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.
I have tried many vegan pumpkin pies and some are winners and some just plain aren’t.
When I was coming up with this recipe I used the things that I liked about other recipes and trial and errored them until I came up with this.
And this is TASTY.
And not only is it tasty but it’s an easy vegan pumpkin pie recipe.
I do a ton of cooking for Thanksgiving so anything that is a quick slam dunk I am all in for easy recipes!
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.
If you don’t have a blender you could use a food processor as well.
Let’s get the elephant in the room out of the way, the pie dough crust.
I feel like homemade pie crust is such a touchy subject, people are always worried about it.
Which I totally get, I used to be one of those worried about it.
It’s stressful making sure you have a flaky crust.
But I have a recipe that is so stinking easy you don’t even need to worry.
Or if you just plain don’t want to make a crust, then don’t.
Go to the grocery store and buy one, that makes this even quicker.
You do whatever works for you.
I love when you can make something in a vegan version that tastes just like the best pumpkin pie recipe you are used to.
This pie as well as with 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.
I have, however, made this pie in the morning and we have eaten it in the evening.
It was still good, but not as good as it was the next day.
Can you make this a vegan gluten free pumpkin pie?
Yes, the filling itself is already gluten-free. You would just need to make or buy a gluten-free pie crust.
How do I store this vegan homemade pumpkin pie?
Once it’s completely cooled store it in the fridge with saran wrap loosely over it. This will store for up to 5 days or so.
Does this dairy-free pumpkin pie taste like coconut?
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.
What should I serve with the pumpkin pie?
You can serve it as is or with vegan whipping cream, vegan ice cream, sweetened coconut cream, coconut whip cream, vegan caramel sauce, 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.
How do I make sure the edges of the crust don’t burn?
I typically make little tents with aluminum foil to protect the crust that sticks out, you can also make the crust below the line, and then you don’t have to worry about that. Or you could buy a pie crust shield which is usually made out of silicon and protects the edges while baking.
Can I use coconut milk in a carton or almond milk?
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.
Nowadays they have some vegan heavy creams on the market that may work to substitute the coconut milk if you can’t have coconut, but I have never personally tried it. You really need the fat to make up for the eggs, etc in a traditional pumpkin pie.
Can I use fresh pumpkin?
Yes, if you want to make your own pumpkin homemade puree go for it. Sometimes homemade pumpkin can be a little bit runnier, so it may take a little more time for your pie to cook.
What do you need to make this classic vegan pumpkin pie?
Check out these simple ingredients;
- 15 oz can pure pumpkin (Not pumpkin pie filling!!)
- coconut milk, CANNED (full fat coconut milk)
- brown sugar
- white sugar
- corn starch
- vanilla extract
- pie crust
How do you make it the best vegan pumpkin pie recipe?
Pie crust recipe-
Preheat your oven to 350 degrees and lightly grease a pie dish.
If you don’t have a crust make this homemade crust.
You’re going to start with making your easy vegan pie crust made with basic ingredients.
Get a small bowl and put some water and ice in it.
Now take a bowl and mix your all purpose flour, salt, and sugar together until combined.
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*
Mix with a wooden spoon until it’s combined and a dough ball. Don’t over mix it or else you won’t have the perfect flaky pie crust .
It shouldn’t be overly sticky.
Get your rolling pin.
I like to roll mine 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.
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.
Take all your pumpkin pie filling ingredients- pumpkin puree, full-fat coconut milk, throw them into a blender. I use a Blendtec.
Blend until smooth, then pour into the unbaked pie crust.
Bake pie in a preheated oven for 55-60 minutes until it’s not overly jiggly in the middle.
Let this come to room temperature on a cooling rack then put it in the fridge when it’s cooled completely and cover until preferably the next day.
I hope you enjoy this pumpkin pie that’s perfect for your vegan Thanksgiving or whatever holiday season it may be for.
Who says pumpkin flavor can only be enjoyed for the holidays? That’s right, no one around here!
Want some more vegan pie recipes?
- 1 15 oz can pure pumpkin
- 1 13.5 oz can coconut milk Canned FULL FAT
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/3 cup cornstarch
- 1 tsp cinnamon
- 1/2 tsp ginger ground
- 1/2 tsp nutmeg ground
- 1/2 tsp salt
- 1.5 tsp vanilla extract
- 1 3/4 cup all-purpose flour
- 1 tsp salt
- 2 TB white sugar
- 1/2 cup neutral oil
- 4 TB ice water
- 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.
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.
Post updated 11/03/2021