and make adjustments. This mixture is totally safe to eat before cooking!

• Make sure to let your pie cool completely before cutting. It will continue to firm up as it does. Pumpkin pie takes about 4 hours to cool, so plan accordingly!

See how easy that was!

Frequently Asked Questions

Video!

Need more guidance on how to make this recipe? My video shows you just how simple it is!

More Vegan Pie Recipes

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Classic Vegan Pumpkin Pie

The best pumpkin pie you ever ate, and it just happens to be vegan! This luscious vegan pumpkin pie is rich, custardy, and packed with pumpkin spice flavor. A must for your holiday table!

Cook Time 1 hour 5 minutes

Total Time 5 hours 15 minutes

Ingredients

• 1
  homemade vegan pie crust
  (or a store-bought one)
• 1
  (15 ounce) can
  pumpkin puree
• ⅓
  cup
  organic brown sugar
• ⅓
  cup
  organic white sugar
• ¾
  cup
  full-fat coconut milk
• ¼
  cup
  cornstarch
• 2 ½
  teaspoons
  pumpkin pie spice
• 1
  teaspoon
  vanilla extract
• ½
  teaspoon
  salt

Instructions

1. Preheat the oven to 400°F.

2. If you’re not using a premade crust, roll out your dough and drape it into a 9-inch pie pan. Press it into the pan, trim the excess, and crimp the edges if desired.

3. Use a knife to poke a few holes in the bottom and sides of the pie crust.

4. Line the inside of the crust with a sheet of parchment paper, then fill it with pie weights, dried beans, or rice.

5. Place the crust into the oven and bake it for 15 minutes.

6. While the crust bakes, place the pumpkin, brown sugar, white sugar, coconut milk, cornstarch, pumpkin pie spice, vanilla and salt into a large mixing bowl.

7. Use an electric mixer to beat the mixture until fully blended, smooth and creamy, about 2 minutes.

8. When the crust has finished baking, pour the pumpkin mixture into it and smooth out the top with a spatula.

9. Place the pie into the oven and turn the temperature down to 350°.

10. Bake the pie until the center is just set, about 50 minutes.

11. Remove the pie from the oven and allow it to cool completely before cutting (at least 4 hours).

12. Serve the with whipped coconut cream or dairy-free whipped topping.

Nutrition Facts

Classic Vegan Pumpkin Pie

Amount Per Serving (1 slice (⅛ of pie))

Calories 340
Calories from Fat 175

% Daily Value*

Fat 19.4g30%

Saturated Fat 16.6g83%

Sodium 298mg12%

Potassium 97mg3%

Carbohydrates 40g13%

Fiber 2g8%

Sugar 16.1g18%

Protein 3.2g6%

Calcium 20mg2%

Iron 1.8mg10%

* Percent Daily Values are based on a 2000 calorie diet.