The Ultimate Easy Vegan Pumpkin Pie Recipe (Gluten-Free & Classic Thanksgiving Favorite)

Prepare to fall in love with this vegan pumpkin pie that remarkably tastes and bakes just like the beloved classic – you absolutely must try it! Crafted with merely 9 essential ingredients, this pie delivers a rich, impeccably smooth texture and is bursting with comforting flavors. What’s even better? It’s naturally gluten-free, making it a perfect dessert for everyone at your table.

Friends, ever since perfecting this vegan pumpkin pie recipe, I’ve officially become obsessed with pie-making. I used to believe that baking pies was an arduous task, reserved for seasoned bakers. However, this incredibly simple vegan pumpkin pie has proven me delightfully wrong! With just one bite, you’ll understand exactly why I’m so enthusiastic – and likely, you’ll find yourself hooked too.

This pie isn’t just a dessert; it’s a testament to how easy and rewarding vegan baking can be. It’s undeniably the quintessential pie for any Thanksgiving celebration. My husband, who grew up cherishing traditional pumpkin pie during the holidays, gave this vegan version his 100% stamp of approval. And, if I’m being honest, the three slices I indulged in immediately after it cooled also confirmed its absolute perfection. Who can resist a silky-smooth pumpkin pie, infused with warm cinnamon, aromatic ginger, and rich pumpkin puree, all perfectly sliced and ready to be savored? It’s simply irresistible! Dive into this goodness, and you’ll quickly discover what I mean.

Beyond this incredible pumpkin pie, if you’re looking to explore more delightful pumpkin-based treats, I highly recommend trying these vegan pumpkin sugar cookies, these decadent vegan pumpkin cupcakes, or this impressive vegan pumpkin sheet cake. They are all fantastic ways to enjoy the cozy flavors of pumpkin!

Why You’ll Love This Easy Vegan Pumpkin Pie

Pumpkin pie holds a special place as a classic Thanksgiving dessert, but its comforting flavors are truly wonderful to enjoy any time of the year. Here’s a closer look at why I believe this particular recipe will become a firm favorite in your kitchen, just as it has in mine:

• Perfectly Smooth and Silky Texture. This vegan pumpkin pie filling is incredibly creamy and moist, almost melting in your mouth. When paired with a perfectly flaky, golden-brown gluten-free crust, every single bite is a dream come true. The consistency is what truly sets this pie apart, mimicking the best traditional pumpkin pies without any dairy or eggs.
• Sweet, Warm, and Utterly Comforting. The flavor profile of this pumpkin pie is a symphony of warmth and sweetness. It’s richly imbued with pure maple syrup and sweet brown sugar, which perfectly complement the earthy depth of pumpkin puree. Cozy spices like cinnamon, ginger, and allspice tie everything together, creating a dessert that evokes feelings of autumn, family gatherings, and pure comfort in every delicious forkful.
• Quick to Prepare and Remarkably Easy to Bake. Don’t let the impressive results fool you; this pie is surprisingly simple to make! You can have the filling prepped and ready to go in under 15 minutes, and the baking process takes just about an hour. This makes it an ideal choice for busy holiday schedules or whenever you crave a homemade dessert without spending hours in the kitchen. It’s a fuss-free recipe designed for success!

Essential Notes on Ingredients for Your Vegan Pumpkin Pie

To create this irresistible vegan and gluten-free pumpkin pie, you’ll need to gather a few key ingredients. Below, I’ve detailed each one, along with important tips to ensure your pie turns out perfectly. You can find the precise measurements for each ingredient, along with step-by-step directions, in the full recipe card further down this page!

• Pumpkin Puree. This is, of course, the star! You have the flexibility to use either freshly made homemade pumpkin puree or a good quality canned pumpkin puree. Just ensure you’re using pure pumpkin puree, not pumpkin pie filling, which already contains spices and sweeteners. For the silkiest pie, avoid overly watery pumpkin puree; if yours seems thin, consult the “Tips for Success” section below for advice on draining excess liquid.
• Full-Fat Coconut Milk Cream. This ingredient is absolutely vital for achieving that luscious, silky texture we’re aiming for. It’s crucial to use the thick, creamy portion from a can of full-fat coconut milk. To ensure you get the best cream, place an unopened can of full-fat coconut milk in your refrigerator overnight. The next day, open the can and scoop out only the hardened, thick white cream from the top. Reserve any liquid (coconut water) for smoothies or drinks. Do not shake the can before refrigerating!
• Warm Spices (Cinnamon, Ground Ginger, Allspice). These spices are what give pumpkin pie its characteristic comforting flavor. While I’ve listed cinnamon, ground ginger, and allspice separately to allow for precise flavor balancing, you can conveniently substitute these three with 1 ½ teaspoons of pre-mixed pumpkin pie spice if you prefer. For those who love a bolder, more intense spice profile, feel free to increase the amount to 2 teaspoons of pumpkin pie spice.
• Sea Salt. A pinch of good quality sea salt is essential. It doesn’t just add flavor; it plays a crucial role in enhancing and balancing the sweetness of the pie, ensuring all the flavors shine without being cloyingly sweet.
• Pure Maple Syrup. For natural sweetness and a lovely depth of flavor, pure maple syrup is the way to go. Its distinct, rich notes complement the pumpkin and spices beautifully, adding a touch of sophistication to the pie. Ensure you use pure maple syrup and not pancake syrup, which is typically corn syrup based.
• Brown Sugar. Brown sugar contributes a wonderful caramel-like sweetness and helps achieve that signature rich color. If you don’t have brown sugar on hand or prefer an alternative, cane sugar or coconut sugar can also be used effectively, offering slightly different but equally delicious flavor nuances.
• Cornstarch. This ingredient is a game-changer for achieving the perfect consistency. Cornstarch acts as an excellent thickener and binder, ensuring that the pie filling sets beautifully and maintains its smooth, sliceable texture once cooled. I highly recommend sifting it to prevent lumps. While I haven’t tested arrowroot starch in this specific recipe, you could experiment with it if it’s your preferred thickener, though results may vary.
• Pie Crust. The foundation of any great pie! For a completely gluten-free vegan pumpkin pie, I encourage you to try my tried-and-tested recipe for a gluten-free vegan pie crust. If gluten isn’t a concern for you, you can easily substitute the gluten-free flour in my recipe with regular all-purpose flour to make a regular vegan pie crust, or simply use your favorite store-bought vegan pie crust.

How to Make This Dreamy Vegan Pumpkin Pie

Creating this delicious vegan pumpkin pie is a surprisingly straightforward process, broken down into just a few simple steps. Follow along to see how easily this amazing dessert comes together!

• Prepare the Crust: Begin by preheating your oven to 350°F (180°C). Then, carefully pre-bake your chosen pie crust for 10 minutes. This crucial step helps prevent a soggy bottom and ensures your crust is beautifully flaky. Once pre-baked, set the crust aside to cool slightly while you prepare the filling.

• Craft the Silky Pie Filling: In a generously sized mixing bowl, combine all the luscious pie ingredients. Add the rich pumpkin puree, a pinch of sea salt, the thick, creamy portion of coconut milk, fragrant cinnamon, warming ground ginger, aromatic allspice, sweet maple syrup, brown sugar, and finally, the sifted cornstarch.

• Mix Until Perfectly Combined: Whisk all the ingredients together vigorously until the mixture is completely smooth and homogeneous, ensuring that the cornstarch is fully incorporated with no lumps. Alternatively, for an even smoother result, you can first mix all the dry ingredients (spices, salt, sugar, cornstarch), blend out any cornstarch clumps, and then add the wet ingredients (pumpkin puree, coconut milk, maple syrup) and mix until smooth.
• Optional Resting Period for Enhanced Flavor: While not strictly necessary, allowing the pie batter to rest for about an hour, covered with a kitchen towel, can significantly deepen and meld the flavors. This resting period allows the spices to fully hydrate and infuse the pumpkin mixture, resulting in an even more delicious final product. If you’re short on time, you can proceed directly to baking, but if you have the extra hour, it’s a worthwhile step!

• Pour and Bake to Perfection: Gently pour the prepared pumpkin filling into your pre-baked and cooled pie crust. Be mindful not to overfill the pie dish, as the pie will puff slightly during baking. Place the pie into your preheated oven and bake for approximately 60 minutes. The ideal shelf placement depends on your oven; generally, you want it on the lower or highest shelf – whichever is furthest from the direct heat source to prevent the top from browning too quickly while the filling cooks through. Once baked, remove the pie from the oven and allow it to cool completely on a wire rack. This is essential for the pie to set properly.

• Chill, Slice, and Savor: Once completely cool, cover the pie tightly with saran wrap or aluminum foil and transfer it to the refrigerator. Allow it to chill for a minimum of 4 to 6 hours, or ideally overnight. This extended chilling period is crucial for the pie to fully set and for the flavors to deepen and harmonize. When you’re ready to serve, remove the pie from the fridge, slice it into generous wedges, and top each slice with a dollop of delectable vegan coconut whipped cream. Enjoy every perfect bite!

Watch This Easy Vegan Pumpkin Pie Recipe Come Together

Seeing is believing! You can witness how quickly and effortlessly this vegan gluten-free pumpkin pie comes together in the video below. It’s a great visual guide to ensure your pie is a success!

Expert Tips for Baking the Best Vegan Pumpkin Pie

To ensure your vegan pumpkin pie turns out absolutely perfect every single time, I’ve compiled a list of quick yet crucial tips and tricks. Follow these guidelines to produce the most exquisite, silky, and flavorful pie possible:

• Stick to the Recipe, Especially for the First Try. I strongly recommend making this pie exactly as outlined in the recipe. It has been meticulously tested countless times to guarantee a foolproof and delicious outcome. While substitutions can be tempting, altering ingredients may compromise the delicate balance of texture and flavor, especially in vegan baking where ingredients play specific roles. The only substitutions I’ve personally endorsed and tested are using agave nectar in place of maple syrup, and coconut sugar instead of brown sugar. Both yielded excellent results.
• Address Watery Pumpkin Puree. The consistency of your pumpkin puree is key to a perfectly set pie. If you find your pumpkin puree (whether homemade or canned) appears particularly watery – noticeably thinner than what you see in the photos or video – it’s important to drain off the excess liquid. Simply place the puree in a fine-mesh sieve or strainer set over your sink or a bowl for about 30 minutes to 1 hour. This simple step will remove any extra moisture, preventing a thin or unset pie filling.
• Don’t Overfill Your Pie Dish. When pouring the batter into your pre-baked crust, be mindful of the filling level. The pumpkin pie mixture will puff up slightly as it bakes in the oven, and you definitely don’t want it to overflow, creating a mess and potentially affecting the final texture. I typically use a 9-inch pie dish that has a decent depth. Aim to fill it to a level similar to what is depicted in the video and photos – leave a small margin from the very top edge of the crust.
• Allow for Complete Cooling and Overnight Refrigeration. Patience is a virtue when it comes to pumpkin pie! It is absolutely essential to let the pie cool completely at room temperature before transferring it to the refrigerator. Once cooled, cover it tightly and refrigerate it overnight (at least 4-6 hours is the minimum). This extended chilling period allows the filling to fully set, firm up, and, most importantly, allows all the wonderful flavors to meld and deepen, resulting in an absolutely outstanding taste and texture. If you have extra time, you can even mix the batter an hour ahead and let it sit before baking to allow the flavors to blend further – it truly makes a difference!
• Enhance Presentation with Simple Decorations. To make your pie even more visually appealing, consider adding a few decorative touches. If you have any leftover pie dough, you can use small cookie cutters (like leaf shapes) to create charming cutouts. Place these on top of the pie filling before baking for an elegant and festive finish.

Delicious Serving Suggestions for Your Vegan Pumpkin Pie

While this vegan pumpkin pie is absolutely exquisite on its own, its comforting flavors are wonderfully enhanced with a few thoughtful additions. Here are some fantastic serving suggestions to elevate your pie experience:

• Generous Dollop of Whipped Cream. As mentioned earlier, a cloud of homemade coconut whipped cream is an undeniably incredible pairing. Its light, airy texture and subtle sweetness perfectly complement the rich pumpkin filling. For another delightful vegan option, cashew whipped cream is also a personal favorite, offering a slightly richer, nutty undertone.
• Drizzle of Vegan Caramel Sauce. For an extra layer of decadence, a warm drizzle of homemade vegan caramel sauce over each slice adds a luxurious sweetness and a beautiful sheen that truly takes this pie to the next level. The salty-sweet combination with the pumpkin is simply divine.
• Sprinkle of Chopped Nuts. To add a delightful textural contrast and a hint of nutty flavor, consider sprinkling some finely chopped nuts over your pie. Chopped pecans, with their buttery crunch, are an especially fantastic choice that pairs exceptionally well with the warm spices of pumpkin pie. Toasted walnuts or almonds would also be wonderful.

How to Properly Store Your Vegan Pumpkin Pie

Ensuring your delicious vegan pumpkin pie stays fresh and flavorful is simple! Once baked and fully cooled, store your pie in an airtight container or keep it tightly covered with saran wrap or aluminum foil. It must be kept in the refrigerator. Properly stored, it will maintain its quality and taste for 4-5 days. You can serve it warm, chilled directly from the fridge, or at room temperature – choose whichever way you enjoy it most!

Can I Freeze Vegan Pumpkin Pie? Absolutely!

Yes, freezing this vegan pumpkin pie is a fantastic option for meal prep or enjoying it later! For optimal freshness, you can freeze the pie for up to 4 days, and it will taste exactly the same as freshly baked. If you plan to store it longer, it can be frozen for up to a month, and while it will still be incredibly delicious, it might have a very slightly different texture compared to when it was first baked. Here’s how to freeze it correctly to maintain its quality:

First, ensure the pie is completely cooled. Then, wrap the entire pie securely in a layer of saran wrap, making sure it’s airtight. Follow this with a layer of heavy-duty aluminum foil. Finally, place the double-wrapped pie into a freezer-safe zipped plastic bag. This triple-layer protection is crucial for preventing freezer burn and ensuring that no unwanted odors from your freezer seep into your pie, keeping its pure, delicious flavor intact. A key tip: if you have raw fish or strong-smelling items in your freezer, consider moving them or ensuring they are also very well-sealed before placing your pie inside.

When you’re ready to enjoy your frozen pie, remember to thaw it properly. Transfer the wrapped pie from the freezer directly into the refrigerator and allow it to thaw slowly overnight. It is very important *not* to thaw the pie on the kitchen counter, as this can cause the crust to become soggy and lose its desirable flaky texture.

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Vegan Pumpkin Pie (9 Ingredients)

Servings:
8

Prep Time:

15 minutes
mins

Cook Time:

1 hour
hr

Total Time:

1 hour
hr
15 minutes
mins

Vegan pumpkin pie is so silky and smooth, and it’s made with a flaky gluten-free crust! This classic pie is the perfect choice for a Thanksgiving dessert.

5 (from 57 ratings)

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Ingredients

• 2
  cups
  pumpkin puree,
  (450g) homemade or canned
• 1/2
  teaspoon
  sea salt
• 1
  cup
  coconut cream,
  (230g) You can buy coconut cream or a full fat can of coconut milk and get it from the can, the thick creamy white portion only – *check notes on how to get it from the can
• 1/2
  teaspoon
  cinnamon
• 1/2
  teaspoon
  ground ginger
• 1/2
  teaspoon
  all spice
• 1/4
  cup
  maple syrup,
  (84g)
• 1/2
  cup
  brown sugar,
  or cane sugar or coconut sugar, (105.3g)
• 1/4
  cup
  cornstarch,
  (32g) – I recommend sifting this in

Gluten Free Vegan Pie Crust Recipe , or store-bought pie crust: click here

Instructions 

• Preheat oven to 350°F/180°C.
• Pre-bake pie crust for 10 minutes. Set aside to cool.
• In a large bowl, add all the pumpkin puree, sea salt, thick coconut milk cream, cinnamon, ground ginger, all spice, maple syrup, sugar and sifted in cornstarch. Blend together well with a whisk or in a blender or food processor until cornstarch is completely combined.

  Alternatively to blend out the cornstarch, mix it with the spices first, then add the wet ingredients.

• You can leave this to set for an hour covered with a kitchen towel first to allow ingredients to completely blend together, or bake immediately. To me, it tastes even better when ingredients are left to sit a bit.
• Pour the batter into the cooled pie crust. Bake for 60 minutes in the oven on the lower shelf or highest shelf depending on your oven (furthest away from heat).
• Remove from oven and let set and cool completely.
• Cover with saran wrap or foil and set in the fridge for at least 4 to 6 hours, ideally overnight. Remove and cut the pie and serve. Dollop each slice with delicious whipped coconut cream. Enjoy!

Notes

• How to get the thick creamy white portion only from the coconut milk: Put a can of full-fat coconut milk in your fridge overnight. After being refrigerated overnight, open the can, and scoop out the thick solids out of the jar until you reach 1 cup. That’s what you want to use! You can set the coconut water into a jar in the fridge and use it in your smoothies or drink it.
• I recommend making this recipe exactly as made. If you want to, you can substitute the maple syrup with agave nectar. To test if your pie is finished baking, stick a toothpick into the corner of the pie. It should be solid. Try not to touch your pie – it’ll leave some imperfections.
• When your pie comes out, it may be two different colors. This is from the spices in the pie. As it cools and settles, it’ll change to one solid color.
• You could spruce this pie up even more by adding a few cookie cutter leaves on top with the extra pie dough.
• If you’re using/getting a particularly watery pumpkin puree result (looks more watery than the video and photos) set it in a sieve/strainer over your sink for about 30 minutes to 1 hour. This will drain any excess liquid.
• To store. You can store this baked pumpkin pie in the fridge wrapped with saran wrap or foil for up to 5 days.
• To freeze. You can freeze this for up to 4 weeks. It will taste the same after a week of freezing, and only slightly different after that. Wrap the pie in saran wrap, then in foil, and then place in a freezer-safe zipped plastic bag. This ensures that smells and freezer burn will not affect your pie. When thawing, place in the fridge to thaw. Do not thaw on the counter as this will cause your crust to get soggy. 

Calories:
172
kcal

,

Carbohydrates:
30
g

,

Protein:
1
g

,

Fat:
6
g

,

Saturated Fat:
5
g

,

Sodium:
157
mg

,

Potassium:
229
mg

,

Fiber:
2
g

,

Sugar:
21
g

,

Vitamin A:
9532
IU

,

Vitamin C:
3
mg

,

Calcium:
43
mg

,

Iron:
2
mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine:
American

Course:
Desserts

Author:

Jessica Hylton