This is the best vegan pumpkin pie recipe you will ever try. It’s super quick and easy to make at home for Thanksgiving or the holidays, and the creamy taste and texture are absolutely delicious!
The best healthy vegan pumpkin pie
You can make it with no tofu, no cashews, and no eggs or dairy.
This classic plant based pumpkin pie recipe is everything you could ever want in a vegan dessert. The thick pumpkin filling is so smooth and creamy, all of your guests will swear it must be full of fat and heavy cream!
Also try these Black Bean Brownies
If you are tasked with making a vegan dessert for Thanksgiving this year, be sure to bookmark this simple pumpkin recipe.
It gets rave reviews from both vegans and non vegans, every single time.
And because the cinnamon spiced creamy filling tastes just like traditional homemade pumpkin pie, no one can ever believe it’s vegan!
Leftover pumpkin? Make oil free Pumpkin Muffins
Dairy free pie topping ideas
Coconut Milk Ice Cream (reader favorite recipe)
Note: If you’d prefer a vegan pumpkin cheesecake, simply use my recipe for Vegan Cheesecake (or this low carb and sugar free Keto Cheesecake), replacing the yogurt with pumpkin puree and adding pumpkin pie spice and cinnamon.
Vegan pumpkin pie ingredients
This recipe calls for basic ingredients, including flour, sugar, cinnamon, pumpkin spice, and roasted or canned pumpkin.
For the milk of choice, go with your favorite. I love the smooth and creamy texture of the pie made with coconut milk. Almond milk, soy milk, oat milk, or other nondairy milks can also be used.
The ingredients are hopefully easy to find at stores like Whole Foods, Wegmans, Sprouts, or in regular grocery stores.
If you want to use an egg substitute to bind the filling instead of using cornstarch, I’ve had success substituting two tablespoons of ener-g egg replacer (made of potato starch and tapioca flour) for the cornstarch. Or try the healthy pumpkin pie listed in the recipe box, which uses flax eggs.
The sugar can be white or brown sugar, coconut sugar, date sugar, or granulated erythritol or xylitol for a sugar free pumpkin pie.
I have not tried decreasing the milk or increasing the cornstarch and using a refined sugar free liquid sweetener like pure maple syrup or agave. If you experiment, be sure to report back with results.
Canned or fresh pumpkin
Popular brands of canned pumpkin puree include Libby’s, Trader Joe’s, Whole Foods, Walmart, Good and Gather (Target), or Farmer’s Market Organic.
Be sure to use pumpkin puree instead of canned pumpkin pie filling or pumpkin pie mix, which are already spiced and sweetened. The only ingredient in cooked or canned pumpkin puree should be pumpkin.
If you cannot find canned pumpkin, you can sub roasted or canned sweet potato or butternut squash. Or make your own homemade pumpkin puree by roasting and then blending the flesh of a pumpkin.
When making pumpkin puree, look for small “sugar pumpkins” or “pie pumpkins.” These normally yield puree with a better texture than large carving pumpkins that often have stringy flesh. You can also use roasted acorn or butternut squash puree.
How to make vegan pumpkin pie
Only if using the flax, start by whisking the pumpkin puree, nondairy milk, ground flax, and pure vanilla extract together. Let sit at least ten minutes, or refrigerate overnight.
Prepare your crust, either using my vegan crust recipe or your favorite homemade or store bought 9 inch plant based pumpkin pie crust.
Preheat the oven to 400 degrees Fahrenheit. Combine all pumpkin pie filling ingredients, and pour the mixture into the prepared pie crust.
Place the baking pan on the center rack of the oven, and cook for 28 minutes. The top of the pie should look underdone and jiggly when you take it out.
Let the pie cool, then refrigerate at least five hours or overnight, uncovered. It will firm up during this time. Slice and enjoy, topped with vegan whipped cream or dairy free ice cream, candied pecans and cranberries, gelatin free mini marshmallows, or any toppings you like to serve with pumpkin pie.
Vegan pie crust recipe
Feel free to use your favorite store bought crust, homemade pie crust, graham cracker crust, or the following plant based pie crust recipe.
If you want a crustless version, I’ve also included an option in the recipe box below for a dairy free pumpkin pie with no crust.
Pie Crust Recipe: Combine 1 1/2 cups whole wheat pastry flour or all purpose flour, 1 teaspoon salt, 1/3 cup granulated sugar or xylitol, and 1/2 cup canola or vegetable oil. Stir to form a dough, slowly adding a few tablespoons of water if needed just until it sticks together but is not gummy. Press into a 9 inch baking pan.
Or skip the crust and make this Pumpkin Dip
Above, watch the vegan pumpkin pie recipe video
Vegan Pumpkin Pie
Ingredients
- 15 oz pumpkin puree
- 12 oz milk of choice (canned coconut milk or dairy free cream yield thickest, creamiest result)
- 1 tbsp pure vanilla extract
- 1/2 cup sugar, unrefined if desired
- 4 tbsp cornstarch (or this cornstarch free Healthy Pumpkin Pie)
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 9 inch prepared pie crust, or use the crust recipe I've posted above
Instructions
- Preheat oven to 400 F. Whisk all pie ingredients until smooth. Pour this filling into the pie crust, and smooth down evenly. Bake 28 minutes. The vegan pumpkin pie should look underdone when you take it out. Let cool, then refrigerate at least five hours uncovered, during which time it will firm up. View Nutrition Facts
Notes
Have you made this recipe?
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More Vegan Holiday Desserts
Liv12 says
This looks so yummy!
Nina says
I’m so excited to make this. It looks easy and delicious.
Holly the Jolly Vegetarian says
Hi! Will this work with almondmilk? I am serving this to weight watchers and coconut anything is a big no no (sad, right?) I made caramel with almondmilk yesterday and it came out so-so. Your crustless pumpkin pie is my favorite breakfast! Aah, I love Thanksgiving!!
CCK Media Team says
The photos are actually of the pie made with almond milk 🙂
It is not as thick and rich as if you used coconut milk, but it’s still delicious.
Holly the Jolly Vegetarian says
Thank you so much! Quickie question: does this have to be baked in a crust? I’d love to just pour it in my metal 9 inch pie pan and serve all that pumpkiny vegan goodness on a plate. You rock my baking world!!
CCK Media Team says
We think this one would probably not be thick enough to be crustless, but of course you could scoop it out into bowls.
Christine says
Fantastic – thank you for sharing that!!! I would be serving this to a WW participant also but may have to give it a try ahead of Thanksgiving to be sure it would be also approved by my tastebuds -and- enjoyed by the two hungry gentleman that will also be present. 🙂
tori says
So just to confirm, the pumpkin pie filling gets poured onto the unbaked pie crust? Thanks
CCK Media Team says
It does – we didn’t prebake the crust 🙂
Rae says
Can you substitute 2 Tbsp. of Cornstarch for the ground flaxseed?
Liv13 says
The flax is egg replacer, maybe try applesauce!
Amber says
Does it taste like coconut milk? Thanks. These are the best recipes!
JenC says
I used the recommended canned coconut milk and it did not taste like coconut at all. It was delicious, but I did have trouble getting it firm in the center. Perhaps I did not cook it long enough.
CCK Media Team says
Hi! Thank you so much for making it :). Hmm did yours sit overnight? It gets thicker and should be easily cut-able. The photos are of a pie made with almond milk, and even that version is thick enough to cut (although thinner than the coconut milk version). And to answer Amber, as Jen said, it should not taste like coconut. The spices will obscure any coconut flavor you might have had.
Lauren says
Katie,
When you include “flax”, I realize this is an egg replacement, but are you combining the flax with liquid, or is the liquid already a part of the recipe? I guess I’m wondering if I replaced the flax with a regular egg, if that would be okay, but I’m not familiar with working with flax(-meal or -seed), so I’m unsure how this may alter the other ingredients. Can you advise? I know you aren’t baking with eggs yourself, but I wondered if one could easily swap the flaxseed for an egg in this recipe, or in your healthy sweet potato pie, for example? I have cornstarch, but not the other egg replacement you suggested.
Thanks, Katie,
Lauren
Avra says
Aw, Katie, you say “no crazy ingredients whatsoever” but flax is actually a bit of a “crazy” ingredient for me (i.e., not something I regularly keep around)! 🙁
I am comparing this recipe to your crustless pumpkin pie recipe and I noticed that the latter gives the option to use cornstarch where the former does not. I see that your crustless recipe seems more fluffy/cake-like (with baking powder, and more flour), but the ingredients are still pretty similar.
Did you leave out the cornstarch option this time because you tried it and it flopped, or did you just not test with cornstarch?
CCK Media Team says
I think she has not tried this one with cornstarch. Be sure to report back if you do experiment!
Ariel says
Just wondering – all the other similar vegan pumpkin pie recipes that I see say to bake for about an hour. How is it that this one bakes in 28 min.? I haven’t baked one in a while so I’m nervous! Thanks!
Wonj says
Hi Katie,
If we don’t have flax can we replace with two eggs? Or is it just one egg…
?
Hope you can help thank you:)
C- says
Hi Katie and team,
I appreciate all the hard work you put into your blog. I’ve enjoyed your blog for years.
Texture is a big part of certain food recipes and your pumpkin pies look a bit too gooey for my preferences. I’d love to find a pumpkin pie recipe that looks like it firms up about as well as a non vegan version but isn’t flour based as I miss the pumpkin pies of my pre-vegan days. Pumpkin breads are nice and all but don’t replace pies.
Though I do have a graham crust and a can of pumpkin sitting here and thought of making a pumpkin cream pie with what I have on hand. The creamy texture would make more sense in a cream pie or maybe instant pudding pie (not in the mood to cook this pie). An internet search found very few results of a vegan version of this. I’d love to see you take on a pumpkin cream pie or pumpkin ice cream pie or something like that because the recipes I saw online were loaded with sugar. Maybe something to consider for next fall season.
Thanks again for your hard work.
Alicia Castile says
It came out pretty mushy but I used flax milk and accidentally covered it by reading it wrong. I’m trying to figure out how to save it but it looks and smells delicious! I’m sure it would be amazing had I have followed everything. Will be trying this again! Thank you for your amazing recipes, the Pecan pie is my favorite so far. Happy Holidays!!!
Hannah B says
Literally the best vegan pumpkin pie recipe, or ANY pumpkin pie recipe I’ve ever put in my mouth!
THIS RECIPE IS AMAZING.
Kathy says
I know it’s not pumpkin season yet but I was craving pumpkin pie so I made this. It did not disappoint! Creamy, tasty, perfect for what I was craving 🙂
Melissa says
Hi can this be frozen and dethawed?
CCK Media Team says
Hmm sorry we have never tried it. Be sure to report back if you try it!
Dee says
I tried a few different vegan pumpkin pie recipes this Thanksgiving and this one was the best, by far. I used egg replacer and oat milk in mine and it turned our light and perfectly spiced. Just a note- I had to bake mine quite a bit longer than the recipe suggests. About 40 minutes.
CCK Media Team says
This made us so happy 🙂
Judy Lautner says
Excellent pie! I made it for the first time and it got rave reviews from my family.
Daria says
this recipe is amazing! made it for my non-vegan family and everyone loved it! i decided to make it into several tarts instead of one big pie and baked them in a muffin tray for about 17-19 min and then refrigerated them overnight. It worked really well, definitely going to make it again!
CCK Media Team says
Your mini version sounds fantastic!
Tara says
Wonderful pie! It was a great option for the vegans at Friendsgiving this past weekend and was enjoyed by all.
Lynette says
Can you use gluten free flour in the crust recipe?
CCK Media Team says
Hi, we haven’t tried it so can’t say for sure. (If you try, be sure to report back!) You can definitely use a different gluten free pie crust with this filling, if you have a favorite recipe or want to buy something like Wholly Wholesome’s gluten free crust.
Crystal says
How far in advance could this be made? I noticed no comments on this sane question if I want to sub eggs back in instead of flax, would I add 2 eggs and decrease liquid or would I be okay just adding the eggs?
Rebecca says
Has anyone tried this with arrowroot powder instead of cornstarch?
CCK Media Team says
We haven’t, but we usually have good results with using it as a replacement for cornstarch in general so think it should work. If you experiment, be sure to report back! The cornstarch is used to thicken the pie, so other thickeners should work, we’d guess.
Nikki says
This is what I came here to see… if someone tried arrowroot… did you try it yet? Did it work? I have a corn sensitivity and it seems like every semi-successful vegan (and I’m gluten free too) uses corn starch… looked like someone said the egg replacer worked well, so I may try that or flax, but it seems like flax is getting mixed reviews. Sorry for the ramble, lol, we have Friendsgiving tomorrow and trying to decide which option to try. 🙂
Gayle says
Hi … I wondered if I could use the Light Coconut Milk. Thank you!
CCK Media Team says
Hi, you can use lite coconut milk or other nondairy milks. The pie will just have the thickest and creamiest texture with full fat coconut milk.
Lena says
Which milk is the nutrition information based on? Please include the nutrition information in the printed copy versions of your recipes as do my other favorite recipe bloggers. It is a lot easier than copying by hand or printing on the back side of a recipe separately.