Looking for more vegan pies? You’ll love my Vegan Pecan Pie, Vegan Sweet Potato Pie, Perfect Vegan Apple Pie, and Vegan Lemon Meringue Pie recipes as well. This is the best Vegan Pumpkin Pie ever! It’s always a hit for the holidays, with its decadent pumpkin-spiced filling and luxurious texture. No one will notice that it’s vegan, let alone that it didn’t take you all day to make. It’s extremely easy and made with only 9 ingredients!
Why I love this recipe
A silky smooth filling: The pumpkin pie filling is like a sweet and warmly spiced pumpkin custard. It’s creamy, rich, and velvety smooth. It’s ridiculously easy to make: All you have to do is blend the ingredients, pour, bake, and enjoy! Only 9 ingredients: The creamy and indulgent pumpkin pie filling is made with 9 simple and budget-friendly ingredients. You’ll never guess it’s vegan: Go ahead and serve this at Thanksgiving dinner. Your guests will be too busy “mmm-ing” and “aww-ing” to realize the pumpkin pie is vegan!
Don’t just take my word for it. These commenters had great things to say about the pie as well: ⭐Becky says, “I tried a few vegan pumpkin pie recipes before finding this one. I will never go back- this is the perfect classic pie recipe that everyone needs in their life.” ⭐Karen says, “So delicious…tastes just like the pie my Mom used to make many years ago!” ⭐Mai-Li says, “The best vegan pumpkin pie I have tried, and so simple. Texture and flavor are spot on without needing any tweaking.”
How to make vegan pumpkin pie
Dump the canned pumpkin, coconut cream, brown sugar, cinnamon, ginger, nutmeg, cloves, salt, and cornstarch into a blender. A note on coconut cream: The secret to a silky smooth pumpkin pie filling is canned coconut cream. This thick cream gives the filling its rich flavor and a smooth consistency without adding any coconut flavor. If you can’t find coconut cream, use a can of full-fat coconut milk instead. Try to use as much of the creamy white part as possible (some clear liquid is fine though). And trust me, no one can detect a hint of coconut flavor in this pumpkin pie! No blender at home? Whisk the filling ingredients by hand instead. Blend the filling ingredients until the mixture is very smooth. You don’t want any lumps left behind! Next, pour the smooth filling into a pie pan lined with my Easy Vegan Pie Crust. Smooth out the top with a spatula, then bake. Are the edges of the crust starting to burn? Cover the edges with a pie shield or a layer of aluminum foil. You’ll know the pie is done baking when the edges are set and the middle is still slightly jiggly. Take it out of the oven and set it on the kitchen counter to rest for 30 minutes. Cover the top with plastic and place the pie in the fridge to chill for 4 hours or overnight. Before serving, decorate the pumpkin pie with homemade vegan whipped cream, coconut whip, this incredible homemade vegan whipped topping or store-bought non-dairy whipped topping. Slice and enjoy!
Frequently asked questions
Want more pumpkin dessert recipes?
Mini Pumpkin Pies Pumpkin Crumble Bars Vegan Double Layer Pumpkin Cheesecake Vegan Pumpkin Cake Bars Pumpkin Spice Latte Cake
