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, smooth in texture, and filled with flavor! It also just so happens to be gluten-free!
After making this vegan pumpkin pie, friends, I am HOOKED on pie.
I always thought making pies was 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. But, when you’ve got a smooth pumpkin pie made with cinnamon, ginger, and rich pumpkin puree sitting in front of you, all sliced up and ready to go, it’s impossible not to sample a slice (or three!). Get in on the goodness, and you’ll see what I mean!
Also, if you’re in the mood to make some more easy pumpkin desserts, try these pumpkin sugar cookies, these pumpkin cupcakes, or this pumpkin sheet cake!
Why You’ll Love This Vegan Pumpkin Pie
Pumpkin pie is a classic Thanksgiving dessert, but you can make it all year-round if you like! Here’s why I think you’ll be hooked on it, just like me:
- Perfectly smooth. This pumpkin pie filling is so creamy and moist. Pair that with a flaky gluten-free crust, and every bite is a dream!
- Sweet and comforting. This pumpkin pie is filled with sugary maple syrup, sweet brown sugar, rich pumpkin puree, and cozy cinnamon and ginger. What a comforting combination!
- Quick and easy. This pie can be prepped in 15 minutes and baked in 1 hour! That’s all there is to it.
Notes on Ingredients
These are the ingredients you’ll need to round up to make a vegan gluten-free pumpkin pie. You can find the exact amounts for each in the recipe card below, along with the directions!
- 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 beautiful silkiness 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.
- Salt – I like to use sea salt in this recipe.
- Maple Syrup – Pure maple syrup is the way to go!
- Brown Sugar – Cane sugar and coconut sugar can also be used.
- Cornstarch – This is crucial because it is the perfect thickener and it binds the pie ingredients together, creating a smooth texture. I have not tested arrow starch, but you can test it 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 for a regular vegan pie crust.
How to Make Vegan Pumpkin Pie
This vegan pumpkin pie is made in just a few simple steps! Here’s how it all happens:
- Prepare the crust. Pre-bake your pie crust for 10 minutes, then set it aside.
- Make the pie filling. In a large bowl, add all the pie ingredients. Add all the pumpkin puree, sea salt, thick coconut milk cream, cinnamon, ground ginger, all spice, maple syrup, sugar and sifted in cornstarch.
- Mix until everything is combined. Blend everything together well with a whisk until the cornstarch is completely whisked out. Alternatively, mix all the dry ingredients together first, blend out the cornstarch, and then add the wet ingredients.
- Allow the pie to rest before baking it. You can leave this to set for an hour covered with a kitchen towel first to allow the ingredients to completely blend together, or bake the pie immediately. To me, it tastes even better when the ingredients are left to sit a bit.
- Pour the batter into the pie crust. Then, bake the pie for 60 minutes in the oven on the lower shelf or highest shelf depending on your oven (whichever is furthest away from the heat). Finally, remove the pie from the oven and let it set and cool completely.
- Serve and enjoy. Cover the pie with saran wrap or foil and set it in the fridge for at least 4 to 6 hours, or ideally overnight. Then, remove the pie from the fridge, cut it, and serve. I highly recommend dolloping each slice with some delicious vegan coconut whipped cream. Enjoy!
Watch This Vegan Pumpkin Pie Recipe Come Together
You can mix this vegan gluten-free pumpkin pie together in no time. Watch it happen below!
Tips for Success
These quick tips and tricks will help you produce the best vegan pumpkin pie:
- Try not to make substitutions. 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’d endorse 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.
- What to do if the pumpkin puree looks watery. If you’re using/getting a particularly watery pumpkin puree result (i.e. it 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. 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 what is in the video and photos.
- Let the pie cool completely, and then refrigerate it overnight. That way, the flavors are absolutely outstanding. I even made my batter ahead of time (about an hour) and let it sit so the flavors could blend. This isn’t necessary, but if you have the extra time, it makes the pie even better!
- Add a few simple decorations. You could spruce this pie up even more by adding a few cookie cutter leaves on top with the extra pie dough.
Serving Suggestions
While this pumpkin pie tastes amazing as-is, you can definitely add a few toppings when you serve it if you like!
- Whipped cream. As mentioned above, this coconut whipped cream is an incredible addition! Cashew whipped cream is also a personal favorite.
- Caramel sauce. Vegan caramel sauce tastes great on this pumpkin pie!
- Chopped nuts. Chopped pecans, for example, pair so well with a slice of pumpkin pie.
How to Store
Baked vegan pumpkin pie can be stored in an airtight container, or covered with saran wrap/foil. Keep it in the fridge for 4-5 days, and serve it warm, cold, or at room temperature – whatever you like best!
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 it in a freezer-safe zipped plastic bag. This ensures that smells and freezer burn will not affect your pie.
When thawing, place the pie in the fridge. Do not thaw it 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.
More Thanksgiving Dessert Recipes
If you loved this vegan pumpkin pie recipe, try out another of these classic Thanksgiving desserts!
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
Vegan Pumpkin Pie (9 Ingredients)
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, (32g) – I recommend sifting this in
Instructions
- Preheat oven to 350°F/180°C.
- Pre-bake pie crust for 10 minutes. Set aside to cool.
- In a large bowl, add all the pumpkin puree, sea salt, thick coconut milk cream, cinnamon, ground ginger, all spice, maple syrup, sugar and sifted in cornstarch. Blend together well with a whisk or in a blender or food processor until cornstarch is completely combined. Alternatively to blend out the cornstarch, mix it with the spices first, 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 cooled 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 whipped coconut cream. Enjoy!
Notes
- How to get the thick creamy white portion only from the coconut milk: 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.
- 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.
- When your pie comes out, it may be two different colors. This is from the spices in the pie. As it cools and settles, it’ll change to one solid color.
- You could spruce this pie up even more by adding a few cookie cutter leaves on top with the extra pie dough.
- 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.
- To store. You can store this baked pumpkin pie in the fridge wrapped with saran wrap or foil for up to 5 days.
- To freeze. 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.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
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.
Hi Brittania, let me know and I hope it does too!!
This is absolutely delicious, it turned out perfectly!! Thanks so much for the recipe, Jessica!
Hi Kathy, Oh I’m so happy to hear this!! You’re so very welcome!!
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?
Hi Sarah,
Yes you can! This article lists all the substitutes that you can use: https://www.healthline.com/nutrition/substitutes-for-cornstarch#section4
Oh and to clarify I haven’t tested it, but did some research for you and you can use two tablespoons of tapioca starch to one tablespoon cornstarch so you’d want ½ cup for this! Like I said I haven’t tested it out, so I’m not 100% sure it’ll work but it should!
My oven is older and the knobs aren’t exact. What’s the best way to tell when the pie is fully baked?
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!
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
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
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!
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 🙂
Hi Steph,
Aww I’m sooo happy to hear that!! You’re so very welcome and thank you so much for sharing!!
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!
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 🙂
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
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!