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5 from 1 vote

The Best Vegan Pumpkin Pie

All you need is 10 minutes to prep this incredible pumpkin pie. Whether you're serving it for vegans or omnivores, everyone is sure to love it!
Prep Time5 mins
Cook Time50 mins
Cooling Time5 hrs
Total Time5 hrs 55 mins
Course: Dessert
Cuisine: American
Servings: 8
Calories: 97kcal


  • 2 cups pumpkin puree not pumpkin pie mix!*
  • 1/2 cup coconut sugar can also use brown sugar (note that pie will be sweeter with this substitute)
  • 1/2 cup coconut milk from a shaken can (unsweetened and full fat)**
  • 1 teaspoon vanilla extract
  • 3 tablespoons cornstarch
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt
  • 1 prepared pie crust prebaked (see notes)
  • coconut whipped cream for serving So Delicious is my favorite


  • Preheat the oven to 350°F.
  • In a blender, combine all of the ingredients and blend until smooth. Pour the mixture into the prebaked pie crust and gently jiggle until top is even and smooth.
  • Bake in the oven for 50-60 minutes, until golden brown. It should be mostly set when jiggled. Allow to cool completely then refrigerate for at least 5 hours, or until firm. If you can, regrigerate it overnight for best results.
  • Slice and serve with vegan whipped cream, and enjoy!


To prebake your crust: gently prick the bottom of your prepared crust several times with a fork. Bake in the preheated oven for 5-7 minutes. If you're looking for a gluten-free crust, I highly recommend my 5-Ingredient Grain-free Pie Crust.
Nutrition facts are for filling only since they will vary depending on what kind of crust you use.
*You'll need two (15-ounce) cans or packages of pumpkin puree to measure out 2 cups. There will be some puree leftover. You can freeze it for later use, feed it to your dogs, or make pumpkin waffles/pumpkin cornbread, etc.
**Make sure that your coconut milk is shaken well so that the cream is evenly distributed. If it's too cold and the cream is solidified, you can run the can under warm water or transfer the contents to a small saucepan and warm over low heat, then whisk until evenly combined. 
Please see body of blog post for notes on possible substitutions. Altering the recipe could cause varying results. If you want to do this, I highly recommend giving it a trial run prior to serving it for guests. 


Calories: 97kcal | Carbohydrates: 17g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Sodium: 170mg | Potassium: 162mg | Fiber: 2g | Sugar: 8g | Vitamin A: 9532IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 2mg