Vegan Pumpkin Pie

Vegan Pumpkin Pie @

Poor Scarlett is sick :(

She has this terrible cough, that just won’t quit. I was up all night long with her while she tried and tried to go to sleep, but couldn’t- all she could do was cough. So I woke up this morning and the first thing I did was call the Health Clinic, of course, to make an appointment. And do you know what they said? The earliest they could fit her in was at 8:40am… tomorrow. And since it was within the “24 hours of care” standard (I called at 9am), I guess it was perfectly reasonable. As a parent of a sick child though, that is obviously not reasonable.

Needless to say, today is going to be rough for us. Hopefully things get better instead of worse!

Vegan Pumpkin Pie @

In the meantime, at least I have this Pumpkin Pie to make things a little better around here : )

Pumpkin Pie was always one of my favorite Holiday pies. With some good ol’ whipped topping on there, mmmmmm…. yeah that’s the stuff. Unfortunately, I don’t have any coconut milk at the moment (used it all for this soup!) to make Coconut Whipped Cream with so I have to do without.

I never get the chance to make pumpkin pie for Thanksgiving anymore. Dave isn’t a fan- he is an apple pie man. So usually I pull one out sometime in November just for me, hehe.

Vegan Pumpkin Pie @

I based this vegan pumpkin pie recipe off of Isa Chandra’s. I wanted to make one without the use of agar powder though. Although I do actually have some on hand, It can be hard to find.

This recipe is pretty much as healthy as pumpkin pie can get too! It uses 100% maple syrup to sweeten it (a great all-natural option). With a touch of coconut oil for added richness and the use of a non-dairy milk, this is truly a healthy option.

For my crust, I went with a rustic recipe by Dreena Burton that uses spelt, oat, and corn flour, along with coconut oil from her book “Let Them Eat Vegan” (you can check out her Soy-Gluten-Wheat free Pumpkin Pie Recipe here). It worked beautifully.

And if you’ve never tried it, now is the perfect time to go ahead and serve with Coconut Whipped Cream!

*I used Farmer’s Organic Pumpkin Purée, which I find slightly more loose than the average can of pumpkin. If you find your pumpkin purée to be rather thick, than decrease the cornstarch to 2 to 2 1/2 tablespoons.* 

*This pie filling will turn out a bit darker than your average pumpkin pie due to the maple syrup. If color is an issue than use light agave nectar instead.*

*If you like your pumpkin pie on the sweeter side, than you might want to add 1/4 cup granulated white sugar as well (or stevia). I wanted to keep it healthy by using only all-natural sugars so this isn’t as sweet as most of us are probably used to. It suited my tastes well though! You could just go ahead and taste the purée to check too before you bake it.*

4.8 from 15 reviews
Vegan Pumpkin Pie
Serves: 8
  • 1 single 9-inch pie crust
  • 2¼ cups canned pumpkin
  • ½ cup pure maple syrup
  • ¼ cup plain non-diary milk (or canned coconut milk)
  • 1 tablespoon coconut oil
  • 1 teaspoons vanilla extract
  • 2 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • Pinch ground cloves
  • ½ teaspoon sea salt
  • 3 tablespoons cornstarch
  1. Preheat oven to 350 F. In a blender, purée together pumpkin, maple syrup, milk, coconut oil, vanilla extract, cinnamon, ginger, nutmeg, cloves, salt, and cornstarch until very smooth. Pour into the pie shell and bake for 60 to 65 minutes until the center looks semi-firm (a little jiggle is okay). After baking for 40 minutes, if the edges appear to be browning too rapidly, carefully remove the pie and apply crust protectors/tin foil to the edges to keep from getting too dark.
  2. Remove from oven and onto a cooling rack for 30 minutes, then chill for at least 4 hours before slicing.
You will need two (15-ounce) cans pumpkin purée for this (one can has about 1¾ cups)



78 Responses to “Vegan Pumpkin Pie”

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  • Diana Hillen November 18, 2013, 10:06 pm

    I hope your little girl is doing better. I have three grandkids that live with us, so we have our share of coughs and sore throats. Honey and lemon mixed up, put in a jar, and stored in the frig. helps some… That said, that pie looks awesome! I can’t wait to try it. Thank you.

  • lmachell November 19, 2013, 12:58 pm

    Thanks Diana! My mom said the same thing about the honey thing. Maybe I should have her try it.

  • kim November 21, 2013, 7:00 am

    this doesn’t even look vegan! yum!

    perhaps you can help a fellow food blogger out and vote for my mac n cheese recipe? i’d really appreciate it!:

  • Debbie November 25, 2013, 11:11 pm

    This recipe looks great! I will try it for Thanksgiving. Try putting Vicks on the bottoms of your daughters feet… then put socks on… really helps with coughing! Sending get well wishes…

  • lmachell November 27, 2013, 9:30 am

    Thank you so much- she is all better now : ) And what an interesting suggesting! I will have to try it next time.

  • Erin November 27, 2013, 3:09 am


    Curious what you suggest to change if anything to the recipe if I use real pumpkin. Thanks!

  • lmachell November 27, 2013, 9:27 am

    Real pumpkin may be a little bit thicker than canned pumpkin- I definitely wouldn’t use any more than 3 tablespoons starch.

  • Megan November 4, 2014, 4:01 am

    I used real pumpkin and used the whole pie pumpkin. This turned out well!

  • Brigitte November 27, 2013, 2:45 pm

    Hi! In your instructions, you note to use canola oil, but in the ingredients list you have coconut oil. I’m going to assume the canola in the instructions is meant to be coconut? Thanks!

  • lmachell November 29, 2013, 7:57 pm

    haha whoops! You can use either, but I should have written coconut oil. I will fix that. Thanks!

  • Amber November 28, 2013, 12:40 am

    I just made this pie, and its very dark in color and the mix was quite thick. Is this because I didnt use a blender? I whisked it by hand. I also used the arrowroot powder instead of the corn startch.

  • lmachell November 29, 2013, 7:55 pm

    It does come out a bit darker than your average pumpkin pie because of the syrup. It definitely might be a little thicker because of the blender. Or maybe the type of pumpkin you used. I use farmer’s market organic and I find it much looser than all other canned pumpkin I have used in the past. That is a good point- I should note that in the post. Anyways, either of those items might be the culprit. Thanks for your reply, I will notate about the purée in the post.

  • Jessi November 29, 2013, 2:37 pm

    Thanks for this recipe! Made it for Thanksgiving and the vegans and oms both loved it. I was a little worried because it looked a bit darker but the flavor and texture was right on. Beautiful!!! Also, it setup perfectly!!!

  • lmachell November 29, 2013, 7:56 pm

    Thanks Jessi! Glad it worked out well for you on your Holiday. It is a bit darker because of the syrup used. I’ll make note of that in the post.

  • Katie November 29, 2013, 9:22 pm

    Hi, Thank you for the recipe! I followed it for our vegan Thanksgiving, and I think it really needs some more sugar. We used coconut oil in the pie, and coconut milk whipped cream, but the pie just tasted like raw pumpkin. Does canned pumpkin usually have sugar in it? I bought an organic pureed pumpkin, so the pie was nowhere sweet enough. Thanks for the recipe though! I learned a lot!

  • lmachell December 3, 2013, 10:45 am

    Hi Katie! It all just depends on how sweet you like your pumpkin pies. This is definitely a less sweet pumpkin pie since it only has maple syrup in it. I wanted to use 100% all-natural sweeteners for this recipe, so to use granulated sugar, it wouldn’t have worked for my purposes. But to get a sweeter pumpkin pie, you could add 1/4-1/3 cup white sugar and that should do the trick. I will make a note of that for others as well. Thank you!

  • Charlotte September 10, 2014, 2:08 pm

    Just made this pie and already tried it – without even chilling it. It was delicious! And really easy to make. Thanks for the receipe!

    Greetings from Germany.

  • Patty November 7, 2014, 6:25 pm

    This is the first pumpkin pie I’ve ever made. Not only was it soooo easy…it is AHmazing.

    I made it last night, and had a piece before it set (I’m an animal) and am accidentally eating a piece right now for breakfast. (which has set perfectly into some bomb a** pumpkin pie)

    I think it’s plenty sweet without the added sugar. The spices are so delicious and if it were any sweeter I think something about it would take that away and also lend for a store-bought (fake/sugar filled) taste.

    Thanks so much for this recipe!!

  • lmachell November 12, 2014, 11:55 am

    I am so glad that you enjoyed it Patty!! I thought the sweetness was enough too, but some people are just so used to that very sweet pumpkin pie. It’s nice to hear you thought it was enough too :)

  • Lauren November 9, 2014, 8:20 pm

    Hi, I made this last year for my dairy-allergic boyfriend (now husband) with almond milk and it was a great success. This year I can’t use the almond milk (or soy milk, for that matter) because he’s trying a low-FODMAP diet. We’ve tried coconut milk before and it just tasted wrong (too tropical), so I’m thinking rice milk is our last option, but it’s so thin that I’m skeptical of how it will turn out. Would you recommend we increase the oil content? Or add more cornstarch? Thanks!

  • lmachell November 12, 2014, 11:54 am

    If you are worried you can try bumping up the cornstarch. I wouldn’t do more than 1 tablespoon.

  • David November 16, 2014, 2:32 pm

    If you only use sugar, what would the measurement be? Thx for the recipe!

  • lmachell November 17, 2014, 5:04 pm

    It depends on how sweet you like things. I don’t think it would need more than 2/3 cup sugar. Personally I would start with 1/2 cup.

  • NancyD November 22, 2014, 3:22 pm

    This is now my favorite vegan pumpkin pie recipe. I feel so good about it, we eat it for breakfast around here. It uses twice as much pumpkin as my other recipe, half the sugar, and a lot less oil, but you can’t tell the difference in the finished product. It’s delicious.

  • lmachell November 24, 2014, 2:21 am

    Pie for breakfast? Don’t mind if I do :) haha Glad you enjoyed it!

  • Molly November 23, 2014, 3:10 am

    Just made this today, and it was awesome!! Thanks for posting this!

  • Cait November 26, 2014, 8:43 pm

    This recipe is perfect!!! I had a wicked craving for pumpkin pie to bring to T-giving dinner tomorrow so I googled “best vegan pumpkin pie.” Lo and behold I found this recipe! I can’t wait to feed this to my omnivore family tomorrow! I made two pies so I could try one today to “make sure it tasted okay…” hee hee.

    A few notes:

    I’m one of those gross people who loves things sweet! So I used 3/4 c coconut sugar instead of 1/2 c maple syrup. I found this not overly-sweet but sweeter than perhaps some of you saintly healthy people would want it 0:) I think the texture benefited from using less liquid, and I still used all 3TB of cornstarch. The pie set beautifully before it was even chilled.

    I also used full-fat canned coconut milk for the liquid. WHOA MAMA IT’S DELICIOUS! And I used coconut oil for the oil part. Surprisingly, the pie does not have even the slightest trace of coconut taste! I saw another review that noted coconut milk made it taste “wrong,” so I was a little nervous, but I thought the flavor would benefit from a little extra fat. The other reviewer might have used the carton-type coconut milk which, in my opinion, tends to have an annoyingly coconutty flavor. So use the full-fat canned stuff to take this pie over the top!

    Additionally, I adjusted the spices a little, because I’m obnoxious like that. 1/2 tsp allspice, 1 tsp cinnamon, 3/4 tsp ginger and a few shakes of clove. My pie smelled like a f***ing Yankee candle. I was so pleased. And it tastes as good as it smells!!!

    I’m also gluten free and I used this crust recipe (subbing flax for the egg) to wonderful effect: I par-baked the crust for about 5 min, then baked the filled pies for about 30 min before I had to cover the edges with foil and finish baking for about 20 min. I think the thicker filling needed slightly less baking time since the original recipe calls for 60-65 min and I only baked for ~50 min.

    THANK YOU for the AMAZING pumpkin pie recipe! You are truly doing god’s work :D

  • lmachell November 29, 2014, 7:06 pm

    Haha I am soooooo happy that you enjoyed this recipe so much! Canned coconut milk would make a wonderfully delicious substitution. A personal favorite of mine :)

  • Jessica November 27, 2014, 10:00 pm

    Hi,i have some vegan friends that is coming over for dinner,so I wanted to try your delicious looking pie. But,i noticed one of the ingredients says vanilla extract. Your instructions didn’t say to mixed it with the rest. I’M not a good baker,lt’s put it this way.:-). Am I supposed to mixed it with the rest?

  • lmachell November 29, 2014, 6:57 pm

    Haha yes, I will change that now. Thank you.

  • Melissa November 28, 2014, 4:38 pm


    I made this and it was sooo delicious! Do you have the nutritional information? I feel like it’s healthy because of the no dairy/no processed sugar but I’m tempted to eat the whole pie:-)

  • lmachell November 29, 2014, 6:56 pm

    haha I will look into it Melissa.

  • Cat November 30, 2014, 6:23 pm

    I had to bring a pumpkin pie to a vegan Thanksgiving dinner and this was awesome. A couple of people asked for the recipe. I made two because I realized I didn’t add the coconut oil to the first one. So I kept the first one and it was fine even without the oil. I was also worried that I put too much clove powder in it as I am new to understanding backing directions and still trying to figure out what a “pinch” is. So, I just shook some out and it was still fine. I used grade B maple syrup so it didn’t seem too sweet, but sweet enough. The ginger really stood out to me as a unique flavor in this pie. Thanks!

  • JV December 2, 2014, 4:40 pm

    This looks yum and I can’t wait to make it! But I just ran out of almond milk and was thinking of going non vegan with this and using regular milk. Do you think it will taste ok?

  • lmachell December 2, 2014, 6:25 pm


  • DHMiller December 5, 2014, 4:03 pm

    We made this for Thanksgiving this year. After trying a recipe last year that was a huge disappointment, we were skeptical. I have to tell you, this turned out wonderful,flavorful and the right texture. It will be a holiday staple in our house.

  • lmachell December 6, 2014, 1:35 am

    That is great to hear! I’m glad it was a success for your family :)

  • juliette December 8, 2014, 3:12 am

    Can i use fresh pumpkin and how much?

  • lmachell December 8, 2014, 3:33 am

    You can use fresh pumpkin but just make sure to drain it well first. I’m not sure what size pumpkin you would need to equal the amount of purée needed…

  • Juliette December 14, 2014, 6:51 pm

    This pie is really good, I didn’t have plan coconut oil i only had curry flavored I also used fresh pumpkin …….so!! GOOD!!

  • Brenda September 12, 2015, 3:26 am

    Is is mandatory to chill the pie for FOUR HOURS? What happens if you don’t?

  • Brenda September 12, 2015, 4:18 am

    I used the exact same recipe and for some reason my pie looks so dark?

  • Elaney September 14, 2015, 2:15 am

    Do you pre bake the pie crust, and if so, at what temperature?

  • Noelle September 28, 2015, 2:39 pm

    This sounds so incredibly close to my grandmothers tried and true Pumpkin Pie recipe which I can no longer enjoy because of the milk and eggs (allergy to both now, bummer) that I can’t wait to try it!! I just baked her version for my husband and son but when that is gone I am totally going to sneak this one in and see if they notice!

  • April October 23, 2015, 7:54 pm

    Could I make this pie crust less?

  • lmachell January 27, 2016, 8:54 pm

    Oooooo good question… I’ve never tried it. I guess if you grease the pan enough, sure! U may just have some sticking…

  • Dawn October 25, 2015, 7:08 pm

    It has been a long time since I made pumpkin pie and the first pumpkin pie I’ve made since we became veggies. (My husband is vegan). It is currently baking in my oven so, while its fragrant, spicy aroma is filling my house, I have a question. The coconut oil… was I supposed to melt it? I didn’t melt it, but some recipes call for it to be melted first. My house is usually on the cool side, so my coconut oil is usually thick. Should I have melted it? Thanks

  • lmachell January 27, 2016, 8:54 pm

    If you throw it into the blender un=melted it should be fine!

  • Michelle sadowsky November 21, 2015, 1:05 pm

    Sorry your little one is sick if she is older then two mix honey water lemon equal parts shake well have her sip on that I also make a tea with honey lemon water bay leaf cinnamon sticks simmer on stove for 20 mins I sip on that when I am run down as for your pie will try this today

  • Mel November 23, 2015, 6:13 pm

    I made this recipe last year for Thanksgiving and my omni friends couldn’t believe it was vegan and asked for the recipe. Pie was gone at dessert time. I came back to this website because I am making it again this year :)

  • lmachell January 27, 2016, 8:52 pm

    VERY happy to hear this Mel!!

  • aubs November 23, 2015, 10:08 pm


    Can I use arrow root powder instead of corn starch? Has anyone else tried this??


  • aubs November 23, 2015, 10:09 pm

    (also, honey instead of maple syrup… anyone try that?)

  • lmachell January 27, 2016, 8:52 pm


  • Bridgett November 26, 2015, 2:36 am

    After it sets in 4 hours, can it be warmed back up or is it meant to be served cold? Also, how much stevia would you recommend to add? Thanks!

  • lmachell January 27, 2016, 8:51 pm

    I would do 1/8-1/4 teaspoon stevia. Definitely no more! And you can bring it to room temperature but don’t warm it.

  • riley baxter November 30, 2015, 10:46 pm

    just made this with my sister. we couldn’t tell the difference between it and the “real” thing!! :D :D :D very happy.

  • riley baxter November 30, 2015, 10:50 pm

    (also, I used arrowroot powder instead of cornstarch fyi)

  • Dianne Gillam September 27, 2016, 12:21 pm

    Hi. How can I get the nutrition breakdown on your recipes?

  • Liz Evans October 24, 2016, 12:21 am

    I baked the pie for 65 minutes at 350 and it still seems raw — also not sweet enough. My vegan family was not impressed!

  • Harmit November 14, 2016, 5:50 pm

    Do you know if it would be okay to sub the maple syrup with honey, instead?

  • Shannon November 23, 2016, 1:45 pm

    Excited to make this! Question though… we don’t have all of the individual spices, but we do have pumpkin pie spice. So would 3 tsp of pumpkin pie spice suffice in replacement of the other spices?

  • AM November 26, 2016, 6:46 am

    Best pumpkin pie recipe!!! Thank you! The flavor was so good and authentic tasting. We didn’t have any maple syrup so we used 1 cup brown sugar and it was fine. The coconut milk is a perfect sub for sweetened condensed milk. I think it tasted better, truth be told.

  • Alison November 20, 2017, 6:28 pm

    Oh my goodness, this looks so good. it possible to substitute a granulated sweetener for the maple syrup? If so how would I do that and would I need to add extra liquid to replace it? Thank you!