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!

Top down shot of sliced pumpkin pie in a glass dish.

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!

Overhead shot of pumpkin pie slices on plates and a baking dish.

Notes on the Ingredients:

Ingredient shot for pumpkin pie.

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!

Pastry cutter on tip of pastry crumbles.

How to Make Vegan Pumpkin Pie (Step-By-Step Instructions):

Step by step of making pie crust.

Pre-bake pie crust for 10 minutes. Set aside.

Step by step guide showing ingredients for pumpkin pie filling mixed into a glass bowl.

In a large bowl, add all the pie ingredients.

Side by side shots of whisking pumpkin pie filling mixture.

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.

Step by step adding filling to crust and before baking.

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.

Step by step finished pumpkin pie and fork going through pie.

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

A slice of pumpkin pie with cream on top.

  • 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!

Slices of pumpkin pie in a glass dish with a slice of pumpkin pie plated up in the background.
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

| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |

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This Vegan Pumpkin Pie is made with coconut milk, homemade pumpkin puree and all natural healthy ingredients! It's refined-sugar free, gluten free and bakes JUST like classic pumpkin pie!
Top down shot of sliced pumpkin pie in a glass dish.

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!
by: Jessica in the Kitchen
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings
Course Desserts
Cuisine American
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. 

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

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92 comments

  1. Brittania says:

    Hi! I am currently making this pie and I’m super excited to see how it comes out! I used canned pumpkin purée and didn’t have allspice so I used pumpkin pie spice instead.
    In regards to the canned coconut milk, I used the solid portion but it was not enough to make 1 full cup so I just added 1/3 cup of liquid from the can to make 1 cup.
    Hope it turns out great! I will keep you posted.

  2. Kathy says:

    This is absolutely delicious, it turned out perfectly!! Thanks so much for the recipe, Jessica!

  3. Sarah Hadley says:

    My daughter is allergic to eggs, dairy and corn. Do you think a tapioca starch might work? Corn is so hard to avoid! Or do you have another recommendation?

  4. Jay says:

    My oven is older and the knobs aren’t exact. What’s the best way to tell when the pie is fully baked?

    • Jessica says:

      Hey Jay!

      I would recommend buying an oven thermometer which would definitely help to know that it’s on the right temperature. Otherwise, the pie is finished when the top is set, but slightly wobbly in the centre. I hope that helps!

  5. Carrie says:

    Hi! Just made this and the pie
    Filling is amazing. I had to use coconut cream bc the coconut milk I had even in the fridge wouldn’t harden. So weirdo q

  6. Carrie says:

    Sorry last comment got sent before I could finish. Just made this and the pie Filling is amazing. I had to use coconut cream bc the coconut milk I had even in the fridge wouldn’t harden. So weird but question is I made the crust and it was really hard and overly crispy. What did I do wrong? I added like 8 tbsp of water and it was still pretty dry should I have added more? Thanks

    • Jessica says:

      Hi Carrie,

      So glad you enjoyed the filling! Sounds like something went wrong with your crust! Did you weight out the ingredients? It helps to know so that I can help you out!

  7. Steph says:

    Hi there! I made this pie for Thanksgiving yesterday and my boyfriend who is super against any vegan food, said it was the best pumpkin pie he’s ever had! I only changed up the spices (1/2 tsp cinnamon, 1/8 tsp ginger, 1/8 tsp cloves, 1/8 tsp nutmeg) but it was amazing! Thank you for the recipe 🙂

    • Jessica says:

      Hi Steph,

      Aww I’m sooo happy to hear that!! You’re so very welcome and thank you so much for sharing!!

  8. Lani says:

    I love this pie! I made it for myself for Thanksgiving and was blown away by its silky texture and delectable pumpkin flavor. Sometimes coconut can be a bit overpowering in vegan desserts, but here it simply added a delicate richness. Needless to say, I will be making this again. Thank you Jessica!

  9. Heather says:

    Thank you for this amazing recipe!!! My son has food allergies to nuts/grains/eggs/dairy/etc. and I didn’t have to make any modifications to this recipe (except that I made it without a crust). We all LOVED the pie! It’s incredibly flavorful and so creamy (almost like a mix between a pumpkin pie and a custard. I have made it twice now and it’s worked great both times. Because I didn’t use a crust, I decreased the baking time by 5 minutes. The first time, the kids ate all of my homemade pumpkin puree, so I had to use canned pumpkin and it still came out great.

    Thanks again–I think we’ll be making this often 🙂

  10. Gord Northmore says:

    Hi there! I love all of your recipes….and of course this one because pumpkin pie is a favorite of mine. I did make 1 substitute. I replaced the cornstarch with 1/3 cup of chickpeas (from the can) as I find it gives it the density I like in pumpkin pie. I know this sounds strange but it really works 🙂 thanks for all the great recipes ( I’m making your salted caramel sauce as I type)…lol

    • Gavin | Jessica in the Kitchen says:

      Hi Gord! We’re so happy that you love our recipes! Trust me using chickpeas doesn’t sound weird to us at all! We hope everything works out well with the caramel sauce and thank you so much for not only reading but trying our recipes!

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