Name: Vegan Pumpkin Pie
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: American
Ingredients: 2 - 15 oz. cans pumpkin puree (see note 1); 1¼ cups coconut milk (the thick white part, see note 2); 1¼ to 1½ cups coconut sugar or cane sugar (see note 3); 2 tsp vanilla extract; 2 tsp pumpkin spice; 1 tsp sea salt; ½ cup arrowroot powder or cornstarch; 1 pie crust, homemade or store-bought

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This delicious and easy Vegan Pumpkin Pie is the best dessert to serve your family this Thanksgiving or for any occasion because it’s that simple to make. Simply blend up the filling, pour into a crust, bake, and chill till set, this creamy pie is perfect every time.

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Hey Internet, well, if you saw my easy vegan pie crust, you had to know this was coming. This awesome and easy vegan pumpkin pie is the perfect dessert. It makes enough to feed your family but it also keeps well in the fridge if your Thanksgiving table is smaller this year.

This pie is ridiculously good. It is so close to the pumpkin pie I grew up with that was not vegan, but this one is, of course.

Coconut milk makes literally the best substitute for oil/eggs in this recipe, and the pie it creates with the pumpkin is like… a fall custard. I don’t know how else to describe it. It’s so creamy.

All you need to make this awesome pumpkin pie is a blender (or food processor) and a crust.

You can actually get away without the blender, but I find that the finished product is silkier and creamier if you blend it first.

And the crust? You can totally use a store-bought pie crust. If you want.

I’m just sayin’ that I put off making pie crust for so long because I was scared and when I finally took the plunge I wondered why I waited for so long.

It took just 15 minutes for me to throw together the crust, roll it out, and then throw it in my pie tin and Internet, it tasted way better than store bought.

So if you’d like, try my easy vegan pie crust. It’s oil-free, too!

But no shame in store bought if that’s what you wanna do. More power to you!

Anyway, this recipe post is NOT about crust, it’s about that delicious pumpkin filling. So let’s get started!

Pumpkin puree and other ingredients on a table

What You’ll Need

So the first thing you’ll need is pumpkin puree. I prefer the flavor of organic and it’s not too much more $ where I live, but get what you like.

Pumpkin Pie Filling normally has other stuff in it. If it’s just the spices you could use that, but check the ingredients list because sometimes they add dairy or sugar.

Next, you’ll need canned coconut milk. If you don’t want to use coconut milk, try using tofu or soaked cashews instead. But the coconut milk is RIDICULOUSLY delicious in this recipe.

It’s better to use the white parts of the canned coconut milk, rather than the clear parts. I like to buy canned coconut cream (sometimes in the International section or the alcohol mixer section) as you get more of the good stuff for your money.

If using regular canned coconut milk, it may take 2-3 cans to get the amount you need for this recipe (1¼ cups).

Pumpkin Pie Spice is a completely necessary ingredient in this recipe because of all that awesome flavor. But if you can’t find it, mix together cinnamon, nutmeg, and ginger (go heavy on that cinnamon!). Use a pinch of sea salt to balance and bring out flavors.

Next, some sweetness. This recipe works quite well with granulated cane sugar or coconut sugar (light brown sugar should also work). Coconut sugar is going to be your least sweet option, but it’s also unrefined. To get the orangest color, use organic cane sugar.

Vanilla extract takes this pumpkin pie from a 9 to a 10, since it reinforces all those delicious pie flavors.

And finally, some arrowroot powder or cornstarch is needed to create a well set pumpkin pie (instead of eggs).

Pie filling ingredients blended together

Tips for Making Vegan Pumpkin Pie

Since we’re not talking about the crust here, this is a super easy pie to make. Remember that you can make your own vegan pie crust, or you can purchase a pie crust at the store. If making your own, make sure to partially blind bake it (not as scary as it sounds!) so it holds up to the pumpkin filling.

NOTE: If using a store-bought crust, you may have enough filling for two pies, as store-bought crusts are usually more shallow than your typical 9.5 inch pie dish. If you have leftover filling but only 1 crust, transfer the excess pie filling into a small baking dish to make a crust less pie! It still needs to bake and set, but can be eaten straight out of the dish for a sweet and lower carb dessert.

Basically, blend all your ingredients and pour, but here’s a tip before you do that. I recommend blending all the ingredients EXCEPT the arrowroot powder or cornstarch first, so you can taste it and make any adjustments needed without the powdery taste. Then add them and blend again.
Note that if you’re using a homemade pie crust, you’ll get best results if you add your filling while the crust is still warm. If you have a high powered blender like a Vitamix or a Blendtec, try to let your filling heat up a bit in the blender for even better results.
Pour the filling into the crust and use a spatula to smooth it out or create a design. If you made your own crust and have leftover dough, you could make some fancy decorations for the crust (like leaves) if you like.
Now bake the pie in a 350 degree Fahrenheit (177 degrees Celsius) oven for about 40-45 minutes. The wiggle test (gently wiggle the tray (not the dish)) should show that the filling is no longer liquid, though it may jiggle slightly.
Let the pie cool for approximately 20-30 minutes, then place it in the refrigerator or freezer to set. It should take about 4 hours for the pie to set in the fridge (or about 1-2 hours in the freezer). You can then remove it and let it come to room temperature before serving, or serve it cold if you like. I LOVE cold pumpkin pie.
When serving, I highly recommend a scoop of vegan vanilla ice cream (my favorite is the brand So Delicious, or Trader Joe’s Soy Creamy) or vegan whipped cream. So Delicious has a great coconut whipped topping.
After having set, you can store this pie (covered) on the counter for up to 5 days. You can also store it in the fridge, or freeze the pie up 3 months in a freezer-safe, airtight container.

Pie crust being filled with pumpkin filling

More Vegan Thanksgiving Recipes

While not exclusively for Thanksgiving this vegan pumpkin pie and the recipes below are perfect for a fall gathering -- or less gathering, if we’re talking about the year 2020.

Whether you’re serving this at a small, safe gathering or just at the family table, perhaps over Zoom, I hope you’ll check out some of the below recipes.

Anything Else?

As always, I hope you love this recipe–I know I do and so does Mr. Zardyplants. He ate the first pie in 2 days! I guess I need to double my dessert recipes. :)

This vegan pumpkin pie is:

Rich
Creamy
Smooth
Lush
Autumnal
And PERFECT for any holiday menu or a fancy dessert packed with fall vibes.

Let me know in the comments below if you make this recipe or tag me @Zardyplants on Instagram so I can see your beautiful recreations! If you tag me on IG, I will share your post in my stories :)

Also, one quick request: if you love how this recipe looks or tastes, please leave me a 5-star rating and a nice comment–ratings help more people find my recipes which helps me keep providing them! Thank you!

<3 Liz

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