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This easy vegan pumpkin pie has a creamy, warmly spiced filling made without coconut milk, tofu, or cornstarch. It takes just 8 simple filling ingredients and a store-bought crust, so it’s a stress-free dessert for your holiday table. Planning the rest of the menu? Find more ideas in my vegan Thanksgiving recipes.
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Does anything sum up fall as perfectly as creamy pumpkin pie (or stuffed baked apples)? This one is rich and smooth, sweet without being overly sweet, and delicately spiced with warming fall spices. No one would guess it’s vegan!
There’s no coconut milk or tofu here. The filling gets its creaminess from regular plant-based milk and a little flour, so you can make it with what’s already in your pantry. If you’d like a silky tofu version, try my chocolate pumpkin pie.
Quick Glance
- Recipe Name: Easy Vegan Pumpkin Pie
- Why You’ll Love It: A creamy, classic pumpkin pie made with no coconut milk, tofu, or cornstarch.
- Time and Difficulty: 10 minutes of prep and 1 hour of baking, easy.
- Main Ingredients: Canned pumpkin, plant-based milk, cane sugar, flour, molasses, vanilla, pumpkin pie spice, and a frozen vegan pie crust.
- Method: Whisk the filling in one bowl, pour it into the crust, and bake.
- Texture and Flavor: Smooth, creamy, and warmly spiced, with a flaky crust.
- Quick Tip: Chill it in the fridge for a few hours so the filling sets before you slice it.
Table of Contents
What Makes This Easy Vegan Pumpkin Pie So Good
Pumpkin pie is a Thanksgiving must, and when I say this version is easy, I mean it! The filling needs no pre-cooking, and the whole dairy-free pumpkin pie comes together in 4 low-fuss steps: mix, pour, bake, and cool.
- No coconut milk or tofu: Regular plant-based milk keeps it creamy, with no coconut flavor.
- No cornstarch: A little all-purpose flour thickens the filling.
- Pantry ingredients: Canned pumpkin and simple staples you probably already have. Have extra pumpkin? Try one of my vegan canned pumpkin recipes.
- Easy to adapt: Make it gluten-free or crustless, or adjust the sweetness to your liking.
- Make-ahead friendly: Bake it the day before, or freeze it for up to 3 months for a stress-free holiday.
- A reader favorite: It has a 5-star rating from 46 readers, and one called it the best vegan pumpkin pie she’s ever made.
Easy Vegan Pumpkin Pie Ingredients
You only need 8 simple ingredients for the filling, plus a store-bought crust. You’ll find the full amounts in the recipe card below.
- Canned pumpkin: Use plain 100% pumpkin puree, not pumpkin pie filling, which already has sugar and spices added. A 15-ounce can is a little less than 2 cups, so I measure 2 cups from a larger can. Homemade puree works too (see the FAQs).
- Plant-based milk: Use your favorite. It makes the filling creamy without coconut milk.
- Cane sugar: Brown sugar works in the same amount. Maple syrup works too, but it adds more liquid, so you’ll need a little more flour to help the filling thicken.
- All-purpose flour: Thickens the filling, so there’s no cornstarch needed. Use a gluten-free flour blend for a gluten-free pie. Cornstarch or arrowroot powder can work instead, but the amount will be different.
- Molasses: Just a little adds a deeper, richer flavor.
- Vanilla extract: Rounds out the warm spices.
- Salt: Brings out all the flavors in the filling.
- Pumpkin pie spice: Use store-bought or my homemade pumpkin pie spice.
- Frozen vegan pie crust: Many store-bought crusts are vegan, but check the label for butter or lard. Prefer homemade? Try my flaky vegan pie crust or a graham cracker pie crust.
Recipe Variations
While we all love the classic, here are a few ways to switch up this non-dairy pumpkin pie:
- Espresso: For a pumpkin spice latte pie, dissolve 2 to 3 teaspoons of instant espresso powder in the plant-based milk, warmed, and add it to the filling. Love that flavor? Try my vegan pumpkin spice latte.
- Black pepper: Just like the salt, a pinch of black pepper enhances the warm fall spices.
- Chocolate swirl: Swirl your favorite vegan chocolate spread over the top before baking. Warm it in the microwave first so it’s easier to swirl.
- Sweet potatoes: Use a mix of pumpkin and sweet potato puree for a different depth of flavor.
- Crustless: Skip the crust, grease your pie pan well, pour the filling directly into it, and bake.
- Mini pies: Divide the filling between small tartlet crusts. Mini tartlets bake in as little as 15 to 20 minutes. For the full method, see my mini pumpkin pies.
- Gluten-free: Use a gluten-free crust and a gluten-free flour blend.
How to Make Vegan Pumpkin Pie
Before you start, preheat the oven to 425 degrees F (220 degrees C). Place the frozen pie crust on a baking sheet so it’s easy to move in and out of the oven. There’s no need to prebake the crust.
Step 1: Add the filling ingredients. Add the pumpkin, plant-based milk, sugar, flour, molasses, vanilla, salt, and pumpkin pie spice to a large bowl.
PRO TIP: Or use a blender and process the filling for just a few seconds, until combined and smooth.
Step 3: Fill the crust. Pour the filling into the frozen crust and smooth the top with a spatula.
Step 4: Bake and cool. Bake for 10 minutes, then lower the heat to 350 degrees F (175 degrees C) and bake for 50 more minutes, until the edges are set and the center has a slight jiggle. Let it cool for 30 minutes, then chill it in the fridge for a few hours so it sets and slices cleanly.
Toni’s Recipe Tips
- How to tell it’s done: The edges should look set, with just a slight jiggle in the center. It firms up as it cools, and overbaking can make the top crack.
- Let it cool completely: The egg-free filling won’t fully thicken and set until it has cooled. I like to let it sit in the fridge for a few hours before slicing.
- Protect the crust: If the crust browns too quickly, tent the edges with foil.
- For more flavor: Simmer the pumpkin puree, sugar, and spices for several minutes first. The puree thickens slightly and the spices bloom for a more robust flavor.
- Adjust the sweetness: Use a little more or less sugar to your liking.
Serving Suggestions
Enjoy a slice of this vegan pumpkin pie at room temperature or chilled, with:
- A scoop of vegan vanilla ice cream
- A dollop of vegan whipped cream
- A sprinkle of cinnamon
Serving it for Thanksgiving? Here’s how to have an easy vegan Thanksgiving, with my favorite shortcuts. A warm mug of mulled apple cider is lovely on the side, too.
Make Ahead and Storage
- Make ahead: Bake it the day before so it can chill overnight and be ready to serve the next day.
- Fridge: Once it’s cooled, store it covered or in an airtight container in the fridge for 4 to 5 days.
- Freezer: Wrap it well in plastic wrap and freeze it whole or sliced for up to 3 months. Place parchment paper between the slices so they don’t stick.
- Thaw: Thaw it in the fridge overnight, or at room temperature for several hours.
Easy Vegan Pumpkin Pie FAQs
No! Pour the filling straight into the frozen crust. I like to set the pie on a baking sheet so it’s easy to move in and out of the oven.
Yes, swap it in using the same amount. I haven’t tested coconut sugar yet, so if you try it, let me know how it goes in the comments!
Yes! Press it into a 9-inch pie dish, then fill and bake it at the same time and temperature.
Yes, but homemade puree is usually thinner and wetter than canned. Cook it down on the stove for a few minutes, or let it drain in a cheesecloth-lined sieve for 30 minutes or more first. The color of your pie may also be a little different.
It can be! Use a gluten-free pie crust and swap the all-purpose flour for a gluten-free flour blend.
More Vegan Holiday Desserts
Vegan Desserts
Vegan Sweet Potato Pie (No Eggs or Dairy)
Vegan Desserts
Vegan Apple Pie Recipe
Vegan Desserts
Easy Pumpkin Pudding
Vegan Desserts
Easy Pumpkin Bundt Cake
If you tried this easy vegan pumpkin pie or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
If you’re loving my recipes and would like a more comprehensive resource, check out my cookbooks!
Easy Vegan Pumpkin Pie
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Video
Ingredients
- 2 cups (490 g) canned pumpkin puree not pumpkin pie filling; measured from a larger can (a 15-ounce can is a little short)
- 1 cup (240 ml) plant-based milk
- ½ cup (100 g) cane sugar or brown sugar
- ¼ cup (30 g) all-purpose flour or a gluten-free flour blend
- ½ Tablespoon (7.5 ml) molasses
- 1 teaspoon (5 ml) vanilla extract
- ¼ teaspoon salt
- 1 Tablespoon pumpkin pie spice store-bought or homemade
- 1 (9-inch) frozen vegan pie crust
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Place the frozen pie crust on a baking sheet.
- In a large bowl, add the pumpkin, plant-based milk, sugar, flour, molasses, vanilla, salt, and pumpkin pie spice. Whisk until smooth.
- Pour the filling into the frozen crust and smooth the top with a spatula.
- Bake for 10 minutes, then lower the heat to 350 degrees F (175 degrees C) and bake for 50 more minutes, until the edges are set and the center has a slight jiggle.
- Remove the pie from the oven and let it cool for 30 minutes. Chill it in the fridge for a few hours before slicing.
Notes
- For a richer flavor, simmer the pumpkin puree, sugar, and spices for several minutes first, then let it cool slightly before mixing in the rest.
- Adjust the amount of sugar to your liking. Brown sugar works in the same amount.
- The filling won’t fully thicken and set until it has cooled, so chill it for a few hours before slicing.
- If the crust browns too quickly, tent the edges with foil.
- For a gluten-free pie, use a gluten-free crust and a gluten-free flour blend.
- Store leftovers covered in the fridge for 4 to 5 days, or freeze for up to 3 months.
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Should I put the pie on a cookie sheet? Should I prebake the pie crust?
Hi Renee, good question! I usually put the pie on a baking sheet and no need to prebake the crust. Hope you enjoy!
I made this for my Bible study a few weeks ago. 10/10!! Everyone loved it!
Thank you so much, Jon! I’m so happy it was a hit with your Bible study group. That makes my day!
I haven’t made this…yet. My question: do you have a pastry recipe?
Thank you,
Pat
Hi Pat! What kind of pastry are you looking for? Toni has a simple pie crust recipe you might be interested in 🙂
https://plantbasedonabudget.com/3-ingredient-flaky-vegan-pie-crust/
I prefer brown sugar – how much should I use to replace the white?
Hi! A 1:1 ration should do the trick 🙂 Hope you enjoy this easy pumpkin pie!
Long ago I made a pumpkin pie using coconut milk. I used brown sugar instead of white and no molasses.
This sounds great! I will have to make your recipe! Soon!
Thanks so much, Beth! I hope you love this version. Let me know how it turns out when you make it!
This was so easy and delicious! I also like how it’s a healthier recipe. Made as written. Thanks for the recipe and will make again!
So glad you enjoyed this yummy vegan pumpkin pie! 🙂
Can you use coconut sugar instead of refined sugar for this recipe?
We at PBOAB haven’t tried out that sub yet so can’t guarantee the results. Let us know how it turns out if you end up giving it a try 🙂
Hands down the best vegan pumpkin pie I’ve ever made — perfect consistency and flavor!
What a great compliment! I’m so glad you liked the recipe. 🙂 Thanks for giving it a try and for letting me know what you think.
Right?! The flavor is spot on!
Love that I can adjust the sweetness in this easy to make delicious pie.
How do I adjust the recipe for a refrigerated pie crust? Thx
Hi Patrice! Yes, a refrigerated pie crust works great. Press it into a 9-inch pie dish, then fill and bake it at the same time and temperature. Enjoy!
perfect for celebrating fall time! love it!
I tested this easy vegan pumpkin pie for the holidays and it is a winner. Can’t wait to make and eat it again. 🙂
Right?! So good and so easy to whip up!