Classic Vegan Pumpkin Pie

November 18, 2019


By: Chris Petrellese 

Nothing says Thanksgiving quite like pumpkin pie, right? This veganized version of classic pumpkin pie requires just 10 ingredients, 10 minutes to prepare, and 1 hour to bake!

vegan pumpkin pie on a white plate

This easy-to-make pumpkin pie is a must-have during your holiday celebration this year. The dairy-free creamy pumpkin filling is just as good as, if not better than, its non-vegan counterpart. Whether you want to make your crust or use a store-bought one, this homemade pumpkin pie will be every bit as delicious.

ingredients for pumpkin pie

If you’re looking for more sweet treats to make during the holiday season, we have plenty for you!

If you want other Thanksgiving recipes in general, here are some of our favorites:

vegan pumpkin pie on a white plate

While we do prefer savory foods, we always will have a special place in our hearts for dessert, especially during the holiday season. Topped with some dairy-free whipped cream, this pumpkin pie is sure to be a favorite amongst your friends and family!

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

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vegan pumpkin pie on a white plate

Classic Vegan Pumpkin Pie

  • Author: Jasmine @ Sweet Simple Vegan
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings


Nothing says Thanksgiving quite like pumpkin pie, right? This veganize version of classic pumpkin pie requires just 10 ingredients, 10 minutes to prepare, and 1 hour to bake!


  • 1 cup (240 mL) almond milk* (see notes)
  • 1/4 cup (33 g) cornstarch
  • 1/3 cup (70 g) organic brown sugar
  • 1/3 cup (72 g) organic granulated sugar
  • 1 (15 oz.) can pumpkin puree (not pumpkin pie filling)
  • 1 tablespoon (13 g) coconut oil
  • 2 1/4 teaspoons (3.9 g) pumpkin pie spice* (see notes)
  • 1/2 teaspoon (3 g) salt
  • 1 teaspoon (2 g) vanilla extract
  • Frozen pie crust* (see notes)

Toppings (optional)


  1. Preheat oven to 350°F.
  2. In a small saucepan over medium heat, add in the almond milk and cornstarch. Whisk the two together until smooth, trying your best to break apart any cornstarch chunks.
  3. Whisk in the brown and granulated sugars and bring to a simmer over low to medium-low heat. Whisk continuously to thicken the mixture, about 4 minutes.
  4. Remove from heat and stir in the pumpkin puree, coconut oil, pumpkin pie spice, salt, and vanilla. Mix everything together until smooth.
  5. Grab your pie crust from the freezer and pour in the pumpkin pie filling, being sure to spread it all out with a spatula until smooth. Place the pie into the oven and for 1 hour, being sure to check on it every 5 minutes for the last 15 minutes to be sure it does not burn!
  6. Set aside and allow it to cool completely before serving, preferably in the refrigerator overnight.
  7. Serve with a garnish of crushed pecans and coconut whipped cream. Enjoy!


  • We used a frozen premade pie crust but you can definitely make your own! You can check out the crust recipes that we used in our apple pie that will work, as well as the one in our date-sweetened gluten and oil-free pumpkin pie. You can also use a vegan and gluten-free pie crust of your choice if you have a go-to recipe. Simply line your pie dish with your prepares crust and cook in the oven for 1 hour.
  • Recipe adapted from Nora Cooks.
  • The nutrition facts do not take into consideration the addition of coconut whipped cream and/or crushed pecans.
  • You can use a can of full fat coconut milk as well for a more decadent filling!
  • You can make your own pumpkin pie spice by combining 1 teaspoon cinnamon with 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg and a pinch of all spice.
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Category: Dessert, Thanksgiving, Fall
  • Method: Stovetop and Oven
  • Cuisine: Vegan

Keywords: Dessert, Thanksgiving, Fall, Vegan, Pumpkin, Pie

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

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Recipe rating

  1. Danielle says:

    I am SO excited to make this on Thursday! My mom has a recipe that’s been passed down for the last three generations (hardest holiday tradition for me to give up when I went vegan) and they take pumpkin pie VERY seriously. Your recipe is the closest I could find to how our family’s is prepared and I can’t wait to wow them with it! Will definitely post an update on Thursday after it’s inevitably devoured 🙂

  2. Mattison Hone says:

    This recipe was amazing! It was so easy to make and turned out delicious! I used Oatly oat milk instead of almond milk. I had never made a pumpkin pie before but this is my new go to recipe. I brought it to my boyfriends family dinner and they all LOVED it. Thank you for the great recipe!

  3. Hannah says:

    Can you use olive oil instead of coconut oil and soy milk instead of almond milk?

    • Chris Petrellese says:

      Hey Hannah,

      We don’t recommend using olive oil, but soy milk would work as a replacement for almond milk!

  4. Lindsay says:

    This is my favorite vegan pumpkin pie! Last year, my mom and I tested out a bunch of vegan pumpkin pie recipes and this was the winner! I’ve made it many times and I’m making it again now. It’s easy and delicious!

  5. Amanda says:

    LOVE this recipe! I made it for Thanksgiving and will definitely be making it for Christmas! Thanks guys!

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