This super easy classic vegan pumpkin pie only uses 10 ingredients; everything is thrown into a blender, blended, poured into a pie dish, and on its way to baking. This is truly the easiest, best vegan pumpkin pie.
One of my favorite post-Thanksgiving treats is having a cold piece of vegan pumpkin pie and a big dollop of vegan whipped cream on Black Friday.
It’s a special treat that signifies the holidays are in full swing. If you're looking for delicious vegan holiday pies, check out this Apple Crumble Vegan Pie, Vegan Chocolate Cream pie, or Pumpkin Pie Vegan Bars.
I have tried many vegan pumpkin pies; some are winners, and some aren’t. I love it when you can make something in a vegan version that tastes just like the best pumpkin pie recipe you are used to, and this is that.
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What I love about this recipe...
- And not only is it tasty, but it’s an easy vegan pumpkin pie recipe.
- This classic vegan pumpkin pie filling is made in a blender! Yup, throw everything in that bad boy and let it blend until smooth. It’s pure magic.
- It tastes just like a regular pumpkin pie.
- It uses no egg replacement.
- It's the perfect Thanksgiving dessert.
Ingredients and Substitutions
- 15 oz can pure pumpkin (Not pumpkin pie filling!!)- I prefer canned pumpkin puree only because it's easier. But if you want to make your own homemade pumpkin puree, go for it. Sometimes, homemade pumpkin can be a bit runnier, so your pie may take a little more time to cook.
- Coconut milk, CANNED (full-fat coconut milk)- This is a must, and there is no other substitution. The pumpkin pie will not be set up if you don't use the full-fat canned variety.
- Brown sugar and White sugar- these sugars pair perfectly with each other to make the best vegan pumpkin pie.
- Corn starch- I've never tried any other starch like arrowroot with this pie. The cornstarch is needed to help the pie set up properly since it has no eggs in it.
- Cinnamon- Ginger-Nutmeg- these are all crucial to the recipe since you're not using a pre-made pumpkin pie spice. You could use one, but I'm not totally sure what the ratio would be.
- Salt- Don't leave this out it helps the flavors pop.
- Vanilla extract- I would keep this in it helps bring all the flavors full circle.
- Vegan Pie crust- You can make your favorite homemade pie crust, a store-bought pie crust, or mine, which is super easy and delicious.
Check out the recipe card at the bottom of the post for full ingredient and quantity information.
How to make it the best vegan pumpkin pie recipe
If you don't have a crust, make this homemade crust. You will start with making your easy vegan pie crust with simple ingredients.
Step 1- Preheat your oven to 350 degrees and lightly grease a pie dish.
Step 2- Put some water and ice in a small bowl.
Step 3- Now, take a bowl and mix your all-purpose flour, salt, and sugar until combined.
Step 4- Take your oil and 4 TB ice cold water and pour it into your flour mixture *This will look messy and like it won’t come together*
Step 5-Mix with a wooden spoon until it’s combined and a dough ball. Don't over-mix it, or you won't have the perfect flaky pie crust. It shouldn’t be overly sticky.
Step 6- Get your rolling pin. I like to roll my pie dough out on a Silpat or parchment paper with a thing of plastic wrap on top to prevent any sticking. Flour the surface lightly. When rolling, make sure to add even pressure so you don’t end up with thin spots. Roll it out to about 2 inches bigger than your pie pan.
Step 7- Carefully place the dough in your pie plate and cut the remaining dough that’s hanging over. Do not pre-bake this; it will burn the crust. Set this aside while you make your filling.
Step 8- Take all your pumpkin pie filling ingredients and add them into a blender. I use a Blendtec.
Step 9- Blend until smooth, then pour into the unbaked pie crust.
Step 10- Bake pie in a preheated oven for 55-60 minutes until it’s not overly jiggly in the middle.
Step 11- Let this come to room temperature on a cooling rack, then put it in the fridge when it's cooled completely and cover it until, preferably, the next day.
Expert Tips and Tricks
- If you don't have a blender, you could also use a food processor.
- This pie, as well as all pumpkin pies, is always better the next day. It gives time for the flavors to blend, and it really needs time to develop. Never eat a pumpkin pie warm fresh out of the oven; it’s just not good.
- Make sure only to use full-fat canned coconut milk, or this recipe won't turn out.
- If you need this to be gluten-free, use a gluten-free pie crust.
Recipe Q&A
Once it’s completely cooled, store it in the fridge with saran wrap loosely over it. Or in an airtight container. This will store for up to 5 days or so.
I don’t think it has a strong coconut flavor at all. It does have a very slight hint, but no one has ever mentioned it; they’ve only mentioned how delicious it is.
No, this is really the secret ingredient to this recipe, and it won't turn out. You need the thickness and fat in the full-fat canned coconut milk to get the best texture and that creamy pumpkin filling you're used to.
I typically make little tents with aluminum foil to protect the edges of the crust that sticks out. You can also make the crust below the line; you don't have to worry about that. Or you could buy a pie crust shield that is usually made of silicon and protects the edges while baking.
You can serve it as is or with vegan whipping cream, vegan ice cream, sweetened coconut cream, coconut whipped cream, vegan caramel sauce, or whatever you love with traditional pumpkin pie. This vegan pumpkin pie would taste SO good in a blender with some vegan vanilla ice cream as a pumpkin pie milkshake.
Want some more vegan holiday recipes...
If you loved this recipe, then give it a 5-star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook.
Amazing Vegan Classic Pumpkin Pie
Ingredients
Pie filling
- 1 15 oz can pure pumpkin
- 1 13.5 oz can coconut milk Canned FULL FAT
- ½ cup brown sugar
- ½ cup white sugar
- ⅓ cup cornstarch
- 1 teaspoon cinnamon
- ½ teaspoon ginger ground
- ½ teaspoon nutmeg ground
- ½ teaspoon salt
- 1.5 teaspoon vanilla extract
Pie Crust
- 1 ¾ cup all-purpose flour
- 1 teaspoon salt
- 2 TB white sugar
- ½ cup neutral oil
- 4 TB ice water
Instructions
- Preheat your oven to 350 degrees and lightly grease a pie dish.
- You're going to start with making your crust. Get a small bowl and put some water and ice in it.
- Now take a bowl and mix your flour, salt, and sugar together until combined. Take your oil and 4 TB ice water and pour it into your flour mixture *this will look messy and like it won't come together* Mix with a wooden spoon until it's combined and a dough ball. It shouldn't be overly sticky.
- I like to roll mine out on a Silpat with a thing of saran wrap on top to prevent any sticking. When rolling, make sure to add even pressure so you don't end up with thin spots. Roll it out to about 2 inches bigger than your pie pan. Carefully place the dough in your pie dish and cut the remaining dough that's hanging over. Set this aside while you make your filling.
- Take all your pumpkin pie ingredients and throw them into a blender. I use a Blendtec. Blend until smooth, then pour into the pie crust.
- Cook in a preheated oven for 55-60 minutes until it's not overly jiggly in the middle. This will take a few hours to fully set up. It shouldn't be soupy at all, it should be cooked well on the edges and most of the jiggle out. This is best if it can be left on the counter to cool and finish cooking for a few hours then placed in the fridge for at the very least 6 hours.
Video
Notes
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- If you don't have a blender, you could also use a food processor.
- This pie, as well as all pumpkin pies, is always better the next day. It gives time for the flavors to blend, and it really needs time to develop. Never eat a pumpkin pie warm fresh out of the oven; it’s just not good.
- Make sure to only use full-fat canned coconut milk or this recipe won't turn out.
- If you need this to be gluten-free, use a gluten-free pie crust.
Cheri says
I made this pie this morning and baked it for 55 minutes. I had an appointment so let it cool while I was gone. When I returned it went in the refrigerator. It set up beautifully. The only thing I will change is the amount of sugar, I’ll use a little less as it is quite sweet. Otherwise the flavor is great.
Courtneys Homestead says
Thanks so much Cheri for taking the time to make a comment! I appreciate it so much! I’m sorry it was too sweet for you, but I’m glad it was still tasty! Thanks again! ❤️
Jaime says
It did set up better, but it needed about 24 hours in the fridge. It tastes AMAZING. I will definitely be remaking this. Maybe I messed something up along the way.
Jaime says
It did set up better, but it needed about 24 hours in the fridge. It tastes AMAZING. I will definitely be remaking this. Maybe I messed something up along the way.
Rita Miller says
It’s in the oven right now! My grandson is allergic to dairy, eggs, and peanuts so I’m trying out recipes to use for Thanksgiving! My fingers are crossed that this works as it tasted wonderful! Assuming it does, can it be frozen for the big day?
Thanks for the recipes!
Courtneys Homestead says
Hi Rita! Thanks so much for trying it. I sure hope it turns out delicious for you! I have never frozen it before, but I think my mother in law has. Let me check with her and I'll let you know! ❤
Courtneys Homestead says
Rita, I just checked with her. She didn't end up freezing it. From what I read online you can freeze it, but I haven't ever done it. You can also make it a couple of days in advance and store it in the fridge. I hope that helps! ❤
Rita Miller says
I just tried the first piece! DELICIOUS! I let it bake an extra 20 minutes, let it sit on the counter for about 3 hours, and then put it in the fridge, and the texture is PERFECT! I’m not going to tell anyone it’s vegan and we’ll see if they notice! Thanks for all the great recipes!
Courtneys Homestead says
Thanks so much for coming back and letting me know! I am so glad you have something your grandson can enjoy as well! Thanks again for trying to Rita! I hope you have an amazing Thanksgiving! ❤❤
Lisa Fehlman says
Very tasty, but learned you have to use the full fat canned coconut milk or it won’t get firm. I visit your blog regularly great recipes. Thank you.
Courtneys Homestead says
Thanks so much for trying it, Lisa! Yes, you do have to use full fat canned or it won't set. Thanks again for trying it and visiting regularly! ❤❤
Lisa Fehlman says
Very tasty, but learned you have to use the full fat canned coconut milk or it won’t get firm. I visit your blog regularly great recipes. Thank you.
Lisa Fehlman says
Very tasty, but learned you have to use the full fat canned coconut milk or it won’t get firm. I visit your blog regularly great recipes. Thank you.
Melissa says
I love this recipe. I had to cook it for a little bit longer because my oven isn’t as hot as it should be. The pie tastes great!
Courtneys Homestead says
Thanks so much for trying it Melissa! I have adjusted the cook time on it, it seemed to need a bit longer. Thanks again! ❤❤
Amanda Black says
This was a great recipe! I love the ease of blending all the ingredients in my Vitamix. This made it feel really simple. I checked it after the specified time and it still jiggled so I left it for ten more minutes and took it out. My husband prefers cold pumpkin pie so it sat in the fridge overnight and he said it was AMAZING! “Better than store bought.” Which saying a lot coming from him.
Courtneys Homestead says
Thanks so much for making the recipe and for your kind comment! I am glad it worked out! ❤
Melissa says
I love this recipe. I had to cook it for a little bit longer because my oven isn’t as hot as it should be. The pie tastes great!
Melissa says
I love this recipe. I had to cook it for a little bit longer because my oven isn’t as hot as it should be. The pie tastes great!
Amanda Black says
This was a great recipe! I love the ease of blending all the ingredients in my Vitamix. This made it feel really simple. I checked it after the specified time and it still jiggled so I left it for ten more minutes and took it out. My husband prefers cold pumpkin pie so it sat in the fridge overnight and he said it was AMAZING! “Better than store bought.” Which saying a lot coming from him.
Amanda Black says
This was a great recipe! I love the ease of blending all the ingredients in my Vitamix. This made it feel really simple. I checked it after the specified time and it still jiggled so I left it for ten more minutes and took it out. My husband prefers cold pumpkin pie so it sat in the fridge overnight and he said it was AMAZING! “Better than store bought.” Which saying a lot coming from him.
Sue says
Never set up, cooked it for an extra 40 minutes 15 minutes at a time. Ended up having to throw the whole thing away
Courtneys Homestead says
Sue, I am SO sorry this happened to you. I remade the recipe after reading your comment and I did not have this problem. What size pumpkin did you use? Did you use full-fat canned coconut milk or one from a box? I again apologize, nothing is worse than throwing out a recipe! I am not sure what went wrong. I have adjusted the cooking time a bit. Let me know if any of the above was different. ❤❤❤
Jaime says
It tastes great, but didn’t solidify very well. I baked it muuuuch longer than the recipe stated. Maybe I used too much pumpkin? What size can do you call for?
Courtneys Homestead says
Hey Jamie, I am sorry to hear it didn't solidify well. I haven't had that happen. I used a 15 oz can of pumpkin, I need to add that to the recipe. Thanks for trying it! It may set up more overnight as well.
Jaime says
It did set up better, but it needed about 24 hours in the fridge. It tastes AMAZING. I will definitely be remaking this. Maybe I messed something up along the way.
Courtneys Homestead says
Thanks for replying back Jamie. I am glad it still tasted good. I made a couple over Thanksgiving and they were tasty. Thanks again for trying it! ❤❤