This is the only Vegan Pumpkin Pie recipe you’ll ever need! It’s decadent, smooth, warmly spiced, and incredibly easy to make with only 9 ingredients.
Prep time: PT5M
Cook time: PT60M
Total time: PT65M
Rating
4.92 stars (346 reviews)
Keywords
dairy free pumpkin pie, vegan pumpkin pie
Ingredients
15 ounce can pumpkin puree
1 cup coconut cream
1/2 cup brown sugar
1/2 cup granulated sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/8 teaspoon cloves
1/2 teaspoon salt
3 tablespoons cornstarch
1 recipe Easy Vegan Pie Crust (see Notes for other options)
Vegan Whipped Cream (optional, for serving)
Categories
Dessert
Cuisine
American
Steps
Preheat the oven to 350 degrees F. Prepare a pie crust in a pie plate.
Add the canned pumpkin, coconut cream, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, salt and cornstarch to a blender and blend until very smooth. You may also simply whisk it together in a bowl until smooth.
Pour the mixture into a 9-inch pan lined with a pie crust. May use a vegan store bought vegan pie crust, my Easy Vegan Pie Crust, Graham Cracker Crust or this Gluten Free Pie Crust. I don't pre-cook the pie crust. Spread the mixture evenly with a spatula.
Bake for 1 hour. If the crust starts to burn, cover the edges of the crust with aluminum foil or a pie shield after about 30 minutes of baking. The middle will still look jiggly; that's normal. Let cool at room temperature for 30 minutes, then cover and transfer to the refrigerator to chill for at least 4 hours or overnight.
Slice and serve with homemade Vegan Whipped Cream or store-bought non-dairy whipped topping, if desired. Enjoy!
Optional Pie Crust Leaves: A fun idea for decorating your pie! Make or buy an extra pie crust, and roll out the dough about 1/8th inch thick. Using leaf cookie cutters, cut into shapes. Place on a baking sheet and bake for 10 minutes at 350 degrees F. Once the pie has chilled, place on the pie for decoration.
Nutitrion
Serving Size: 1 serving
Calories: 270 kcal
Carbohydrates: 41 g
Protein: 2 g
Fat: 12 g
Saturated Fat: 3 g
Sodium: 244 mg
Sugar: 27 g
Reviews
Anahita on 2026-02-21 (5 stars): I did bake it like normal and voila! It turned out perfectly. Thank you.
Heather Wilkinson on 2025-12-26 (5 stars): Excellent recipe! My vegan guests said it was "heavenly" and my non-vegan guests loved the pie, too! It held together so well thanks to the coconut cream: I drained away any liquid and it set perfectly in the fridge after a couple of hours. I just added the cinnamon and skipped the other spices and it was still firm and delicious. This pie will be the new tradition in my house. Thank you, Nora!
Wren on 2025-12-07 (5 stars): I've tried so many vegan pumpkin pie recipes over the years and have never found one that actually sets. THIS PIE ACTUALLY SETS LIKE THE NON VEGAN VERSION! You have no idea how excited I am. I feel like I just discovered gold!
Bill on 2025-12-06 (5 stars): Help! If I cut out the pumpkin crust would it still be as good as I think it is?
ally on 2025-12-06 (5 stars): unfortunately Thai Kitchen is one of the brands which enslaves monkeys to pick coconuts My comment propbably will not be published, but this is very mportant. There are brands which do not use the labour of other animals. The recipe is great though, as usual!
Elle on 2025-12-02 (5 stars): I attempted to make this last year but I messed something up. It did not firm up fully and I had way too much filling. We all devoured it regardless and called it "pumpkin dessert soup." I made it again this year and it came out perfect! It's the best pumpkin pie I've had!
VeganSuze on 2025-11-29 (5 stars): In 15 years of vegan eating, I can honestly say this is the most scrumptious pumpkin pie I’ve ever had. The Sprouts brand coconut cream was a little watery so I was afraid the pie wouldn’t firm up…but it came out perfectly. I’ll never use another recipe.
