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Vegan Pumpkin Pie

4.85 from 19 votes

This is the best vegan pumpkin pie recipe you will ever find – it’s quick and simple to make at home, with no crazy ingredients whatsoever.

Easy Vegan Pumpkin Pie Recipe

Easy Vegan Pumpkin Pie

No tofu

No cashews

No eggs or dairy

This classic pumpkin pie recipe is everything you could ever want in a pumpkin pie – with a filling so smooth and creamy, guests will swear it must be full of fat and heavy cream!

Also try these Black Bean Brownies

Whole Pumpkin Pie Slices

If you’re tasked with making dessert for Thanksgiving this year, be sure to bookmark the recipe, as it gets rave reviews from both vegans and non-vegans every time it’s served.

And because it tastes just like traditional pumpkin pie, no one can ever believe it’s vegan!

Leftover pumpkin? Make oil free Pumpkin Muffins

Homemade Pumpkin Pie Recipe From Scratch

Pie Topping Ideas:

Coconut Milk Ice Cream

Vegan Marshmallow Fluff

Coconut Whipped Cream

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.

Whole Vegan Pumpkin Pie

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, feel free to use your favorite – I love the smooth and creamy texture of the pie made with coconut milk, but almond milk, soymilk, oat milk, or other nondairy milks can also be used.

All of the ingredients can usually be found at Whole Foods or in regular grocery stores.

If you want to use an egg substitute instead of the flax eggs to bind the filling, I’ve had success subbing 1 tbsp ener-g egg replacer (made of potato starch and tapioca flour) for the 2 tbsp ground flax.

Pie Crust

Vegan Pie Crust Recipe

Feel free to use your favorite store-bought crust, homemade pie crust, or the following recipe.

If you want a crustless version, I’ve also included a link below to a pumpkin pie with no crust.

Pie Crust Recipe: Combine 1 1/2 cups whole wheat pastry or all purpose flour, 1 tsp salt, 1/3 cup sugar or xylitol, and 1/2 cup canola or vegetable oil. Stir to form a dough, slowly adding a few tbsp of water if needed just until it sticks together but is not gummy. Press into a 9-inch baking pan.

The crust is also great with this Vegan Chocolate Pie

Above, watch the video of how to make vegan pumpkin pie

How To Make Easy Vegan Pumpkin Pie
Pin it now to save for laterPin Recipe

Vegan Pumpkin Pie

This easy vegan pumpkin pie recipe is simple to make at home and perfect for the holidays.
Prep Time 17 minutes
Cook Time 28 minutes
Total Time 45 minutes
Yield 8 slices
4.9 from 19 votes


  • 15 oz pumpkin puree
  • 12 oz milk of choice (canned coconut milk yields thickest, creamiest result)
  • 2 tbsp ground flax
  • 1 tbsp pure vanilla extract
  • 3 tbsp flour
  • 1/2 cup sugar, unrefined if desired
  • 2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt
  • prepared pie crust, or use the crust recipe I've posted above


  • Whisk the first four ingredients, and let sit at least 10 minutes (or refrigerate overnight). Preheat oven to 400 F. Combine all ingredients, pour into a 9-inch pie crust, and bake 28 minutes. It should look underdone when you take it out. Let cool, then refrigerate at least 5 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 November 8, 2020

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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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.

  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?

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