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Vegan Pumpkin Pie

4.98 from 154 votes

With an unbelievably delicious thick and creamy texture, this is hands down the best vegan pumpkin pie recipe you will ever try.

Vegan Pumpkin Pie

The best healthy vegan pumpkin pie

Whip up this homemade pumpkin dessert for Thanksgiving or the holidays, and do not be surprised when everyone begs you for the recipe.

Unlike many other pumpkin pies, this one calls for no tofu, no cashews, no dairy, and no eggs. It can be made without coconut milk too.

The classic plant based pumpkin pie recipe is everything you could ever want in a vegan dessert, and the thick pumpkin filling is so smooth and creamy that all of your guests will swear it must be full of fat and heavy cream!

Also try these Black Bean Brownies

Dairy Free Egg Free Pumpkin Pie Recipe

Vegan Thanksgiving dessert

If you are tasked with making a plant based dessert for Thanksgiving this year, be sure to bookmark this simple pumpkin recipe.

It gets rave reviews from both vegans and non vegans, every single time.

And because the cinnamon spiced creamy filling tastes just like traditional homemade pumpkin pie, no one can ever believe it’s vegan!

Still craving pumpkin? Make a Pumpkin Spice Latte

Whole Pumpkin Pie Slices

Dairy free pie topping ideas

Almond Milk Ice Cream

Coconut Milk Ice Cream (reader favorite recipe)

Coconut Whipped Cream

Vegan Marshmallow Fluff

Note: If you’d prefer a vegan pumpkin cheesecake, simply use my recipe for Vegan Cheesecake (or this low carb and sugar free Keto Cheesecake), replacing the yogurt with pumpkin puree and adding pumpkin pie spice and cinnamon.

Vegan pumpkin pie recipe video

Above, watch the step by step recipe video

Vegan Canned Pumpkin Pie Ingredients Coconut Milk

Vegan pumpkin pie ingredients

This recipe calls for basic ingredients, including flour, sugar, cinnamon, pumpkin spice, and roasted or canned pumpkin.

For the milk of choice, go with your favorite. I especially love the smooth and creamy texture of the pie made with canned coconut milk. Almond milk, soy milk, oat milk, or other nondairy milks can also be used.

The pie ingredients are hopefully easy to find at stores like Whole Foods, Wegmans, Sprouts, or in regular grocery stores.

If you want to use an egg substitute to bind the filling instead of using cornstarch, I’ve had success substituting two tablespoons of ener-g egg replacer (made of potato starch and tapioca flour) for the cornstarch. Or try the healthy pumpkin pie listed in the recipe box, which uses flax eggs.

The sugar can be white or brown sugar, coconut sugar, date sugar, or granulated erythritol or xylitol for a sugar free pumpkin pie.

I have not tried decreasing the milk or increasing the cornstarch and using a refined sugar free liquid sweetener like pure maple syrup or agave. If you experiment, be sure to report back with results.

Look for pumpkin pie spice in the spice and baking section of the grocery store. If it is not sold in your area, you can make your own at home. Combine half a teaspoon of ground cinnamon, a fourth teaspoon each of ground nutmeg and ground ginger, an eighth teaspoon of ground cloves, and an optional eighth teaspoon of ground allspice.

Readers also really love these Snowball Cookies

Vegan Pumpkin Pie Slice With Ice Cream

Canned or fresh pumpkin

Popular brands of canned pumpkin puree include Libby’s, Trader Joe’s, Whole Foods, Walmart, Good and Gather (Target), or Farmer’s Market Organic.

Be sure to use pumpkin puree instead of canned pumpkin pie filling or pumpkin pie mix, which are already spiced and sweetened. The only ingredient in cooked or canned pumpkin puree should be pumpkin.

If you cannot find canned pumpkin, you can sub roasted or canned sweet potato or butternut squash. Or make your own homemade pumpkin puree by roasting and then blending the flesh of a pumpkin.

When making pumpkin puree, look for small “sugar pumpkins” or “pie pumpkins.” These normally yield puree with a better texture than large carving pumpkins that often have stringy flesh. You can also use roasted acorn or butternut squash puree.

Use up leftover pumpkin in oil free Pumpkin Muffins or Pumpkin Banana Bread

Whole Vegan Pumpkin Pie

How to make vegan pumpkin pie

Only if using the flax, start by whisking the pumpkin puree, nondairy milk, ground flax, and pure vanilla extract together. Let sit at least ten minutes, or refrigerate overnight.

Prepare your crust, either using my vegan crust recipe or your favorite homemade or store bought 9 inch plant based pumpkin pie crust.

Preheat the oven to 400 degrees Fahrenheit. Combine all pumpkin pie filling ingredients, and pour the mixture into the prepared pie crust.

Place the baking pan on the center rack of the oven, and cook for 28 minutes. The top of the pie should look underdone and jiggly when you take it out.

Let the pie cool, then refrigerate at least five hours or overnight, uncovered. It will firm up during this time.

Slice and enjoy, topped with vegan whipped cream or dairy free ice cream, candied pecans and cranberries, gelatin free mini marshmallows, or any toppings you like to serve with pumpkin pie.

After a day, cover leftovers with plastic wrap or in a lidded container. The pumpkin baked good should last for three to four days.

You may also cover and freeze leftover slices of vegan pumpkin pie for a month or two.

Pie Crust

Vegan pie crust recipe

Feel free to use your favorite store bought crust, homemade pie crust, graham cracker crust, or the following plant based pie crust recipe.

If you want a crustless version, I’ve also included an option in the recipe box below for a dairy free pumpkin pie with no crust.

Easy Dairy Free Pie Crust Recipe: Combine one and a half cups of whole wheat pastry flour or all purpose flour, one teaspoon of salt, one third cup of granulated sugar or xylitol, and half a cup of canola oil or vegetable oil.

Stir to form a pie dough, slowly adding a few tablespoons of water if needed just until it sticks together but is not gummy. Press into a nine inch baking pan.

Use this pie crust in the recipe below. There is no need to prebake the crust.

Or skip the crust and make this Pumpkin Dip

Plant Based Pumpkin Pie Recipe
Pin it now to save for laterPin Recipe

Vegan Pumpkin Pie

This easy vegan pumpkin pie recipe is perfect to make for the holidays or Thanksgiving dessert.
Prep Time 2 minutes
Cook Time 28 minutes
Total Time 30 minutes
Yield 8 slices
5 from 154 votes


  • 15 oz pumpkin puree
  • 12 oz milk of choice (canned coconut milk or dairy free cream yield thickest, creamiest result)
  • 1 tbsp pure vanilla extract
  • 1/2 cup sugar, unrefined if desired
  • 4 tbsp cornstarch (or this cornstarch free Healthy Pumpkin Pie)
  • 2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 9 inch prepared pie crust, or use the crust recipe I've posted above


  • Preheat oven to 400 F. Whisk all pie ingredients until smooth. Pour this filling into the pie crust, and smooth down evenly. Bake 28 minutes. The vegan pumpkin pie should look underdone when you take it out. Let cool, then refrigerate at least five hours uncovered, during which time it will firm up.
    View Nutrition Facts


For a crustless version, try this Crustless Pumpkin Pie.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

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Published on October 11, 2023

Meet Katie

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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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  1. Holly the Jolly Vegetarian says

    Hi! Will this work with almondmilk? I am serving this to weight watchers and coconut anything is a big no no (sad, right?) I made caramel with almondmilk yesterday and it came out so-so. Your crustless pumpkin pie is my favorite breakfast! Aah, I love Thanksgiving!!

    • CCK Media Team says

      The photos are actually of the pie made with almond milk 🙂
      It is not as thick and rich as if you used coconut milk, but it’s still delicious.

      • Holly the Jolly Vegetarian says

        Thank you so much! Quickie question: does this have to be baked in a crust? I’d love to just pour it in my metal 9 inch pie pan and serve all that pumpkiny vegan goodness on a plate. You rock my baking world!!

        • CCK Media Team says

          We think this one would probably not be thick enough to be crustless, but of course you could scoop it out into bowls.

      • Christine says

        Fantastic – thank you for sharing that!!! I would be serving this to a WW participant also but may have to give it a try ahead of Thanksgiving to be sure it would be also approved by my tastebuds -and- enjoyed by the two hungry gentleman that will also be present. 🙂

    • JenC says

      I used the recommended canned coconut milk and it did not taste like coconut at all. It was delicious, but I did have trouble getting it firm in the center. Perhaps I did not cook it long enough.

      • CCK Media Team says

        Hi! Thank you so much for making it :). Hmm did yours sit overnight? It gets thicker and should be easily cut-able. The photos are of a pie made with almond milk, and even that version is thick enough to cut (although thinner than the coconut milk version). And to answer Amber, as Jen said, it should not taste like coconut. The spices will obscure any coconut flavor you might have had.

  2. Lauren says

    When you include “flax”, I realize this is an egg replacement, but are you combining the flax with liquid, or is the liquid already a part of the recipe? I guess I’m wondering if I replaced the flax with a regular egg, if that would be okay, but I’m not familiar with working with flax(-meal or -seed), so I’m unsure how this may alter the other ingredients. Can you advise? I know you aren’t baking with eggs yourself, but I wondered if one could easily swap the flaxseed for an egg in this recipe, or in your healthy sweet potato pie, for example? I have cornstarch, but not the other egg replacement you suggested.
    Thanks, Katie,

  3. Avra says

    Aw, Katie, you say “no crazy ingredients whatsoever” but flax is actually a bit of a “crazy” ingredient for me (i.e., not something I regularly keep around)! 🙁

    I am comparing this recipe to your crustless pumpkin pie recipe and I noticed that the latter gives the option to use cornstarch where the former does not. I see that your crustless recipe seems more fluffy/cake-like (with baking powder, and more flour), but the ingredients are still pretty similar.

    Did you leave out the cornstarch option this time because you tried it and it flopped, or did you just not test with cornstarch?

  4. Ariel says

    Just wondering – all the other similar vegan pumpkin pie recipes that I see say to bake for about an hour. How is it that this one bakes in 28 min.? I haven’t baked one in a while so I’m nervous! Thanks!

  5. C- says

    Hi Katie and team,
    I appreciate all the hard work you put into your blog. I’ve enjoyed your blog for years.
    Texture is a big part of certain food recipes and your pumpkin pies look a bit too gooey for my preferences. I’d love to find a pumpkin pie recipe that looks like it firms up about as well as a non vegan version but isn’t flour based as I miss the pumpkin pies of my pre-vegan days. Pumpkin breads are nice and all but don’t replace pies.
    Though I do have a graham crust and a can of pumpkin sitting here and thought of making a pumpkin cream pie with what I have on hand. The creamy texture would make more sense in a cream pie or maybe instant pudding pie (not in the mood to cook this pie). An internet search found very few results of a vegan version of this. I’d love to see you take on a pumpkin cream pie or pumpkin ice cream pie or something like that because the recipes I saw online were loaded with sugar. Maybe something to consider for next fall season.
    Thanks again for your hard work.

  6. Alicia Castile says

    It came out pretty mushy but I used flax milk and accidentally covered it by reading it wrong. I’m trying to figure out how to save it but it looks and smells delicious! I’m sure it would be amazing had I have followed everything. Will be trying this again! Thank you for your amazing recipes, the Pecan pie is my favorite so far. Happy Holidays!!!

  7. Hannah B says

    5 stars
    Literally the best vegan pumpkin pie recipe, or ANY pumpkin pie recipe I’ve ever put in my mouth!


  8. Kathy says

    5 stars
    I know it’s not pumpkin season yet but I was craving pumpkin pie so I made this. It did not disappoint! Creamy, tasty, perfect for what I was craving 🙂

  9. Dee says

    5 stars
    I tried a few different vegan pumpkin pie recipes this Thanksgiving and this one was the best, by far. I used egg replacer and oat milk in mine and it turned our light and perfectly spiced. Just a note- I had to bake mine quite a bit longer than the recipe suggests. About 40 minutes.

    • Jennifer Ryan says

      I had the same issue. I thought it was my oven but I tried it again in another oven and same results. I had to bake it longer 1 hr at a lower temp (350°).
      But it always tasted delicious! 🤤

  10. Daria says

    5 stars
    this recipe is amazing! made it for my non-vegan family and everyone loved it! i decided to make it into several tarts instead of one big pie and baked them in a muffin tray for about 17-19 min and then refrigerated them overnight. It worked really well, definitely going to make it again!

    • CCK Media Team says

      Hi, we haven’t tried it so can’t say for sure. (If you try, be sure to report back!) You can definitely use a different gluten free pie crust with this filling, if you have a favorite recipe or want to buy something like Wholly Wholesome’s gluten free crust.

  11. Crystal says

    How far in advance could this be made? I noticed no comments on this sane question if I want to sub eggs back in instead of flax, would I add 2 eggs and decrease liquid or would I be okay just adding the eggs?

    • CCK Media Team says

      We haven’t, but we usually have good results with using it as a replacement for cornstarch in general so think it should work. If you experiment, be sure to report back! The cornstarch is used to thicken the pie, so other thickeners should work, we’d guess.

    • Nikki says

      This is what I came here to see… if someone tried arrowroot… did you try it yet? Did it work? I have a corn sensitivity and it seems like every semi-successful vegan (and I’m gluten free too) uses corn starch… looked like someone said the egg replacer worked well, so I may try that or flax, but it seems like flax is getting mixed reviews. Sorry for the ramble, lol, we have Friendsgiving tomorrow and trying to decide which option to try. 🙂

    • CCK Media Team says

      Hi, you can use lite coconut milk or other nondairy milks. The pie will just have the thickest and creamiest texture with full fat coconut milk.

  12. Lena says

    Which milk is the nutrition information based on? Please include the nutrition information in the printed copy versions of your recipes as do my other favorite recipe bloggers. It is a lot easier than copying by hand or printing on the back side of a recipe separately.

  13. Desiree says

    5 stars
    Came out great. I used brown sugar in the pumpkin mix as well as the crust which I used my gluten free flour mix. Came out very good, thank you and happy Thanksgiving!!!

  14. Jennifer J says

    5 stars
    I used tapioca starch because I can’t have corn. I used an equal amount on the “test run” pie and it seemed a bit gritty. I used 1/2 Tbsp less on the pie for Thanksgiving and everyone loved it. Thanks!

  15. Jackie says

    5 stars
    A Winner. Did not have vanilla or pumpkin pie spice so used clove, and ginger and added 1 tblsp of brown sugar.
    Ive made pumpkin pie for years but now im vegan. This pie is fantastic. Super creamy. Did not miss the dairy at all.

    Had a friend over today….the two aaof us almost polished off the whole thing.

  16. Catherine says

    5 stars
    I am soooo excited to find this recipe!!! I’m trying to cut down my dairy intake and can’t wait to try this recipe this year for Thanksgiving!

    C x

  17. Carol Ambrosino says

    5 stars
    Just took this pie out of the oven and it looks beautiful. I saw the comment about freezing leftover slices but wondering if anyone has had experience with freezing the whole pie. Guessing it would be the same? Just want it fresh for Thanksgiving (3 days away). Thanks

  18. Ashley says

    Made this pie last night! I just tried a slice before I took it to my thanksgiving and it is more like a cream pie texture than a typical baked pumpkin pie. Is it supposed to be like that or should I have baked it longer? The taste of it was perfect & spot on!

    • CCK Media Team says

      Hi, thank you so much for making it! What ingredients did you use? The texture should be very similar to pumpkin pie if using coconut milk. If you use a lower fat milk, it will be more like a cream pie (still sliceable but not as thick).

  19. Gina says

    5 stars
    This vegan pumpkin pie turned out SO well, and I didn’t even bother to tell anyone it was vegan. What they don’t know won’t hurt them 😉

    Thank you so much for this recipe!

  20. Jordyn says

    5 stars
    I tried this recipe last week for Thanksgiving, using coconut milk.

    Baking for 30 minutes was not long enough in my case, the pies came out looking underdone, which I expected based on the instructions. I left them overnight in the fridge, which didn’t help them set much – they turned out more like pumpkin pudding.

    A couple of brave family members tried it anyways and said it tasted good, so I ended up taking the other one back home that night to rebake.

    Another 30 minutes at 350, and then in the fridge overnight again, and it was delicious!

    I would definitely use this recipe again in the future, knowing that for a firmer pie it just needs to bake a little longer.

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