Vegan Pumpkin Pie (9 Ingredients)
By Jessica Hylton -
- Updated
This Vegan Pumpkin Pie tastes and bakes JUST like the classic – you’re going to LOVE this! Made with only 9 ingredients, it’s rich and smooth in texture and filled with flavour! It also just happens to be gluten-free!
Welcome to basically the only real pie recipe on Jessica in the Kitchen! After making this vegan pumpkin pie, friends, I am HOOKED on pie.
I always thought making pies were hard, but after making this super simple vegan pumpkin pie, I’ve learnt that it really isn’t! Speaking of which, one bite and you’ll be hooked too. This pie is the perfect pie for Thanksgiving, that is a fact. The Mr., who grew up eating pumpkin pie at Thanksgiving, verified that 100% for me.
The three slices I had also verified this fact. Oops. P.S. love this? You’ll love my Vegan Pumpkin Cheesecake too!
Notes on the Ingredients:
Pumpkin: you can use fresh pumpkin pie puree or canned, up to you!
Coconut Milk: You want to ensure you’re using the one from the can since it’s nice and thick and will yield that texture that you’re looking for!
Spices: Although I’ve listed the cinnamon, ginger and all spice separately, you can substitute 1 ½ teaspoons pumpkin pie spice instead! If you like your pie extra spiced feel free to use 2 teaspoons instead.
Cornstarch: This is crucial for being the perfect thickener and for the binding of the pie with a smooth texture. I have not tested arrow starch but you can test if you’d prefer to use that.
Pie Crust: You don’t have to use mine if you’re not gluten free! You can also substitute the gluten free flour in mine for regular flour!
How to Make Vegan Pumpkin Pie (Step-By-Step Instructions):
Pre-bake pie crust for 10 minutes. Set aside.
In a large bowl, add all the pie ingredients.
Blend together well with a whisk until cornstarch is completely whisked out. Alternatively, mix all the dry ingredients together first blend out the cornstarch, then add the wet ingredients.
You can leave this to set for an hour covered with a kitchen towel first to allow ingredients to completely blend together, or bake immediately. To me, it tastes even better when ingredients are left to sit a bit.
Pour the batter into the pie crust. Bake for 60 minutes in the oven on the lower shelf or highest shelf depending on your oven (furthest away from heat).
Remove from oven and let set and cool completely.
Cover with saran wrap or foil and set in the fridge for at least 4 to 6 hours, ideally overnight. Remove and cut the pie and serve. Dollop each slice with delicious vegan coconut whipped cream. Enjoy!
In terms of taste, WOW. I actually had to give away this pie the same day I made it. Like, I would have been out of control otherwise. It tastes absolutely amazing!! The maple syrup and pumpkin puree flavours blended SO well, and the spices really shone through. Also, the coconut milk added a beautiful silkiness to the pie.
Expert Tips on making the Best Vegan Pumpkin Pie
- I recommend making it just like I have. Substitutions can be extremely tempting, but this is fool-proof and already tested so many times that you don’t need to. The only substitutions I’ll “allow” would be using agave nectar instead of maple syrup, and coconut sugar for the cane sugar. I made this using both and loved them both in this.
- If you’re using/getting a particularly watery pumpkin puree result (looks more watery than the photos and the video) set it in a sieve/strainer over your sink for about 30 minutes to 1 hour. This will drain any excess liquid.
- Depending on the size of your pie dish, don’t fill the pie dish to the very top of the dish. It puffs up while baking, and you don’t want it to overflow. I have a 9″ pie dish that’s decently deep, so just keep that in mind. You want to fill it up to the level of in the video and photos.
- Let this cool completely, and then refrigerate overnight. That way the flavours are absolutely outstanding. I even made my batter ahead of time (about an hour) and let it sit for the flavours to blend. This isn’t necessary, but if you have the extra time, it makes the pie even better!
Can I freeze vegan pumpkin pie?
YES! You can freeze this for up to 4 days and it’ll still taste exactly the same. Or, you can freeze it for up to a month and it’ll taste very similar, although not as fresh at just baked. Wrap the pie in saran wrap, then in foil, and then place in a freezer-safe zipped plastic bag. This ensures that smells and freezer burn will not affect your pie.
When thawing, place in the fridge to thaw. Do not thaw on the counter as this will cause your crust to get soggy. If you have raw fish in your freezer, remove this first since this will be the first smell to seep into your pie.
Do you have a vegan gluten free pie crust recipe?
Yes and there’s a video! Here you go: Vegan Gluten Pie Crust
More Thanksgiving Dessert Recipes
- Pumpkin Cheesecake Swirl Brownies
- Vegan Pumpkin Cheesecake
- Pumpkin Pie Chia Pudding
- Apple Pie Bars
- Pecan Pie (coming soon!)
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
Vegan Pumpkin Pie (9 Ingredients)
This Vegan Pumpkin Pie tastes and bakes JUST like the classic – you're going to LOVE this! Made with only 9 ingredients, it's rich and smooth in texture and filled with flavour! It also just happens to be gluten-free!
Ingredients
- 2 cups pumpkin puree (450g) homemade or canned
- 1/2 teaspoon sea salt
- 1 cup coconut milk from the can, the thick creamy white portion only (230g) *check notes on how to get it from the can
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon all spice
- 1/4 cup maple syrup (84g)
- 1/2 cup brown sugar, cane sugar or coconut sugar (105.3g)
- 1/4 cup cornstarch (60g)
Instructions
Instructions
- Preheat oven to 350°F/180°C.
- Pre-bake pie crust for 10 minutes. Set aside. In a large bowl, add all the pie ingredients. Blend together well with a whisk until cornstarch is completely whisked out. Alternatively, mix all the dry ingredients together first blend out the cornstarch, then add the wet ingredients.
- You can leave this to set for an hour covered with a kitchen towel first to allow ingredients to completely blend together, or bake immediately. To me, it tastes even better when ingredients are left to sit a bit.
- Pour the batter into the pie crust. Bake for 60 minutes in the oven on the lower shelf or highest shelf depending on your oven (furthest away from heat).
- Remove from oven and let set and cool completely.
- Cover with saran wrap or foil and set in the fridge for at least 4 to 6 hours, ideally overnight. Remove and cut the pie and serve. Dollop each slice with delicious vegan coconut whipped cream. Enjoy!
Video
NOTES
Notes:
How to get the thick creamy white portion only: Put a can of full-fat coconut milk in your fridge overnight. After being refrigerated overnight, open the can, and scoop out the thick solids out of the jar until you reach 1 cup. That’s what you want to use! You can set the coconut water into a jar in the fridge and use it in your smoothies or drink it. 2. I recommend making this recipe exactly as made. If you want to, you can substitute the maple syrup with agave nectar. To test if your pie is finished baking, stick a toothpick into the corner of the pie. It should be solid. Try not to touch your pie – it’ll leave some imperfections. 3. When your pie comes out, it may be two different colours. This is from the spices in the pie. As it cools and settles, it’ll change to one solid colour. 4. You could spruce this pie up even more by adding a few cookie cutter leaves on top with the extra pie dough. 5. If you’re using/getting a particularly watery pumpkin puree result (looks more watery than the video and photos) set it in a sieve/strainer over your sink for about 30 minutes to 1 hour. This will drain any excess liquid. HOW TO STORE 6. You can store this baked pumpkin pie in the fridge wrapped with saran wrap or foil for up to 5 days. 7. You can freeze this for up to 4 weeks. It will taste the same after a week of freezing, and only slightly different after that. Wrap the pie in saran wrap, then in foil, and then place in a freezer-safe zipped plastic bag. This ensures that smells and freezer burn will not affect your pie. When thawing, place in the fridge to thaw. Do not thaw on the counter as this will cause your crust to get soggy.
How to get the thick creamy white portion only: Put a can of full-fat coconut milk in your fridge overnight. After being refrigerated overnight, open the can, and scoop out the thick solids out of the jar until you reach 1 cup. That’s what you want to use! You can set the coconut water into a jar in the fridge and use it in your smoothies or drink it. 2. I recommend making this recipe exactly as made. If you want to, you can substitute the maple syrup with agave nectar. To test if your pie is finished baking, stick a toothpick into the corner of the pie. It should be solid. Try not to touch your pie – it’ll leave some imperfections. 3. When your pie comes out, it may be two different colours. This is from the spices in the pie. As it cools and settles, it’ll change to one solid colour. 4. You could spruce this pie up even more by adding a few cookie cutter leaves on top with the extra pie dough. 5. If you’re using/getting a particularly watery pumpkin puree result (looks more watery than the video and photos) set it in a sieve/strainer over your sink for about 30 minutes to 1 hour. This will drain any excess liquid. HOW TO STORE 6. You can store this baked pumpkin pie in the fridge wrapped with saran wrap or foil for up to 5 days. 7. You can freeze this for up to 4 weeks. It will taste the same after a week of freezing, and only slightly different after that. Wrap the pie in saran wrap, then in foil, and then place in a freezer-safe zipped plastic bag. This ensures that smells and freezer burn will not affect your pie. When thawing, place in the fridge to thaw. Do not thaw on the counter as this will cause your crust to get soggy.
Nutrition
Calories: 172kcal | Carbohydrates: 30g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Sodium: 157mg | Potassium: 229mg | Fiber: 2g | Sugar: 21g | Vitamin A: 9532IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 2mg
by Jessica
I have made this pie twice, now. Once with canned pumpkin and once with home made. It was delicious both ways! I am so happy to have a “go to” pumpkin pie recipe, since it is my favorite and I haven’t had it in so long, being allergic to eggs. Thank you for the great recipe!
Hi Mary,
Oh I’m SO happy to hear this!! You’re so welcome and Happy Thanksgiving when it comes!!
Looks amazing! My only question though, is did you use the whole can of coconut milk or just the hard cream on the top?
Hey Autumn!
The solid/hard cream parts: I used this exact method: https://jessicainthekitchen.com/2-ingredient-coconut-whipped-cream/ I hope that helps!! Happy Thanksgiving when it comes!!
So, I made our pumpkin purée from a pumpkin that my daughter picked, and I’m thinking maybe this is what did it, but my pumpkin pie is a dark brown instead of a lovely harvest orange color? Is that normal? Lol. Cause everything tasted DELICIOUS in the making process.
Hey Esme,
Hmm, that may have caused it! I used organic cane sugar when I made this, so if you used coconut sugar or any darker sugar, it may contribute to the colour, too. I’m sure it’s perfectly safe and still tasty to eat!! I hope that helps!!
Happy Thanksgiving when it comes Esme!!
Hey! Can I use anything else instead of maple syrup?
Hi Emmi,
If you’re not Vegan you can use honey! I hope that helps!
Hi Jessica, looks yummy! If I have shallow 9″ pie plates, this would probably make two pies right? How long should I cook them for in that case? Thank you so much!
Hi Shelly!
Thank you! How many inches is your pie dish? Mine is about 1.5 inches in a 9 ½ pie pan, so you can use that as a marker for yours! It sounds like yours would probably make 1 ½ pies or less, depending on the inches! I suggest that you pour the batter ¾ up (similar to the level I did in the video) to see how much fills up, and then make mini pies with the rest in like a muffin pan or a mini cheesecake pan! For the one that fills up all the way, still bake it for 55-60 minutes, and depending on how much batter is left over the rest, you can lower the baking to time accordingly (it’ll be hard to give you a specific time since I’m unsure how many batter would be left over, if any. Anywhere from 20 minutes to 30 should work, but just watch that second one!) I hope that helps Shelly and enjoy!
Oh my. This was so good I have already eaten two thick slices. Even better than I thought it would be. Thank you so much for the recipe. I dreamt of vegan gluten free pumpkin pie ever since I have gone vegan.
I’m so happy to hear that Karla!! You’re so very welcome and thanks for your comment!
Hi, I was wondering if there is a replacement I could use for the coconut milk? I am allergic to coconut and I really want to try this pie recipie.
Hi Karina,
I’m not sure since it’s the thick part you would need. Maybe cashew milk? I can’t guarantee but that would be the closest and thickest milk. I hope that helps!
How do I make the pumpkin purée?
Hey Samantha you can check this post out: https://jessicainthekitchen.com/how-to-make-pumpkin-puree/
Wish there were more directions for the pie crust
Hi Siarrah – it’s a link to the blog post with the pie crust, which also has its own video: https://jessicainthekitchen.com/gluten-free-vegan-pie-crust/
I can’t seem to get the fatty parts of the coconut milk! I’ve gone through 3 cans and each time it’s just milk! Am I suppose to do something with the canned milk prior? Sorry if this is a very stupid question ?
Hey Samantha,
Did you get to watch the video on the page? Usually in a can there’s the white milky part, and the clear coconut water part. This tip will definitely help! Stick the can in the fridge overnight or freezer for about two hours. After being refrigerated overnight/freezer, turn the can upside down and pour out the liquid on top. Then scoop the solids of the coconut milk out of the jar.
Use that part! I hope that helps! NOT a stupid question at all!!!