Readers agree that this homemade vegan pumpkin pie recipe truly delivers everything you love about the classic- buttery, tender flaky crust with creamy, custard-like spiced pumpkin pie filling- all without eggs or dairy! Using just 1 full can of pumpkin puree and cornstarch (or arrowroot) as our egg replacement, this vegan pumpkin pie will soon become a family tradition. When I first served this pumpkin pie recipe at Thanksgiving alongside a traditional pumpkin pie, there were no slices of my vegan pumpkin pie left by the end of the night!

And if you’re looking to show off how amazing vegan takes on the holiday classics can be, you definitely have to try my easy caramelized vegan pecan pie and gooey vegan apple pie! They’ll go perfectly alongside any Thanksgiving feast, vegan or not.

A slice of pumpkin pie topped with whipped cream and pecans on a white plate.
Featured Review
★★★★★

Amazing!!! I’m allergic to eggs and I’ve tried a few pumpkin pie recipes over the years and have always been disappointed. But this was amazing!!! I used tapioca starch because it’s what I had, and I used a different crust but the filling (which is the important part) was absolutely delicious!!! My kids all said it was better than their traditional pumpkin pie. Thanks for a great recipe!! – Britney

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Quick Look: Vegan Pumpkin Pie

  • Method: Whisk or mix the pumpkin pie filling, pour into your par-baked crust, bake, and chill
  • Why Make THIS Version? Everything you love about classic pumpkin pie, but made unbelievably without eggs or dairy
  • Secret to Success: Avoid aerating the pumpkin pie filling, use the correct amount of starch, and allow the pie to slowly cool to prevent cracks
  • Key Ingredients: Pumpkin puree, vegan heavy cream, cornstarch or arrowroot starch, maple syrup, light brown sugar, pumpkin pie spice
  • Best for: Thanksgiving, Christmas, Friendsgiving, or make-ahead fall & winter celebrations and dinner parties
  • Make ahead: Recommended for optimal chilling!
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Table of contents

Why this vegan pumpkin pie recipe works:

I’m not exaggerating, this pie has completely replaced not only my own non-vegan family’s pumpkin pie, but that of our friends’ families and readers as well.

My first year I made this recipe, we had two pumpkin pies- a regular one and this vegan one. There were no slices left of the vegan. That says it all. Here’s why everyone chose my pie over one made with dairy and eggs- even if they weren’t vegan:

  • Creamy, custard-like pumpkin pie filling, all without eggs and dairy. Just as a pumpkin pie should be. The filling sets beautifully thick because we’re using a combination of cornstarch or arrowroot and vegan heavy cream instead of evaporated milk!
  • It’s ridiculously easy to make. You can use a hand mixer or even a good old fashioned whisk and bowl, and this pie will turn out perfect every time.
  • Only 8 simple ingredients. And most of which are already in the pantry.

Serve this with my vegan pecan pie and vegan chocolate pecan pie, and you are guaranteed the dessert maker for every holiday forthcoming!

Slices of pumpkin pie in a baking dish, each topped with a dollop of whipped cream and chopped pecans.

Key ingredients:

  • Pumpkin puree: 1 full can is all you need! I really like Farmer’s Market canned Organic Pumpkin Puree. I’ve also tested this with Trader Joe’s organic pumpkin puree and Whole Foods. The best results are with Farmer’s Market in my opinion!
  • Vegan heavy cream: I’m not a big fan of using coconut milk here. Personally, I definitely taste the flavor come through. And you really don’t want that in a classic pumpkin pie!
  • Cornstarch: This is one of my favorite vegan egg replacements for pies that require a custard-like filling (like my vegan banana cream pie!). The cornstarch really acts like egg yolks and creates the perfect custard texture, all without actual eggs. You can also use arrowroot starch if you’re allergic to corn!
  • Light brown sugar: Using light brown sugar over regular sugar adds extra flavor and moisture in the pie because of the added molasses.
  • Maple syrup: This will help not only thin out the vegan heavy cream just a smidge so that it’s not superrrr thick. But it will also add a really rich flavor to the pumpkin pie!
  • Pumpkin pie spice blend: I really like to use Simply Organics’ blend here. It’s my absolute favorite! Or you can find an easy DIY blend with a quick search. All you’ll need is ground cinnamon, ground ginger, nutmeg, and cloves.
  • Vanilla extract & sea salt: Flavor enhancers. Do not skip!

How To Make the BEST Vegan Pumpkin Pie

Easy vegan pie crust:

First, we’ll start by preparing the vegan pie crust.

I also give the option for making a gluten-free pie crust. All of the details on how to customize this pie crust all are in my Perfect Pie Crust Guide. For gluten free, you can use my oat flour pie crust or traditional flaky gluten free pie crust!

An empty pie crust with a crimped edge in a ceramic pie dish.
A baked, empty pie crust in a white ceramic dish on a marble surface.

Best ever vegan pumpkin pie filling

Basically what you need to do is mix together all of the ingredients in a large bowl using a hand mixer. You can also whisk everything together or use a food processor to blend. Then pour the filling into your homemade pie crust, and bake!

pumpkin pie filling blended until creamy with a spatula in it on a marble table.
Pouring the pumpkin puree filling into the cooked pie crust on a marble table.
A whole pumpkin pie in a fluted white dish on a marble surface.
Pumpkin pie in a ceramic dish with a crimped crust.

Key pumpkin pie baking tips:

This vegan pumpkin pie recipe is very foolproof to ensuring that your pumpkin pie won’t have any cracks in it.

However, there are a few tips that I want to go over to ensure that your pumpkin pie doesn’t crack:

  • Bake at the correct temperature: do not stick your pie into the oven until it is fully preheated. I would actually recommend waiting an extra 5 minutes after the initial “ding” that it’s preheated to ensure that it’s at the right temperature.
  • Bake the pumpkin pie on the middle or low rack. I personally have had great success baking on the middle rack, so that I can put a baking sheet below in case of any accidents of pie crust. However, if you know that your oven is more powerful than most, I would stick the pumpkin pie on the lower rack to be safe.
  • Look for the middle being “set”: what this means is that the pumpkin pie won’t be as glossy as it was when it first went in. The edges to the very middle should be mostly baked in place, but it will wiggle a bit when you remove it. It will also look darker at first. You didn’t burn it! This pumpkin pie recipe will need at least 4 hours (preferably overnight) to chill in the fridge after it has baked.
A pumpkin pie in a baking dish with three slices removed, served on plates with whipped cream and pecans, alongside small bowls of pecans and spice.

Vegan Pumpkin Pie FAQ:

Can I make this vegan pumpkin pie ahead of time?

Absolutely- in fact, this pie is designed to be made ahead of time. You shouldn’t bake this vegan pumpkin pie the day of serving, as it needs time to set overnight. I recommend baking at least 1 day ahead. But you can actually prepare it up to 3 days ahead of time!

Can I use a store-bought vegan pie crust?

Absolutely! The best results will be with my homemade vegan pie crust. However, a store bought crust will work fine. Just make sure you follow the instructions for how to prepare your chosen store-bought crust!

Can I use fresh pumpkin puree instead of canned?

Yes! I’ve tested this before. As long as you’ve pureed the cooked pumpkin to be the same consistency as a can of pumpkin puree (i.e. superrrr silky and smooth), it will be lovely!

Can I make this vegan pumpkin pie gluten-free?

Absolutely. The only component you’ll need to be concerned about is the pie crust for this vegan pumpkin pie. You can use my vegan pie crust recipe (linked in the recipe card) and use gluten-free 1:1 flour or use my gluten-free vegan pie crust, which is slightly different but designed just for gluten-free flour for the best results.

Can I use coconut sugar instead of light brown sugar for refined sugar free?

Yes, you can! The flavor will be slightly different. However, I’ve tested this option, and it works great.

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A slice of pumpkin pie topped with whipped cream and pecans on a white plate.

The BEST Vegan Pumpkin Pie (Easy & Perfectly Set!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 18 reviews
  • Author: Britt Berlin
  • Prep Time: 30
  • Chilling time: 240
  • Cook Time: 60
  • Total Time: 5 hours 30 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan
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Description

Readers agree that this homemade vegan pumpkin pie recipe truly delivers everything you love about the classic- buttery, tender flaky crust with creamy, custard-like spiced pumpkin pie filling- all without eggs or dairy! Using just 1 full can of pumpkin puree and cornstarch (or arrowroot) as our egg replacement, this vegan pumpkin pie will soon become a family tradition. When I first served this pumpkin pie recipe at Thanksgiving alongside a traditional pumpkin pie, there were no slices of my vegan pumpkin pie left by the end of the night!

Ingredients

Scale
  • 1/2 recipe vegan pie crust or gluten free vegan pie crust *
  • 1 can (15 ounces) pumpkin puree
  • 1/2 cup (110 g) light brown sugar
  • 1/4 cup (60 ml) maple syrup
  • 1 tbsp pumpkin pie spice
  • 1 cup (240 mL) vegan heavy cream
  • 1/4 cup (50 g) cornstarch
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt

Instructions

  1. Prep: Measure out all ingredients for the pie crust and the pumpkin pie. 
  2. Make the pie crust first: Follow the instructions for making the pie dough through the linked recipe. You can either halve the recipe or make the full recipe and save one pie dough disc for another pie (like my vegan pecan pie).
  3. Follow the instructions for par-baking: Follow the instructions listed in the pie recipe to par-bake the pie. Once the pie is par-baked, you can make the pumpkin pie filling.
  4. Make the pumpkin pie filling: If you just baked the pie crust, reduce the oven temperature to 350F. In a large bowl, use a hand mixer to mix together pumpkin puree, light brown sugar, maple syrup, heavy vegan cream, cornstarch powder, vanilla, sea salt and pumpkin pie spice until smooth and there are no clumps of cornstarch. 
  5. Pour the filling into the pie crust: Pour filling into the pie crust and cover the edges of the pie crust with either a pie crust saver or tin foil. If you have cut outs, place the parchment paper with the cut outs on a baking sheet and not onto the pie to decorate it just yet. Bake the cutouts only for 7-8 minutes then remove from the oven. I recommend baking them towards the end of the pumpkin pie baking time.
  6. Bake the pumpkin pie: Place the pie into the oven and bake for 40 minutes. Remove the tinfoil, and continue to bake for another 15-20 more minutes. The center of the pie should be wiggly still! That’s okay! 
  7. Allow the pie to cool: Turn off the oven and crack the oven door to allow the pumpkin pie to begin to cool. Let the pie sit in the off oven for 10 minutes. Then remove from the oven and allow the pie to cool for 15 minutes at room temperature. Then transfer the pie set overnight or for a minimum of 4 hours.
  8. Serve and enjoy: When ready to serve, decorate with the pumpkin pie cut outs and serve. Enjoy!

Notes

Gluten free: Use King Arthur Measure for Measure flour for the gluten free pie crust. You can also use this amazing oat flour pie crust.

Homemade pumpkin puree: I recently tried this, and it totally works! This recipe will work great with homemade fresh pumpkin puree. Just make sure you’re weighing out how much pumpkin you’ve made (aiming for 15 ounces).

Pumpkin spice: If you like a heavily spiced pie, you can add 2 tbsp. Otherwise, stick with 1 tbsp.

Nutrition

  • Serving Size: 1 slice
  • Calories: 178
  • Sugar: 13.1 g
  • Sodium: 182.2 mg
  • Fat: 8.7 g
  • Saturated Fat: 3.6 g
  • Carbohydrates: 24.1 g
  • Fiber: 1.2 g
  • Protein: 1.5 g
  • Cholesterol: 11.3 mg