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Vegan pumpkin pie with fall decorations around it.

Easy Vegan Pumpkin Pie Recipe

By far, my absolute favorite part of Thanksgiving is the pumpkin pie! Specifically this super-easy vegan pumpkin pie recipe. It's divine! We’re talking creamy custard pie loaded with warming spices, all settled perfectly in a tender, slightly crunchy and lightly salted crust. Top a slice with cool fluffy vegan whipped cream and those tastebuds are in pumpkin pie heaven.
Course Dessert
Cuisine American
Keyword dairy-free, dessert, gluten free, holiday, pie, pumpkin, thanksgiving, vegan
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 284kcal
Author Audrey Dunham


  • ½ cup light brown sugar packed
  • ½ cup granulated sugar
  • ¼ cup cornstarch
  • 2 ½ teaspoons pumpkin pie spice
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 15-ounce can pumpkin purée
  • cup canned coconut cream shake well before opening and stir well before measuring. If you can't mix it then pour into a microwave safe bowl and heat it for a few seconds to melt the solid coconut cream so you can mix it with the liquid.
  • cup unsweetened, unflavored non-dairy milk, such as almond, cashew, or soy + 2 tablespoons
  • 1 teaspoon vanilla extract
  • 1 prepared vegan pie crust choose your favorite store-bought crust or make your own from scratch


  • Preheat oven to 350 degrees F.
  • In a large mixing bowl, add the light brown sugar, granulated sugar, cornstarch, pumpkin pie spice, cinnamon, and salt, and mix well until no clumps remain.
  • Add the pumpkin puree, coconut cream, vegan milk, and vanilla extract and gently whisk to combine. (Do not use a mixer or blender, or bubbles will form over the surface of the pie.) If there are any visible specks of coconut cream or cornstarch in the mixture, pinch with your fingers or remove them, otherwise they’ll show up in the pie.
  • Pour the filling into the prepared or par-baked crust and smooth over the surface to pop any bubbles before baking.
  • Place the pie on a baking sheet for easier handling. Then transfer it to the oven and bake for 60–75 minutes, or until there’s only a bit of jiggle left in the very center of the pie. Check at the 40-minute mark and tent the pie with foil if the edges are getting too dark. If the pie is still jiggly at 75 minutes, that's okay, it will firm up in the fridge!
  • Turn the oven off, but keep the pie in the oven. Crack the oven door several inches (or open it all the way if it won’t stay cracked), and allow the pie to cool this way for at least an hour before transferring to a cooling rack. Once completely cooled, transfer the pie to the fridge to finish setting for at least 4 hours or ideally overnight.
  • Remove the pie from the fridge 15 minutes before serving for a slightly chilled pie, or at least 1 hour prior to serving for room temperature.
  • Serve with whipped cream, if desired. Store leftover pie in the refrigerator.


BEST GLUTEN FREE VERSION: Use a vegan gluten-free pie crust and check the labels on all remaining ingredients to ensure they’re gluten-free as well.
MAKE-AHEAD TIP: The pie is best if made 1 day before you plan to serve it and will stay fresh in the refrigerator for up to one week.


Calories: 284kcal | Carbohydrates: 42g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 251mg | Potassium: 110mg | Fiber: 1g | Sugar: 26g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg