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Vegan Pumpkin Pie

This easy vegan pumpkin pie recipe is simple to make at home and perfect for the holidays.

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

Prep Time 17 minutes
Cook Time 28 minutes
Total Time 45 minutes
Yield 8 slices


  • 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.

Nutrition Information

Calories: 174kcal