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    You are here: Home / Dessert / Classic Vegan Pumpkin Pie

    LAST UPDATED: October 6, 2021 • FIRST PUBLISHED: October 6, 2021

    Classic Vegan Pumpkin Pie

    Jump to Recipe Print Recipe
    Slice of Vegan Pumpkin Pie with text overlay reading "Vegan Pumpkin Pie".

    The best pumpkin pie you ever ate, and it just happens to be vegan! This luscious vegan pumpkin pie is rich, custardy, and packed with pumpkin spice flavor. A must for your holiday table!

    Slice of Vegan Pumpkin Pie Topped with Whipped Topping and Cinnamon.

    I couldn't possibly let one more Thanksgiving pass without finally sharing this recipe. I've had a lot of requests for vegan pumpkin pie over the years, and that's one of the reasons it had to be done.

    It was so much easier than anticipated! Back when I was new to vegan cooking I would've thought replicating that classic custardy texture in an eggless non-dairy pumpkin pie would be impossible. But guys, it's the simplest thing: cornstarch.

    I've been using cornstarch as an egg substitute for years, and this finally hit me. I decided to see how it would do with pumpkin, and it worked like a charm!

    This pie was rich and perfectly creamy. My entire (non-vegan) family devoured it and requested another one for Thanksgiving dessert. I'm ready to deliver!

    Jump to:
    • What You'll Need
    • How to Make Vegan Pumpkin Pie
    • Frequently Asked Questions
    • Video!
    • More Vegan Pie Recipes
    • Classic Vegan Pumpkin Pie

    What You'll Need

    • Pie crust. There are lots of store-bought pie crusts that are accidentally vegan, but I also have a killer vegan pie crust recipe that just happens to be pretty easy. The choice is yours!
    • Pumpkin puree. Make sure you're using canned pumpkin puree and not pumpkin pie filling. Avoid using Trader Joe's brand, as I've had a few readers tell me it didn't work well. I've tested the recipe with Libby's and Wegman's brands, and both worked great!
    • Brown sugar. Use organic brown sugar to keep the recipe vegan.
    • White sugar. Use organic here too.
    • Coconut milk. Preferably use full-fat coconut milk, from a can. Other types of non-dairy milk might work, but won't give you a pie that's quite as rich and creamy.
    • Cornstarch.
    • Pumpkin pie spice. You can mix up your own pumpkin pie spice if this isn't something you normally keep on hand. Use 1 teaspoon cinnamon, ¾ teaspoon ginger, ½ teaspoon nutmeg, and ¼ teaspoon cloves.
    • Vanilla extract.
    • Salt.

    How to Make Vegan Pumpkin Pie

    The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!

    Blind Bake the Crust

    Blind baking is just a fancy word for pre-baking. Some pumpkin pie recipes call for you to just fill your crust up raw and bake your pie, but I find it comes out much better (as in, not soggy) when you give a brief bake first.

    Hands holding a pie crust filled with rice.
    • Roll out your dough and place it into 9-inch pie pan. Trim any excess dough and crimp the edges if you'd like.
    • Poke your crust with a few holes, line it with parchment paper (or foil), and fill it with pie weights, dried rice or beans.
    • Unfortunately, if you use rice or beans you won't be able to eat them later. But you can reuse them for pie weights in the future. Tip: This is a great excuse to make more pumpkin pie!

    Make the Filling

    Collage showing 4 steps for making Vegan Pumpkin Pie.
    • While your crust bakes, place your pumpkin puree, sugars, coconut milk, cornstarch, spices, vanilla and salt into a large mixing bowl.
    • Beat the mixture with an electric mixer for a full 2 minutes. Don't take a shortcut here — it's important to introduce enough air into the batter to give your vegan pumpkin pie filling the perfect texture.
    • Pour your filling into your prebaked pie crust.
    • Pop it back into the oven and bake the pie until the center is just set.

    Tip: Feel free to taste your vegan pumpkin pie filling and make adjustments. This mixture is totally safe to eat before cooking!

    Whole Vegan Pumpkin Pie on a white wooden surface surrounded by cinnamon sticks and a sugar pumpkin.
    • Make sure to let your pie cool completely before cutting. It will continue to firm up as it does. Pumpkin pie takes about 4 hours to cool, so plan accordingly!
    Two plates of Vegan Pumpkin Pie slices without toppings.

    See how easy that was!

    Frequently Asked Questions

    How can I make this pie gluten-free?

    The filling is gluten-free, so just use a gluten-free vegan pie crust such as this one.

    What toppings go with vegan pumpkin pie?

    Whipped topping is traditional. The slices in the photos are topped with dairy-free Reddi-Whip. You could also use make your own coconut whipped cream using the filling from this vegan strawberry shortcake.

    Can I make this pie using fresh pumpkin?

    I haven't tested the recipe with fresh pumpkin, but I think it should work, as long as you cook and puree the pumpkin using a method such as this one.

    Can I make this pie before the day of serving?

    Absolutely! In fact, since it takes a while to set, I recommend it. Once your pie has cooled, seal it tightly in a plastic bag or plastic wrap and chill it in the fridge for up to 2 days, or freeze it for up to 3 months.

    Video!

    Need more guidance on how to make this recipe? My video shows you just how simple it is!

    More Vegan Pie Recipes

    • Vegan Apple Pie
    • Vegan Custard Pie
    • Vegan Pecan Pie
    • Vegan Sweet Potato Pie
    • Vegan Blueberry Pie
    Two plates with slices of Vegan Pumpkin Pie and whipped topping.

    Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

    SSlice of Vegan Pumpkin Pie on a plate with whipped topping.
    4.97 from 28 votes
    Print

    Classic Vegan Pumpkin Pie

    The best pumpkin pie you ever ate, and it just happens to be vegan! This luscious vegan pumpkin pie is rich, custardy, and packed with pumpkin spice flavor. A must for your holiday table!

    Course Dessert
    Cuisine American
    Prep Time 10 minutes
    Cook Time 1 hour 5 minutes
    Cooling time 4 hours
    Total Time 5 hours 15 minutes
    Servings 8
    Calories 340 kcal
    Author Alissa Saenz

    Ingredients

    • 1 homemade vegan pie crust (or a store-bought one)
    • 1 (15 ounce) can pumpkin puree
    • ⅓ cup organic brown sugar
    • ⅓ cup organic white sugar
    • ¾ cup full-fat coconut milk
    • ¼ cup cornstarch
    • 2 ½ teaspoons pumpkin pie spice
    • 1 teaspoon vanilla extract
    • ½ teaspoon salt
    US Customary - Metric

    Instructions

    1. Preheat the oven to 400°F.

    2. If you're not using a premade crust, roll out your dough and drape it into a 9-inch pie pan. Press it into the pan, trim the excess, and crimp the edges if desired.

    3. Use a knife to poke a few holes in the bottom and sides of the pie crust.

    4. Line the inside of the crust with a sheet of parchment paper, then fill it with pie weights, dried beans, or rice.

    5. Place the crust into the oven and bake it for 15 minutes.

    6. While the crust bakes, place the pumpkin, brown sugar, white sugar, coconut milk, cornstarch, pumpkin pie spice, vanilla and salt into a large mixing bowl.

    7. Use an electric mixer to beat the mixture until fully blended, smooth and creamy, about 2 minutes.

    8. When the crust has finished baking, pour the pumpkin mixture into it and smooth out the top with a spatula.

    9. Place the pie into the oven and turn the temperature down to 350°.

    10. Bake the pie until the center is just set, about 50 minutes.

    11. Remove the pie from the oven and allow it to cool completely before cutting (at least 4 hours).

    12. Serve the with whipped coconut cream or dairy-free whipped topping.

    Nutrition Facts
    Classic Vegan Pumpkin Pie
    Amount Per Serving (1 slice (⅛ of pie))
    Calories 340 Calories from Fat 175
    % Daily Value*
    Fat 19.4g30%
    Saturated Fat 16.6g83%
    Sodium 298mg12%
    Potassium 97mg3%
    Carbohydrates 40g13%
    Fiber 2g8%
    Sugar 16.1g18%
    Protein 3.2g6%
    Calcium 20mg2%
    Iron 1.8mg10%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Vegan Bulgogi
    Creamy Vegan Mashed Potatoes »

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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Tina says

      November 10, 2018 at 1:14 pm

      Does using coconut milk give it a coconut flavor after baking?

      Reply
      • Alissa Saenz says

        November 11, 2018 at 12:22 pm

        I couldn't taste it. :)

        Reply
        • Sara says

          October 30, 2019 at 11:02 am

          I’m thinking about making this for Thanksgiving. Does it travel well? Could I make it on Tuesday to serve on Thursday?

          Reply
          • Alissa Saenz says

            November 02, 2019 at 5:54 pm

            It does keep and travel well! I think it should be just fine if you make it two days in advance. Enjoy!

            Reply
    2. carmella taylor says

      November 10, 2018 at 5:01 pm

      Does the pie “have to have” sugar in it? Can Stevia be used?

      Reply
      • Alissa Saenz says

        November 11, 2018 at 12:17 pm

        I'm not sure if Stevia would work, but I suspect the sugar helps the pie to set. You might be better off going with something like erythritol.

        Reply
    3. Kay says

      November 10, 2018 at 5:09 pm

      Can I substitute the cornstarch with arrowroot? Also does the coconut milk give it a coconutty flavor

      Reply
      • Alissa Saenz says

        November 11, 2018 at 12:16 pm

        I think arrowroot should work, but I haven't tried, so I'm not 100% sure. Please let me know how it turns out if you try! And I couldn't taste the coconut milk at all. :)

        Reply
        • Natalie Richardson says

          November 27, 2019 at 5:27 pm

          5 stars
          I used tapioca starch, worked great!

          Reply
          • Alissa Saenz says

            November 27, 2019 at 8:36 pm

            Yay! Glad it worked out!

            Reply
        • dd says

          October 06, 2021 at 6:16 pm

          5 stars
          alas,gals 'n guys good old cornstarch is GMO,
          so arrowroot seems to be the way to go for ms Alissa's super recipe.cheers

          Reply
    4. Dianna K Booth says

      November 10, 2018 at 5:52 pm

      5 stars
      This is the best pumpkin pie ever!! Everyone loves it! Thank you for the recipe!

      Reply
      • Alissa Saenz says

        November 11, 2018 at 12:15 pm

        Yay!! I'm so glad it's a hit!!

        Reply
    5. Kay says

      November 10, 2018 at 7:10 pm

      I'm making this now and my filling is liquid! I just put it in the oven. Fingers crossed...

      Reply
      • Alissa Saenz says

        November 11, 2018 at 12:15 pm

        Hmmmm...that's odd! It should be rather thick. I hope it turned out all right!

        Reply
      • Emily says

        October 14, 2019 at 10:25 am

        Same thing happened to me. I had to cook it for 2 hrs and it still didn't solidify. The only thing I did differently was use cane sugar instead of white & brown. Could that have messed it up so much?!

        Reply
        • Alissa Saenz says

          October 20, 2019 at 2:39 pm

          Hmmm...that's very odd. The sugar really shouldn't make a difference. The most likely issues are measuring something wrong - particularly the coconut milk or cornstarch, or leaving the cornstarch out completely. Are either of those scenarios possible?

          Reply
          • Emily says

            October 28, 2019 at 10:50 pm

            It still tasted delicious so no complaints on my end except for the extra long cook time. I didn't mess up the measurements-- I wonder if the pumpkin was too liquidy to start? I usually use Libby's but this time I used Trader Joe's pumpkin and it's veryyyy liquidy.

            Reply
            • Alissa Saenz says

              November 02, 2019 at 8:40 pm

              Hmmm...I haven't used Trader Joe's so I'm not sure if that's the problem, but it shouldn't be very liquidy. You can get an idea from the photos as to how thick the pie filling should be. I'm glad to hear it all turned out well though!

            • Jessica Ramos says

              November 28, 2019 at 12:31 pm

              I'm having the same problem exactly right now! I'm also using Trader Joe's pumpkin puree. That must be the issue. I've double checked my measurements too. I'm going to add more corn starch and see if that will help. 😞

            • Alissa Saenz says

              December 01, 2019 at 2:44 pm

              Oh, I wouldn't recommend adding more cornstarch. Cornstarch doesn't start thickening the batter until it's heated, so the amount you'd need to add to actually get a thick batter would likely be way too much and give you a really hard pie. I hope it worked out okay!

            • Emily Hallowell says

              October 30, 2020 at 5:50 pm

              Same issue. I wish the recipe would be updated to note the variation and issue with TJ Canned pumpkin since it is such a common go to product.

        • Ruby Kyle says

          November 28, 2019 at 11:09 pm

          Mine was not liquidy but it has been baking almost 2 hours and still not set

          Reply
    6. Paula says

      November 10, 2018 at 10:39 pm

      4 stars
      I was attracted to this site because it says connoisseurs vegan which is what I am as a vegan cook. I collect secret ingredients from classic cooking text and places like America's Test Kitchen. My comment about your pumpkin pie recipe, which I will try, is that if you can it is best to cut Kabocha squash into big pieces and roast under broiler then peel and puree. Plus about 1/4 cup of a baked and pureed Garnet Yam. These are the best ingredients if you're going for the best taste in the filling.

      Reply
      • Alissa Saenz says

        November 11, 2018 at 12:14 pm

        Sounds tasty - I love kabocha squash!

        Reply
    7. Sasha says

      November 11, 2018 at 1:10 am

      5 stars
      You can imagine my excitement when I read this recipe and realized I had EVERYTHING I needed! This recipe is delicious and one that I will make again and again. Thank you so much.

      Reply
      • Alissa Saenz says

        November 11, 2018 at 12:05 pm

        That's awesome!! I'm so glad you enjoyed it!

        Reply
    8. Be says

      November 11, 2018 at 5:12 pm

      5 stars
      Just out this in the oven and can not wait to try it out. My daughters teacher is vegan so I figured I’d give it a try. My only changes was using fresh puréed pumpkin, and I make my own pumpkin spice. Otherwise I followed everything and the filling tastes amazing. Pretty similar to the scratch pie I’ve been making over the years

      Reply
      • Alissa Saenz says

        November 11, 2018 at 8:58 pm

        That's so nice of you to make a pie for your daughter's teacher! I hope it's a hit!

        Reply
    9. Karen Thompson says

      November 13, 2018 at 11:26 pm

      5 stars
      Hello! I just made this pie and it was absolutely delicious. I made it with a Graham cracker crust I bought from the store and substituted soy milk for coconut milk just because I already had it.

      This is my first ever pumpkin pie I've made myself and I couldn't be happier with the result. I definitely recommend this recipe and I felt great knowing it didn't have dairy in it (I can't have milk). Huge win for my house and my husband also loved it. Thanks so much!

      Reply
      • Alissa Saenz says

        November 18, 2018 at 7:01 pm

        I'm so glad you enjoyed it!! I bet the graham cracker crust was awesome with this!

        Reply
    10. Natalie says

      November 14, 2018 at 12:52 am

      5 stars
      I love pumpkin pie! Looks absolutely amazing!

      Reply
      • Alissa Saenz says

        November 18, 2018 at 7:00 pm

        Thank you!!

        Reply
    11. Jackie says

      November 14, 2018 at 11:53 am

      I've been baking pies of all kinds and sizes for years. Is this for an 8" pie? 9"? 10"? Would you point out where that's stated....if it's not specified, I do think it should be. Thank you!

      Reply
      • Alissa Saenz says

        November 18, 2018 at 5:35 pm

        Mine was a 9 inch, but an 8 or 10 inch dish would be just fine. :)

        Reply
    12. Alex says

      November 18, 2018 at 10:01 am

      This looks awesome. Do you know if it will freeze well or keep well in the refrigerator? Planning to make this for Thanksgiving, and I would like to make in advance. :)

      Reply
      • Alissa Saenz says

        November 18, 2018 at 5:15 pm

        It keeps very well in the fridge for about 3 days and I think it should freeze just fine. I actually have a couple slices in the freezer right now, but I haven't thawed them yet so I can't confirm!

        Reply
    13. Nicole Palumbo says

      November 20, 2018 at 1:55 pm

      5 stars
      Hi - Should I use canned coconut milk? If so, should it be refrigerated ahead of time? Do I use only one part of what separates?
      This is my first Vegan Thanksgiving and I am looking forward to this recipe just don't want to mess it up :)

      Reply
      • Alissa Saenz says

        November 20, 2018 at 4:41 pm

        Hi Nicole! Yup, canned coconut milk works best in this recipe, although the kind in the carton will work as well. No need to refrigerate it. If it happens to separate on it's own just stir it together as well as you can. Enjoy!!

        Reply
    14. Cass says

      November 21, 2018 at 3:35 pm

      5 stars
      I’m in the process of making a vegan thanksgiving. I’m making this pie! Not even baked yet and the pie filling is perfection. Can’t taste the coconut milk. I look forward to the final product.

      Reply
      • Alissa Saenz says

        November 21, 2018 at 9:24 pm

        I hope you enjoy it!!

        Reply
    15. Julie Fallon says

      November 21, 2018 at 7:28 pm

      What if I use coconut cream vs coconut milk

      Reply
      • Alissa Saenz says

        November 21, 2018 at 9:22 pm

        I'm not sure if coconut cream will work. It might make the pie very dense!

        Reply
    16. Lindsey says

      November 24, 2018 at 10:03 am

      5 stars
      Made this for Thanksgiving this year and it was perfect! My omnivorous family said it was more flavorful than the conventional pumpkin pie made according to the recipe on the can. I used a store-bought accidentally vegan regular (not deep dish) pie crust and otherwise followed the recipe exactly. The pie set perfectly (I made it the day before and refrigerated it overnight, just in case it was runny, but it looked set right out of the oven) and there was no detectable coconut flavor. This recipe is a keeper and I will be making it again! Thanks!

      Reply
      • Alissa Saenz says

        November 24, 2018 at 1:26 pm

        I'm so glad it was a hit!! Thanks Lindsey!

        Reply
    17. Chukka says

      November 24, 2018 at 2:06 pm

      5 stars
      This pie was excellent! If you didn’t tell anyone, they would not know it had no eggs or dairy; unless you use coconut milk “whipped cream”, the pie on its own has no discernible coconut flavor. Thank you, it’s a keeper!

      Reply
      • Alissa Saenz says

        November 26, 2018 at 2:39 pm

        I'm so glad to hear that!

        Reply
    18. John Pippus says

      December 19, 2018 at 12:27 pm

      5 stars
      I’m going to make this recipe for Xmas dinner this year. Only question is regarding the “pie weights”. Is this necessary? I’ve pre-baked store bought pie crusts before and didn’t use this method. Never heard of it, in fact. Thanks!

      Reply
      • Alissa Saenz says

        December 20, 2018 at 3:14 pm

        Interesting! I've always gotten big bubbles in my homemade crust when I tried skipping them. Perhaps with store bought crusts there's a better seal between the pan and the dough. In any event, if you're using a store bought crust and you've skipped the weights before, then I say go for it. If using a homemade crust, I'd use the weights to be on the safe side. I hope you enjoy this!

        Reply
    19. K says

      December 30, 2018 at 1:50 pm

      Can a 9 inch store bought frozen deep dish pie crust be used for this recipe?

      Reply
      • Alissa Saenz says

        December 30, 2018 at 4:01 pm

        It will - you might just have a little extra room inside the crust!

        Reply
    20. Melanie says

      December 31, 2018 at 10:13 am

      5 stars
      I've made this twice now and everyone loves it! The first time, I couldn't find a store-bought vegan pie crust, so I tried your Vegan Pie Crust (Made with Coconut Oil) recipe. I've never been able to get pie crust right, and this was no exception--came out too thick, hard, and greasy, but it tasted good. I only have deep-dish pie plates, so I quadruple the recipe to get enough custard to fill two pies. The consistency might be a touch too creamy right in the middle because of the extra filling, but it's sooo tasty! I had a little filling leftover from Thanksgiving, so I froze it and added it to the Christmas batch. Freezing seemed to change the color slightly but not the taste. So-Delicious Coco Whip topping makes it even better!

      Reply
    21. Maxo Wacko says

      September 26, 2019 at 1:07 am

      I have gotten all the ingredients today, so excited to try it! Also, would regular coconut milk work, or does it have to be a specific?

      Reply
      • Maxo Wacko says

        September 26, 2019 at 1:08 am

        I was way to excited to try it, I'm doing this to try it out.

        Reply
      • Alissa Saenz says

        September 26, 2019 at 8:49 am

        Regular coconut milk is ideal for this recipe. :) Full-fat means regular, as opposed to light coconut milk or the coconut milk drinks you can sometimes buy in cartons (which will also probably work, but I haven't tested the recipe with them). I hope you enjoy it!

        Reply
    22. Elaine says

      October 09, 2019 at 4:44 pm

      5 stars
      This is amazing!!!!!! First vegan pie I have made (even thou I've been vegan for 2 years).

      Reply
      • Alissa Saenz says

        October 13, 2019 at 10:51 am

        Yay!! So glad you like it! Thanks Elaine!

        Reply
    23. Katya says

      October 19, 2019 at 8:35 am

      Hello, I am thinking about cooking this pie for Halloween party, but I live in Europe and they don’t sell canned pumpkin here. :( Any ideas how I can use a fresh pumpkin? Or do you think it won’t work?

      Reply
      • Alissa Saenz says

        October 20, 2019 at 2:07 pm

        You can use fresh pumpkin - you'll just need to roast and puree it first. Try this method: https://www.heynutritionlady.com/how-to-process-a-pumpkin-again/ End enjoy!

        Reply
      • Amber Salgado says

        October 11, 2020 at 5:25 pm

        I am having the same issue as several others, followed the recipe to a T and going on 2 hours baking and still not set. This is the second attempt at making it 😭. This girl just wants pumpkin pieeeeee.

        Reply
    24. Sdj95 says

      October 29, 2019 at 4:38 pm

      Do you have a crust recipe with this delicious recipe?

      Reply
      • Alissa Saenz says

        November 02, 2019 at 5:59 pm

        Yup! I actually had in linked in the recipe and I'm not sure why it disappeared. I just put it back. :) Here it is: https://www.connoisseurusveg.com/vegan-pie-crust/ Enjoy!

        Reply
    25. Kelley Piatek says

      October 31, 2019 at 12:50 pm

      5 stars
      I made 2 last night so yummy! I used a large (1 lb 13 oz) can and double the recipe. I used frozen crust from the store
      I used 1 tsp extra of pumpkin spice but I like it a little extra. I wasn't sure if I should use coconut cream or coconut milk. (Never bought the creme So i was curious!) I bought a can of both and mixed them together and used that. The texture of the pie was perfect 🥰. I'll use the leftover cream for a curry or something. Long comment but maybe helpful for a couple readers! Thank you!!

      Reply
      • Alissa Saenz says

        November 02, 2019 at 5:51 pm

        Yay! I'm glad you enjoyed them! I use coconut milk, but coconut cream should work just fine - it'll actually make the filling even richer. Thanks so much for sharing your results!

        Reply
    26. Jessica says

      November 12, 2019 at 7:59 pm

      I used your recipe for the pumpkin pie part of my layered pumpkin pie cheesecake and the tastewas no different then the non vegan version. I made this for people at work that are vegan and can't have gluten or soy and they loved it. Thank you.

      Reply
      • Alissa Saenz says

        November 14, 2019 at 8:54 am

        That sounds delicious! I'm so glad it was a hit! Thanks Jessica!

        Reply
    27. Rachel says

      November 13, 2019 at 8:54 am

      5 stars
      I am so excited to try this. It’s my first time baking vegan, and I already have everything I need! I will be using my homemade pumpkin purée and soy “nog”. It’s gonna be amazing! Thank you so much for this. I can’t wait to check out the rest of your stuff.

      Reply
      • Alissa Saenz says

        November 14, 2019 at 8:50 am

        That sounds delicious! I hope you enjoy it!

        Reply
    28. Felix says

      November 19, 2019 at 10:58 pm

      5 stars
      Eeeep! So excited to make this tonight! Wondering though... if I use a store bought pie crust should I bake it alone for a bit or does kinda-thawed work?

      Reply
      • Alissa Saenz says

        November 21, 2019 at 8:38 pm

        I would thaw the crust completely and then bake it according to the recipe, the same as if you were using a homemade one. Enjoy!

        Reply
    29. Ingrid says

      November 27, 2019 at 1:39 pm

      Would I be able to use egg replacer from Bobs Red Mill instead of cornstarch? Do you know what measurements I should do? Thank you! :)

      Reply
      • Alissa Saenz says

        November 27, 2019 at 1:49 pm

        I'm really not sure as I haven't tried it. If you try it I'd use the amount that the package instructions specify for replacing 2 eggs.

        Reply
    30. Ozen says

      November 27, 2019 at 5:02 pm

      I just made this recipe for tomorrow. However, the color of the filing after baking came out a bit darker than traditional pumpkin pie. How is the color after baking for this recipe? Mine was close to brown. Hopefully, it taste good.

      Reply
      • Alissa Saenz says

        November 27, 2019 at 8:38 pm

        It is normally a bit darker than traditional pumpkin pie, due in part to the brown sugar. I hope you enjoy it and have a wonderful Thanksgiving!

        Reply
    31. Lauren says

      November 28, 2019 at 5:59 pm

      5 stars
      I made this pie for my family’s Thanksgiving dinner. It tastes amazing! We were all very impressed with the pie. Instead of coconut milk I used the cream that sets at the top of a can of coconut milk, which made the filling very thick and rich. Will definitely be keeping this recipe in my arsenal for next year. Thanks for a great recipe!

      Reply
      • Alissa Saenz says

        December 01, 2019 at 2:41 pm

        Very welcome! I'm so glad everyone enjoyed it!

        Reply
    32. Christina says

      December 07, 2019 at 8:44 pm

      5 stars
      Wow! So good. Easy and awesome!

      Reply
      • Alissa Saenz says

        December 08, 2019 at 10:36 am

        Thank you! I'm so glad you like it!

        Reply
        • Christina says

          December 27, 2019 at 8:32 pm

          5 stars
          I've made this three different times now and it is still just as awesome as the first. This Christmas it was the pumpkin pie for our family get together. The whole family loves it!

          Reply
          • Alissa Saenz says

            December 29, 2019 at 3:09 pm

            Yay! I'm so glad it's a hit! Thanks Christina!

            Reply
    33. Pam says

      December 15, 2019 at 1:34 pm

      Probably a silly question but do you pack the brown sugar well or do you just put it in loosely like you would the white sugar?

      For those having trouble with it becoming solid, I have made a similar vegan pumpkin pie and it really needed to be in the fridge all day or overnight to make it a little more solid. But it had some maple syrup in place of all the sugar so maybe this one will take less time setting up. I am going to try it this way but while still using a frozen GF vegan pie crust from the store.

      Reply
      • Alissa Saenz says

        December 15, 2019 at 2:38 pm

        You can just spoon it into the measuring cup. It shouldn't be too loose, but there's no need to pack it. :) And thank you for the tip!

        Reply
    34. Jen says

      December 16, 2019 at 8:34 pm

      Thank you for a wonderful recipe. I made 2 of these for a holiday event this weekend - one for dessert for the vegan members of our group, anither for the bake sale. I made them with a gingersnap cookie crust. They were a huge hit. This weekend, I'm going to experiment with replacing the coconut milk with cashew cream (I've got family members with soy, coconut and dairy allergies, plus several of us are vegan) - if I can get it to work, I'll be making a few for Christmas. I'll let you know how it turns out.

      Reply
      • Alissa Saenz says

        December 22, 2019 at 9:17 pm

        Wonderful!! I'm so glad they were a hit! I hope your family enjoys them as well and I'd love to hear how your adapted versions turn out!

        Reply
    35. Mallory says

      December 24, 2019 at 6:48 pm

      This recipe is perfect! So delicious. Made it for my husband who was craving pie but can’t have gluten. Used a store bought gluten free crust. The recipe is super quick and easy to make. We live down the road from a local pie factory so hubby is constantly tempted to cheat and have some gluten which makes him very sick. I was able to make your pumpkin pie quickly and save him from himself lol
      I’ve made this recipe several times and always turns out perfectly.
      Thank you!!

      Reply
      • Mallory says

        December 24, 2019 at 6:51 pm

        5 stars
        Forgot to click the rating! Sorries! 10 out of 5

        Reply
        • Alissa Saenz says

          December 29, 2019 at 3:40 pm

          Thank you!!!

          Reply
      • Alissa Saenz says

        December 29, 2019 at 3:40 pm

        Yay! I'm so happy to hear that! Thanks so much Mallory!

        Reply
    36. Danica says

      July 13, 2020 at 3:27 pm

      5 stars
      I tried this recipe and my family devoured this pie! This is the best pumpkin pie I’ve had since becoming vegan! Even my young son loved it! It tasted amazing but more importantly it firmed up perfectly. This is now my go to recipe for pumpkin pie!!! Thank you so much :)

      Reply
    37. Cam Fielding says

      September 17, 2020 at 10:23 am

      I made this following recipe except relplaced sugar with 6 dates that were pureed in processor with fresh cooked pumpkin and it was delicious! Hubby loved it and said it was plenty sweet. Making it again only this time using homemade oat milk and 1 Tbs of ground flax seed and only 2 Tbs of corn starch for lower fat. Also made your coconut oil pie crust too! Trying a little less oil in crust this time too - 1/3 cup oil and 1 1/4 c flour.

      Reply
    38. Cam Fielding says

      September 17, 2020 at 12:37 pm

      5 stars
      Forgot to rate this!

      Reply
    39. Oana says

      October 12, 2020 at 5:20 pm

      5 stars
      This pie is amazing! I made it last year for my fathers birthday/thanksgiving and he said it was one of the best pumpkin pies he has ever had. And he said it reminded him of his grandma's pie from when he was a child. That is huge because he never likes to give too many compliments! Hahaha...but seriously, this pie is spot on. I have added it to my yearly repertoire!

      Reply
    40. Roz Earle says

      November 16, 2020 at 3:21 pm

      How can this be adjusted for high altitude baking?

      Reply
      • Alissa Saenz says

        November 16, 2020 at 5:45 pm

        I haven't tested the recipe at high altitude, but my best guess would be to increase the temperature by 25°F or so.

        Reply
        • Jada says

          November 21, 2020 at 10:26 am

          I would like to make this recipe with sweet potatoes instead. Should I alter the recipe at all?

          Reply
          • Alissa Saenz says

            November 22, 2020 at 8:01 pm

            I'd recommend using a vegan sweet potato pie recipe instead. Fortunately, I have one! https://www.connoisseurusveg.com/vegan-chai-spiced-sweet-potato-pie/

            Reply
    41. S says

      April 09, 2021 at 12:11 pm

      5 stars
      Does this have to cooked at all since all the ingredients are vegan? I tasted the filling as i was mixing it and its so good!

      Reply
      • Alissa Saenz says

        April 11, 2021 at 8:50 pm

        Good question! I actually had to look up some of the ingredients because I wasn't sure, and it turns out cornstarch shouldn't normally be eaten raw - probably due to cross contamination. I know the same is true of flour, but I'm guessing you're just referring to the filling!

        Reply
    42. Pam says

      November 22, 2021 at 1:03 pm

      I want to make this for my daughter with MS. She can’t have sugar so I was wondering what I could substitute for the brown sugar and can I substitute honey for the white sugar?

      Reply
      • Alissa Saenz says

        November 22, 2021 at 1:21 pm

        I'm really not sure if honey would work because you'd be adding more liquid to the recipe. Have you tried cooking with sugar alcohols like erythritol? I haven't tried using them in this recipe, but I think it would be your best bet. They're available in brown and white sugar flavors and you can usually find instructions on the package for using them in recipes that call for regular sugar.

        Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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