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Here’s your perfect vegan pumpkin pie recipe! This plant based spin is (dare we say it) even more delicious than the original.

Vegan pumpkin pie

What makes this pie incredible? Let us count the ways. Pumpkin pie has always been a favorite of mine: and of course, my grandma’s pie is the absolute best. So when we whipped up this Vegan Pumpkin Pie recipe, Alex and I weren’t expecting to love it more than the original. But this vegan pie is so full of pumpkin-spiced sweetness and the flavors are so delightfully elevated, no one will guess it’s plant-based! We’re solidly in camp vegan pumpkin pie, so much so that we’ll be making this recipe for years to come. Here are all our secrets!

What makes this the best vegan pumpkin pie?

Oddly enough, coconut milk does wonders in a vegan pumpkin pie. Something about the light fruitiness of the milk goes hand in hand with bright orange pumpkin! There’s no need for evaporated milk, which is what’s used in a standard pumpkin pie. We’re happy to kick it to the curb for a more whole food plant based option! Here’s what you need for the filling of a killer vegan pumpkin pie:

  • Pumpkin puree: Don’t use pumpkin pie filling: it’s pre-flavored! You’ll want the blank slate of a plain puree
  • Full fat coconut milk: The richness of a full-fat milk is absolutely necessary here; don’t substitute light coconut milk
  • Vanilla extract
  • Light brown sugar
  • Granulated sugar
  • Cornstarch or arrowroot powder
  • Kosher salt
  • Pumpkin pie spice blend

All you have to do is mix all of the ingredients above in a blender, then pour it into the crust and bake. The filling comes out creamy and beautifully flavorful: like a larger than life version of your grandma’s pie! Does it taste like coconut? Not really! It’s difficult to even detect a coconut flavor: you mainly just taste silky, pumpkin-spiced goodness.

Vegan pumpkin pie

Making the vegan pie crust: a few tips!

The part of a vegan pumpkin pie with the most technique is the pie crust! We have a whole separate article about Vegan Pie Crust with all of our tips and tricks. But here’s a brief overview of the process you’ll follow:

  • You can us either coconut oil or vegan butter. Both of these plant-based butter substitutes yield excellent results. You might wonder whether the flavor is too heavy on the coconut when using coconut oil. But if you use refined coconut oil, you can barely detect that flavor.
  • Chill for 30 minutes while making the filling. Chilling the pie crust dough makes it easier to work with, no matter which butter substitute you’re using.
  • Roll it out in an even circle: a pastry cloth can be helpful. It’s not required, but a pastry cloth is helpful for rolling out the pie crust because it helps to reduce sticking.
  • Use a standard 9-inch pie plate: not deep dish! This vegan pumpkin pie recipe is for a standard pie: not deep dish! You won’t have enough filling for a deep dish plate.
How to make vegan pumpkin pie

How to make a pie crust shield

For this vegan pumpkin pie recipe, you’ll need to use a pie crust shield. What is it? A pie crust shield is a shield that prevents pie crust from burning in the oven. It covers just the crust, so it allows the filling to bake as normal. Here’s what to know about using a pie crust shield:

  • It’s easy to make a pie crust shield with aluminum foil! All you have to do is cut a hole in the center of a large sheet of foil that’s the diameter of your pie plate. The foil will rest on the crust but let the pie filling be uncovered. Here’s a video with instructions for more details.
  • You can also buy a metal pie crust shield. If you bake a lot, you might want one. Here’s a link to buy a pie crust shield online.

Pumpkin pie spices: use storebought or homemade

The easiest way to season the filling for this vegan pumpkin pie is using store-bought pumpkin pie spices! But did you know you can also make them at home? If you don’t have pumpkin pie spice but have a stocked spice collection, it’s easy to make. Here are the spices you’ll need:

  • 2 tablespoons cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons ground allspice
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg

Add these together and it makes ¼ cup pumpkin pie spice! Store it in a sealed jar and it lasts for up to 1 year, though of course it’s best at its freshest.

Vegan pumpkin pie

Topping for vegan pumpkin pie

What’s the best topping for vegan pumpkin pie? Most people are used to a dollop of whipped cream: which certainly makes the entire experience complete. This pie is actually very delicious without whipped cream. But if you’d like the full experience, here’s what to do:

  • Make a batch of vegan whipped cream. This Vegan Whipped Cream recipe is light and fluffy, made with…you guessed it, coconut milk!
  • Consider using vegan butter for the crust. If you’re planning to top with vegan whipped cream and you’re worried about too much coconut flavor, consider using vegan butter in the crust. Personally we don’t mind the extra fruity finish of the coconut flavor in this fall dessert, but it’s an option for mixing up the flavor.
Vegan pumpkin pie

More vegan Thanksgiving recipes

This vegan pumpkin pie is the crown jewel in our list of vegan Thanksgiving recipes! Here are some more favorites for the holiday:

This vegan pumpkin pie recipe is…

Vegetarian, vegan, and plant-based.

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Vegan pumpkin pie

Incredible Vegan Pumpkin Pie

  • Author: Sonja Overhiser
  • Prep Time: 45 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 45 minutes
  • Yield: 8 1x


Here’s your perfect vegan pumpkin pie recipe! This plant based spin on the standard is (dare we say it) even more delicious than the original.


  • 1 Vegan Pie Crust
  • 2 ¼ cups pumpkin puree (not pumpkin pie filling; buy 2 15-ounce cans and measure out)
  • ½ cup full fat coconut milk
  • 2 teaspoons vanilla extract
  • ¾ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon pumpkin pie spice blend (store-bought or homemade)
  • ½ teaspoon kosher salt
  • For serving: vegan whipped cream


  1. Make the Vegan Pie Crust Step 1 and 2, then refrigerate it while you make the filling. 
  2. Preheat an oven to 350 degrees Fahrenheit. 
  3. Measure out the pumpkin puree into a blender. Add the coconut milk, vanilla, light brown sugar, granulated sugar, cornstarch, pumpkin pie spice, and kosher salt. Blend until smooth.
  4. Make a pie crust shield using aluminum foil: cut a hole in the center of a large square of aluminum foil that’s the diameter of your pie plate. The foil will rest on the crust but let the pie filling be uncovered. (It will look like this.)
  5. Roll out the pie crust and add it to a standard pie plate (not deep dish), following the instructions in Vegan Pie Crust.
  6. Pour the filling into the pie crust. Fill it all the way to the rim, but don’t overfill the pie plate. Depending on your pie plate, you may have about ¼ cup leftover that you can discard (or taste!). 
  7. Bake the pie for 55 minutes total until set, adding the foil shield for the crust at the 30 minute mark. Cool 1 hour on counter, then refrigerate at least 2 hours before serving.
  • Category: Dessert
  • Method: Baked
  • Cuisine: Pie
  • Diet: Vegan

Keywords: Vegan pumpkin pie, vegan pumpkin pie recipe

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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  1. this was so easy, creamy, and delicious!! perfectly sweet & loved by vegans and non vegans alike!! i loved the balance of flavors, easy prep, and minimal cleanup. mine only took about 35 minutes (maybe its my oven or altitude). will definitely make again!!

  2. I think you left the pumpkin pie spice out of the list of ingredients to blend. Thought you would want to know :)